In Gabrielle’s culinary career, she has worked with some impressive organizations…
Since 2014, Gabrielle has worked as a seasonal chef for First Descents, an outdoor adventure camp, empowering young adult cancer survivors and fighters to climb, paddle and surf beyond their diagnoses. Gabrielle leads the end-to-end culinary experience, planning menus, shopping for ingredients and cooking three healthy meals a day. The program encourages participants to reclaim their lives and connect with others while being provided proper nutrition along the journey.
In her hometown of Cape Cod, Gabrielle created Wellness Eats, a meal delivery program and the nutrition segment of Cape Wellness Collaborative’s program for residents undergoing active cancer treatment. She leads a team who cook once per week, delivering locally sourced, nutrient-dense meals to clients on an ongoing basis. She prepares highly customized recipes catered to dietary restrictions and preferences so each person is receiving the specific kind of nature’s medicine that they need.
In 2018, Gabrielle spent three months in Cameroon, West Africa as a chef on the largest non-governmental hospital ship in the world, The Mercy Ship. This opportunity allowed her to merge her passion for nutrition and adventure with the wish to help others in need. While aboard, she cooked daily for a group of 500 doctors, nurses, patients and volunteers from different cultures around the world. The volume and creativity needed to serve such a large, diverse group with different culinary tastes truly elevated her cheffing skills. She plans to return again not only to enrich the crew and patients’ lives, but also hers.