q&a with chef gabriela
Meet Chef Gabriela from Nicaraguan themed supper club Girl and the Goose.
Q: Tell us a little bit about yourself. What did you do prior to becoming a chef and starting up Girl and the Goose?
A woman of many hats and proudly made in Nicaragua, I have been lucky enough to call Dubai my home for 15 years. My itchy feet took me on a 13-years adventure as cabin crew for a local airline. I also had a shop at Global Village, acted as the link between Flor de Caña and MMI to bring our national rum to the UAE, danced flamenco and aspired to be dolphin trainer. Being a chef was always my childhood dream, so 4 years ago, I finally went after my passion, started my underground dining, went back to culinary school, and finally quit my job.
Q: Considering your extensive travel background around the world, what’s one dish from around the world that just thinking about makes your mouth water?
My husband is Austrian, and we spend a considerable amount of time in the Austrian mountains. On huts I would always go for ‘Kaspressknödelsuppe’ (I know, it’s unpronounceable!). But think about being cold and a bit exhausted from whatever hike you did that day, and then someone brings you this rich soup with 2 hearty cheese and bread dumplings (absolutely yummy!)
Q: What dish is a reliable source of happiness for you?
That would be Baho, one of the most traditional Nicaraguan dishes. Beef, plantains and yuca wrapped in banana leaf and slowly steamed over water. It is served with pickles and a sour coleslaw salad. It represents the amalgamation between indigenous, mestizos and afro-Nicaraguan cultures. A dish very close to my heart.
Q: What is 1 dish or food item that you don’t cook conventionally?
I love playing with more innovative versions of ceviche, a dish widely loved across Latin America. I enjoy creating different textures and flavor combinations that pay tribute to my Central American roots but also my travels across the world.
Q: Which food writers do you enjoy reading most, and why? Any recommendations?
In terms of books, I am currently digesting ‘What is cooking’ by Bullipedia and ‘Room for dessert’ by Will Goldfarb. I really enjoyed also ‘Unreasonable Hospitality’ and of course ‘Kitchen Confidential.’
Q: Is there a common thread that you believe successful chefs share, aside from just a refined palate?
Passion, the moving force and a strong community ready to lift you up!
Q: Do you think street food is superior to haute cuisine?
I wouldn’t say that either are superior but rather that they complement each other. I always enjoy a nice repocheta in the streets of Nicaragua, a pad thai in silom 4 in Bangkok or a romantic evening at Atempo in Barcelona.
Q: Last but not least…what’s your take on Dubai’s food scene today?
Dubai’s food scene is incredible, constantly growing and evolving. There are always new and exciting options for all of us to explore, from high end restaurants, your neighborhood eatery to a hidden gem supper club. What I also appreciate is how supportive the F&B community has been with me.