Gabrielle Hamilton’s father always told his five kids they had to do something practical with their lives and whatever they did, they had to be excellent at it. Mediocrity was a family sin. Hamilton had a job washing dishes when she was a teenager. She eventually opened Prune, a 30-seat restaurant in the East Village that to her surprise racked up rave reviews. She was honored with a James Beard award for Best Chef in New York City in 2011, followed by Outstanding Chef in 2018. Hamilton was also featured on the PBS series The Mind of a Chef. She realized her dream of becoming a writer with her best-selling memoir Blood, Bones and Butter. Now, Hamilton has a new book called Next of Kin. We talk about dysfunctional families and the pressures of life both inside and outside the kitchen.