This week’s open threads have been dedicated to well-known African-American Chefs.
Growing up in Atlanta with four sisters and a single mother, eating meant putting food on the table. By age 13, he’d traded after-school football practice for a job at Atlanta’s haute Vining’s Inn, where he soaped dishes and soaked up the inner workings of a four-star operation. Two years later, Garvin landed at the Ritz-Carlton. As the youngest cook in the downtown Atlanta hotel, he held summer and extracurricular positions there until he turned 18.
Throughout the 1990’s, Garvin pushed the limits as executive chef at Morton’s in West Hollywood, Kassbah in West Hollywood, and sous chef at Ritz-Carlton Palm Springs at the tender age of 23.
Turn Up the Heat with G. Garvin premiered in September 2004 after Gerry Garvin was given his own television show after several high profile chef tenures at various other venues. The show profiles Garvin and his cooking techniques and recipes. His catchphrase or signature has become “super simple” recipes, as he stated about them if I can do it, you can do it. The show frequently has celebrity guest stars that help Garvin in the kitchen or have their own recipes to display.
Season 2 premiered on The Cooking Channel in August 2011 with the first episode, Georgia Roadtrip with G. Garvin. Like the first season, the second season utilized Garvin’s own cooking techniques and recipes, except the new season showed Garvin traveling to various locations for on-site demonstrations. This included a shrimp and grits recipe cooked entirely at sea on F/V Daddy’s Boy, a shrimp boat owned by Sweet Savannah Shrimp as well as a signature snapper dish at Tybee Island’s North Beach Bar & Grill.