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.
GRADUATED PENN STATE
BA in Broadcast Journalism
BA in Spanish
Minor in International Studies
Weiden + Kennedy
Nike, Carhartt, Hershey’s,
Diageo, YouTube, Converse,
Hershey’s, Panera Bread
Creative Producer & On-Air Host
Fanatics, New York Times, Medley
concept creation & full creative production
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!
Watch the Series
check out the full playlist featuring every
Epicurious episode with Gabrielle Chappel
FEB - OCT 2021
AUG - SEPT
Stage and prep cook for 2018 Michelin Star restaurant in Brooklyn focusing on seasonal ingredients
Worked under pastry Chef Alex Grunert
INSTITUTE of CULINARY EDUCATION
Health Supportive Program
(formerly Natural Gourmet Institute)
with a focus on plant-based cooking
learned culinary techniques derived predominantly from Japanese, Macrobiotic, Vegan, Gluten Free, and other styles of cooking.
Nutrition fundamentals were covered in the coursework
Extracurricular volunteer work was completed with Chef Barry Tonkins in experimental recipe development.
An example of Gabrielle's scope includes a collaborative vegan dinner 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.
cultured almond ricotta with bruleed figs and rosemary grilled sourdough
smokey miso butternut squash soup with scotch bonnet oil
vegan cacio e pepe with foraged chicken of the woods mushrooms
hibiscus wine poached pears with coconut ice cream
INTUITIVE NUTRITION WORKSHOP
Through the Intuitive Nutrition Workshop, you'll be educated on a sustainable way to feed yourself for the rest of your life, with the knowledge of how to adjust the way you eat based on health goals.
Gabrielle works with holistic nutrition coach, Kristen Richers, to deliver a 10 week virtual workshop teaching others how to cultivate sustainable practices in sourcing local foods and creating delicious, healthy, nutritious meals.