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Saison 4
Date de diffusion
Sept 05, 2015
With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.
With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.
Date de diffusion
Sept 12, 2015
Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle Hamilton is the master of utilizing scraps.
Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle Hamilton is the master of utilizing scraps.
Date de diffusion
Sept 19, 2015
Explore Gabrielle’s deep love with this ancient city.
Explore Gabrielle’s deep love with this ancient city.
Date de diffusion
Sept 26, 2015
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
.. show full overview
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. At 16, she moved to New York City where she used her jar of change to feed herself. All her experiences with hunger made her the chef she is today.
Date de diffusion
Oct 03, 2015
It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the country and the world, but sometimes, it’s good to go back to your roots.
It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the country and the world, but sometimes, it’s good to go back to your roots.
Date de diffusion
Oct 10, 2015
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
.. show full overview
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.
Date de diffusion
Oct 17, 2015
Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.
Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.
Date de diffusion
Oct 24, 2015
Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
Date de diffusion
Oct 31, 2015
Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
Date de diffusion
Nov 07, 2015
Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.
Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.
Date de diffusion
Nov 14, 2015
Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
Date de diffusion
Nov 21, 2015
A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.
A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.
Date de diffusion
Nov 28, 2015
For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the restaurant.
For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the restaurant.
Date de diffusion
Déc 05, 2015
Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence.
Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence.
Date de diffusion
Déc 12, 2015
When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened by
.. show full overview
When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened by the glamorous Crescent City institution, and a long career in cuisine followed.
Date de diffusion
Déc 19, 2015
A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.
A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.
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