Chef Georgeann Leaming
Looking to open a new concept or to bring life to an old menu? With over 25 years in the culinary industry, allow me to bring your vision to life. Experienced in fast casual to fine dining. We celebrate life through food and many of us have a vision but not sure how to accomplish this. I will help you tell your story. For a business, especially in the climate we are in now, it is important not to only plan an amazing menu and good looking space but to know your numbers behind it. This includes kitchen layout for optimal efficiency to alleviate staffing issues and labor costs, vendor relationships and recipe costing to help control your food costs along with a myriad of procedures that some owners and chefs are not sure how to put in place. I will guide you through the processes. Also, as a Certified Servsafe instructor and proctor, I can train your staff to handle food safely for your guests. Contact today and we can discuss your needs and how I can assist.
Have you always wanted to learn how to make your own pierogi? Hand made pot stickers? Or perhaps learn to make the perfect fluffy layered biscuit. Wouldn't it be fun to switch up your girls or guys night out with a small socially distanced cooking group? Great for team building! Cooking classes available in person or via Zoom
Food Styling & Photography
Do you have a restaurant, food product or service you need eye catching photos for? Chefs know how to make food look its best. Set up a consultation to see how you can get your social media to the next level with beautiful food photos. Collaborations with companies and products also available. See some of my work in the gallery below and also as the food stylist for Where Chefs Eat, Philly Edition on the Cooking Channel with host Ted Allen
Chef Georgeann Leaming Bio
Chef Georgeann Leaming is a graduate of the Academy of Culinary Arts. She is undoubtedly considered a “late bloomer” by traditional culinary standards. It wasn’t until the age of 23, while working as a preschool teacher and pregnant with her daughter Kirsten that she decided to take a risk by enrolling at the Academy of Culinary Arts to pursue her childhood fascination of cooking and food.
Most recent project was as the Culinary Director/Consultant of Foodiehall, a state of the art 4,000 sq ft take out & delivery only restaurant, which housed seven restaurant concepts, all of which she created, staffed, trained and opened.
Leading up into the pandemic, she was the chef de cuisine of R2L Restaurant in Philly (since closed due to Covid). Before R2L, she had a very successful run working with the Gordon Ramsay team as the executive chef of Gordon Ramsay Pub & Grill and then as the opening executive chef of Gordon Ramsay Steak in Atlantic City.
Currently Georgeann shares her twenty plus years of experience through restaurant consulting, recipe developing, food styling, culinary instructing at her alma mater, The Academy of Culinary Arts as well as personal online & in person cooking classes.
Chef is the champion of the episode Peri Peri Determined on Food Network’s Chopped series and also was a competitor on the series, Man Vs Master. With a diverse background that spans over twenty five years, her vast experience includes co-owning two popular Philadelphia eateries with a Best of Philly Award to upscale Italian cuisine. She also had the opportunity to be the food stylist for the Cooking Channel show, Where Chefs Eat, Philly Edition with hosts Ted Allen and Mike Solomonov.
Georgeann draws inspiration from each of the variety of kitchens she has been in and continues learning, growing and finding new food experiences as well as sharing her knowledge and love of the culinary field through adjunct teaching at her culinary alma mater.
Chef believes that it is part of our calling to provide nourishment for those in need and has done so throughout her career by the donation of time, food or money when possible. The need this past few years has been immense as the numbers of those with food insecurity rose sharply including so many in our own industry. One of the things that attracted her to the project of Foodiehall was their Meal4meal program. Each month they were able to donate thousands of meals to Feeding America through this initiative.
Chef G is now also the mentorship coordinator for MAPP Impact, an organization fighting for equal rights with mentorship, advocacy, pandemic relief, and the power of women in the F&B industry. Learn more here about becoming a Changemaker Member or to partner through sponsorships : https://mappimpact.org/about