Gabriel gate has that rare combination, he learned his craft from some of the great master chefs of France, he knows the reality of being a family cook with too little time: he communicates with dazzling success both the joy of cooking and how to make great tasting food this is simple, easy and, above all, achievable.
Gabriel was born in the Loire Valley in France in 1955 in a small village where his father grew all the family's vegetables and made their wine. He first learned to cook from his grandmother. Later he served his chef's apprenticeship under Master Chef, Albert Augereau, at 'Jeanne de Laval', one of the greatest restaurants of western France. Then he worked in Paris at the renowned fish restaurant, Prunier, at the Berkeley Hotel in London and under Alain Senderens at L'Archestrate, the celebrated 5-star restaurant in Paris.
He met his Australian wife Angle when she was studying French at the Sorbonne. They moved to Australia in 1977, and his impact on the way we cook has been profound.
Gabriel's first book was French Cuisine for Australians’, which is well loved by many. His second book 'Family Food', published by Anne O'Donovan in association with the Anti-Cancer Council, has had a huge impact. It has sold over 150,000 copies. This, along with his next two books published with the Anti-Cancer Council, 'Smart Food' and 'Good Food Fast', have together sold 500,000 copies.
The three following cookbooks - 'Favourite Fast Recipes', 'Television Recipes' and 'Great Cakes and Desserts' which have brought his sales over 700,000.
Gabriel has authored 18 cookbooks, all have been national best sellers, several have won international awards and he has total sales of over 1,000,000 copies.
As one of the most talented modern cookery show presenters, Gabriel's credits include:
¨ Fun in the Kitchen (Channel 7)
¨ The Good Food Show (ABC)
¨ What's Cooking (Channel 9), 350 national daily shows
He has presented cookery segments on many lifestyle programs including Everybody (ABC) and Body and Soul (Channel 9), and currently does a weekly segment with Bert Newton on Good Morning Australia (Channel 10), for which Gabriel won the World Food Media Silver Award in Adelaide in 1999 for a cooking segment within a television show.
Late in 2002 Gabriel celebrated 20 years as a regular contributor on ABC radio.
SPECIAL AWARDS
In 2001 and 2002: Gabriel was selected by the Victorian Premier's Department as an Ambassador for the Australia Day celebrations.
On 14 July 2000 (Bastille Day) Gabriel was presented with one of France's highest honours, La Croix de Chevalier dans L'Ordre du Merite Agricole, for his contribution to promoting French gastronomy.
TELEVISION
Gabriel appears on Friday mornings at about 9.15 on Good Morning Australia with Bert Newton. Over the years Gabriel has presented more than 2000 recipes on television. He is available to present cookery shows, advertorials and TV advertisements.
RADIO
Gabriel can be heard weekly on ABC 774 Melbourne on Jon Faine's program at about 10.15 on Friday mornings, giving recipes and talking cuisine. This year Gabriel is celebrating 20 years of broadcasting on the ABC. His soft voice and charming French accent is often used in radio commercials.
AUTHOR
Gabriel’s three latest books are 'The Chocolate Lovers' (co-authored with Joan van Loon and Chantal Stewart, published by Allen and Unwin) 'Weekend on a Plate' (Allen and Unwin) and 'How to Teach Kids to Cook' (Allen and Unwin).
MASTER OF CEREMONIES AND SPEAKER
Gabriel is an experienced guest speaker, having done over 250 presentations on subjects as wide as 'Travelling in France' and 'Food of Provence' to 'How to Teach Kids to Cook' and 'Cooking for Diabetics'.
MASTER CLASS COOKING DEMONSTRATIONS
Gabriel learned to cook from French Master Chefs and has done cooking demonstrations in France, Australia, England, New Zealand, Tunisia and India.
Gabriel Gaté is a chef with an international reputation as a cookery author, television presenter and cookery teacher. The enormous sales of his books together with Gabriel's media appearances have established him as one of the most important influences on the way Australians cook today.
Gabriel is in constant demand to demonstrate his outstanding skills as a chef and speaker.
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