Meet Chef Gaby
Chef Gaby Schuster is a recipe developer, culinary educator, menu creator and food consultant for food entrepreneurs such as bloggers, nutritionists and individuals. In this blog you will find tasty and easy recipes.
I was born and raised in Caracas, Venezuela, surrounded by a large family that turned mealtimes into long and noisy gatherings. From a very young age, I began to explore cooking, influenced by the Caribbean flavors of my youth. As a young girl, holiday preparations were the most fun for me and over the years one of the things that has inspired me the most throughout my career.
Upon graduating from the Centro Venezolano de Capacitación Gastronómica, as well as an intensive European cuisine course in Buenos Aires, Argentina, I moved to Northern California where I attended the Culinary Program at City College of San Francisco.
I have spent the last years improving my culinary skills in several fine dining restaurants representing a wide variety of different cultures, preparing meals for people with food restrictions due to specific allergies or treatments, and organizing special events ranging from intimate dinners for 15 people to 6-day conferences where 550 participants enjoy meals inspired by local ingredients.
I love working with all types of clients, from those looking to discover new flavors, or to re-explore ones they may not have initially enjoyed, to foodies. My goal as a culinary ambassador is to help my clients address different dietary needs or preferences by enjoying every ingredient and food at any time of the day.
I found my culinary identity in San Francisco inspired by my teachers, local, fresh and seasonal ingredients. Yet, what continues to drive me is my passion for bringing loved ones to the table to enjoy the moment, enhanced with nutritious and delicious food for every taste.
Venezuelan appetizer platter
Corn meal chicken empanadas and cheese tequenos
House-cured salmon & cucumber canapé, Spanish tortilla, artisanal cheese board and charcuterie platter
Perfect to combine with your favorite side or a salad
Mini artichoke salad
Mini artichoke with herb mojito in a bed of arugula and roasted wild mushrooms
Seasonal roasted vegetables salad
Roasted eggplants and bell peppers tossed with tapenade
Spiced lamb meatballs
A weeknight option ready to reheat and serve with rice or pasta
Baked panko-crusted drumsticks
A favorite for kids and adults
Pickled beets salad
Pickled beets, goat cheese, spiced pecans tossed with arugula in a thyme dressing