The Tuesday Thirteen

Gaby Dalkin, What’s Gaby Cooking

Gaby Dalkin of What’s Gaby Cooking is a powerhouse. Get a quick glimpse into her world as a Personal chef, food stylist/photographer, food writer, and soon to be cookbook author. I first met Gaby (on her blog) about 6 months ago and I haven’t stopped reading. Tons of fans follow her everywhere on social media and it’s not hard to see why. You could learn a lot from Gaby – so pull up a chair and take notes. 

1.

May I just start out by saying that you are such a genuine and amazing person. On your About Me page, you list 50 things we should know about you (which I love!). One of them mentions that your closet is color coordinated and organized by season. Does that mean that you are an organizer and list maker with everything you do?

Gaby: I am an obsessive list maker and organizer. It’s kinda one of my favorite things to do. But I just love crossing things off when I finish them, it’s so satisfying  

2.

Is there anything you thought about adding to that list but left it off because you thought it might be a little too much information?

Gaby: Hmmmm that’s such a good question! To be honest, not really, I’m an open book and I love sharing quirky tidbits from my life. 

3. 

Did you always want to be in the culinary industry? How did you get started?

Gaby: I had no idea I would end up where I am! I was pre-med for the first 3 years of college and ultimately decided that it wasn’t my passion so I switched to business. I cooked for my friends all through college and loved it! I just really enjoy feeding people and bringing them together. After college I moved down to Los Angeles to pursue a career with my business degree but ended up not loving my job so I decided it was as good a time as any to go to culinary school. One week into culinary school I interviewed with a family for a nanny job and they ended up hiring me as a private chef instead and the rest is pretty much history! I started my blog at the same time I started culinary school. After graduating I continued to private chef and work on my website and then started doing professional recipe development for brands I loved. Food styling and photography came next and I must say that I love it all! It’s fun to be able to wear so many different hats and have each day be a different kind of work.

4.

That is quite a resume! Private chef, recipe developer, food stylist, food photographer, food writer – if someone told you they had a million dollar position for you right now if you picked just one of the above to do for the rest of your life, which one would it be?

Gaby: Ooooo that’s like asking me to pick my favorite child!! I think I’d want to do food and travel writing combined with recipe development because I’m always so inspired to make new dishes after learning and experiencing new food cultures.

5.

With the experience and knowledge you have gained through the years, if you had advice for a food blogger trying to “make it” what would it be?

Gaby: Keep at it and don’t be afraid to ask for help or advice! Go to lots of events and meet your co-workers. As bloggers, we sit behind our computers for a good portion of the day, and I think it’s been super rewarding and valuable for me to get out there and meet my fellow bloggers. You create great relationships and friendships and meet people who are like minded and want to help. I’ve made some of my best friends through food blogging and they have been amazing mentors to me in my career. 

6.

As bloggers, we do tend to hind behind our computers and not ask for help as much as we probably should. If you knew then what you know now, is there anything you realized that you did for way too long (or did wrong) that you would go back and do differently?

Gaby: Probably not. I’m a big believer that everything happens for a reason so I think all my past experience in work, be it in food or not, helped me get to where I am today. But I’d like to do a better job at keeping in touch with my teachers and mentors from college and highschool. They were so awesome and I wish I was still in touch with a lot of them!

7.

Speaking of where you are today, Congrats on your Food Network FN Dish column – Simple Soirées. Inquiring minds want to know, how do we go about getting fabulous writing positions like this? Is it all about pounding the pavement and getting writing experience under our belt?

Gaby: Thanks!! It’s really a fun gig. And yes, it’s all about pounding the pavement and getting your name out there and meeting great people who want to work with you. That’s why it’s so important to get out from behind the computer and meet inspiring and wonderful people in your food community in real life!

8.

If you could go make anything from your blog again right this second and veg out, what would it be?

Gaby: Brownie Pudding.

9.

Mmmm. Chocolate, Kahlúa and ice cream? I’m all over it. That sounds amazing. If you could retire on a desert island with one cookbook (with all supplies and ingredients necessary to cook from it) and one prepared food or drink item, what would you choose?

Gaby: Cookbook – Plenty by Yotam Ottolenghi + Food item – AVOCADOS!!!!!!

10.

I hear you are planning a wedding! How is that going, and are you going to blog the big day for us?

Gaby: It’s going great!! It’s really so much fun. My fiance and I are super relaxed about it so that’s been nice. And I’ll absolutely share photos and such from the big day! I’m sure I’ll be instagramming the entire day so that will be fun too.

11.

Out of sheer curiosity, where are you going on your honeymoon?

Gaby: Italy! Starting in Rome and then heading down to the Amalfi Coast and Capri.

12.

Lucky girl! In between all of the work and wedding planning, you’ve also got the 2012 Food Blogger Bake Sale that supports Share Our Strength right around the corner (April 28th)! How did this originate and can you tell us more about it?

Gaby: The bake sale is so much fun! I started it really as a way to connect with food bloggers in your community, hang out, and raise money for a great cause! I can’t wait for this year. It’s always so much fun to see everyone who comes out to support.

Thirteen.

This has been so fun! Before I let you go, what are the future plans for ‘What’s Gaby Cooking?’ and Gaby Dalkin?

Gaby: Well… getting married is right around the corner. My cookbook will come out next spring so that is super exciting too. And then the skys the limit! I’ve got big things planned so I’m eager to get to work on them!

Thank you so much for a wonderful interview Gaby! We will keep our eyes peeled for the future cookbook – which I will highly support and am open for recipe testing Can’t wait to see what else you have in store for us! If you have not gotten the chance to know Gaby, you can find out more at What’s Gaby Cooking, and follow her on social media (everywhere!) for an inside look at what she’s cooking next!

The Tuesday Thirteen is an interview series that asks thirteen questions to your favorite people in food. If you have questions you are curious to ask food bloggers, cookbook authors, publicists, food photographers, etc., please send your questions to miranda@mangoesandchutney.com.