Tower Bridge Dinner Dessert Chef

Ginger studied pastry at the CIA in Hyde Park, graduating top of her class and receiving the prestigious IACP scholastic scholarship for the culinary arts.

In 2002, Ginger landed an externship at the newly opened Jacque Torres chocolate shop in New York, further honing her skills as a chocolatier and learning how to make pralines, one of her favorite techniques. After graduation, she accepted a position at the Ritz Carlton in Chicago under the tutelage of En-Ming Hsu, gold medalist at the 2001 World Pastry Cup. It was here that Ginger began to develop, test, and retest her own recipes under the guidance of En-Ming Hsu, developing a confidence in her creativity as well as an appreciation for the meticulousness of the process. It is this drive for perfection and attention to even the smallest details that continue to inform Ginger Elizabeth Chocolates. After two years there, 24 year old Ginger decided to act on her vision to open a business of her own. Thus, Couture Chocolates by Ginger Elizabeth, a wholesale operation, came to life in 2005. Demand grew quickly and in January 2008, the renamed Ginger Elizabeth Chocolates pivoted from wholesale to retail with the first brick-and-mortar shop opening in Sacramento followed by another in San Francisco in 2017.

share