Gabrielle Hamilton's father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. In 1999 Hamilton opened Prune, a 30-seat restaurant in the East Village, to rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, she's got a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen. "Now What?" is produced with the help of Steve Zimmer, Lucy Little and Jackie Schwartz. Audio production is by Nick Ciavatta.

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A Conversation with Gabrielle Hamilton

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