These days, Gabrielle is constantly looking to the future, wondering what could come next in her life after the kitchen, and who will be able to keep the traditions she works so hard to uphold, alive and well once she does.
In this episode, Gabrielle looks long and hard at how she has evolved not only as a chef, but also as a writer and restaurant owner. She takes a walk down memory lane with long time friend and catering food mentor, Misty Callies while making a simple but elegant chicken dish. She looks to Jacques Pepin for techniques on how to de-boning a chicken, make butter rosettes, and bake cream puff swans.