About Chef Gabe

Being raised by a single mother in a housing development in Queens New York, my fondest memories of the kitchen surround the smell of bacon and sounds of Oldies blaring on Sunday mornings.  Using friends as guinea pigs through high school and college, I would whip up anything I could find in the fridge to make a salvageable meal, like "Iron Chef", only in the hood.  After college I began my pursuit in a career in television but never left my love of the kitchen behind. 

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During the slow seasons in production where every penny counts, I would get creative in the kitchen and in the grocery store throwing unlikely combinations together, some amazing and some never to be mentioned again. While unemployed in 2016, I came across a Facebook post for the Culinary & Cannabis CBD Expo in Orange County, looking for vendors. Having prior knowledge of cooking with Cannabis and a parent who had been diagnosed with Cancer, I saw this as the perfect opportunity to introduce the world to my vision. I introduced a gourmet version of the Jamaican Beef Patty, a savoury ground bison/beef mix in a CBD infused Blueberry BBQ Sauce, and more importantly a way to eat your medicine.

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After a successful debut that resulted in a mention in both High Times and Edibles Magazine, I have continued on to cook at private events, cater pop-ups and work as a private chef preparing both medicated and non-medicated meals for VIP clientele. Though I enjoy cooking with Cannabis, I continue to refine my skills in other areas paying special attention to delicious, energizing ingredients and cooking from the heart.