Explore the many meanings of hunger and how hunger influences Hamilton as a person and chef.

For Gabrielle, hunger can be described as “lonely.” From a young age, she was left alone in her home to fend for herself. Rummaging through the pantry and refrigerator, she satisfied her hunger with what she could scavenge. At 16, she moved to New York City, where she used her jar of change to feed herself. All these experiences made her the chef she is today. At Prune, she makes canned sardines with Triscuits, a signature dish at the restaurant. Then she cooks a fresh sardine sandwich and a New York City classic, egg and cheese on a roll. She visits chef Daniel Boulud at restaurant Daniel; then they both take a bite from Gabrielle’s youth with egg and cheese on a roll from the corner deli.