Hailing from Mays Landing, NJ, Chef George Kralle has been in the foodservice business since 1976. Although he has trained with Master Chefs, such as Richard Snider and Helmut Lucke, since graduating from a Camden County, NJ Vo-Tech School, Chef Kralle lightheartedly refers to his culinary path as "The School of Hard Knocks," working his way up in various country clubs, casinos and catering facilities.
Apparently, whatever he's learned along the way worked. He is now the Catering & Event Planning Executive Chef at The Merion in Cinnaminson, NJ (and also spent 3 years as a Celebrity Sous Chef on the Food Network). Since The Merion is a high end, multi-million dollar catering unit that can seat up to 2,000 guests at one time, that requires quite a bit of planning. But Chef Kralle doesn't mind, saying "To work in this business, it must be in your heart and soul." His passion is still creating the wow effect for each of The Merion's customers.
For information about Chef Kralle's European-influenced American Cuisine at The Merion, visit www.themerion.com.