The Soul of a Chef

Gabrielle Hamilton, the chef at NYC restaurant Prune, compellingly described the fate of a restaurant in the midst of a pandemic.

She expresses the motivation behind starting her own place, and says:

I meant to create a restaurant that would serve as delicious and interesting food as the serious restaurants elsewhere in the city but in a setting that would welcome, and not intimidate, my ragtag friends and my neighbors

In hoping that you will read for yourself Chef Hamilton’s heartfelt words, listen to what she has to say about how she envisions the current struggles.

And don’t miss her Chef’s perspective on brunch: it is priceless and you may never approach brunch the same way again.

Finally, in thinking about resurrection of a restaurant, here’s what she says:

And yet even with the gate indefinitely shut against the coronavirus, I’ve been dreaming again, but this time I’m not at home fantasizing about a restaurant I don’t even yet have the keys to.

If you want to peer into the soul of a chef, you will definitely want to hear what Chef Hamilton has to share.