Get to know Judy Joo on this week's episode of Chef's Story! Judy is one of the four Iron Chefs for the UK and the Executive Chef for The Playboy Club London, which launched in all of its 1960’s glamour this summer. Judy went to Columbia University where in addition to earning a Bachelor’s of Science degree in engineering, she explored New York’s diverse culinary offerings and whet her palate for gastronomic adventures. For several years, she embarked on a career on Morgan Stanley’s fixed income trading floor, but Judy still felt the lure of the kitchen and decided to pursue her true passion and enrolled at the French Culinary Institute. She went on to work in Saveur magazine’s test kitchen developing recipes, researching food traditions and writing. Judy also started Slow Food USA’s first inner city Slow Food in Schools project in Harlem at The Children’s Storefront School, where she was a math tutor. Tune in to hear her culinary journey in her own words, and find out why Iron Chef is still one of the most stressful, yet rewarding, things in her life! This program was sponsored by White Oak Pastures

"Growing up in New Jersey - cooking wasn't presented to me as a career choice. I didn't consider culinary as a career until much later." [03:00]

"Science is part of cooking, inherently!" [10:00]

"Iron Chef is one of the most stressful things I've done in my entire life." [30:00]

"I generally pull from all over. I'm a French trained, Korean born, British chef!" [32:00]

--Chef Judy Joo on Chef's Story

The end is near on this episode of Let's Get Real. Erica Wides is talking about the apocalypse, and how our entire food system is reliant on the grid. When a blight destroys all of our crops because of a lack of genetic diversity, how are we going to eat fruit snacks or yogurt in a tube? Solar flares, crop failure, and irradiated food are all very possible, if not probable, causes for the end of society as we know it. What to do next? Erica gives some helpful tips on how to survive an apocalypse (hint: eat your next door neighbor). This program has been brought to you by Whole Foods.

"The point is that even my culinary students who sign up and pay a lot of money to got to school to have me teach them how to be chefs are utterly clueless as to where their food comes from. It's like going to medical school and being shocked that medicine actually has something to do with human bodies." -- Erica Wides on Let's Get Real

Welcome to another episode of The Morning After, hosted by Jason Colucci. This week, Jason has brought in $80 dollars worth of food magazines to talk content. Josh Russ Tupper from Russ and Daughters in the the studio, talking about his start in chemical engineering, his family's business, and why Russ and Daughters sells chocolate next to smoked fish. Hear about the local movement in terms of the smoked fish business, and some of the other great food stops in the Lower East Side. Gabriela and Gustavo Lopez are also in the house discussing their upcoming restaurant in Harlem called Vinateria. Hear about their culinary histories, and why they decided to take the leap into the restaurant business. Tune in to hear discussions about Marcus Samuelsson's Red Rooster and its place in the Harlem landscape. Finally, Jason picks up the magazines to talk about what's happening in the food scene. Music throughout has been provided by Michandi Shalimar, and this programs has been sponsored by Cain Vineyard & Winery.

"My great-grandfather started the business in 1914. Before that, he had a pushcart on Orchard Street in the Lower East Side and sold herrings and mushrooms- the same mushrooms that we actually sell today, dried Polish mushrooms." -- Josh Russ Tupper on The Morning After

"It's not who you are or what your food is, it's about who is your PR agent." -- Gabriela Lopez on opening a restaurant, The Morning After