139:, Argentina in 1969 or 1970, and was raised there. She recalls that, starting at the age of 8, she spent much of her time growing up assisting her family in the kitchen, where she helped prepare food, tried different ingredients, and fell in love with food. Her grandmother Porota taught her how to cook. After her grandmother taught her to crimp
146:
Melian later earned a degree in journalism. Her father, an artisan, would create silver and leather goods to sell in outdoor marketplaces; she would make food that she would sell to vendors while she was in college. After completing college, she relocated to New York City with the goal of working for
151:
program, and completed programs in culinary management (2005), culinary arts (2005), and pastry arts (2006). According to her personal website, she worked at the
Institute of Culinary Education as a chef assistant and was a chef instructor for New York-based organizations
707:
156:
and The
Cooking Room. In addition to other jobs in culinary education, she has held "many other jobs as a teacher, waitress, babysitter, organizer, and space designer".
221:. It contains recipes from her childhood and those she learned after she came to the United States. It is part of the series of books associated with the cooking show
845:
825:
214:. The book contains stories of her culinary career and "how food has always been present in all my battles", and it was written for young adult readers.
159:
After Melian's mother died from cancer in
January 2016, she decided to put a hold on her business ventures and look for work. She was then employed at
700:
639:
655:
163:
magazine as a test kitchen assistant and then the test kitchen manager. In August 2020, two months after the resignation of editor-in-chief
413:"10 Bon Appétit Test Kitchen stars have left video amid a reckoning over how the company treats employees of color — here's the full list"
865:
693:
835:
496:
412:
390:
270:
102:
840:
97:(born 1969 or 1970) is an Argentinian chef and cookbook author. After completing college, Melian moved from Argentina to
153:
860:
180:
855:
223:
468:
312:
190:, according to her personal website. In 2022, she published a memoir and a children's cookbook of Latino foods.
830:
526:
497:"Bon Appétit personalities Carla Lalli Music and Gaby Melian announced that they're leaving the brand's videos"
236:
147:
a
Spanish publication. She enrolled at the Institute of Culinary Education in 2003, after discovering their
815:
645:
613:
820:
148:
850:
660:
440:
656:"Celebrity chef Gaby Melian shares kid-tested recipes from new cookbook for Hispanic Heritage Month"
386:
275:
590:
555:
211:
784:
445:
143:, she became the family's "crimping expert" and would assist in making empanadas for parties.
417:
203:
764:
759:
596:
168:
105:
and worked as a chef and in various roles in culinary education. Around 2016, she joined
469:"Bon Appétit Is Sticking to New Standardized Video Pay After 5 Stars Leave Test Kitchen"
794:
749:
717:
640:"Gaby's Latin American Kitchen: 70 Kid-Tested and Kid-Approved Recipes for Young Chefs"
531:
107:
809:
789:
769:
733:
219:
Gaby's Latin
American Kitchen: 70 Kid-Tested and Kid-Approved Recipes for Young Chefs
164:
98:
685:
357:
186:
Starting in 2020, Melian has focused on publishing content on her YouTube channel,
136:
112:
37:
441:"Bon Appétit Is the Internet's Favorite Cooking Show—Here's What You Need To Know"
607:
556:"I'm Obsessed with These Book Covers Featuring Some of Today's Leading Activists"
349:
501:
167:
and the subsequent fallout regarding inequitable pay for staff and contributors
774:
560:
240:
115:
and later become test kitchen manager, appearing in videos for the magazine's
754:
217:
In late 2022, Melian released a children's cookbook of Latino foods titled
140:
473:
116:
320:
680:
271:"For Gaby Melian, her career path started in the family kitchen"
175:
Test
Kitchen announced they would no longer film videos for the
689:
264:
262:
260:
258:
256:
83:
387:"What's It Like to Work in Bon Appétit's Test Kitchen?"
521:
519:
119:
channel until 2020. She has since released a memoir,
742:
726:
78:
62:
45:
30:
23:
638:
606:
589:
307:
305:
303:
301:
299:
297:
295:
293:
350:"Making Stock and Taking Stock with Gaby Melian"
344:
342:
340:
338:
701:
123:, and a children's cookbook of Latino foods,
8:
708:
694:
686:
380:
378:
376:
171:, Melian and several other members of the
20:
34:1969 or 1970 (age 53–54)
252:
846:Institute of Culinary Education alumni
654:McCarthy, Kelly (September 28, 2022).
7:
826:21st-century Argentine women writers
605:Mulligan, Rachel (January 1, 2022).
411:Premack, Rachel (October 26, 2020).
179:YouTube channel as discussions with
637:Paz, Selenia (September 23, 2022).
439:Jarema, Kerri (December 23, 2019).
206:in January 2022. It is part of the
183:regarding pay remained unresolved.
554:Bergado, Gabe (October 29, 2019).
495:Haasch, Palmer (August 12, 2020).
14:
467:Chan, J. Clara (August 8, 2020).
269:Lazo, Luz (September 28, 2022).
16:Argentinian chef and food writer
391:Institute of Culinary Education
385:Raux, Caitlin (April 5, 2017).
210:series of books illustrated by
103:Institute of Culinary Education
629:Other web articles discussing
581:Other web articles discussing
235:As of 2023, Melian resides in
1:
631:Gaby's Latin American Kitchen
125:Gaby's Latin American Kitchen
73:Gaby's Latin American Kitchen
882:
866:Writers from Buenos Aires
101:, where she attended the
208:Pocket Change Collective
181:Condé Nast Entertainment
135:Gaby Melian was born in
111:magazine to work in the
836:Argentine women writers
646:School Library Journal
614:School Library Journal
608:"Food-Related Stories"
591:"Food-Related Stories"
527:"Food-Related Stories"
224:America's Test Kitchen
721:YouTube Personalities
661:Good Morning America
583:Food-Related Stories
200:Food-Related Stories
121:Food-Related Stories
69:Food-Related Stories
600:. October 15, 2021.
276:The Washington Post
861:Women food writers
841:Bon Appétit people
212:Ashley Lukashevsky
803:
802:
785:Carla Lalli Music
535:. October 1, 2021
323:on March 25, 2023
202:was published by
92:
91:
873:
856:Cookbook writers
710:
703:
696:
687:
681:Official website
668:
665:
650:
642:
627:
621:
618:
610:
601:
593:
579:
573:
572:
570:
568:
551:
545:
544:
542:
540:
523:
514:
513:
511:
509:
492:
486:
485:
483:
481:
464:
458:
457:
455:
453:
436:
430:
429:
427:
425:
418:Business Insider
408:
402:
401:
399:
397:
382:
371:
370:
368:
366:
354:
346:
333:
332:
330:
328:
319:. Archived from
309:
288:
287:
285:
283:
266:
204:Penguin Workshop
198:Melian's memoir
88:
85:
65:
21:
881:
880:
876:
875:
874:
872:
871:
870:
831:Argentine chefs
806:
805:
804:
799:
765:Andrew Knowlton
760:Sohla El-Waylly
738:
722:
714:
677:
672:
671:
653:
636:
628:
624:
604:
597:Booklist Online
588:
580:
576:
566:
564:
553:
552:
548:
538:
536:
525:
524:
517:
507:
505:
494:
493:
489:
479:
477:
466:
465:
461:
451:
449:
438:
437:
433:
423:
421:
410:
409:
405:
395:
393:
384:
383:
374:
364:
362:
352:
348:
347:
336:
326:
324:
311:
310:
291:
281:
279:
268:
267:
254:
249:
233:
196:
133:
82:
71:
63:
58:
55:cookbook author
41:
35:
26:
17:
12:
11:
5:
879:
877:
869:
868:
863:
858:
853:
848:
843:
838:
833:
828:
823:
818:
808:
807:
801:
800:
798:
797:
795:Claire Saffitz
792:
787:
782:
777:
772:
767:
762:
757:
752:
750:Andy Baraghani
746:
744:
740:
739:
737:
736:
730:
728:
724:
723:
715:
713:
712:
705:
698:
690:
684:
683:
676:
675:External links
673:
670:
669:
667:
666:
651:
622:
620:
619:
602:
574:
546:
532:Kirkus Reviews
515:
487:
459:
431:
403:
372:
334:
317:Gaby's Kitchen
289:
251:
250:
248:
245:
232:
229:
195:
192:
188:Gaby's Kitchen
132:
129:
90:
89:
80:
76:
75:
66:
60:
59:
57:
56:
53:
49:
47:
43:
42:
36:
32:
28:
27:
24:
15:
13:
10:
9:
6:
4:
3:
2:
878:
867:
864:
862:
859:
857:
854:
852:
849:
847:
844:
842:
839:
837:
834:
832:
829:
827:
824:
822:
819:
817:
816:Living people
814:
813:
811:
796:
793:
791:
790:Adam Rapoport
788:
786:
783:
781:
778:
776:
773:
771:
770:Priya Krishna
768:
766:
763:
761:
758:
756:
753:
751:
748:
747:
745:
741:
735:
734:Chris Morocco
732:
731:
729:
725:
720:
719:
711:
706:
704:
699:
697:
692:
691:
688:
682:
679:
678:
674:
663:
662:
657:
652:
648:
647:
641:
635:
634:
632:
626:
623:
616:
615:
609:
603:
599:
598:
592:
587:
586:
584:
578:
575:
563:
562:
557:
550:
547:
534:
533:
528:
522:
520:
516:
504:
503:
498:
491:
488:
476:
475:
470:
463:
460:
448:
447:
442:
435:
432:
420:
419:
414:
407:
404:
392:
388:
381:
379:
377:
373:
360:
359:
351:
345:
343:
341:
339:
335:
322:
318:
314:
308:
306:
304:
302:
300:
298:
296:
294:
290:
278:
277:
272:
265:
263:
261:
259:
257:
253:
246:
244:
242:
238:
231:Personal life
230:
228:
226:
225:
220:
215:
213:
209:
205:
201:
193:
191:
189:
184:
182:
178:
174:
170:
166:
165:Adam Rapoport
162:
157:
155:
150:
144:
142:
138:
130:
128:
126:
122:
118:
114:
110:
109:
104:
100:
99:New York City
96:
87:
81:
77:
74:
70:
67:
61:
54:
51:
50:
48:
44:
39:
33:
29:
22:
19:
821:1970s births
779:
716:
659:
644:
630:
625:
612:
595:
582:
577:
565:. Retrieved
559:
549:
537:. Retrieved
530:
506:. Retrieved
500:
490:
478:. Retrieved
472:
462:
450:. Retrieved
444:
434:
422:. Retrieved
416:
406:
394:. Retrieved
363:. Retrieved
358:Cherry Bombe
356:
353:(transcript)
325:. Retrieved
321:the original
316:
280:. Retrieved
274:
234:
222:
218:
216:
207:
199:
197:
187:
185:
176:
172:
160:
158:
154:City Harvest
145:
137:Buenos Aires
134:
124:
120:
113:test kitchen
106:
94:
93:
84:gabyskitchen
72:
68:
64:Notable work
38:Buenos Aires
18:
851:Women chefs
780:Gaby Melian
718:Bon Appétit
361:(Interview)
237:Jersey City
177:Bon Appétit
173:Bon Appétit
161:Bon Appétit
108:Bon Appétit
95:Gaby Melian
46:Occupations
40:, Argentina
25:Gaby Melian
810:Categories
775:Brad Leone
561:Teen Vogue
313:"About Me"
247:References
241:New Jersey
149:work study
755:Molly Baz
567:March 26,
539:March 25,
452:March 25,
424:March 25,
396:March 15,
365:March 26,
327:March 25,
282:March 25,
141:empanadas
131:Biography
508:March 4,
480:March 4,
169:of color
727:Current
502:Insider
474:TheWrap
194:Writing
117:YouTube
79:Website
743:Former
446:Parade
569:2023
541:2023
510:2023
482:2023
454:2023
426:2023
398:2023
367:2023
329:2023
284:2023
86:.com
52:Chef
31:Born
812::
658:.
643:.
633::
611:.
594:.
585::
558:.
529:.
518:^
499:.
471:.
443:.
415:.
389:.
375:^
355:.
337:^
315:.
292:^
273:.
255:^
243:.
239:,
227:.
127:.
709:e
702:t
695:v
664:.
649:.
617:.
571:.
543:.
512:.
484:.
456:.
428:.
400:.
369:.
331:.
286:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.