George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
pinch of salt
2 cups assorted fresh berries
1 - Place the milk in a small bowl and sprinkle the gelatin on top. Let
stand 3-5 minutes to soften the gelatin.
2 - Pour milk mixture into a heavy saucepan and stir over medium
heat just until the gelatin dissolves but the milk does not boil
(about 5 minutes). Add the cream, honey, sugar and salt. Stir until
sugar dissolves (about 5-7 minutes). Remove from heat.
3 - Pour into 6 wine glasses so that they are half full. Allow to cool
slightly and then refigerate until set (at least 6 hours).
4 - Spoon the berries atop the panna cotta and serve.