Voices From the Kitchen | Chef Gabrielle Hamilton

June 29, 2016
Chef Gabrielle Hamilton on the most satisfying of firings and an excerpt from her epic Prune employee handbook at F&B: Voices from the Kitchen, a fundraiser for Bay Area non-profit La Cocina. Don’t miss the next round September 30 at the Swedish American Hall in SF to hear more tales from industry vets. Tickets here.

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Cooking with Prune: Gabrielle Hamilton's new cookbook is nothing less than unconventional
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Chef Gabrielle Hamilton knows what she likes. She is a two-time James Beard award winner who still serves sardines with mustard and Triscuits as an appetizer at her New York City restaurant Prune. Anthony Bourdain described her 2011 memoir, “Blood, Bones and Butter,” as “simply the best memoir by a chef. Ever.” And now she has a cookbook, simply named “Prune,” and it doesn’t disappoint. Chefs Feed chatted with Hamilton about her love of writing, her philosophy behind saltine crackers and why she doesn’t consider herself a culinary rebel.