A supertaster with a lifelong passion for food, Gayle’s training was at the elbow of her Grandfather and at the Broadcast School of the Galloping Gourmet. She made her first pie at 8 years old and was baking bread solo by 10. By 13 she was the occasional crew cook for a staff of 80, making platters of fried salmon for fish plant crews on overtime.
Raised in the middle of an ongoing party for 100, she regularly helped to cater the parties of her parents, seafood exporters with an active social/business networking life and large extended family. With prominent local chefs regularly guesting at family parties, Gayle grew up in an environment where food was celebrated and presented at a high level.