Today we’d like to introduce you to Gianna Longo.
Hi Gianna, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My name is Gianna Longo, I was born and raised in a small town on the New Jersey coast. Since I can remember food has played a great role in my life. – watching my father cook, wanting to bring my baking creations to events, or giving cookie boxes as gifts. Its always been a B-line to the buffet for me. It wasn’t until around age 15 I became interested in nutrition and plant based food. I didn’t realize a lot of the foods I had been eating all my life weren’t house staples to most – quinoa, farro, or vegetable lasagna. With a grateful heart, I became interested in what else was out there. Then, became quickly horrified by the meat industry, and went vegan for all my high school years. My time being vegan forced me to become very creative with food and it is still the food I enjoy the most, although I have added some meat and fish back into my own diet. I started at The University of Vermont for a degree in Nutrition, but ended up at the College of Charleston and graduating with a sociology degree. After getting my BA I went directly to Culinary School in NYC, realizing my passion would always fall with food. Being that nutritional food had always peaked my interest the most, I graduated with a degree in Health-Supportive Culinary Arts. This experience was the perfect way for me to explore the path I wanted to take with food. Following school, I worked in many bakeries and kitchens throughout NYC, Miami & New Jersey. I’ve also hosted my own supper clubs & catered events. I’ve now moved here to the lovely city of Charleston, South Carolina where I am starting my own private chef business. I’m eager to nourish this community, and learn from it as well. I love the way that food can bring people together, and always teach us something – I will always be a student of the food community.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I think the biggest struggle for me along the way has been finding my own path in the culinary world. It’s so large – chef, baker, critic, writer, developer, the list goes on and on. I’m someone deeply curious about life and food, so everything interests me. I’ve found that staying open to every opportunity and learning from the people around me has been the best guide for me.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a chef specializing in Health-Supportive Culinary Arts. I’d say I’m most known for my flavor combinations – I love a fun combination like strawberry basil, watermelon and mint or hazelnut and rosemary. I’m most proud of catering my fathers 60th birthday party. He is my biggest inspiration and it was special to be able to give him something in return.
I make food out of love & passion to nourish people. The way that I do that is unique to me. My goal is always for my food to feel like a warm hug (or maybe in this heat a nice side hug). I want people to feel understood and loved when they eat my food.
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
Email me! I have a website giannalongo.com. There you can find my contact information. Also giving me a follow on my Instagram, Tik Tok, or Substack @rosemarysbabybell.
Contact Info:
- Website: https://giannalongo.com
- Instagram: https://www.instagram.com/rosemarysbabybell/
- Substack: https://substack.com/@rosemarysbabybell
- Youtube: https://www.youtube.com/@rosemarysbabybell
- Other: https://www.tiktok.com/@rosemarysbabybell
