Gabrielle Hamilton is "not convinced that it is important to make a living at the thing that you aspire to," a perfect outlook for this chef & author. Initially aspiring to become a writer, Hamilton took jobs in kitchens to make ends meet. In the end, she found a career at which she excelled, and yet her passion for storytelling never wavered. She decided to live her life and pen the outcome, discovering that personal experiences are the best fodder for her authorial work. Now she is trying to experience everything in life - she owns her own restaurant, Prune, located in the East Village in New York City, and she published an autobiography, Blood, Bones & Butter in 2011. Her writing has also is appeared in The New Yorker, The New York Times, GQ, Bon Appétit, Saveur, and Food & Wine.