Midmorning Weekend: Great chefs
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Segment 1: Celebrity chef Wolfgang Puck talks about dining
Celebrity chef and head of a veritable food empire, Wolfgang Puck talks about how dining has changed over his many years running restaurants, including the groundbreaking Spago in Los Angeles. His company has a fine dining outpost in Minneapolis, 20.21 Restaurant and Bar at the Walker Art Center.
Segment 2: The heat of the kitchen
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New Yorker magazine writer Bill Buford began writing a profile of star chef Mario Batali. He ended up working in Batali's restaurant, stirring up enough material for a book. Buford is author of "Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany."
Segment 3: Food for thought
Anthony Bourdain travels the world uncovering the the world's most intriguing and sometimes, the most difficult-to-eat food. Author of "The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps and Bones," and of the bestselling "Kitchen Confidential." His series, "Anthony Bourdain: No Reservations," airs on the Travel Channel.
