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.
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"