The 'Blood, Bones & Butter' Of Restaurant Work Gabrielle Hamilton is the chef and owner of Prune, a popular restaurant in New York City's East Village. She also has an MFA in fiction writing, something she put to use in writing her first book, the aptly titled Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef.
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The 'Blood, Bones & Butter' Of Restaurant Work

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The 'Blood, Bones & Butter' Of Restaurant Work

The 'Blood, Bones & Butter' Of Restaurant Work

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  • <iframe src="" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
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GUY RAZ, Host:

I sat down with Gabrielle Hamilton at Prune this past week. Prune, by the way, was the pet name her mother used to call her. She read a passage from the book for me, this one about her early bond with her mother and how she used to curl up in her lap at the dinner table.

GABRIELLE HAMILTON: I sat in that woman's aproned lap every single night of my young life, so close to the sounds and smells of her that I still know her body as if it were my own.

RAZ: A lot of the early parts of the book, and then many themes in the book, are really about your mom. And I want to ask you first about the impact that your mom had on your relationship with food. Can you describe that?

HAMILTON: Yeah. I had this French mother who made us eat very, very well as kids. She took us into the woods. We picked fiddlehead ferns. We knew how to hunt for chanterelle mushrooms. She had French wartime parents, so she had grown up highly attuned to, you know, the economy of feeding a family. So we were often just cutting away the moldy bit and getting to the rest of whatever was edible on the product itself. And she always had stewing pots of claws or shins or things with marrow.


HAMILTON: And in the restaurant business, it's incredibly hard to make your margins. So I have used her discipline and sense of thrift, I think.

RAZ: As a kid with an idyllic childhood...


RAZ: And you were left alone, you and your brother. Your brother was 17. You were...

HAMILTON: I was 12 or 13 that summer that we were left alone.

RAZ: For a whole summer.

HAMILTON: They were caught up in their own moment, which was not a beautiful moment in their lives. I think it happens frequently. I think when they end their marriage, they also end their parenting commitment by accident.

RAZ: But that period of time, those few months that summer were, like, seared into your consciousness. I mean, it clearly had a huge impact on your life.

HAMILTON: Needing a paycheck, I walked into town and got a job at a restaurant. And that was when I was 12 or 13 years old. So it was a pivotal summer in that I've been in that kitchen ever since. I never quite got out.

RAZ: After your parents split, you write about basically you almost screwed up your life. I mean, let's see, stealing cars, doing hard drugs, almost arrested for grand larceny. You dropped out of school. Am I missing something?

HAMILTON: You think that's ruining a life, or in fact, some people would see those as solutions, not problems.


RAZ: Life experiences.

HAMILTON: So by the skin of my chinny chin chin, I got out of that one. And now, I'm Honest Abe.

RAZ: You talk about your marriage. It's complicated.

HAMILTON: Yes. I have the only complicated marriage in America.

RAZ: You are the only one.


RAZ: And I think for most of us who are married, we're curious to hear about that.


HAMILTON: What is this strange thing...

RAZ: What is this strange phenomenon?

HAMILTON: ...complex marriage?

RAZ: You have two young sons. Can you explain the way your marriage works a little bit?

HAMILTON: I wish I could. You mean how it doesn't work, or how it works? Sure. I got married almost on a lark because there were some green card issues. And what I didn't quite realize when I married was my almost psychopathic...


HAMILTON: ... attachment to family. And through him, through my husband, I met a family and really...

RAZ: His family in Italy.

HAMILTON: His family. The in-laws, exactly. The Italian family there. And he has a magnificent mother who I adore and a large family.

RAZ: It's something you haven't had since you were 11 or 12.

HAMILTON: Right. I think that explains the marriage.

RAZ: But it's something you had for the first 11 or 12 years of your life.

HAMILTON: That's right. So I didn't know what was going on at the time, but I think in hindsight, I do. He had a great family, and I wanted in.

RAZ: And now you're a celebrity chef.

HAMILTON: A celebrity chef, hardly.


HAMILTON: I'm a chef.

RAZ: Could you ever imagine yourself doing what someone like Anthony Bourdain did and leave the restaurant?

HAMILTON: I don't think that appeals to me. I really like the way writing and restaurant work go together. They sort of counterbalance and are antidote to each other. So if I could, I'd like to stay right where I am, some writing, a lot of restaurant and my kids, and that's a pretty full life right there. Not to suggest that there's balance.


HAMILTON: There's never any balance. It sort of is like being on a ship that swings to one side and keels over on the other side. But once you get used to that, it's a pretty good life.

RAZ: Gabrielle, thank you so much.

HAMILTON: Thank you so much.

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