
The Mind of a Chef
Gabrielle Hamilton talks about how her experience with hunger has influenced her work as a chef.

Gabrielle Hamilton talks about how her experience with hunger has influenced her work as a chef.

Gabrielle Hamilton talks about how her experience with hunger has influenced her work as a chef.

Gabrielle Hamilton talks about how her experience with hunger has influenced her work as a chef.

Chef Hamilton explores Rome, where she cooks old favorites and learns new skills.

Chef Hamilton explores Rome, where she cooks old favorites and learns new skills.

Chef Hamilton explores Rome, where she cooks old favorites and learns new skills.

Money is not made in a restaurant, even a booming one, by throwing good food away.

Money is not made in a restaurant, even a booming one, by throwing good food away.

Money is not made in a restaurant, even a booming one, by throwing good food away.

A day with Gabrielle Hamilton at her East Village restaurant, Prune, in New York.

A day with Gabrielle Hamilton at her East Village restaurant, Prune, in New York.

A day with Gabrielle Hamilton at her East Village restaurant, Prune, in New York.

Traditional Greek coffee and pastries; scrambled eggs with tomato; baklava sticks; cheese sticks.

Traditional Greek coffee and pastries; scrambled eggs with tomato; baklava sticks; cheese sticks.

Traditional Greek coffee and pastries; scrambled eggs with tomato; baklava sticks; cheese sticks.

European Bread Museum; preparing goglies; yogurt bread; pasta with yogurt and feta.

European Bread Museum; preparing goglies; yogurt bread; pasta with yogurt and feta.

European Bread Museum; preparing goglies; yogurt bread; pasta with yogurt and feta.

Village salad; grilled porgy and grilled stuffed calamari; fish soup with porgy.

Village salad; grilled porgy and grilled stuffed calamari; fish soup with porgy.