Sari Kamin speaks with Chef K, author of Phat Taste! Little Fat!, at the Roger Smith Cookbook Conference. Tune in for a delicious conversation about eating healthy without losing the taste and Chef K’s upcoming cookbook series.

Melissa Kogut, Executive Director of Chef's Collaborative, is somebody who knows a thing or two about promoting sustainability. Chefs Collaborative is a national chef network that's changing the sustainable food landscape using the power of connections, education and responsible buying decisions. On a HRN Community Session, she sits down with Erin Fairbanks and chats about her organization and the work she's been doing over the past five years. Hear about interesting initiatives such as "Seafood Solutions", a program designed to explain how to make sustainable choices and educate customers about seafood. Later in the program - learn about the Chef's Collaborative Cookbook, their latest book that features great recipes that highlight the way sustainability-minded chefs are cooking now. This program was sponsored by Fairway Market

"Trash fish refers to species of seafood that are under utilized. There are opportunities to eat alternative species - but we need to make sure we have data for those species so we don't [over consume them]" [4:00]

"I get to work with passionate, smart comitted people. Chef's are people who work really hard. It tends to be a really community minded group. They are the first to donate their time and food to community events - they give a lot of themselves." [9:00]

--Melissa Kogut, Executive Director of Chef's Collaborative

This week's guest on Chef's Story is Robert Surles, better known as Chef Bobo, Executive Chef at The Calhoun School and a leader in the school food revolution. Tune in to hear how he discovered cooking and went from a freelance chef at ING to cooking for Derek Jeter. Chef Bobo explains how he tries to transform the way children eat in cafeterias at schools, and why it's not always easy to break bad food habits. From fresh pasta to salad bars to chicken etouffee, Chef Bobo has dedicated his career to making sure kids are introduced to the highest quality foods and learn about healthy eating. This program was sponsored by Hearst Ranch.

"Kids [actually] love vegetables!"

"Our chefs not only cook the food, they serve it. They encourage the kids. There's something magic about that white jacket we take out there."

"High school seniors that have eaten my food at the school for 10 years can't even eat at fast food restaurants anymore. The overlying taste has become offensive to them."

--Chef Bobo on Chef's Story