This week's guest on Chef's Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he's learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market.

"When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world."

"You are only as good as the people who work for you and who you will inspire to carry out your vision. You can't micro-mange every little thing."

--chef David Kinch on Chef's Story

Why does one become a sommelier? What is take to be a great sommelier? Find out on this week's episode of In The Drink, as host Joe Campanale is joined by Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud. Michael tells the story of how he ended up in the world of wine and how he's developed his palate and knowledge base over the years. Hear him wax poetic on Beaujolais, Greek wines, blind tasting techniques and front of house service as he gives listeners an inside look at the life of a sommelier. This show was sponsored by Fairway Market.

"When you want a red wine that’s fresh, aromatic, delicious and easy to drink you want Burgundy - but it's priced out of our price range now. So you go for the next best thing - [Beaujolais] - the wine version of methadone." [5:28]

"The only way to taste all the great wines if you're not a billionaire is to become a sommelier." [13:50]

--Michael Madrigale, Head Sommelier at Bar Boulud & Boulud Sud

Taste Greece on a Mediterranean-minded episode of Taste Matters, as Mitchell Davis is joined by Diane Kochilas. Diane Kochilas is one of the world’s foremost experts on Greek cuisine, She is an internationally acclaimed cookbook author, chef, media go-to person for Greek food, consultant, and teacher. She has written 18 books in both English and Greek on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece (William Morrow, 2001) and the forthcoming Country Cooking of Greece (Chronicle Books, Fall 2012). Diane is consulting chef at New York’s most popular Greek restaurant, Pylos, and at the recently opened meze concept Boukiés. She helped open Volos, Toronto’s premiere Greek restaurant, and has a long-standing relationship with Avli restaurant in Chicago and Axia in Bergen County, NJ. On today's show, learn about everything from Mediterranean Diets, the plant based cuisine of Greece and the true meaning of "Greek Yogurt". This program was sponsored by Heritage Foods USA, and break music provided courtesy of Obey City.

"Clinical trials finally proved that the Mediterranean diet reduces heart disease." [02:00]

"Greek cuisine can boast the best variety of plant based main courses of all the cuisines of the Mediterranean." [03:00]

"I'm a Greek kid who grew up in Queens, so I have fond memories of diners as a teenager." [06:00]

"The lay of the land plays the most basic role in what people eat - and that's certainly the case in Greece" [18:00]

--Diane Kochilas, Greek food expert, on Taste Matters