In a lonely period in Michigan, the head of a catering company, Misty, befriended her and reignited Hamilton's passion for cooking. While back-packing in Europe, family friend Marie, who owned a creperie in a rural town in France, sheltered and introduced her to the culinary customs of baguettes and room-temperature produce. Her food education later blossomed under the care of several women who took her in as kin. "As soon as I saw the three-bin stainless steel pot sink, exactly like ours, I felt instantly at home and fell into peeling potatoes and scraping plates for the dishwasher like it was my own skin," she writes. She lied about her age to get her first service job at 13. When, as a teenager, divorce ripped apart the family she knew, Hamilton found jobs in the food industry to comfort her and literally put food in her mouth.
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