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The Gray Market: Why Chef Gabrielle Hamilton's Reckoning Offers an Important Example for Gallery Owners (and Other Insights)
This week, slicing down to the essentials, even when it hurts…
On Thursday, the
New York Times Magazine published a poignant—and pointed—essay by Gabrielle Hamilton, chef and founder of the New York bistro Prune, titled “My Restaurant Was My Life for 20 Years. Does the World Need It Anymore?” Her thoughts on her place in the food scene after the shutdown contain a jarring amount of crossover with the existential crisis now facing many gallery owners. And her conclusions stand as a bracing reminder that succeeding, not just surviving, on the other side of this mess may demand questioning everything about why, and how, we all do what we do.
This week, slicing down to the essentials, even when it hurts…
On Thursday, the
New York Times Magazine published a poignant—and pointed—essay by Gabrielle Hamilton, chef and founder of the New York bistro Prune, titled “My Restaurant Was My Life for 20 Years. Does the World Need It Anymore?” Her thoughts on her place in the food scene after the shutdown contain a jarring amount of crossover with the existential crisis now facing many gallery owners. And her conclusions stand as a bracing reminder that succeeding, not just surviving, on the other side of this mess may demand questioning everything about why, and how, we all do what we do.