Uploaded September 2015 | Updated September 2026, 1 day ago
Frugality is not a dirty word for Gabrielle. 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 is the master of utilizing scraps. Gabrielle is constantly looking into the garbage cans to see what her cooks are carelessly throwing away, and is baffled at what portions are left in the pan, the bowl, the quart container, when it could have, and should have, made its way onto the plate. Money is not made in a restaurant, even a booming one, by throwing good food away. In this episode, Gabrielle explores what is and isn’t garbage. She uses three iterations of a broth that starts off as water. From braised octopus and potatoes, to Maiale Tonnatto, to periwinkles in chorizo broth, Gabrielle shows us how the most delicious things keep getting better and better the longer you re-use the ingredients.
Check out: mindofachef.com
Subscribe to our channel: bit.ly/1Erevk1
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Google Play:
bit.ly/1qcS6Cz
Amazon Instant Video:
amzn.to/1qcSscr
iTunes:
bit.ly/1ArtYMN
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
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Google+: bit.ly/1ATL99n
Frugality is not a dirty word for Gabrielle. 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 is the master of utilizing scraps. Gabrielle is constantly looking into the garbage cans to see what her cooks are carelessly throwing away, and is baffled at what portions are left in the pan, the bowl, the quart container, when it could have, and should have, made its way onto the plate. Money is not made in a restaurant, even a booming one, by throwing good food away. In this episode, Gabrielle explores what is and isn’t garbage. She uses three iterations of a broth that starts off as water. From braised octopus and potatoes, to Maiale Tonnatto, to periwinkles in chorizo broth, Gabrielle shows us how the most delicious things keep getting better and better the longer you re-use the ingredients.
Check out: mindofachef.com
Subscribe to our channel: bit.ly/1Erevk1
PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season four, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chefs Gabrielle Hamilton and David Kinch, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
Google Play:
bit.ly/1qcS6Cz
Amazon Instant Video:
amzn.to/1qcSscr
iTunes:
bit.ly/1ArtYMN
Check your local listings for air times here: to.pbs.org/Z0rfcq
Follow us on
Twitter: twitter.com/MindOfAChef
Facebook: facebook.com/MindOfAChef
Instagram: instagram.com/mindofachef
Pinterest: pinterest.com/mindofachef
Tumblr: mindofachef.tumblr.com
Google+: bit.ly/1ATL99n
