George Geary, a former pastry chef for the Walt Disney Company, brings humor, energy and experience to everything he does, whether it be a cooking class, demonstration or appearance.

Next week George and I are speaking at Camp Blogaway, the original boot camp for food and recipe bloggers. He’s speaking on the truth about being a cookbook author, while I’m discussing a blueprint for putting together a food career. As a cookbook author, he’s currently busy working on his tenth book, an historical book on Hollywood bygone restaurants chock full of recipes to be published fall 2014. His most recent book (published last fall) is 150 Best Donut Recipes, while his most notable is The Cheesecake Bible.

George also has an award-winning tour company with upcoming full-week tours of France and Italy ($3850-4200). For details, check out the culinary tours section of his website.

We recently caught up with George to get his responses to our Bite of the Best guest foodie questions:

Which food product or gadget would you never give up? An offset spatula. You can do so much with them. From spreading icing, batters like brownies to picking up cookies to cool.

What do you like to serve when you entertain? My favorite thing to serve as an appetizer is a savory cheesecake such as a chipolte chile or a taco cheesecake

Describe your “last meal?” My last meal would be a honey-crusted provencal lamb with fresh herbs of the region, creamy scalloped potatoes, fresh steamed local veggies and something rich and chocolaty for dessert..

What food is your secret guilty pleasure? Hostess donuts or cupcakes.. I am really going through withdraws.. I wish they would hurry and sell the company!

What is your go-to neighborhood restaurant? I love this local family owned breakfast diner that is packed! The busboy back in the 70s bought it from the original owners and she still works there with his family. It’s the Silver Dollar Diner in Corona (CA).

What is one food product most people don’t know about, but should? Manufacturing Cream. It’s mainly used in the industry but you can purchase it at bulk stores for restaurants. When I have a recipe that is mainly cream (ice cream, custards, creme brulees) I like to use it as it gives my desserts just that much more richness. He uses it instead of heavy cream as it’s contains about 3% more butter fat.

Follow George on Twitter: @chefgeary or visit his website GeorgeGeary.com

 

– bonnie

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