Season 4, Episode 4: Hunger - Gabrielle Hamilton
Mind Of A Chef: Season 4 - Gabrielle Hamilton & David Kinch
•
24m
Hunger can mean many different things for many different people, but for chef Gabrielle Hamilton, it can be best described as a lonely feeling. From a very young age, Gabrielle was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger with what she could scavenge. At 16, she moved to New York City where she used her jar of change to feed herself. All her experiences with hunger made her the chef she is today.
In this episode, Gabrielle “cooks” canned sardines with Triscuits, a signature dish at Prune that speaks volumes about making the best out of what you have. Then she cooks a fresh sardine sandwich. Gabrielle also cooks a NYC-classic, the egg and cheese on a roll. She visits chef Daniel Boulud at Daniel to cook tripe with calf’s foot, a true survivor’s dish, and then they both take a bite from Gabrielle’s youth with an egg and cheese on a roll from the corner deli on a NYC stoop.
Up Next in Mind Of A Chef: Season 4 - Gabrielle Hamilton & David Kinch
-
Season 4, Episode 3: Rome - Gabrielle...
Just because the rose is obvious and has been admired so many times does not mean you should abandon it and stop looking. This is the philosophy Gabrielle has for Rome, Italy, a city that is on everyone’s list and a hub for camera-token tourists.
In this episode, we explore Gabrielle’s deep l... -
Season 4, Episode 2: Garbage - Gabrie...
Frugality is not a dirty word for Gabrielle. Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle is the master of utilizing scraps. Gabrielle is constantly looking into the garbage cans to see what her cooks are car...
-
Season 4, Episode 1: Prune - Gabriell...
With every chipped plate and hand-written to-do list, Gabrielle’s “presence” is all over her NYC restaurant, Prune. Her life experience, whether it be her upbringing by a French mother who cooked serious food like calf’s livers and ratatouille, to her trip around the world with $200-worth of tra...
