Kerri Miller talked with three regional chefs about the people who inspired their love of food, the ingredients that excite them and the dishes that still elude them.
• State Fair stories
They also debated whether you can taste the difference when a sandwich is made "with love".
• Amy Thielen, chef and TV host and author of "The New Midwestern Table"
• Diane Yang, executive pastry chef at Spoon and Stable in Minneapolis
• Sameh Wadi, chef, restaurateur (Saffron and World Street Kitchen) and author of "The New Mediterranean Table"