Hour 2: From the archives – What does it take to become a successful chef? How about becoming an accomplished writer? As we’ll learn this hour, the path to culinary and literary achievement can be challenging – especially if one’s sights are set on both. In March, we talked with author and chef/owner of New York City’s Prune restaurant Gabrielle Hamilton. Her recent memoir is “Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef” (Random House, 2011).