For this week’s food column, I interviewed Chef Gerry “G.” Garvin, whose show, “Road Trip with G. Garvin” kicks off Tuesday, May 29 at 9 p.m. on the Cooking Channel.
With a long history of successful cooking shows, including a seven-year run on TV One, I asked Garvin if he had any advice for someone who is looking for a life in front of the oven. I loved his answer, but sadly it couldn’t make it into the story, so here it is:
“I’d say the first thing is to decide whether you want to be a great chef or you want to be a famous chef. If you choose famous chef, my advice is you’re not going to be fulfilled. If you want to be a great chef, it starts with being a great cook. I think that everyone has saturated the word “chef,” that’s not what it’s about.
“Being a great chef only comes with being a great cook; a great cook has
to have patience and understand the science of food, not just how to make something taste good, but understanding why you put cilantro in your lobster bisque or why is rosemary/thyme good for lamb. So I guess I would say patience or understanding.”
Read the complete interview here.