Welcome to Chef Legends by OCfoodies

Chef Legends Q&A: Getting to Know the Culinary Masters & Chef Legends

Executive Chef Gabbi Patrick, owner and founder of Gabbi's Mexican Kitchen and Chaak Kitchen. 

1. What inspired you to become a chef, and how did your culinary journey begin?  I started at the early age of 17 years old, from working at my parent's restaurants. That is where my food calling began.

2. What was the first dish you ever mastered, and how does it reflect your style of cooking today? Moles... When traveling to Oaxaca, I was intrigued by the complexity.  I worked on mastering all 7 moles of Oaxaca, which inspired me to have layers of flavors.

3. How would you describe your culinary philosophy in three words? Consistency, Inspire, Evolve

4. Who or what has had the biggest influence on your cooking style? 20 years ago, my husband Ed, my daughter Isabella, and I traveled all through Mexico for a month (Oaxaca, Veracruz, Puebla, Merida, and many small towns along the way). This was the inspiration to open Gabbi's.

5. What is your favorite ingredient to work with, and why? Masa of course. Masa has such a long history and is an important part of Mexican culture.  There is nothing better than a hand made tortilla off the comal.

6. How do you stay creative and push boundaries in the kitchen while honoring traditional flavors? There are a lot of different influences in Mexico to pull inspiration from and stay seasonal.

7. Can you tell us about a defining moment in your career when you realized you were on the right path? I think when my husband and I opened Gabbi's in 2006.  It was a different style of Mexican Cuisine and people were really enjoying what we were doing.  We had customers coming from all parts of So Cal.

8. What has been the biggest challenge you’ve faced as a chef, and how did you overcome it? Keeping the staff focused on the tasks on hand. Inspiring changes of high quality.

9. If you could only eat one dish for the rest of your life, what would it be? Steak/Frites/ Glass of Cabernet Franc from Saumur Loire Valley, France.

10. How do you see the food scene evolving in Orange County, and what role do you think chefs like you play in shaping it? The OC food scene has gotten better in the last 10 years.  I'd like to see more chef driven restaurants pop up to buffer the bigger corporate places. 

11. What’s the most memorable meal you’ve ever cooked for someone, and what made it so special? When I graduated culinary school, I had my first dinner for my Abuelito Victor and family.  I set the table, had flowers & wine at the table.  I  remember my menu was a 5-spice seared ahi tuna, hot mustard sauce, fried rice, and chocolate dipped strawberries.  I thought it was the best.  This dinner is so memorable because it was the last dinner I made for my Abuelo before he passed.  Miss him!

12. When you’re not cooking, where do you love to eat in Orange County? Hamamori Sushi

13. What advice would you give to aspiring chefs looking to make their mark in the culinary world? Stay persistent, put in hard work, stay focused, evolve, consistency, BE CONSISTENT!

14. How do you incorporate sustainability and local ingredients into your cooking? We support OHG - our local farmer's market, local mushroom growers, and Small Axe Bakery who makes a special charcoal sourdough for our Sunday Brunch, they have delicious bread. We are very fortunate to have such wonderful teams of startups approach us...Happy to Support!

15. If you weren’t a chef, what other career could you see yourself pursuing? Something to do with food.  Food always has had the power to bring people together. Create Memories.

16. What’s the most rewarding part of being a chef in Orange County? The support from our communities.  WE FEEL SO BLESSED!

17. Is there a dish or technique you’ve yet to master that’s on your culinary bucket list? Patés, curing meats. 

18. Can you share a funny or unexpected kitchen story that’s stuck with you throughout your career? When we first opened Gabbi's. My husband was told that there was paranormal activity in our restaurant.  I wasn't aware and he never told me knowing I would be so afraid.  I would be prepping by myself sometimes at 5:30am.  He finally told me after 5 years of opening.

19. What’s the one kitchen tool you can’t live without, and why? Microplane zester.  I use it to add the final touch to dishes, whether it's parmesan cheese, lemon, or lime zest.

20. How do you want to be remembered as a chef, and what legacy do you hope to leave behind? Evolving the Mexican & Yucatecan cuisines. TRADITION IS TODAY!

Gabbi's Mexican Kitchen

141 S Glassell St. 

Orange, CA 92866

https://gabbismexicankitchen.com

CHAAK Kitchen

215 El Camino Real

Tustin, CA 92780

https://chaakkitchen.com