Meet Gabrielle Mcbay, the chefpreneur of Ellements Company from Dallas, Texas that’s obsessed with cooking, traveling, eating, and living. Back in high school, Gabrielle started a pastry company that led her to be featured in Forbes Magazine, Black Enterprise Magazine, The New York Times, and a TV Show on ABC Family, just another great reason you may find her familiar. After studying Food Management at Texas Christian University, this enabled her to really get into food science whilst cooking and developing recipes. We chat about how she initially started her carer in the hospitality industry and her latest book that she just released digitally ‘Peace, Love and Good Food’
Hey Gabrielle! How has your day been so far?
My day has been great! I slept in until 11 today which is abnormal but necessary!
What is a normal day for you like?
All of my days look different lol I always say each day is an adventure. If I have a catering event, I’m of course grocery shopping, prepping, and cooking . Outside of that, a normal day for me usually consists of some type of Starbucks run or cafe where I can do some computer and admin work.
How did you start your career in the food/hospitality industry?
I started my career in the food industry by starting a pastry company when I was a freshman in high school. I used to sell cookies for 50 cents to my classmates and it just kind of blew up from there. I then continued to run my company in college and afterwards, where I began to study and work in restaurants. I always say I got started by accident. Literally lol
What has the journey been like for so far?
The journey has been crazy so far. I have days where I’m like “Gabby, what the heck are you doing?”…but it has been by far the most fulfilling and the best decision I’ve ever made.
Congratulations! You wrote your own digital cookbook ‘Peace, Love and Good Food’, how exciting! Can you talk us through the thought process and incentive behind it?
Thank you! Yes-I have my hard copies out now as well. I just wanted to create a resource that people could have while they are in the kitchen or trying to get into cooking. A lot of the content in the book includes storytelling and memories of me growing up in the kitchen. A lot of the recipes are named after and captioned after some of the dearest people to me. I wanted the cookbook to be personal and memorable, and I think it’s just absolutely beautiful.
Seminal moment in your career so far?
I’d say my cookbook has definitely been my most seminal moment so far. Hands down!
Most rewarding moment?
That’s so hard to answer lol. I love what I do. Although it can be very challenging at times, but after each dinner or brunch or catering event, it’s so rewarding to know that people are enjoying good food. And that they love what I cooked and created for them. I have “the most rewarding moment” it seems like-every week lol
Top 3 Instagram accounts for food inspiration?
@theartofplating @foodandwine @food52 are my faves for plating and features from other chefs and bloggers
3 must have food items stocked at home at all times?
Half and Half, good quality Vanilla Extract, and salted butter.
What does success look like to you?
Success to me looks like operating in my purpose and living comfortably while doing so. I’m not necessarily what it looks like-but I know what it’ll feel like. We still ain’t there just yet lol
What is on the horizon for 2018?
I’m planning to just push out more content, give my food and lifestyle blog a new makeover, and hopefully maybe open my cooking studio towards.
Lastly, can you give us a food tip on how to feel fuelled and ready for the day as an entrepreneur?
Ya know, I’m still working on this, but water is a BIG part of my fuel, as well as eating on a consistent basis. I know with entrepreneurship, we sometimes deprives ourselves of taking a lunch or dinner break because we’re in the zone or working. BUT-it is super important to keep fuelling our bodies. I’m definitely still working on this myself.
Twitter: @gabriellemcbay | Instagram: @gabriellemcbay