Guest Chefs

A fascination with high quality ingredients and the best ways to work with them have led Jody Adams on a successful and rewarding culinary journey. Her goal is to turn passionate eaters into passionate cooks - to discover flavors you didn't know existed and to be able to cook beyond your abilities.

You can't help but wanting to hug Curtis Aikens, whose enthusiasm and love of food and people is contagious. And if you've seen his TV shows, you know that Curtis is the king of huggers, and the prince of produce.

Located in the quaint destination town of Solvang, California, The Chef's Touch is devoted to cooking and the food lover’s experience that goes way beyond just ordering from a menu. Created by Chef Kurt and his partner-wife, JoEllen Korte, The Chef’s Touch offers a diversified range of services from cooking classes to a creative choice of dinner dishes in an open kitchen format, where the chef shares process as well as great tastes.

Gretchen Allison is a chef, restaurateur, mother, master gardener, cooking teacher, baker, gatherer of wild eatables from the sea, sailor and world traveler. She is the manager of seasonal restaurant Duck Soup Inn, which "is a family of friends in the pursuit of providing a dining experience of excellence and having a good time while doing it. That's the great part of my job that makes this not a job at all."

In Chef Dina Altieri's own words: "I truly enjoy this industry and all of the opportunities it has presented to me. I enthusiastically teach my students about a career that I love. Together we share a common thread about our passion for food, and through their learning I have become a better chef".

John Ash has been called a visionary chef that helped lay the culinary groundwork for today’s popular, delicious wine country cuisine. He is a passionate advocate of fresh ingredients and their basic, unique flavors, and in knowing where, when, and how food is grown and raised.

Chef Victor is Executive Chef at Spaghettini Italian Grill & Jazz Club in Seal Beach, California. His culinary story is really inspiring because he had started off as a dishwasher when he was just in his teens. For seventeen years, he worked his way up through the culinary ranks to get to where he is now. Nevertheless, he remains a modest and low-key guy who insists that he is just one of a larger staff.

Eduardo has developed his signature cuisine that has characterized the restaurant (Candelas) for more than six successful years. It is a fusion of French style interpreted with an unusual delicacy of rich spices and flavors with a vigorous Mexican touch. As Alberto put it, "To be satisfied with what you are doing you must believe it, we believed passionately in the concept of Candelas."

Whether you’re Italian by birth (giving you a good head start), or just strive to perfect the Italian style of cooking, celebrity chef, restaurateur, and cookbook author Mario Batali can show you the way to create classic, delicious Italian food with a bold and contemporary flair. He has a simple philosophy on Italian cooking: simple is very often better; from the ingredients though the preparation and to the presentation.

Chef Baumgart, a European Certified Master Chef, brings more than 12 years of experience to the Los Angeles Culinary Institute (LACI) where he is in charge of Classical French and International Cuisine. His culinary career has taken him throughout Europe, including Germany, Switzerland, Italy and France. Chef Baumgart believes that "the combination of cooking and teaching is the best of both worlds".

Rick Bayless is one of America's most celebrated chefs for introducing authentic Mexican cuisine to an American audience. He has been called "the American guru of Mexican cuisine" and "America's foremost proponent of Mexico's regional cuisines".

Christopher Blobaum is chef and co-partner of Wilshire Restaurant. He is dedicated to cooking with organic ingredients and frequently visits the Santa Monica Farmer's Market. "When produce s picked during the afternoon before market and we can have it on plates the next evening, the freshness and quality play a big part of flavor, keeping food clean and celebrating the ingredient."

Chef Carter is Executive Chef at the Playboy Mansion West of Los Angeles. Despite his intensive culinary demands, he makes sure that his work life balances with his home life.

Regina Campbell's all-natural, holistic approach to eating helped her overcome a serious illness. Her practical and realistic approach to combining good taste and good health has made vegetarian cooking one of life's simple pleasures for many.

Chef Carrigan stands out among celebrity chefs for his artistry. The Mira Lago, only a short drive from the Strip brings one to a slower paced countryside ambiance. The atmosphere is casual but the food is guaranteed to be slow cooked to perfection.

In the beautiful surroundings of California's Napa Valley, surrounded by many of the most extraordinary ingredients available anywhere,  Michael Chiarello is living his passion for fine food, family, and friends and cooking is a wonderful gift that he shares.   In his mind, everyone who works or sits at  his table is family, and has contributed to the success he's enjoyed and the rewarding life he leads.

Cooking and eating are Julia Child's passions. She loves to cook, loves to eat, and loves to convey her love affair with food. She's a perfectionist who has graciously recognized that perfection isn't always possible, using her charm to demonstrate how to turn mistakes into opportunities. Julia Child has forever changed the way we look at food, and for that we're forever grateful. Bon Appetit!

"I am passionate about the use of herbs in most all of the dishes we serve," says Chef Copley. "Our weather and soil does limit what can be produced locally, but many herbs grow great here and we have plans to expand the plantings to include even more varieties of seasonings."

Shirley Corriher is an internationally renowned food scientist, writer, and lecturer, who has helped thousands of home cooks, top professionals, and celebrity chefs put science to work in their kitchens. Her scientific, yet down-to-earth approach to cooking, and her easy going, conversational manner, have made her a culinary hero to her fans everywhere.

In 1975, fresh out of college and full of energy, a very young and enthusiastic Claire Criscuolo, along with her new husband Frank, opened Claire's Corner Copia Restaurant, with the goal of creating exciting, home cooked meals. The bottom line for the food at Claire's is that healthful must be delicious too. Staple meat and dairy substitutes such as tofu, tempeh, and soy milk are used, along with the newer meatless hotdogs, burgers, sausages, bacon, and other alternatives that are newer to the market but are of increasingly excellent quality.

“I have dreamed of being a professional chef since I was a kid in my mom’s kitchen. In fact, my mother’s cooking was and continues to be my inspiration for a lot of my recipes. Her approach to traditional Mexican cuisine is celebrated in many of my menu offerings.”

Chef Danhi spent twenty years traveling the world and immersing himself in the cultures of Southeast Asia. He loves "to teach, so all of my [his] business endeavors are forms of education" from his cookbook/cultural travelogue, consulting firm, and website. “I tried to demystify the food of this part of the world, so that the home cook and professional chef alike can recreate the authentic flavors of Southeast Asia in their own kitchens. This is a book that I have been living and writing in my head for years,” Robert explained.

Kathleen Daelemans philosophy includes challenging yourself to find ways to cut back on fat calories while increasing good calories from vegetables, grains, legumes, and fruits. She thinks if we make the focus healthy side dishes, and use high flavored herbs, spices, condiments, seasonal produce, and small amounts of extra virgin olive oil, these small and easy changes to our favorite recipes will be the key to a satisfying and balanced way of eating.

Chef DeAngelo has experience in some of the top notch eateries from New York, San Diego, and San Francisco serving a number of Hollywood celebrities. Lately, he has settled in California's Central Valley and serves a regular clientele of professional growers who supply produce for his restaurant.

Traveling the world has given Chef Denton first hand experience with cuisines from around the globe. His travels greatly influenced the Provencal-style regional dishes at Restaurant Lulu. The combination of warm Mediterranean flavors and colors with fresh California produce and herbs has transformed Restaurant Lulu into a favorite spot for Bay Area residents, and a key destination restaurant for tourist from around the world.

Along with being an innkeeper and chef, Crescent Dragonwagon is a cooking teacher, award-winning children's book writer, and author of four cookbooks. The restaurant at Dairy Hollow House Inn is famed for a unique cuisine built on traditional country ingredients.

Suzanne Dunaway is a talented artist, successful entrepreneur, cookbook writer, and a dedicated aficionado of all things Roman. With excellent ingredients as the foundation, simple cooking will help you spend less time in the kitchen and more time at the table to share your passions with family and friends.

Vancouver native Loren "Lola" Dunsworth knows that man (or woman) does not live by bread alone. So when she opened her namesake restaurant Lola's in West Hollywood a couple of years ago, she relied on her successful stints at major nightspots like Vertigo, Flaming Colossus, and House of Blues to make Lola's a destination experience.

Nathalie Dupree is a best selling cookbook author and is considered a grand dame among television celebrity cooks. She has taught us how relaxing cooking can be and that pleasure and comfort, not perfection, should be the goal. With her warm, friendly personality, culinary expertise, and down-to-earth style, Nathalie Dupree has shown everyone how to cook and entertain with ease and grace.

Make your next meal a work of art, thanks to Guest Chef Deborah Fabricant's "Stacks...The Art of Vertical Food". Deborah Fabricant's philosophy is "why cook a meal when you can create a sensation"?

From the very beginning, Debbi Fields has taken her personal interpretation of classic desserts to new heights for everyone to enjoy. "Desserts are a source of unending pleasure", from the process of making them to the pleasure of sharing them with family and friends.

Chef Todd has worked in a wide variety of restaurants, from Asian and Italian to French and Californian. Now at the Cypress Room Restaurant he brings it all together with food that emphasizes a sense of adventure. They serve bold flavored dishes with the freshest seafood in the Pacific along with locally grown ingredients to create "regional bistro style cuisine".

Considered one of America's most innovative chefs, Bobby Flay has parlayed his passion for Southwestern American cuisine into a notable culinary career. He's put a fresh, colorful twist on indigenous ingredients, keeping the components simple and familiar while drawing out complexity in their flavors. Thanks to Bobby Flay, many of our favorite Southwestern recipes have taken on a bold vibrancy, achieving his goal of making eating fun and exciting.

Chef Florence has the credibility as well as the charisma to cook the finest cuisine and help home chefs elevate their culinary abilities. With shows like Food 911 and How to Boil Water, he has answered people's food questions and help them cook simple yet flavorful dishes.

Chef Susanna's culinary philosophy is to use fresh and innovative ingredients and add to the culinary experience by invoking senses of sight, smell, and taste. She elaborates on the simple cooking methods of her youth in combination with French cooking techniques. Susanna Foo Chinese Cuisine is consistently acclaimed for serving the most exciting Chinese food in the United States.

Cheryl Forberg has taken her knowledge about the connection between what we eat and how we age out of the science lab and into the kitchen. She teaches us how healthful cooking, emphasizing antioxidant rich fruits, vegetables, whole grains, and spices, can be a delicious way to look better, feel better, and live better.

Click here to see Cheryl's blog.

Gift Box Giveaway!

Melissa's and Cheryl Forberg are teaming up to offer prizes to members of Cheryl's social networks -- including treats from Melissa's along with a selection of Cheryl's books.

Facebook.com/cherylforbergrd
Twitter.com/cherylforbergrd

Chef Galusha reveals that he is all about “eliminating the unnecessary to obtain simplicity,” as he creates inventive dishes inspired by seasonal ingredients furnished by local producers whenever possible.

Chef Carlos Garcia approaches his art with an infectious enthusiasm. At thirty-three, Carlos says that he has found his professional niche after spending his twenties exploring all the major sectors of the culinary world and, as he put it, having way too good of a time during that process.

Long Islanders flock to the Barefoot Contessa for the best food, and home chefs flock to Ina Garten's books for the best recipes and ideas to create great meals and parties with limited time and effort. Garten believes that food and entertaining are about making people feel comfortable, not about impressing them, but knows that if you're having fun at your own party, your friends' admiration is sure to follow.

Ann Gentry is a chef, restauranteur, food educator and visionary who celebrates organic vegetarian cuisine at her Santa Monica, California restaurant Real Food Daily.

Chef Goetz works closely with Melissa's representatives to ensure that The Winery Restaurant & Wine Bar menu reflects the freshest produce available during each season. With such fine ingredients, he creates fabulous flavorful meals that not only taste delicious but look enticing also.

Marcy Goldman has successfully turned her love of writing and baking into a living. She is pastry chef, master baker, food journalist, cookbook author, and restaurant consultant. Marcy's passion and guidance make everyone want to get in the kitchen and bake something wonderful.

Chef Grangien has established himself as a major member in the wine community with his restaurant The Bistro Laurent. The French restaurant offers dishes that are surprisingly unfussy and built to compliment the wines in the region. Although unwelcome at first, The Bistro Laurent has turned many a skeptic into happy converts.

With her background as a nutritionist and experience as a cooking teacher, Patricia Greenberg has drawn from her educational background and her passion for food and cooking to get out the good word about soy and soy products. With her many innovative recipes, Patricia has taken nature's healthiest bean and made it accessibly delicious.

As a Chef, Food Correspondent, Sommelier and Lifestyle Expert, Jamie shares recipes, resources and tips to help make everyday more delicious.

Roger Hayot creates dishes with intense taste by incorporating cusines from various influences such as American Southwest, Latin America, Asia, the Mediterranean and the Caribbean. His father's Moroccan and his mother's German families played a big role in the development of the eclectic flavors found in his recipes.

Chef Roy Hendrickson, executive chef at Zimzala Restaurant in the Shorebreak Hotel, Huntington Beach, California, uses the delectable Pixie Tangerine four ways in his succulent Diver Scallops with Pixie Tangerine & Pickled Fennel Salad.

Chef Matthew is part of the Sports and Entertainment food industry, a fascinating sector of the foodservice business that supplies arenas, theaters and other large special event venues with all their culinary needs, be it a one-time event or an entire sports season. He orchestrates every aspect of foodservice for the STAPLES and NOKIA complex, with the aid of his talented crew of sous chefs from Levy Restaurants, a long time customer of Melissa’s own Food Service Division.

While Madhur Jaffrey knows and loves food from all over the world, her heart is still in India, widely acknowledged as one of the world's great cuisines. Her passion for cooking, writing, and acting have definitely made Madhur Jaffrey one of India's most creative ambassadors.

Chef Mike finds innovation from everywhere. He works closely with his Melissa's representative and creates new recipes for Rosemary's Restaurant when one of the new products is particularly inspiring. When inspired, he appropriately names many of his dishes with the names of friends or places in the title.

Chef Kang borrows ingredients and techniques from Western cooking to add his own personal twist to classic Chinese cuisine. He creates new and unusual dishes with a blend of bold, exciting flavors and gives new meaning to going out for Chinese food.

Zov's Armenian background and residence in Syria, Lebanon, and Iraq in her childhood contribute inspiration to her Middle Eastern, Mediterranean, and Asian-inspired dishes. Her story is truly a success story. You might say that Zov Karamardian is living the American dream, and loving every minute of it.

When Mollie Katzen opened the Moosewood Restaurant in Ithaca, New York, she kept a journal of her recipes. This simple documentation of her innovative vegetarian cuisine became the Moosewood Cookbook, which has since sold more than 2 million copies, making it one of the top-ten best-selling cookbooks of all time. The cookbook has influenced generations of vegetarians and meat-eaters alike who aspire to make healthy, colorful, and delicious meals.

Chef Sheilah teaches classes in various cuisines such as French, Mexican, Turkish, Mediterranean and Kosher. She constantly demonstrates her creativity by creating these eloquent dishes with little to no fuss. Her straightforward and humorous personality make her lectures and cooking classes a hit.

Chef Chris owner of Flying Fish Restaurant gets her produce fresh. Really fresh, she made the move to subsidize a part of a local farm in order to get better produce into the restaurant. She has created a unique model, in what seems a natural partnership, and could serve as an example to other restaurants.

Chef Keller is internationally renowned for his innovation and passionate dedication to food. He reveals that the secret to his success is his attention to detail, which he confesses is a kind of craziness. With his restaurant, the French Laundry, every detail compliments and builds on one another to create a total experience. And we can proudly say that it all paid off.

February’s Guest Chef Wes Kendrick, of Table 34 Restaurant in Las Vegas, submits a great twist on a recipe that can be traced to a small tribe of American Indians who occupied the rich shoreline and coastal islands of what is now the eastern tip of Rhode Island.

Cookbook author, culinary historian, and cooking teacher Diana Kennedy is called the high priestess and ultimate authority on Mexican cooking. Of her many contributions to the international culinary world, one of her greatest has been the elevation of Mexican cuisine.

Graham Kerr is an internationally known chef, writer, television personality, lecturer, teacher, and an expert on nutrition and healthful eating. While his classic show, The Galloping Gourmet, featured lots of cream, eggs, and butter, a tragic accident and serious health issues that he and his wife Treena faced inspired Kerr to reinvent his style of cooking to minimize health risks and maximize flavor and texture.

Roxanne Klein has created a new cuisine by using only raw and living foods. She has artfully mastered the way to prepare and present raw food. By using innovative ways to produce new and exciting flavors and textures, all her finished dishes pay tribute to the natural characteristics of the ingredient.

Chef Joel believes that cooking should embrace and celebrate a respect for the spirit of the land that provides the ingredients for his dishes. He practices this respect  by adhering to a purchasing policy that is close to 100% organic. He likes to not only serve good foods but to teach about them with an eatable lesson-plan that covers the subjects of ecological respect, cultural appreciation and healthy living all on one plate.

Master chef, published writer, and, according to Chas, a pretty good musician and blues singer to boot! It all adds up to a Renaissance man who celebrates life every day by anyone’s definition.

Devoted to using only the highest quality and freshest ingredients, Emeril Lagasse, has always paid homage to the food of Louisiana, with the occasional influence of the world's other fine cuisines. His talent and creativity is unlimited. His fans hang on his every word and with the stir of every spoon. With Emeril in the culinary world, every day is definitely a party.

Nigella Lawson, successful cookbook author, TV series host, and journalist, beautifully shows us how to be domestic gods and goddesses in our own kitchens. Her charming style and hands-on cooking style makes cooking fun and not a daunting chore.

Many people familiar with traditional Jewish cooking might scoff at the idea of using "Low-Fat" and "Jewish or Kosher" in the same sentence. Thanks to Faye Levy, these words now go together deliciously and healthfully. By taking easy-to-find ingredients and combining them in nutritious ways to lower fat content, she brings readers gourmet contemporary versions of over 200 traditional recipes.

Michael Lomonaco is one of America’s most popular celebrity chefs, accumulating thousands of fans through his television shows on the Discovery Channel, the Food Network and the Travel Channel, as well as from when he revitalized New York’s legendary ‘21’ and directed all culinary operations at Windows on the World. He is extremely comfortable in front of the camera, having once been a professional actor and singer, but his easy-going style and infectious enthusiasm are the real thing.

"I base a lot of my food on the flavors that I can pull out of whatever fresh fruits are available. I think the flavors of fruit play well off wine and are a much healthier option than using heavy dairy-based ingredients, which tend to overpower the palate." This emphasis on fruit as a flavoring base has led Chef Nick to create his own line of quality Citronettes called Su Yuzu.

"What I (Maegen Loring) enjoy more than anything is walking the farmers’ markets searching for the new item that will generate an idea for a dish. The discipline is to work with what is available, no matter how prolific or limited that selection may be from day to day. Without that challenge, the passion for cooking would soon become simply a job for me. The Park's (restaurant) fare is definitely driven by the ever-changing harvest of the fields and orchards that surround it, and so am I!"

Spruce’s menu showcases the breadth and style of Luce’s cuisine. Moving smoothly from coast to coast or continent to continent, Luce combines the innovative with the familiar. He treats seasonal vegetables, grains and naturally raised meats to his sophisticated brand of contemporary American cooking.

Madison knows her fruits, vegetables, grains and legumes. What is constant about the cuisine, writing and teaching of Deborah Madison is the limitless range of ingredients and methods of preparation that find their way into her repertoire. Inspired recipes and menus help readers and students develop their own creativity in the kitchen.

Jeffrey Madura returned to John Ash & Co., as Executive Chef, where he continues to promote freshness and seasonality. "My love of the business is constantly renewed simply by the chance to create meals using the freshest, highest quality ingredients of the season..." His originality and culinary instincts fit in perfectly with the gracious architecture and lusciously landscaped vineyard setting.

There is no doubt that the determination of this multi-talented Recipe Doctor, Elaine Magee, who is committed to helping people understand how and what foods can be good for the body as well as the palette, will be making house calls to an ever increasing audience as she continues to work in every media to promote her message. Besides, her prescription for healthy and sensible cooking is a very easy pill to swallow!

Chef Tim exercises excellent control and attention, his ability to multi-task makes him a perfect culinary maestro to orchestrate his venues. There’s definitely a Chef Malpass imprint on every exquisite dish that comes out of his kitchen.

GoodFood Catering and Chef Dario Martinez are renowned in that specialized sector of the food service business that must dazzle its clients with event experiences that focus on quality as well as creativity. Dario’s diverse culinary background, being trained extensively in both Japanese and French cooking as well as his exposure to the fare of his native country (Oaxaca, Mexico) has helped with this challenge.

Lidia Matticchio Bastianich has attributed her passion and appreciation for Italian food to family members, like grandma Rosa, great-aunt Zia Nina, and uncle Zio Milio. She is an innovative and acclaimed chef, restaurateur, cookbook author, and cooking series host. With her passion, reverence, and understanding of delicious, authentic food, her warm personality, and her love of family, she comfortably transcends the two cultures of her homeland and her adopted home.

Woodside Restaurant specializes in stylish American cuisine, with international touches that reflect Chef Max's French techniques and his experience living in Florence, Italy. The slivered pear, endive, and gorgnozola cheese salad with spicy roasted pecans is one of the best salads of any kind that you'll find anywhere.

Chef Gavin combines the awareness and bounty of this Oregon ranchland country with the bold flavors of the Southwest cuisine of his Texas culinary training. In New Ranch Cuisine, Chef Gavin makes use of locally produced common ingredients, seasoned heavily with the cultural roots of this western ranch community, to build his "comfort food with a sophisticated flair".

Debbie Meyer is a self-proclaimed every-day gourmet, who believes that spending time with your guests is more important than spending time in the kitchen. She's put her heart and soul into each menu, and has handed it to us on a beautiful platter.

Philip’s cooking approach unites his classic training in some of the most celebrated kitchens in New York City and France with his passion for freshness and simplicity. His dishes offer European-inspired New American cuisine featuring the finest of seasonal fresh ingredients with understated elegance that reflects both the region’s bounty and the owner’s personality.

He is one of the few “celebrity chefs” in Las Vegas who actually works in his own kitchens every day, lending his expertise (and not just his name) to his venue.  At his RM Seafood restaurants at the Mandalay Bay Resort and Casino in Las Vegas, Nevada, Chef Rick uses seasonal produce from Melissa’s to deliver his inspired cuisine.

Thanks to Chef Mineko Takane Moreno, culinary professional Judi Strada, and their book, Sushi for Dummies, the world of sushi is open to everyone, including vegetarians like me. Of course fish lovers have known for years that eating sushi is a fun and delicious, but now everyone will know that sushi is tofu, vegetables, and fruits too.

Kitty Morse has taught and written about Moroccan and Mediterranean cooking for over twenty years, drawing heavily on her own collection of recipes and the culinary traditions of family and friends. Like the many excellent cooks she knows in Morocco, Tunisia, and the United States, Kitty can perform a type of culinary magic with the spices and ingredients that are the foundation of the cuisine.

Chef Nagasawa (nicknamed Naga) has been there from the beginning, and within his first year Cafe Del Rey was named "Most Promising New Restaurant of 1991" by the Southern California Restaurant Writers. Showcasing Naga’s culinary versatility, the menu is innovative and daring, yet familiar and friendly, providing for a unique and exciting dining experience.

New England Culinary Institute graduates are currently working in such top quality restaurants as Zoe (New York), Le Bec Fin (Philadelphia), L’Espalier (Boston) and the French Laundry (Napa Valley, California). The school places 100% of its graduates in the culinary field, one of the top fifteen growing careers of the 90’s.

At the ripe old age of 25, Jamie Oliver is one of the world's hottest young chefs, a Food Network sensation, and an inspiration for both professionals and home chefs who want to get the most excitement and flavor out of their food. The "Naked Chef" has definitely taken off.

The goal of all of Marie Oser’s work is to encourage and support health conscious, mainstream consumers as well as vegetarians and vegans, to get the information they need and recipes they’ll want to make, in order to lower their cholesterol and minimize fat in their diets. Creating gourmet recipes with plant-based ingredients gives Marie Oser a chance to improve the quality of life for people and for the planet.

Charlie Palmer thrives on the gratification and satisfaction that cooking and feeding people bring. His recipes are a reflection of his personality – bold and substantial.

With The Bombay Cafe, Neela Paniz pays homage to her homeland while creating her own personal adaptations of traditional Indian favorites. She follows the practices of her childhood cook by making trips to local markets and selecting the freshest ingredients for her recipes. Fragrant spices, vibrant vegetables, fresh Indian cheese, rice and lentils are the staples of her highly regarded Los Angeles restaurant.

Chef, author, cooking series host, food columnist, instructor, and accomplished artist Jacques Pepin is world-renowned for his culinary expertise and his quiet elegance. His down-to-earth attitude is a refreshing surprise to anyone who expects a French chef to be a demanding perfectionist.

Tanya Petrovna created Native Foods to be "vegetarian the way it should be." Native Foods offers her experiences in food service, travel, and healthy cooking to offer the textures and flavors of the world's best cuisines in a fresh and fun way. Her vision is that we live and prosper in harmony and in balance with nature, starting with the energy and wonders of food.

Steven Petusevsky's philosophy is to "enhance the natural color and texture of the freshest raw materials. Cook creatively using sensible combinations that nurture well-being." This unique cooking style and philosophy has brought him national recognition as a chef and journalist. He has pioneered an original, creative and healthful style of cuisine, a culinary marriage of traditional "health food" ingredients, with a creative, modern, multi-ethnic style.

Mai Pham is the chef and owner of the nationally acclaimed Lemon Grass Restaurant in Sacramento, California, an award-winning cookbook author, and a respected expert on Southeast Asian cuisine. She was born in Vietnam but was raised in Thailand, and it is the cuisines of these two countries that are the foundation for the spirit and passion that inspire her culinary leadership.

Christina Pirello believes that we are what we eat, and practices what she preaches through her series, books, and classes. If you want to take steps towards a healthier lifestyle, Christina Pirello can definitely show you the way.

Chef Alfred Portale can be counted among the many chefs and culinary experts who were inspired by Julia Child's Mastering the Art of French Cooking.

Enjoyed for years by presidents, senators, congressmen and Washington personalities, Nora Pouillon’s non-partisan cooking combines health and elegance in light, balanced and innovative ways. "Dining healthfully is also about balance and making wise choices, be it in a restaurant or at home".

Master Chef Toribio Prado, "The Patron Saint of Caribbean and Contemporary Latin Cuisine", is the man responsible for introducing Caribbean Cuisine to Southern California. The name Toribio Prado has become synonymous with innovative cuisine and food styling.

Bon Appetit declared that Pyles "almost single-handedly changed the cooking scene in Texas". His latest book is definitely a departure from the quintessential Texas food repertoire of beef, barbecue, and barbecued beef, and instead includes a bounty of vegetables, grains, legumes, chiles, and fruits.

Steven Raichlen is a multi-award winning author, journalist, cooking teacher, and TV host for his knowledge and experience in grilling and barbecue.

Rachael Ray takes a handful of everyday ingredients, easily found at supermarkets anywhere, adds a cup of creativity and a pinch of ingenuity, with delicious, impressive results fit for even the most special occasions. Her philosophy is that in the same amount of time that you’d wait for the delivery guy or drive to pick-up dinner someone else has made, you can have a freshly made meal that fits your own favorite flavors and nutritional needs.

Successful chef, restaurateur, and cookbook author Gary Rhodes continues to refine the British classics and display his passion for making British cooking among the best the world has to offer. Believing that food brings us all together and is our best vehicle for communication, he will use his various platforms to put British food on a new plane and take familiar flavors to a new and exciting level.

Although not all of Akasha Richmond's clients are famous celebrities, they all rely on her for dishes that are not only natural and low in fat, calories, and cholesterol, but that look luscious and taste terrific. Thanks to Chef Akasha Richmond, now everyone can eat like the stars.

"The best way to enjoy Senses," suggested the chef, James Ritchie, "is with a group of friends swapping bites of an array of international dishes. The more people at a table, the more dishes to share. I know that the business plan of many restaurants focuses on "table time" and counts on two seatings per night per table to maximize efficiency. Here at Senses Cuisine we encourage the art of lingering and count only the number of forks used by each group as the measure of our success."

Inspired by every aspect of food – where it comes from, what has been written about it, where she may have first tasted it, and who she may have learned about it from - Judy Rodgers cooks what she loves, and her customers and peers love what she cooks. To Judy Rodgers, food is a labor of love and her best advice is “always cook with heart”.

Douglas Redriguez's sensational and intoxicating flavor combinations set the pace for the creation of the Nuevo Latino cuisine that helped translate Latin cuisine into something bold and exciting for diners new to Latin dishes. As a U.S. born Latino, Chef Rodriguez helped begin this "New Latin" movement that mingles old and new, adopting substitutions to embrace new ideas and tastes.

"I would say that my cooking style reflects the seasonal marketplace; not only cooking food from a particular country, but embracing the special bounty of each season, always using the best available products and cooking the food from that country with perfection."

Chef Brian insists that chefs today "have to get more innovative with fresh fruits and vegetables because the demand for it is there. More health-conscious diners are requesting wholesome quality food without the fat and sodium and chefs have to get with the program in order to keep up".

Aaron Sanchez, as chef and co-owner of his own restaurant, is one of the co-hosts of the popular series Melting Pot on the Food Network, and now as a first-time (and third generation) cookbook author.

“When I opened the Wildwood it was, for me, a return to the land that I had known as a child. It was the beginning of a commitment to the amazing farmers, cheese makers and wine masters of the Pacific Northwest.” The dishes of the Wildwood reflect these local allegiances and celebrate each harvest in a presentation that is about the ingredients, not the chef who combines them.

"It always takes far less time to eat a meal than to prepare it; my focus is to shorten that gap so that there is maximum pleasure for the home cook as well as those being served.The kitchen can be a fun place for kids and a chance for the family to work as a unit.”

Selvaggio has since turned an initial investment of $4,500, and a determination to only use the finest and most authentic ingredients, into a $7 million restaurant company that brings contemporary Italian cuisine to diners at Valentino.

This tasty combination of fresh ingredients, several different chile powders and three varieties of seafood stuffed into a mildly spicy poblano pepper was submitted by Chef Felipe Serna of the Cantina Lounge in Fullerton, California.

Chef Matthew Silverman, chef-owner of Vintner Grill in Las Vegas...

Holly’s trademark rests with the special care that she takes to cook with the harvest of the current season, using the finest local produce and artisan products available from Italy as well as the Pacific Northwest. A commitment to utilizing superb and often unique ingredients, an experienced understanding of the culinary culture surrounding the Pacific Northwest, and the flawless execution of classic Italian dishes, appears to be a winning combination that is propelling Holly, a rising star, who is gaining national notoriety.

Food has always been a passion and an art for Louise Solzman. This passionate commitment is especially valuable when operating The Delius Restaurant under a "prix fixe" discipline since a new menu must be constructed every week. Louise is inspired by tastes from all over the world and carefully plans the weekly menus with emphasis on fresh foods in season as well as the changing trends in dining.

Executive Chef Annie Somerville has earned a national reputation for her imaginative approach to vegetarian cooking. Using the finest seasonal produce, Somerville and her staff concentrate on simple, yet stylish dishes that have been inspired by the Mediterranean, Mexico and the American Southwest.

New World Cuisine, a coming together of the regional cultural influences and flavors of the Caribbean, Latin America and Europe, is Allen Susser's innovative signature and contribution to American culinary craftsmanship.

Long considered the Godfather of Modern Thai/Pacific Rim cuisine, it is no surprise that Tommy Tang's restaurants in Southern California are a major dining destination for locals and out of town travelers alike.

Chef George Tarrosa, executive chef of Tsunami Sushi Restaurant in Huntington Beach, California, jumped at the challenge to contribute a dish for this feature using fresh produce ordered from Melissa's for Tsunami’s Carmelized Ono. From the bed of Garlic Scallion Rice, to the succulent treatment of the Ono fish, to the strawberry papaya salsa, all crowned with a crispy vanilla sugar plantain, it offers a gamut of gastronomic experiences all on one incredible plate!

Don and Carol Shank and staff practice an approach to fine dining that focuses on harvests from their own gardens and greenhouse on the premises, as well as the seasonal bounty of local farm producers.

Jerry Traunfeld is living his own culinary dream at the Herbfarm Restaurant. He firmly believes that cooking with fresh herbs will bring an incomparable vibrancy to the foods we make. He has elevated herbs to celebrity status, going along for the aromatic, fresh, mild, spicy, bitter, and sweet tasty ride. Take his lead and look at fresh herbs with new respect - rub, sniff, chop, snip, taste, and savor the scents and the flavors. You'll be glad you did.

Trotter believes that cooking is like making music, an artistic combination of classic techniques and spontaneity. Combining impeccable ingredients, with French techniques, and Asian influences, every meal spectacularly displays Trotter's passion for cooking, desire for perfection, and quest to find the ultimate food combinations.

Although not a strict vegetarian himself, Chef Tucker is adamant about the health benefits of following a vegetarian or near-vegetarian diet. "My mission is to show the public that you don't have to compromise flavor and texture as you cut out harmful, high-fat, animal products and oil."

Since 1996, when Wolfgang and Naoki developed the ObaChine concept, Naoki has perfected Puck’s vision of an affordable, contemporary Asian cafe. By focusing on the freshness and quality of ingredients for each dish and vamping the menu, he has successfully reinterpreted the exotic for more mainstream tastes.

Managing the kitchen at Jonathan Club at the Beach comes with its own unique set of challenges that is a continual balance of tradition with diversity.

Norman Van Aken has been recognized as the originator of New World Cuisine, a cooking phenomenon that blends classic techniques with innovative American, Caribbean, and Pacific Rim ingredients, in particular the best exotic fruits and vegetables of these regions.

Chef Rick has done extremely well without a kitchen hierarchy. "I employ and guide a group of very hardworking teenagers who I must always remember are learning on the job. Sure it is more time-consuming than employing professional staff, but the tutelage that I am providing to these young people is also extremely rewarding."

Vongerichten's cuisine has been called vibrant and spare, a contemporary interpretation of classic French cuisine with Asian influences. Using fresh vegetable broths and juices, citrus vinaigrettes, and infused oils, his cuisine is "explosively flavorful", using the highest quality ingredients and preparing them in ways that showcase their unique characteristics.

Alice Waters and Chez Panisse have endeavored for years to communicate the excitement of just picked vegetables from the garden and fresh fruit plucked off a tree and enjoyed within hours. Of desserts, Waters has said that often the most satisfying end to a meal is a simple plate of seasonal fruit, and for that reason fresh fruit is always on her menus.

In "Weir Cooking in the Wine Country", Joanne utilizes her superb teaching ability and hands-on approach to home cooking to enlighten viewers about food and wine pairings, to demonstrate wood-fired brick oven bread making techniques and olive oil pressing, selecting and using fresh herbs, and many more seasonal themes.

International cookbook author, food writer and syndicated columnist Anne Willan may be best known as the founder of Ecole de Cuisine La Varenne, the famous cooking school in the burgundy region of France. She has been recognized throughout the world as a leading authority on French regional cuisine, classic French cooking, and the culinary history of France.

Whether you want to treat yourself to the perfect chocolate chip cookie, impress your guests with delectable finger foods, or create a delicious and beautiful cake for a special celebration or wedding, Dede Wilson can be your guide.

Cooking should be creative, fun, and recipes are a guide to everyone’s own personal interpretations. With great respect to the flavors Alan Wong grew up with, and with his own mixed heritage as a foundation, he has more than succeeded in his goal is to give guests of his restaurant and readers of his book a true slice of the melting pot that Hawaii has become.

Martin Yan's dedication to unlocking the mysteries of Asian cuisine is clearly and deliciously displayed in his cooking shows, in his books, and through his numerous personal appearances on behalf of some of the industry's finest companies and associations. His passion, expertise, and special humor have set him apart and have enabled people everywhere to enjoy some of the world's classic Asian recipes.

Sherry Yard uses only the freshest, seasonal fruits, herbs, spices, and honey in her innovative desserts – simple ingredients and basic pastry techniques that she never stops trying to make more perfect. Her foundation is built on having mastered the classics and by continuing to find inspiration from expert sources as well as the world around her.

Chef Marco Zapien demonstrates why his Salsa Grill and Taqueria in Pico Rivera, California, was recently rated number one on Fox Television’s Hot List as Southern California’s BEST Mexican restaurant.

Nancy Zaslavsky is an award-winning graphic designer, photographer, and an avid cook and traveler. Her first love is Mexico and real Mexican food. She has traveled throughout Mexico since 1970 exploring the regional foods of this world-class cuisine. She is author of Meatless Mexican Home Cooking (St. Martin’s Press, New York, 1997), including generously spiced, exuberantly flavored meatless recipes as they are prepared everyday, cocina tipica, by great Mexican cooks - the cuisine of the people.

Summing up her motivation for community activity, fund-raising, and teaching, Cool has stated "I actually believe I can change the world". At Flea Street Cafe, diners can taste beautiful food, see beautiful surroundings, and feel the beautiful philosophy of its creator, Jesse Ziff Cool.