Having grown up in a family of designers, from fashion and graphics to dress making and architecture, Georgia was always very art-orientated and surrounded by creativity. With her creative flair and mathematical talent, Georgia tried out various fields within the art industry before she discovered her passion for pâtisserie at Le Cordon Bleu London. Now Georgia is the successful owner of her own business – Georgia’s Cakes, catering for weddings, parties and events in London, with numerous celebrity clients to boast of.
Georgia took some time out of her busy schedule to speak to Le Cordon Bleu London about her time at the school and how her pâtisserie training has contributed to her success.
Why did you choose to study Basic Pâtisserie and Intermediate Pâtisserie at Le Cordon Bleu London?
I chose pâtisserie over cuisine as it is a lot more technical and precise. I have a logical way of thinking, and slight OCD, so I thought that the pâtisserie certificate was perfect for me. Initially, I applied for the basic patisserie course thinking I just wanted a taster, but the reality is that three months later I couldn’t get enough and persuaded my parents to let me stay on for Intermediate! I learnt so much throughout both terms and enjoyed every minute that I was at the school.
What did you most enjoy about your experience whilst taking these certificates?
It wasn’t just learning recipes, it was the lifestyle, the work ethic and the precision that you have to embrace if you want to become a pâtisserie chef. Even though it may have seemed frustrating at the time not always getting full marks, it shows that you can only do better than what you have, and everything has to reach that perfect level. I loved the challenge and the satisfaction when something turned out perfect, it was the best feeling.
What did you do after graduating from Le Cordon Bleu London?
Whilst I was studying, I had a part time job at an independent cafe in central London where I was baking for three of their shops on a large scale. This was brilliant as Le Cordon Bleu gave me the training and core skills, whilst I was also gaining experience in the industry. After graduating, I became employed full-time there and stayed on for a few more months before becoming head chef at a delicatessen, where I wasn’t just cooking sweet dishes but savoury as well. I also got the chance to learn what it was like to run a business.
What made you decide to start up Georgia’s Cakes and what is the concept behind it?
I never wanted to be just another girl making cupcakes, I wanted to stand out amongst the crowd. That’s also the main reason why I decided to train in pâtisserie. I began acquiring customers at the places I worked, making bespoke birthday cakes for them, and then word started to get around and I became known as the ‘cake girl’. More and more orders stated to come in, and the more cakes I made the more creative I became. I started off creating novelty cakes but felt it wasn’t natural to me, so began to apply my patisserie skills to the cakes I was creating. In the summer of 2015 my orders became so much that I had to go self-employed and ran my own business full time. Since then it has been an absolute rollercoaster but I’ve loved every minute of it!
I genuinely believe I would not have the skill and knowledge that I do today without having attended Le Cordon Bleu.
What is the inspiration behind your creative designs?
I get inspiration from everywhere I go and everything I see. Social media platforms such as Instagram and Pinterest are great to see the trends in food all over the world. Who knew that Australia had a huge cake scene! I try not to copy someone exactly, I take one idea and make it my own.
What has been your biggest challenge to date and how did you overcome this?
The biggest challenge was the step to become fully self-employed. When you’re setting up your business, there is no guarantee. It was a huge risk to go solo but I gave it 110% and thankfully it paid off.
What has been your proudest accomplishment to date?
Referring to cakes, it has to be driving two hours to bath in the boiling heat with a fraisier wedding cake! Referring to me as a person, I think it’s the buildup of my confidence. Looking at the fourteen year old me who was too shy to ask for the bill in a restaurant, I think I’ve come a long way!
How do you think your training at Le Cordon Bleu London has contributed to your success?
At the end of the day, if you are creating a product for people to buy (and eat!) it has to be of the best quality. I genuinely believe I would not have the skill and knowledge that I do today without having attended Le Cordon Bleu, and therefore would not be as successful.
Where do you see yourself in five years time?
Is having a book and TV deal, or being a café owner too ambitious!?
What advice would you give to someone looking to follow in your footsteps?
I would say that the cooking world is a tough industry. You really have to give it your all and don’t be afraid to be the one to stand out. I have no regrets, every choice I have made along the way, whether it’s a good or bad one, has resulted in something positive. It sounds cheesy but follow what you know is right, not what you think is right.
Follow in Georgia's footsteps and apply for one of our pâtisserie courses!
