For a change of pace on the business of The Business, Phil Colicchio sits down and talks education with Valarie Costanzo, Culinary Arts Coordinator for the School District of Philadelphia. Tune in and learn how she grew up with food in the family, spent time in catering and eventually settled into her current position putting under-privileged kids in a position to build a culinary career for themselves. From ServSafe certification to hands-on kitchen experience - find out how these young people are given an opportunity to do real work in the food world. This program was sponsored by Fairway Market.

"Kudos to my teachers who DO go the extra mile and do lot's of special things with the students." --Valarie Costanzo, Culinary Arts Coordinator for the School District of Philadelphia on the business of The Business

Alexandra "Alex" Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York City's Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alex's Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned America's Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this week's episode of Chef's Story, hear Alex's story - from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market.

"Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to." [04:00]

"I do think a big part of defining your cooking is what you buy and where you buy it from" [39:00]

"I like competition shows because they show the human side of people - that they are fallible, make mistakes and they crave being a hero" [41:00]

--Alex Guarnaschelli on Chef's Story

Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia. Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton chats with Seamus about his homesteading Vermont upbringing, his time spend ex at Mugaritz learning the Basque Cuisine, and the opening of his first restaurant, Tertulia. Find out how the communal, fun-first culture of Spain was his inspiration behind Tertulia and learn how he did everything he could to make his New York City restaurant feel uniquely Spanish. Learn more about the inspiration behind his book Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, which highlights 18 ingredients ("Hero Foods") that help him manage his symptoms of arthritis. This program was sponsored by Cain Vineyard & Winery.

"Food is not a product - it's a part of our culture. We've lost our way at some point and we're starting to find it now. We're at a crisis point." [14:00]

"There are some people who still expect a gumbo style risotto-y gloppy mess of rice thinking that's what paella should be because that's what they've had in the US." [42:00]

"I always tell the guys in the kitchen - good technique is good technique, it doesn't matter what you're cooking." [44:00]

--Seamus Mullen on Chef's Story