Liberal Arts alumna blends passion for storytelling, cultures into culinary arts

UNIVERSITY PARK, Pa. — Whether through her production background or through cooking a meal, storytelling has always been at the forefront of Penn State alumna Gabrielle Chappel’s pursuits. Since high school, she said, she was determined to integrate this driving force into future ventures.

Chappel, who graduated from Penn State in 2016 with degrees in Spanish and journalism, said she never imagined she would have the opportunity to be a contestant on season three of Gordon Ramsay’s reality TV series “Next Level Chef,” on Fox and Hulu, nearly eight years later.

“Being on the show was like this culmination of all my experiences, which was the coolest part,” Chappel said. “I was expecting it to be a little more scripted, but it was truly 'you doing you' and was so authentic.”

Chappel’s path to this achievement was anything but linear. As a student, she wanted to grow as a storyteller and accelerate her career aspirations, so she joined organizations on campus like the Homecoming production committee, CommRadio and Centre County Report.

“It was not always easy. It required a lot of extra effort, early mornings, late nights and extra classes,” Chappel said. “Ultimately, I think it paid off.”

After graduating with a minor in global and international studies and a certificate in sports journalism in addition to her two degrees from the College of the Liberal Arts and the Donald P. Bellisario College of Communications, Chappel worked as a freelance creative producer with companies like Fanatics and the New York Times for six years. However, a job in advertising made her question whether that was what she wanted to do and what she was truly passionate about.

“It was interesting because there were things that did not stick because I did not want them to stick,” Chappel said. “I had amazing opportunities and could understand how the work environment was successful but simultaneously did not feel true to me.”

She said she knew it was time for a change and knew where the change was taking her.

As an undergraduate, Chappel studied abroad in Valencia, Spain, and that experience introduced her to what learning new languages and cultures was all about. Growing up in Jersey Shore, Pennsylvania, she had limited contact and exposure to different cultures, she said, and felt compelled to expand her horizons while in college. She said majoring in Spanish and experiencing the culture was one of the most beneficial things she ever did for her career.

“Spanish is like the first language of the kitchen, especially in New York City,” Chappel said. “Listening to someone tell their story in their native language, and they feel comfortable opening up to you because you can understand what they are saying, is a vulnerable and powerful concept.”

Preparing dishes was how she connected with those around her growing up, though she said embracing this passion in her mid-20s felt like abandoning the hard work and dedication she had gone through for the last six years in production and advertising.

“The biggest thing for me in deciding to move into the culinary space was recognizing that I was going to have to start from the ground up again,” Chappel said. “I was going to have to temporarily give up this thing that I had thought was my dream, but I knew my Penn State education had given me the flexibility and adaptability for a diverse career path.”

Chappel accepted a spot on Condé Nast’s Epicurious YouTube series “Basic Skills Challenge” where producers noticed her skillset and invited her to participate in the “4 Levels” series as a level two chef. Afterward, she took another risk and enrolled in the Institute of Culinary Education's Health-Supportive Culinary Arts program.

“Failing is succeeding,” Chappel said. “I learned that sometimes failing means that you are taking risks. Being able to be rejected in such a safe space in an environment like Penn State and elsewhere is important.”

After culinary school, Chappel began working at a women-owned and operated farm-to-table catering company based in Brooklyn, New York, where she currently resides.

“It is the coolest kitchen ever,” Chappel said. “It is a bunch of women, and we are all working together, swearing like sailors and gossiping. It is the coolest environment to be in and creating these huge volumes of food.”

Taking every adversity and opportunity she faced, Chappel knew that the chance to be on “Next Level Chef” was more than just being on TV. While filming, it became 100% about what she could learn from the experience.

“When you are new to something, the only way you can succeed is if you are willing to absorb all of it,” Chappel said.

Chappel first appeared on “Next Level Chef” on Jan. 28 when she channeled her Penn State experience and prepared a meal inspired by her education abroad experience in Spain as a student.

“Food is a vehicle for learning about other cultures,” Chappel said. “You can learn a whole history lesson through someone’s cultural dish.”

In addition to telling stories through the meals she prepares, Chappel has channeled her abilities and tells her own story across social media. With nearly 50,000 Instagram followers, the content creator shares cooking videos, taste tests and more.

“It is a lot more fun being a creator than being a consumer,” Chappel said. “I like being able to apply everything I know about telling a proper story, being engaging and doing something people find interesting. I want to create content that is lasting.”

At the end of the day, she said it all comes down to doing what she loves and what makes her feel fulfilled. One thing she hopes to do in her future is create more teaching opportunities for individuals interested in learning to cook and planning more pop-up events. When she is not preparing menus for private events or making social media content, Chappel said she finds herself embracing the opportunity to recharge her battery and recenter herself through walks and yoga.

“Next Level Chef” is currently airing on Thursdays on Fox and is available on Hulu the following day.