Meet the Pastry Mermaid...
Chef de Patisserie
Chef Gina Johnson graduated from the prestigious Le Cordon Bleu Paris-Ottawa Culinary Arts Institute in Ottawa, Ontario Canada. There she mastered a wide-ranging repertoire of pastry art and design, chocolate work, ice sculpture, and sugar sculpture. Her efforts earned her the coveted Diplome de Pâtisserie Le Cordon Bleu, enjoining her in ranks of other Le Cordon Bleu graduates, most notably Julia Child.
While in Ottawa, Gina prepared exquisite culinary offerings for the Juno Awards, Canada’s equivalent of the Grammy Awards. She also served on the brigade of Signatures, named one of the ten best restaurants in Canada.
In July 2004, she attended the World Pastry Forum and World Pastry Team Championship in Las Vegas. Chef Gina then returned to Canada’s Capital, having been selected to complete an internship with chef’s brigade at the National Arts Centre under the direction of Chef Kurt Waldele. While she was there her desserts were presented to heads of state. In addition, she was chosen to participate in the festivities introducing Canada’s World Pastry Cup team at the Cirque de Soleil in Montreal where she prepared delectably detailed petit fours. Chef Gina then attended the esteemed Chocolate Academy Barry Calibaut Canada in St. Hyacinthe, Quebec further honing her chocolate crafting skills. Chef Gina also attended the Coupe de Monde de la Pâtisserie (World Pastry Cup) in Lyon, France.
Here in the United States, Chef Gina was a member of several prestigious culinary teams in her home state of North Carolina and for the last 9 years she has been creating, designing and delivering her fabulous desserts to the events and tables of the Florida Keys. Chef Gina’s art blends the very best of a Paris pâtisserie with the tropical flavors indigenous to the Keys and the Caribbean into mouth-watering treats.
Enjoy one of her creations. You most certainly will be delighted.
"Oh Em Gee! Everybody loved it, everybody kept asking who made the cake!"
A Perfectionist on Every Detail