Chef Gina Giampietro
How did you get into baking?
I started baking at a very young age with my grandfather. It was such a special time for us to bond and that is when I fell in love with food. Food, especially sweets, bring so much joy and creativity. I decided to follow my passion and earned a degree from The Culinary Institute of America in upstate New York in Baking and Pastry Arts Management.
What made you decide to start a business?
Owning my own bakery has always been my main goal. After gaining experience at a few bakeries in Ohio and in the Hamptons, and currently working as the pastry chef for The Country Club in Cleveland, it was time to start something of my own. I started with birthday parties and special occasions, and have grown into big weddings, celebrations, and events.
What inspires your creativity?
I love using classic ingredients and flavors and turning them into something new and more elegant. Baking is such a creative way to express myself, whether it’s the decoration, flavors, or design. It’s a rewarding process to see your creation from start to finish. I also love to collaborate with my clients and customers, hear what they are looking for, and bring their ideas to life.
What’s next for Chef Gina Giampietro?
Right now I am focusing on the Northside Marketplace, and all of my side orders and weddings while still working full time at The Club. I hope to grow at the Marketplace where I can offer more readily available products, and eventually open my own bakery.
Do you pursue any artistic hobbies?
I have recently gained interest in drying and casting flowers in resin. It’s a long process that takes a few weeks from start to finish, but it is very satisfying when I take the floral piece out of the mold! The slow process of drying the flowers in silica powder preserves their original color perfectly.
What do you like to listen to while you bake?
It really depends on my mood, but I always love to listen to Motown. It’s so upbeat and fun and helps me get the job done!
What makes you stand out?
The flavors are the star of the show. When creating my desserts, I want the flavor to stand out and I don’t like to make my desserts overly sweet. I am always disappointed when I eat a pastry and all I taste is sugar.