Like the stories shared by both aspiring and successful chefs, humble beginnings often take place at a very young age. Learning the in's and outs of the kitchen with my dad led me on a path that I wouldn't have imagined for myself. After his passing I enrolled myself in Culinary School at the Art Institute of Chicago (AI). He was the reason why I pursued the life of a culinarian and for that, I can't thank him enough. It did however take me some time to find my footing in the industry,  all I had to work with was background in savory and my training that heavily emphasized balancing flavor combinations.
After a great deal of time, (5 years to be exact) with the addition of meeting my amazing wife and starting a family. I was finally able to connect the dots and realize that my footing was going to be on the pastry side of things. In 2018 I was asked if I could make a cake and cupcakes for my cousins Sweet Sixteen,  (thank you Bre for helping me get started).
With a handful of general baking knowledge. I knew that flavor was going to be my biggest emphasis moving forward. From that moment on I knew that I could take everything I've learned from my Dad, from school, from the numerous chefs (most of which I still consider mentors) combine it all and apply it to bring the concept of "Flavor Forward Cakes" to my customers. I very well could have decided to make that one sweet sixteen cake and call it quits, but I looked over at my young daughter and knew my dad would have, without a doubt wanted me to start my own legacy for my children.
QuinnCakes by George was born.