Chef Douglas Keane (Cyrus, Geyserville, CA) discusses his book Culinary Leverage, which mingles his story with thoughts on how the industry needs to change.

Yara Herrera (Hellbender restaurant--Queens, NY) on Standing Out, Fitting in, and Honing Your Culinary Voice

Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.