Tags » Gabrielle Hamilton

Season Opener a grand success!

  In the words of our 2015-16 guest student bloggers Mel Athulathmudali and Donna Borooah…

On Friday October 23rd, students, staff and friends of the Stratford Chefs School came together for the annual season opener. 338 more words

Student Posts

The Blessings Of Bananas

For the first time in years, it looks like we’re going to have overnight guests for Thanksgiving.

Which means I’ll have to feed people breakfast. 517 more words


Blood, Bones & Butter

a fun read by Gabrielle Hamilton,…growing up…learning about cooking, starting a restaurant, starting a family.

I enjoyed the learning to cook parts best, and every now and then, be excited and want to rejoin the food service industry, but quickly be reminded this work is hard, with terrible hours, and mediocre pay. 107 more words

Why Hungry Philosophy?

Its late. My once dull headache now pounds furiously. My mouth, so dry, can no longer hold words. The murmur of bubbling, gurgling emptiness inside now pervades my whole body with an angry pulse. 735 more words

Random Stuff

What I'm Reading: Blood, Bones & Butter

TITLE | Blood, Bones & Butter

AUTHOR | Gabrielle Hamilton


ABOUT | Gabrielle’s unconventional journey through the kitchens she inhabited through the years before opening her acclaimed New York restaurant ‘Prune.’ 159 more words


Diapers, Chickens and Smart- Hard Design Thinking

Chef Gabrielle Hamilton of Prune, writes in Blood, Bones and Butter of how running a restaurant prepared her for parenthood,

“I thought of telling them how changing a diaper reminds me, every time, of trussing a chicken.

442 more words
Food Writing

The chef who said no to building a business empire

In an era when celebrity chefs have cooking shows, multiple restaurants, branded products, and a big presence on social media, Gabrielle Hamilton has become one of the most respected figures in the industry by saying no to most of it. 387 more words