Gabrielle Hamilton, award-winning chef, started her professional life at 12 years old as a dishwasher and took a lot of detours before settling in New York and opening her own restaurant, Prune.
Hamilton’s life has been anything but conventional. Her father built sets for the circus. Her French mother was a former member of the New York City ballet. Hamilton and her siblings lived in an abandonded mill in rural Pennsylvania. They were allowed to run free and encouaged to follow their dreams.
After her parents’ nasty divorce, Hamilton moved to New York when she was 16, living off her sister’s spare change jar and making tomato soup with packets of McDonald’s catsup and hot water. She knocked around the world, took catering gigs and then moved to the Midwest where she spent two years working on a masters’ degree in creative writing before heading back to New York to find kitchen work.
Fellow chef and The Travel Channel star Anthony Bourdain says, “‘Blood, Bones, and Butter’ is, quite simply, the far-and-away best chef or food-genre memoir...ever. EVER.”
Watch for a review of Hamilton’s memoir in an upcoming edition of your News-Telegram.
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