Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school.

As chefs, we cook to please people, to nourish people.

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

I'm sorry for the ducks; I love foie gras.

I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish, chicken. But at the end of the month - because my father would be waiting for paycheck - the refrigerator would get empty. I remember that without a lot of food left, some of the best meals happened right there.

Look at our farmers markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.

The business of feeding people is the most amazing business in the world.