The Mind of a Chef

A day with Gabrielle Hamilton at her East Village restaurant, Prune, in New York.

Gabrielle Hamilton explains what is and isn't garbage.

Chef Hamilton explores the culinary delights of Rome, where she cooks old favorites and learns new skills.

Gabrielle Hamilton talks about how her experience with hunger has influenced her work as a chef.

Gabrielle Hamilton cooks some comfort food with an old family friend.

Contemporary and classic Italian culture.

Chef Hamilton considers what is next for her career; guests Jacques Pépin and Mario Batali.

Chef David Kinch discusses how a restaurant fire changed him, and prepares dishes that came out of that challenging period in his life.

How chefs Jeremy Fox and James Syhabout shaped the menu at Manresa Bread; chef David Kinch looks toward the future with Manresa Bread.

Abalone porridge; surfing inspires one of chef Kinch's signature dishes; sashimi.

Chef David Kinch focuses on the strawberry.

Grilling steak and cooking pizza in a wood-fired oven alfresco.

Picky eaters pose challenges for chefs.

Classic Southern food in New Orleans.

Chef Kinch believes meals should not take any more than 25 bites to finish; components that bring a perfect dish together.