Gabrielle Hamilton reflects on how hunger made her the chef she is. As a young girl, she was routinely left home alone and, as a result, often fended for herself when it came to meals. Later, after moving to NYC at age 16, she lived off a change jar. She also makes canned sardines with Triscuits, a signature dish at her restaurant, Prune; cooks a fresh sardine sandwich; makes egg and cheese on a roll; and visits chef Daniel Boulud at his restaurant Daniel.