![]() ![]() While the centerpiece of the book is an amazing chapter that finds the foundation of Prune-its spirit of hospitality-in her experiences as an impoverished international vagabond, the restaurant provides only one dimension of the narrative’s richness. “I was not looking to open a restaurant,” she writes of the quixotic leap she made into the profession-despite never having worked as a chef, written a business plan or had any idea of the legal processes involved in converting an abandoned space into a tiny bistro that would quickly come to gross almost $2 million a year. ![]() In fact, her accomplishment as the owner and chef of Prune, in New York City, seems less like destiny than the result of a series of detours, from the broken family that left her to support herself with a series of food jobs since her early teens, when petty crime and casual drugs also marked her life, through her on-again/off-again college studies that culminated in an MFA in fiction writing from the University of Michigan. Though a passion for food provides Hamilton’s theme and focus, her passion for writing distinguishes this memoir from similar behind-the-kitchen volumes. In this provocative debut, a renowned chef finds her fulfillment as a writer. ![]()
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