Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel's Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.

"At first I wanted to be a marketing director, but I kept coming back to food and beverages." [13:20]

"Charleston was a port city, all of these influences influence the cuisine, and create change." [39:10]

-- Michelle Weaver on Chef's Story

In this James Beard Media Awards preview, Mariana Cotlear is joined in the studio by photography nominee Nathan Rawlinson. Tune into this segment to hear about Nathan's past at culinary school and at famed New York restaurant, Eleven Madison Park. Learn what photojournalistic endeavor shot Nathan into the spotlight. Hear about Nathan's experiences shooting celebrity chefs like Wiley Dufresne and Alex Stupak. Find out how Nathan's most recent trip to Spain brought back memories over discovering serious food, and listen in to hear what kinds of projects Nathan shot overseas? What's next for Nathan Rawlinson? Tune into this HRN Community Session to find out! This program has been sponsored by Whole Foods. Thanks to PEELS for today's music.

"Each chef had a different inspiration for how they would plate a dish. It was very interesting." [5:15]

"I think for me, I think it's helpful because I can talk a lot of the language of a restaurant. I can think in a chef's terms, or a restaurant owner's terms." [8:20]

-- Photographer Nathan Rawlinson

This week on Straight, No Chaser, Katy Keiffer is joined by J.M. Hirsch, Food Editor for the Associated Press. Get an insiders view on how food media has grown over the last decade and how Americans are starting to care more about their food and where it comes from. Hear J.M.'s thoughts on culinary education, food stamps and the sustainable food movement. How can we get people back in the kitchen and away from processed foods? Tune in and find out! This program was sponsored by Hearst Ranch.

"It is possible to eat really well without blowing the budget. Often, there's a knowledge gap. Those of us who best know how to make a food dollar stretch are the people who least need to to it."

"Once people get back in the kitchen and start cooking, basic skills will be learned and come back."

--J.M. Hirsch, food editor for the Associated Press on Straight, No Chaser