Georgie started as a private chef in a luxury ski chalet in the French alps. After undertaking formal, classical training at Edinburgh New Town Cookery School, she worked freelance for multiple families across the UK and went on to work with the Peligoni Club in Greece. Once back in England Georgie moved to London to work both freelance and for a high-end catering company specialising in exclusive events.
I completed a ski season in the French alps, where I worked for a luxury chalet company cooking for up to 10 guests per week. The world then went into a global lock down, I carried on cooking to stay sane.
My Mum is an avid cook and I had lovely home cooked meals throughout my childhood. I would always be in the kitchen with her. My great nana was a fantastic baker and could produce the most delicious cakes! So I have definitely been influenced by the strong women in my life.
I trained as a sports therapist at university so potentially would have gone into that as a career. I’d definite do something practical and hands-on in an environment with other people. I don’t think I would do well in an office job!
Definitely flour (I'm such a carb lover) then I could make bread (with the seawater that surrounds the island) and pasta etc. Probably milk as then I can make my own butter and cheese to go with my warm bread. Then I should probably have something healthy… so my last ingredient would be tomatoes, then I could make a yummy pasta sauce or make my own sundried tomatoes and replant the seeds.
Gosh I can’t think past the next year let alone 5! I definitely want to be a travelling chef, so I can see the world while working. In a couple of years I could see myself starting my own boutique catering business. I would also love to write a cookbook, but that’s more of a personal goal than a career move.
Oregano or basil
The Phat Phuk.
Benoit Blin
Work hard, play hard.
A spatula or tongs and of course my knives!
