Gabrielle Hamilton, chef and owner of the New York restaurant Prune talks about her search for purpose and meaning in her life-- which led to her to her kitchen. Her memoir Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef traces a path through the many kitchens she’s known over the years—from the rural kitchen of her childhood to the kitchens overseas, where she learned the essence of hospitality, to her own kitchen at Prune and that of her Italian mother-in-law.
Guests:
Gabrielle Hamilton
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Comments [3]
Gabriella Hamilton's book is a good read.
But going to "Prune" to see how she developed
this rat-infested space into a viable restaurant with
delicious food is even more worthwhile.
Umm did I hear private school? The more i listened, the more questions i had. Like how did she pay for Hamilton College? Have a feeling she came from privilege. NOTHING wrong with that. But one thing I hate is when people who come from money and influence pretend that the grew up from poor and from the streets.
SHE WROTE A GREAT STORY IN THE NEW YORKER ABOUT HER CHILDHOOD AND LAMB ROASTS
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