The Mind of a Chef

With every chipped plate and hand-written to-do list, Chef Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune. Spend a day at Prune with Gabrielle and her staff.

Frugality is not a dirty word for Gabrielle - she is the master of utilizing scraps. Gabrielle is constantly looking into the garbage cans to see what her cooks are carelessly throwing away. Money is not made in a restaurant, even a booming one, by throwing good food away.

Explore Gabrielle’s deep love with this ancient city.

Explore the many meanings of hunger and how hunger influences Hamilton as a person and chef.

It’s an old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the world, but sometimes, it’s good to go back to your roots.

Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton.

Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.

Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.

Things can change in an instant, as David discovered in 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.

Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.

Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.

A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.

For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away from the bustle of the line and demands of running the restaurant.

Allergies, self-diagnosed sensitivities and customer "dislikes" have become the bane of several chefs' existence.

When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student, David’s eyes were opened by the glamorous institution, and a long career in cuisine followed.

A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.