Acclaimed chef, cookbook author and host Gerry Garvin (a.k.a. G. Garvin) is most widely known for his television series, Turn Up the Heat with G. Garvin, now in its fifth season on TV One. The shows increasing popularity earned the talented artist a second series on the same network entitled G. Garvin: The Road Tour, which premiered in 2007 and is currently in its second season. Garvins impressive resume and philanthropic efforts has warranted such accolades as the 2007 Man of the Year award by Women Moving Forward in Business and Third Best TV Chef by Southwest Airlines Spirit Magazine in 2006 (behind Jacques Pepin and Emeril Lagasse.) Additionally, Garvin has been a popular guest on both The Tonight Show with Jay Leno and Good Morning America. Garvin is also a notable author. His first cookbook, Turn Up the Heat with G. Garvin (Meredith Books) debuted in October 2006. Its widespread success quickly prompted a second printing and won an American Literacy Award. It was also chosen as a participant in the 2006 Library of Congress National Book Festival. Garvins highly anticipated sophomore effort, Make it Super Simple with G. Garvin, a collection of recipes for super simple, healthful and delectable dishes, was chosen as a participant in the 2006 Library of Congress National Book Festival. Garvins highly anticipated sophomore effort, Make it Super Simple with G. Garvin, a collection of recipes for super simple, healthful and delectable dishes, was released in February 2008. Garvins third cookbook, aptly titled, Dining In, released in October 2008 and was recently nominated for an NAACP Image Award. Dining In features all new, fine dining recipes that will provide even the most inexperienced cooks with recipes and guidance to create the most impressive gourmet meals at home. Garvin has mastered offering a one-size-fits-all approach to cooking- sophisticated simplicity- proving that even the most basic cooking palate can create the most flavorful of dishes. Ever the entrepreneur, Garvin has developed his own line of spices, called G. Garvin Spices, and is currently working on national distribution. To further make an indelible mark on culinary history, later in 2009, Garvin will be launching a culinary boot camp which will cater to young adults and will offer an experiential education in hospitality and restaurant operations management, as well as culinary arts. Through this effort, he hopes to aid in breaking down the diversity barriers within not only the cooking industry, but in society as a whole where chefs of color are often categorized more often by race than profession. Also in 2009, we can expect the release of his memoir, The Making of A Chef. Last updated: 02/11/09