November 2002
Look! Up in the sky, it's George Geary, high-tech, jet-setting
chef! After one recuperative week at home in California,
it's three weeks out, recipes and laptop computer in
tow. His mission: to spice up the skills of those seeking
culinary inspiration, wherever they may be.
Year after year Chef Geary accepts the stupefying task
of imparting his expert advice to thousands of students
in more than 110 cooking schools in the US, Canada,
Mexico and the UK. When not teaching, this culinary
guru leads tours to gourmet meccas throughout the US
and Europe. Clearly a character himself, Geary's resume
includes a stint as Executive Pastry Chef for Disneyland.
He is now a culinary consultant for the fantasy facility
as well as Spokesperson and Recipe Developer for Driscoll's
Berries. Working at warp speed, the chef recently completed
a new cookbook, Best 125 Cheesecake Recipes (Robert
Rose Publishers), released in September 2002. As with
any 21st century icon worth his salt, Geary makes regular
TV appearances (NBC affiliates) and connects with his
public via his website, www.georgegeary.com.
Attending Chef Geary's class, "Autumn Harvest Baked
Goods," I quickly learned his talents are as varied
as his culinary pursuits. A natural showman, salesman
and culinary artist, this Chef's class is as much conversation
as instruction. While the class members assemble on
this cool October evening, he preheats the room with
a pinch of personal banter and dash of epicurean name-dropping.
"Julia's original kitchen in the South of France where
I lead a tour each summer, " Chef Geary mentions casually,
"is her only kitchen still in use." Not one to mince
words, Geary ribs the late arriving students. "Where
have you been," he queries. "What have you been doing?
Class started 10 minutes ago!"
All the while measuring, mixing, baking and frosting,
Geary is now spreading sage advice about sifters, rolling
pins, cake pans and more. "You don't need a sifter if
you have a mesh strainer," he advises, and explains
how a savvy baker morphs one tool into another. "You
don't need an expensive cake pan, just a sturdy model
like the one on shelves in back of the room," he continues.
These items, he notes, are available for purchase after
class. Although Chef Geary does not enjoy a slice of
the profits, the ensuing merchandise mania is an extraordinary
feat duly noted by the school's director. As Schwarzenegger
would say, "He'll be back!"
Attending this evening's class are "Geary groupies"
who trail him throughout surrounding states and on sojourns
to European locales. These admiring gastronomes are
60-somethings who obviously appreciate Chef Geary's
personal greeting. "What a great group we had in Italy
last year, huh?" he says with a wink acknowledging the
front-row followers' loyalty.
Almost as an afterthought, Chef Geary pauses the conversation,
leans into the oven and pulls out the cakes, cookies,
muffins and breads he effortlessly, magically, assembled
during the 2 hours that have simply disappeared. He
adds the finishing touches to these baked marvels and
distributes them to the appreciative class.
The show has nearly, but not quite, eclipsed the lesson.
It's the sweets and treats now tested, tasted and devoured
by his enraptured students that put the final punch
in the evening. Pow, Zing, Blamo!
Like a Super-hero leaping skyward, Chef Geary is whisked
away to catch his next flight. His work here is done,
but his mission continues. Tomorrow he'll be dishing
out culinary tips, techniques and treats in another
venue. After all, this Super Chef is not the Galloping
Gourmet; he's the Trotting Gourmet- Globe trotting that
is!
Written By: Jane Boaz
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