With every chipped plate and hand-written to-do list, Chef Gabrielle Hamilton's presence is all over her NYC restaurant, Prune. Spend a day at Prune with Gabrielle and her staff.

Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton. Written by PBS

Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton. Written by PBS

From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger with what she could scavenge.

Join Chef Hamilton as she revisits her past and sees how it influenced her as a chef. She not only goes to forage along a stream, but also meets up with old family friend to cook up some comfort food.

Roll up your sleeves and learn why hustle is at the core of the restaurant game. Chef Hamilton meets up with an old friend to talk about harder times and the joys of cooking humble and memorable dishes.

Explore both contemporary and classic Italian culture with Chef Hamilton as she takes in the century-old work around her that's grounded in tradition and respect, but also quiet and not for personal gain.

Venture into the unknown with Chef Hamilton as she explores what's next for her career and the challenges associated with making the decision to step away from life in the kitchen. Jacques Pepin demonstrates techniques and Mario Batali offers advice.

Things can change in an instant, as Chef David Kinch discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.

Wise chefs never forget that a solid foundation allows them to test new boundaries and push things to new limits.

Chef David Kinch discusses the ocean as a source of inspiration and place of relaxation.

A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David Kinch focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.

Chefs David Kinch and Carlo Mirachi travel to central California to take time away from their respective restaurants.

Chef David Kinch discusses his process for adapting his menu to accommodate food restrictions.

Chef David Kinch returns to New Orleans, his hometown and visits the restaurant and city that inspired him.

A tasting menu is a sequence of carefully composed flavors and textures in optimal amounts intended to get from there to here, the experience should be incremental, cumulative bound together by location season and ingredients. David's menu is composed of 25 bites, they have to be perfect. Together they need to say something the diner didn't know they needed to hear. Part of the beauty of food that is it's ability to create memories. Part of the chef's job is to understand the diner's expectations and to exceed them. Inspired by Japanese tasting menus, Manresa's 25 bite course follows a similar progression. Utilizing various tastes, textures in small portions. The small dishes forces the diner to focus attention on the product itself. David prepares a sea bream dish. David believes the starting ingredients for a dish must be great to start with in order to make a great product. David meets with Gene Lester, a local citrus grower. Afterwards David makes a green garlic infused custard ... Written by Zero Point Zero Production