Slam Skateboarding

GABBERS AND FRIENDS

The first issue of Slam I ever bought had Corbin Harris on the cover dressed in all red (Gabbers’ nightmare), and the inside featured Gabriel Summers in a tour article from a Creature trip. That was in 2012. Since then, that bright-eyed 20-yearold has travelled the world, from Copenhagen to Kazakhstan, making his mark on some of skateboarding’s most famous spots (including Melbourne’s City Park long ledge). He went on to turn pro and even closed out a Zero video, 2019’s Damn It All. Eleven years later, Gabbers is not chilling out at all, which is honestly scary because he will probably never stop.

Gabbers has arguably had more interviews in Slam than anyone else in recent history. Since he’s basically been asked every question imaginable, we devised a new concept for the interview, opting to reach out to some of his friends to get them to ask the questions. Here is the product: Gabriel Summers in an interview that I’m sure won’t be his last.

That 2012 issue of Slam also had a Hurley ad where you could win a FaceTime call with Curren Caples. I didn’t win, let alone enter, but I wonder what that FaceTime call was like. If you won that, can you please contact me? I’d like to hear all about it. Thank you.

“YOU ARE A SIZE 11-AND-A-HALF. I DON’T KNOW WHY YOU ARE WEARING SIZE 10s. THAT’S THE REASON YOU’RE GIVING YOURSELF NERVE DAMAGE.”

T o start us off, Forrest Edwards asks, “What’s going on, mate?”

Not tré flip 50-50ing handrails for Instagram, that’s for sure [laughs].

Stu Morton [Gabbers’ boss at his side job, Frankie’s Tortas and Tacos] asks, “How have you found the return to working in a kitchen?”

I’m really enjoying it. It’s great because I have something else to look forward to instead of going to City Park early in the morning and doing nothing. It’s also sparked my passion for cooking again. And yeah, I work for the best restaurant in Melbourne, so that’s pretty cool. Apparently, it’s the best Mexican in Australia, and I can vouch for that. It is so good.

Stu also asks, “Do you think you want to be a chef again once Jamie [Thomas] decides you’ve slid enough rails and he can no longer profit from your pain?”

[Laughs] Well, I don’t think Jamie has ever profited off me. I would love

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