Full Circle: Q&A with Chef Gabrielle Darvassy
While placing fridges is our bread and butter, we're excited to announce a new initiative from The Love Fridge, Full Circle. Beginning in January, we began partnering with chefs and restaurants in our community to help stock our fridges with delicious and nourishing meals.
To kick this off, we’ve partnered with local chef Gabrielle Darvassy (@chefgabrielle). In February, Chef Gabrielle provided 120 meals for our fridges. Read our Q&A below.
If you’re able, please consider sponsoring the Full Circle initiative.
The Love Fridge: Where are you from?
Chef Gabrielle: New York
TLF: What inspired you to become a Chef?
Chef Gabrielle: I didn’t plan to be a chef. I built what I needed out of necessity of the food I wanted or needed for my health not being available.
TLF: What is your favorite meal/food to eat, and also to prepare?
Chef Gabrielle: In my personal life I enjoy eating Indian and Ethiopian foods
TLF: What kind of foods are your specialty or how would you describe your cuisine?
Chef Gabrielle: Wow this question for me is funny. I started exclusively as a raw vegan gluten and soy free chef now I make anything vegan but focus on whole plant based foods and speciality diets
TLF: What comes to mind when you think of Full Circle?
Chef Gabrielle: Give. Love. Receive.
TLF: What do you think about the Full Circle Initiative?
Chef Gabrielle: It’s critical. I do a lot of donating on my own in a quiet manner. The need is so great. What I discovered is that people like myself may not have to the time to get it there but we can provide. Full Circle and the Love Fridge allow it to happen more often and with great ease. It creates a winning scenario for everyone from provider to receiver.
TLF: What are you planning on making for Full Circle?
Chef Gabrielle: Whole plant based vegan food.
TLF: What does food mean to you?
Chef Gabrielle: Health. That means physical, spiritual, and mental.
TLF: What does community mean to you?
Chef Gabrielle: Life. We are not meant to be silos. We need each other to survive and thrive. We need to be accountable to and for each other as a people to prosper.
TLF: How have you had to adjust your practice because of the pandemic?
Chef Gabrielle: I keep my shop open three days a week, we decreased our menu, no dine in and we focus honestly on giving what is needed away or at cost as part of our daily practice.
TLF: Are there any initiatives or programs we could link in this interview?
Chef Gabrielle: I usually fly solo. To see what we do and how we give just google me (Gabrielle Darvassy) or my business. The best two interviews are done by the sun times and dish roulette
Check out this Local Eats mention of Chef Gabrielle.
Find Chef Gabrielle Darvassy’s restaurant, B'Gabs, online: