After years of working at the Baltimore Convention Center and Camden Yards, Chef GGM made the pivot from cooking in the kitchen to cheffing in the studio. Though just a year into his newfound passion, the Baltimore native has made a seamless transition into the music industry. In his recent interview with Mr. Jay Hill, Chef GGM tells how he was forced to leave the culinary business due to health complications and how he’s been able to shift his craft from one built on taste to another built upon the use of sound. He also gifted our Five On It segment with his top five dishes to cook.

Watch Chef GGM’s interview with Mr. Jay Hill here, and be sure to try your hand at his favorite meals to prepare below.

Chef GGM’s Top Five Dishes

Calamari

I was introduced to this at a very early age at a restaurant called “Oceans By The Bay.” It’s out of business now, but they had great, great food.

Cedar Plank Salmon

Any kind of way – smoked, glazed, or even plain with Old Bay seasoning.

Maryland Style Crab Cakes

This is a recipe that I know like that back of my hand after working as a Sous Chef at Oriole Park for five years, making more than 10,000 crab cakes.

Japanese Wagyu Beef

Although I’m trying to stay away from beef and meats, this is one of my favorites. A simple salt and pepper and a nice sear adds crazy flavor to this beef and it basically melts in your mouth.

Sushi

Sushi starts with making the rice perfectly. If you van complete this simple, yet very tedious task, the results of your sushi will be amazing.

Watch Chef GGM’s interview with Mr. Jay Hill below: