Venture into the unknown with Chef Hamilton as she explores what’s next for her.

These days, Gabrielle is constantly looking to the future, wondering what could come next in her life after the kitchen and who will keep the traditions alive and well. She looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner. She takes a walk down memory lane with longtime friend and catering food mentor Misty Callies while making a simple but elegant chicken dish. She looks to Jacques Pepin for techiques on de-boning a chicken, make butter rosettes and bake cream puff swans. Finally, she talks about the future with Mario Batali and Anthony Bourdain at the ever-classic Bemelman’s Bar at the Carlyle Hotel and gets some sage advice from them.