We’re proud to have hired a crew of dedicated foodies from all walks of life, and we want you to get to know us! This post is the first in a series of ZeroCater employee profiles we’ll start posting here on the regular. It seems fitting to begin with the amazing Gabi Moskowitz, who is known through her nationally acclaimed blog and cookbook as BrokeAss Gourmet.
So why did you join ZeroCater?
Gabi: I believe that food is a cornerstone of positive culture and I like that ZeroCater allows people to enjoy eating good food together. I wanted to be in the food industry but preferred to keep my recipes and writing separate. I didn’t know that jobs like the ones at ZeroCater existed, so when I heard about the Vendor Outreach position, it seemed like a great fit.
What’s the most surprising thing about ZeroCater so far?
GM: I’ve only been here a few weeks but I was surprised to feel comfortable right away. It’s a relaxed and friendly environment.
Tell us about what inspired your first book, The BrokeAss Gourmet Cookbook.
GM: My first job was teaching kindergarten. I wasn’t making a lot of money and since I refused to go the ramen route, I found cooking to be pleasurable, easy and less expensive than eating out. I wanted to make cooking as accessible as possible and share something that would be of value both to long-time cooks and people starting out.
So good food doesn’t have to be expensive?
GM: Exactly, but the emphasis is on good food. My blog is not “howtoavoidstarvation.com,” it’s about how good food doesn’t have to be expensive or complicated, but it should ALWAYS be good. I grew up in Sonoma Valley, where good food is king.
How should one get started being a BrokeAss Gourmet?
GM: It all starts with stocking a $50 pantry — that’s fifty dollars worth of non-perishables that you should always have on hand to build your meal around. If you have a basically stocked kitchen, going out to get a few fresh ingredients should be the only thing between you and a good meal. You can feed a lot of people for not a lot of money if you just do the work and you’re willing to learn a couple techniques.
Is there a recipe of yours that’s a clear fan favorite?
GM: Definitely the Brown Butter-Pumpkin Mac and Cheese (mentioned by the New York Times) and also my pizza dough recipe. In fact, pizza dough is the basis of my second cookbook, which will be out this fall.
We’ll conclude with what’ll henceforth be known as "The Same Six Questions We Always Ask" because, well, we’ll ask these questions of everyone from now on!
1. What would be your last meal?
A vegetarian burrito from El Castillito or El Farolito with pinto beans, rice, sour cream, avocado, hot sauce, onions and cilantro. It may not be fancy, but it tastes like comfort and like home, and that would be the last thing I’d want to taste.
2. What were you doing before ZeroCater?
I was (and still am!) a food writer. I’ve been writing my blog, BrokeAssGourmet.com since 2009. It focuses on high-quality food that can be cooked at home inexpensively. I published a cookbook in May and I have a second one coming out in Fall 2013.
3. What’s the most delicious thing you ate in recent memory?
A beef taco from Nico’s Tacos! We had them in the office and they were just outrageous. I haven’t been able to get the combination of the smoky flavor of the beef and the cooling sour cream, plus the crunch of the cabbage slaw out of my head. Just a perfect taco.
4. What neighborhood do you live in and what do you love about it?
I live in the Mission, right by Dolores Park. I love just about everything about it, but if I had to narrow it down, I’d say the trifecta of sunshine, great food and the park!
5. How do you get to work?
The J-Church, and/or occasionally my Toyota Prius.
6. If you were a condiment, what would you be and why?
I would be harissa, a Tunisian hot sauce made of chilies, garlic, spices and oil. It’s an unexpected delight, just like me :)