Food is about the friends and family we celebrate around the table, those with whom we share our time and our resources.

This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.

Our weekly series At the Chef's Table examines how the giants of food got to where they are today. This week we share Part 2 of our interview with T...

It's not Thomas Keller's responsibility to help save the planet (though many chefs have taken on this calling with great ambition). But focusing solely on the aesthetics and disclaiming any other responsibility altogether is a cop-out.

The man who today is known for precision and perfectionism originally found these qualities in his first job dishwashing for his brother's restaurant.

A lot has changed for Duff Goldman over the past year. The Ace of Cakes has gone off on a motorcycle powered Sugar High, becoming a bi-coastal frequent flyer who told me, "I travel so much I don't have a time zone anymore."

The small plastic contraption is spring-loaded, and two little tabs with powder cocoa on them are at the catapult end, spaced roughly as far apart as a person's nostrils.

Dressed in black pants and a chef's coat, I met Hollingsworth. A blue-eyed, blond Californian, his manner is unassuming and smiley, something unusual ...

From Europe, Albert Adria of elBulli fame is making the trek to NYC, as is Tom Aikens of Tom Aikens Restaurant in London.