Chef Jeffrey Gabriel - "Loving food is the most important ingredient in becoming a successful cook."

Down to Earth Chef.com

Chef Jeffrey Gabriel

ph: 248-320-8442
chefgabriel@down-to-earth-chef.com

"Loving food is the most important ingredient in becoming a successful cook."

Jeffrey Gabriel C.M.C

Food has always been a source of inspiration in my life. Although my view on food has transformed and evolved over time, its enthusiasm has never diminished. It is this enthusiasm coupled with the guidance from key mentors that I owe my success as a Master Chef. I’ll never forget Johnny Dean, a gruff Irishman and ex-Marine who owned The Village Barbeque on Detroit ’s east side. He gave me my first shot at cooking at the age of sixteen, but only after washing dishes for one year. This was possibly the most exciting day of my life. Despite his rough exterior, he displayed sincere interest with the cultivation of my “rookie” kitchen skills. Johnny taught me what real BBQ was. More importantly, he unveiled the dormant aspiration of a future chef.

But my days as a chef were unexpectedly cut short, when I was 18, I received a draft notice by the US ARMY. The certainty of my future dissolved. I decided to enlist in the US NAVY due to my love for water. This turned out to be the right decision. The US NAVY sent me to “cook” school. Aboard the USS Bryce Canyon I became the ships baker, and was eventually promoted to Galley Watch Captain, where I oversaw the entire kitchen. Working under Chief Walter Brown’s command for three years, he introduced me to the artistry of seasoning and the creation of flavor profile. Many of times he coached me over the electric stockpot full of his famous Louisiana Gumbo. A small man in stature, yet considerable in power, he taught me self discipline, confidence and the importance of team work. Based in Honolulu, Hawaii , I then headed over seas to the Orient, where my appreciation of the Asian culture and cuisine blossomed.

After being honorably discharged, I took advantage of the GI Bill and attended The Culinary Institute of America in Hyde Park, New York . I graduated with honors, receiving my Associates in Culinary Arts. Upon graduating, many job opportunities arose through out the country. By the recommendation of CIA ’s esteemed Chef Fritz Sonneschmidt, I accepted the lowest paying job in my hometown of Detroit. The Detroit Athletic Club had a rich history of culinary success denoted by the utilization of the classic kitchen Brigade System, that was operated at one time by prolific Executive Chef Milos Cihelka. The successor of Chef Milos, Chef Dan Hugelier, hired me in as Garde Manger, and this is where I would spend the next five years learning the art of presentation. Chef Hugelier and I worked around the clock arranging lavish food preparations presented on thousand dollar silver platters for the elite. For the first time I was collaborating with a true professional in the field. Chef Hugelier introduced to me the intricate, elaborate science of French Cuisine. He fostered the development of my craftsmanship, resourcefulness and ingenuity. He made me believe in my ability to execute with refinement.

My enthusiasm for skillful food presentation led me to the world of food competition and eventually earned me a spot on the 1984 US Culinary Olympic Team, then again in 1988 as one of the regional team captains. At 36 years old I was the winner of two Culinary Olympic gold medals, both with distinction, and held the Executive Chef position at The Grosse Pointe Yacht Club for eight thriving years. In the culinary arena, there is something called “paying your dues”. This is inevitable if you want to make a name for yourself in the industry. Competition, opposition and single-minded perseverance prevailed for many years during my career. It was my Olympic team manager Chef Ferdinand Metz who fueled my fire to become the best. I owe my Olympic success to Chef Metz. He instilled in me the truism, “Food is to be simple, yet elegant”. This is why I did not hesitate to pursue the ACF Master Chef Certification. He made me believe I could do it.

The examination brought me back to The Culinary Institute of America, where I would be judged by a panel of well-known master chefs. Analysis and evaluation included, but was not limited to, International, American regional and classical cuisine, nutritional cooking, wine & spirits, baking, pastries and food management. The exam lasted 10 painstaking days and was immersed with mental, physical and emotional struggle. I spent sleepless nights preparing for the unknown. Acquiring the title of Certified Master Chef was the most arduous, challenging and rewarding event of my life. It was a humbling experience.

I began my chef instructor position in the Culinary Department at Schoolcraft Community College five months prior to the Master Chef examination. Schoolcraft College gave me tremendous support toward my exam training by giving me access to the facilities after hours to practice many nights. It was in the Schoolcraft kitchens where I became cognizant I had exceeded my expertise in Garde Manger and was ready to master “hot food” preparation. Schoolcraft College was just the right place to harness this new undertaking. Instead of knuckling down restaurant production, food cost and budget, I could immerse myself in an educational environment and sharpen my instructing skills. Moreover, I was allured by the freedom I would gain during the summer months, that would allow me to diversify my experience by working in a variety of restaurants and resorts. I took advantage of my summer “vacations” faithfully. There were innumerable returns to Schoolcraft’s fall semester with war wounds in the form of arm burns and knife nicks. Glen Arbor’s La Becasse was one of the most memorable of battle grounds. “Peachy” was the owner of the French dinner house with a seating for 50 on Michigan ’s Leelanau Peninsula overlooking Glen Lake. This quaint restaurant’s specialty was the classic French preparation of Vegetable Timbale.

“Peachy” was a sharp business woman who valued the importance of local food production and sustainable agriculture. She provided me with the experience of working with independent businesses and the community. Featured menu items were delivered daily to the back door from local farmers, fish companies, wineries and even community mushroom gatherers. An herb and vegetable garden overlooking Glen Lake provided a unique array of color and sustenance for our patrons. I forged, farmed and labored sometimes 15 hours a day, yet, had time to reflect and observe this country living. As my hands toiled deep into the earth it became obvious. This is how food preparation and dining was supposed to be. Chef Ferdinand Metz’s words rang true at deeper level, and I had a vision of creating a restaurant of my very own, one with simplicity and elegance. It was this vision that changed my philosophy on food forever.

In 1992 I purchased an old dilapidated farm house in Port Austin, Michigan. The boarded up, vacant structure on four acres of land was sold to me for $60,000. My bank account was depleted after a $7,000 down payment, yet I was rich with inspiration to pursue a dream of owning a restaurant with a garden. The essence of the dream stemmed from the notion that food is at its best when picked fresh and “simply” prepared. To gain more knowledge I attended Michigan State University’s Master Gardener program. I learned about soil conditions, mineral content, organic approaches to pest control and fertilization. I obtained the knowledge and resources to provide fresh picked produce to my patrons. After months of repairing the rickety building and cultivating the land for a vegetable garden my dream became true. The Farm Restaurant opened on Mothers Day of 1993. Early June the spring crops were sprouting and by July, my chefs were harvesting their produce for the daily menu. The Farm continues to be successful in providing the finest meals in the thumb.

In my career I have been exposed to a myriad of cooking techniques, cultures and ideologies about food. I have experienced the powerful influence of food trends and the passing emphasis on food principals and preparation. I am forever a student in the culinary world, appreciating all facets of cuisine. Today my focus is education and awareness. My intention is to transmit the importance of wholesome, good tasting food with out sacrificing nutrition. My hope is that my love for food becomes contagious… loving food is the most important ingredient for a successful chef.

Jeffrey Gabriel C.M.C