GABRIEL Alexzander Moore, called ‘Alex,’ at first thought that his dream was to become a veterinarian because he loved animals so much. But, he decided to switch career paths after taking a course at Carnegie and realising that becoming a chef was his new passion.
Born and raised in Georgetown, the 22-year-old attended St. Peter’s Nursery, Gamaliel Academy, and Chase’s Academic Foundation Secondary.

Leaving school, with his original dream job in mind, he took up work with the Outdoor Pet Store as a pet assistant. Later, he got into the hotel industry and worked with his aunt at the Ocean Spray Hotel on Vlissengen Road.

But still believing that he was destined to pursue a veterinary career, Alex began attending the Government Technical Institute (GTI) and pursuing an ordinary Diploma in Science. “I didn’t complete it because I realised that I didn’t want to become a lab assistant because that’s the area of work that this was leading to; either that or attend university, and I was not up for that,” Alex expressed during an interview with the Pepperpot Magazine.

At this point, he recalled that he liked cooking also, and decided to go to Carnegie School of Home Economics with some encouragement from a relative. He did a two-year programme in catering and management before graduating.

Alex has been cooking professionally for the past three years having obtained basic training in the field and working with a number of seasoned chefs, whose enthusiasm he says has remained with him and motivated him to do better.

He has credited the Turkish chef at the Carnival Casino; ‘Billy’ from Maggie’s Snackette who has some 30 years’ experience; and Raul Jaisingh from Duke Lodge who encouraged him to further his studies at the hotel institution in Trinidad.

While studying at Carnegie, Alex worked part-time at the Marriott Hotel which afforded him the opportunity to serve both the President and Prime Minister. “In order to hit that level, you know you have to have it right,” he said, adding that while there, he had a chance to learn from some of the most seasoned persons in the industry.

He started his work attachment at Hot and Spicy in Alberttown where he learned to cook in bulk, and finished off at Maggie’s Catering Services.
Alex has since registered his own food business called “Alma’s Cuisines and Catering Services,” named after his grandmother.

For now, he is doing lunch specials every day and uses social media to advertise his menus, but his ultimate goal is to open his own restaurant. “I want to have an established restaurant and from there, I want to further my studies in food sciences and restaurant management in Trinidad,” he said.

Alex sees all this happening for him by next year. “I am confident I will achieve all of this,” he said. “You have to push yourself at times because you can’t just lie there and have your dreams come through. You have to work towards your dreams.”