Swimming in Gravy

Kevin Cobabe knows how to enjoy the good life. Among his favorite indulgences, gravy stands alone. A self-described gravy connoisseur, as well as an accomplished pool designer/builder, he sees a parallel between his favorite culinary pursuits and his work creating places devoted to liquid luxury.

By Kevin Cobabe

Some people say life is about the pursuit of happiness, but I say it’s about the pursuit of gravy. I’m not talking about some metaphorical gravy here, though that’s part of it. I mean actual, smooth, rich, spoon-worthy gravy—the kind you want to pour over everything, because it just makes life better. The kind of gravy that turns a plain ole’ meal into an experience to savor, and experience, over and over again.

You might wonder what this has to do with pools, but bear with me. By the end of this, you’ll see that building a pool has more in common with making a fine gravy than you might imagine.

For me, the good life is synonymous with both pools and gravy. And yes, I build pools for a living—I’m a luxury high-end pool builder in Los Angeles, where pools are practically a way of life. But I also teach others to build them through Watershape University. You could say I’m in the business of handing out “gravy” recipes, except instead of ladles and gravy boats, we’re working in rebar, concrete, plumbing and tile.

The whole idea is that these pools, in their way, become gravy for my clients’ lives. Pools are something people don’t strictly need, but they want because of the experiential quality they add to our daily existence. I like to think I’m serving a little slice of the good life, one pool at a time.

INTO THE MIX

I’ve been known to be a gravy enthusiast—to put it mildly. My wife rolls her eyes at my obsession, I post gravy themes and memes on social media, and in many ways, I’m kind of the butt of my own jokes. But I’ll take a quality batch of gravy any day over some fancy gourmet dessert.

Back in the kitchen, making real, joy-inducing gravy is both a culinary art and a science. First, there’s the roux—flour and fat, the foundation of any proper gravy. In pool terms, the roux is my concrete and rebar. You can’t get anywhere without that solid base, but it’s just the beginning. Next, you add the liquid, usually stock or drippings. This is where things get interesting, just like adding water to a pool.

Water changes everything—it brings life, reflection, cool relief. With gravy, you slowly whisk the liquid in, thickening and stirring, until it transforms into something mouth-watering luscious and hearty. Just like a pool, which starts out as a pit of dry materials and then, with the addition of water, becomes a sanctuary drawing you in to have a taste.

Let’s get into the types of gravy while we’re at it. There’s classic brown gravy, made from beef or chicken drippings, good for mashed potatoes and a hearty roast. Then we have the grandmaster of all gravy, and my favorite, turkey gravy, the most essential ingredient of any Thanksgiving dinner, which I affectionately call “Gravy Day”. And don’t forget the cream gravies—perfect for biscuits or fried chicken.

Each type has its own character, just like pools do. Some are sleek and modern, others wild and natural, with waterfalls and boulders. When I build a pool, I’m not just creating a hole with water; I’m crafting an experience, choosing the right elements to match the client’s dreams. It’s all about the balance, about getting each part just right.

To me, gravy is the ultimate comfort food, just as pools are the ultimate comfort zone.

POURING IT ON

And my job isn’t just about building pools; it’s about enabling others to bring that same comfort to their clients. When I teach a class at Watershape University, I’m not just passing along the technical skills; I’m sharing a philosophy of joy and relaxation. I want those students to leave my class not just knowing how to build pools, but with an appreciation for the good life they’re facilitating. They’re learning how to give their clients a hearty helping of that “gravy life”—a little oasis of happiness in the backyard.

*Gravy is one of the essential building blocks of life — and the stuff of dreams!*

Some people ask why I go to such lengths to teach others. Isn’t that like teaching everyone your secret gravy recipe? But to me, it’s the opposite. Every pool that my students build, every moment of peace or fun that they create, reflects something I helped start. It means more gravy in the world, both figuratively and literally (if I get my way). And hey, if they’re building great pools, it just means more people enjoying life.

So, there you have it—swimming in gravy, both on the plate and in the yard. It’s all about taking the basics, adding a touch of magic, and giving people something to savor. Whether it’s pouring a generous helping of gravy over mashed potatoes or performing a cannonball in a crystal-clear pool on a summer day, it’s the little luxuries that make life worth it. And as long as I’m building pools, I’ll keep handing out the recipe for the good life, one ladle—or trowel—at a time.

Kevin Cobabe is president of Dynamic Pool & Spa Construction, a high-end watershaping firm based in Redondo Beach, CA. He is also a founding member of the International Watershape Institute (IWI), faculty member for Watershape University and a regular contributor to watershapes.com and the Ask the Masters Facebook group. He is also a master “gravy sommelier”.