Chef. Restaurateur. Author. Television personality. Environmental advocate. Philanthropist. Rick Bayless wears a lot of hats. His wife, Deann Groen Bayless has also spent nearly three decades in the Chicago restaurant business. Meet them both on today’s episode of Chef’s Story with host Dorothy Cann Hamilton. She’s chatting with the Bayless duo about their culinary journey, philosophy and current projects. Hear how they met, why they decided to focus on Mexican cuisine and how they manage to juggle so many endeavors. What makes Chicago so special? What does it take to put on a successful television show? What is real Mexican cuisine? Find out – on Chef’s Story!. This program was sponsored by Whole Foods Market.

“The only time you should become a chef is if you can’t not do it. I tried to get away from it and I couldn’t stop cooking.” [13:00]

“I think a lot of people somehow think the on-air talent can do everything – it’s not true at all. Everyperson who has some sort of front-end talent needs a really strong producer or editor behind that keeps the whole thing going. Most of my success has been due to the fact that Deann is such a great producer.” [30:00]

“In the restaurant business one of the things we always try to do is create community.” [41:00]

–Rick Bayless on Chef’s Story