Background
She said her mother didn"t waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house.
She said her mother didn"t waste food and the family often foraged for fresh ingredients from their garden and from the forests and fields surrounding their house.
Hamilton received her Master of Fine Arts in creative writing from the University of Michigan.
She is the chef/owner of Prune, a restaurant in New York City, and the author of Blood, Bones, and Butter, a memoir. Hamilton was raised in New Hope, Pennsylvania. Following a career in catering, Hamilton opened the restaurant, Prune, in the East Village in 1999. She had no formal experience in restaurants, nor did she attend culinary school.
Her 30-seat restaurant garnered widespread acclaim and admiration from diners, critics and other chefs including Anthony Bourdain and Eric Ripert.
Prune earned a spot in the Bib Gourmand section of the Michelin"s 2014 New York guide. Hamilton was featured in the fourth season of the Public Broadcasting Service show She also appeared as a guest judge on the first season of The Taste on American Broadcasting Company.