"I do the best that i can no matter where i am. I do the best of my capabilities wherever i am." "It just was also a pretty soul this, it's like factory work," he says about his time working in New York City food industry. 'If the sour cream goes in the manes and the man as goes in the cramfrash, no one really gives u chit'
Chef and writer Gabrielle Hamilton talks dueling artistic passions—and how she has found balance and focus in her creative journey.