“An individual who loves food and develops skills as a writer can make an immense contribution to the culinary world. I anticipate that teaching these culinary students will be both exciting and rewarding. I am delighted to have this opportunity to potentially inspire new food writers.” — Gabrielle Hamilton
Gabrielle Hamilton is the chef-owner of Prune restaurant in New York’s East Village and was named Best Chef NYC by the James Beard Foundation in 2011. Her work has appeared in The New Yorker, The New York Times, GQ, and Bon Appetit among other publications.
Most notably, Chef Hamilton authored the 2011 best-selling memoir Blood, Bones and Butter and released her first cookbook, also called Prune in November 2014.
Chef Hamilton joined the Stratford Chefs School as a guest chef in residence and as the Joseph Hoare Gastronomic Writer in Residence for two weeks in January of 2016. We wish her all the best!