Today we’d like to introduce you to Gabrielle Smith
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’ve always loved being in the kitchen. Starting from age three, I helped my great-grandmother, Carrie Mitchell, prepare Low country staples like red rice, okra soup, and fish and grits. Those recipes are engraved in my memory, and that experience sparked a lifelong love of food.
My culinary journey really began as a youth apprentice employed by Hall’s Signature Events in Downtown Charleston. Working for Halls Signature Events, I was able to participate in many large projects. Most importantly, I learned how to work and communicate effectively as part of a restaurant kitchen team.
Around the same time, at age 16, I started my first semester of culinary school at The Culinary Institute of Charleston. Culinary school deepened my love of cooking and taught me the basic principles of how ingredients are transformed into delicious meals.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
One of the biggest struggles I am constantly faced with is self-doubt and burnout. After about a year of finding a routine and balancing work, social life, school, family, and personal time, I found myself drowning. I felt like there was so much to do and so little time. Eventually, I realized that I had to take a step back and allow my mind to catch up with my body.
Whenever I find myself feeling like I’m struggling or wanting to give up, practicing mindfulness has remedied those feelings. It pushes me to be more organized and prepared for the days to come. Self-doubt is a difficult battle, but I am learning to replace negative thoughts with positive ones. I am also learning the importance of setting boundaries for myself and asking for help when I need it.
Overcoming these obstacles has made me a stronger person and has helped me to grow in ways I never thought possible. I know that there will be more challenges in the future, but I am confident that I have the tools to overcome them.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
My name is Chef Gabrielle Smith, and I am an 18-year-old personal chef with a passion for using farm-to-table, organic ingredients in my cooking. My goal is to create innovative dishes by merging contemporary culinary techniques with the comforting and familiar flavors of Gullah Geechee cuisine. I believe that fine dining should be accessible to everyone and that every meal should tell a story about the food and its origins. By building relationships with local farmers and purveyors, I can offer my clients a truly unique and authentic dining experience that showcases the best of our region. What sets me apart from other chefs is my age and my commitment to promoting youth apprenticeship programs in the culinary industry. I believe that all young people should have the opportunity to explore their culinary passion and that the industry can benefit greatly from the fresh perspectives and energy that young chefs bring.
I started cooking as a child, helping my Great Grandmother and Nana in the kitchen. I learned from them the importance of using fresh, local ingredients and how to create dishes that are both delicious and nutritious. As I got older, I became more interested in the art of cooking and began to experiment with different flavors and techniques. I also became passionate about sustainable agriculture and the importance of supporting local farmers.
I am currently attending Johnson and Wales University for my Bachelors Degree in food and beverage entrepreneurship on a full-tuition scholarship. I am also working with local farmers, nonprofits and purveyors who can provide me with the highest quality produce, ingredients and outsourcing opportunities to help me continue implementing everything I believe in. I am excited about the future of food and believe that by working together, we can create a culinary culture that is both delicious and sustainable.
We’d love to hear about any fond memories you have from when you were growing up?
One of my favorite childhood memories is from middle school, when our class started a small business. I got to be the money manager, and it was a really eye-opening experience. I learned about entrepreneurship, management, and food service. It taught me how to handle conflicts, adapt to changes, keep track of sales and inventory, and develop creative advertising strategies. Before this, I was a very shy kid. But I quickly learned that “close mouths don’t get fed.” I had to speak up and announce myself if I wanted people to listen. Luckily, I had amazing teachers and educators who spoke life into me and made me aware of the leadership traits I already possessed. My parents also instilled in me that respect, passion, patience, and hard work will get you far in life. I carry these pieces of advice with me every day, and that childhood experience set me on the path to where I am now.
Pricing:
- Please contact me for your custom menu and service estimate at Infohotboxkitchen843@gmail.com
Contact Info:
- Website: https://linktr.ee/HotBoxKitchen
- Instagram: https://www.instagram.com/gritsandgabs/?igsh=MWxxZWZ1ZG5vNG04aw%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/people/Gabby-Smith/pfbid07tZa6ZbKxesP8pgXHFJETLfcgBRRGf1wndm8JGTVEtSN4oX38GXu8HiXMnraYqvQl/?mibextid=2JQ9oc
- Other: https://sites.google.com/view/payayouthcouncil/home
