the work of
Gabrielle Chappel is a culinary producer and seasonal chef who is passionate about sourcing local foods to create memorable dishes and meaningful experiences. Below she shares her journey from her career in broadcast journalism and on-air hosting to culinary expert and digital producer.
2016
GRADUATED PENN STATE
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BA in Broadcast Journalism
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BA in Spanish
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Minor in International Studies
DIGITAL PRODUCER
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Wieden + Kennedy
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Anomaly
Featured Brands
Nike, Carhartt, Hershey’s,
Diageo, YouTube, Converse,
Hershey’s, Panera Bread
2017
FREELANCE WORK
Creative Producer & On-Air Host
Fanatics, New York Times, Medley
FEB 2018
concept creation & full creative production
JULY 2019
Originally starring in the series "Basic Skills Challenge", Epicurious noted that Gabrielle's skills were pretty polished. She was asked to be featured on "4 Levels" as a "Level 2 Chef" - aka, a pretty good home cook. She developed and tested recipes for the show, trying to strike a balance between original and approachable. Now that she has a culinary degree and restaurant experience under her belt, it's only a matter of time before she becomes a Level 3!
EPICURIOUS
Watch the Series
check out the full playlist featuring every
Epicurious episode with Gabrielle Chappel
FEB - OCT 2021
INSTITUTE of CULINARY EDUCATION
Health Supportive Program
(formerly Natural Gourmet Institute)
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Focus on plant-based cooking
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Learned culinary techniques focusing on the styles of Macrobiotic, Vegan, Ayurvedic cuisines
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Nutrition fundamentals were covered in the coursework in addition to cooking for specific diets
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Frequently completed extracurricular volunteer work in experimental recipe development
OLMSTED
JULY - SEPT
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Stage and prep cook for 2018 Michelin Star restaurant in Brooklyn focusing on seasonal ingredients
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Worked under pastry Chef Alex Grunert
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OCTOBER 2021
SEASONAL DINNER
An example of Gabrielle's scope includes a collaborative vegan dinner for a private client with Chef Chrissy Tracey - Bon Appetit's first plant-based Test Kitchen chef.
Together they created a four course menu made with entirely original recipes for a 1920s themed murder mystery party. In addition to the dinner, Gabi curated the design and florals for the event.
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cultured almond ricotta with bruleed figs and rosemary grilled sourdough
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smoky miso butternut squash soup with scotch bonnet oil and bulls blood microgreens
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vegan caccio e pepe with foraged chicken of the woods mushrooms
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hibiscus wine poached pears with coconut ice cream
THE MENU
JANUARY and JUNE 2022
INTUITIVE NUTRITION WORKSHOP
Through the 10 week Intuitive Nutrition Workshop, students were educated on a sustainable way to feed themselves and their family for the rest of your life, with the knowledge of how to adjust the way they eat based on health goals.
I work with holistic nutrition coach, Kristen Richers, to deliver a 10 week virtual workshop teaching others how to cultivate sustainable practices in sourcing local foods, menu planning, cooking techniques, increasing vegetable intake, maximizing flavor, and utilizing quality ingredients.
OCTOBER 2022
EXPLORING OLIVE OIL
Travel to Spain as a guest for the Garcia de la Cruz Olive Oil 150 year Celebration, taking part in educational eco-tours exploring olive oil including olive varietals, organic farm practices, and processing.
Learning about Spain's food culture and the use of olive oil for a variety of cooking practices and applications.
MAY 2022
FANCY GIRL TABLE CATERING
Prep cook for a woman owned and operated farm to table catering company. Seasonal meals for events, company parties, weddings and offices.
Amazing place to work and learn from women in the industry.
