Gretchen k George

Gretchen K. George was born in Korea, and raised in Mechanicsburg, Pa. At an early age, she developed a love for cooking, and began her first professional cooking and cake decorating classes in high school. It was during this time, she realized that cooking was a profitable way to use your creativity and art skills.
     In 1993, after graduating from (PICA) Pennsylvania Institute of Culinary Arts, she moved to Atlanta to begin her externship at the Ritz Carlton , Buckhead. Here Pastry Chef David Robbins, and co- worker Sara Koob( now Executive Pastry Chef at Canoe) broke her into the industry, and gave her a strong foundation by rotating her throughout the Pastry shop working and learning all shifts.During this time, she also gained experience part time at the Hilton and Towers , The Swiss Hotel, and Hotel Nikko( now Grand Hyatt) .
    In 1996, she began work at the Villa Christina and soon met mentor Executive Pastry Chef Paul Bodrogi. Chef Paul was instrumental in fine tuning the previous training, by putting emphasis on individual flavors, style, and creating unique desserts that also tasted good.Now realizing her true desire in the field was to do elaborate wedding cakes, he really encouraged her to follow that.
    After a brief stay at Pricci's, Gretchen began working at Anthony's Restaurant in 1998 . That year she began taking various classes at the International Sugar Art Collection by Nicholas Lodge. She spends most of her time meeting with customers to create their own unique cake, and executing it, sometimes spending up to 30 hours in decorations.
    Gretchen is also working to sell wedding cakes into other establishments that do not offer them to the customer , and one day hopes to own a wedding cake business.
Gretchen has made appearances on the Atlanta Morning Show, and been in The Atlanta Business Chronicle, Season's magazine, and Land O' Lakes .

    In 2000, she won 2nd place in the frozen dessert competion at the Southern Pastry Classic, she has also taken various classes including Chocolate and Sugar, Cakes and Bicuits I from the French Pastry school, SugarI from the Notter School, and three years of intense training at the Nicholas Lodge School .
If you would like info or would like to schedule a cake tasting,

please e mail Gretchen at shinae1@prodigy.net


	Gretchen K. George was born in Korea, and raised in Mechanicsburg, Pa. At an early age, she developed a love for cooking, and began her first professional cooking and cake decorating classes in high school. It was during this time, she realized that cooking was a profitable way to use your creativity and art skills. In 1993, after graduating from (PICA) Pennsylvania Institute of Culinary Arts, she moved to Atlanta to begin her externship at the Ritz Carlton , Buckhead. Here Pastry Chef David Robbins, and co- worker Sara Koob( now Executive Pastry Chef at Canoe) broke her into the industry, and gave her a strong foundation by rotating her throughout the Pastry shop working and learning all shifts.During this time, she also gained experience part time at the Hilton and Towers , The Swiss Hotel, and Hotel Nikko( now Grand Hyatt) . In 1996, she began work at the Villa Christina and soon met mentor Executive Pastry Chef Paul Bodrogi. Chef Paul was instrumental in fine tuning the previous training, by putting emphasis on individual flavors, style, and creating unique desserts that also tasted good.Now realizing her true desire in the field was to do elaborate wedding cakes, he really encouraged her to follow that. After a brief stay at Pricci's, Gretchen began working at Anthony's Restaurant in 1998 . That year she began taking various classes at the International Sugar Art Collection by Nicholas Lodge. She spends most of her time meeting with customers to create their own unique cake, and executing it, sometimes spending up to 30 hours in decorations. Gretchen is also working to sell wedding cakes into other establishments that do not offer them to the customer , and one day hopes to own a wedding cake business. Gretchen has made appearances on the Atlanta Morning Show, and been in The Atlanta Business Chronicle, Season's magazine, and Land O' Lakes . In 2000, she won 2nd place in the frozen dessert competion at the Southern Pastry Classic, she has also taken various classes including Chocolate and Sugar, Cakes and Bicuits I from the French Pastry school, SugarI from the Notter School, and three years of intense training at the Nicholas Lodge School . If you would like info or would like to schedule a cake tasting, please e mail Gretchen at shinae1@prodigy.net
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