Back in PPT, pre-pandemic times, Gabrielle Hamilton founded and ran Prune, a bistro in New York’s east village. But in March, after 20 years in business, she had to lay everyone off and close the doors. Indeed, the shutdown has been such a catastrophe for restaurants that one wonders how many of them will be left when it’s safe to socialize again. But fortunately for us, Gabrielle Hamilton’s talents extend beyond the kitchen. This four time James Beard award winning chef is also the author of a best-selling memoir, Blood, Bones, & Butter: the inadvertent education of a reluctant chef. She’s also in the Emmy winning television show The Mind of a Chef on PBS and she’s a columnist for The New York Times.
On this episode Debbie talks to Gabrielle Hamilton about her career as a chef, and as a late-blooming writer. “I said to myself, you’re not a writer lady, so let’s get with the program here. You’re just not a writer, you’re a cook. So get with it.”
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