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Meet Chef Duff. Shaping cakes with drill saws and blowtorches, and staffing his bakery with fellow rock musicians, he's not your typical baker. However, he's one of the most sought-after decorative cake makers in the country. Every week at Charm City Cakes in Baltimore, Duff and his team of artists try to meet the demands of creating up to 20 cakes a week, some of which take up to 29 hours to build! From a tilted Dr. Seuss-like seven-tiered wedding cake to an almost perfect replica of Wrigley Field, Duff can build it. Go behind the scenes to see how he and his fellow cake bakers dish up sugar and spice in the most unexpected and entertaining ways.

At Mandolin Aegean Bistro we our proud and passionate about the food we grew up eating. We crave the smell of fresh baked bread, roasted lamb, grilled fish, and of course, our mom’s homemade specialties therefore, we’re dedicated to recreating dishes that are simple, rustic and authentic to the villages of Greece and Turkey. Our table is where family and friends can gather, for love, for laughter, for spirited conversation, A place to feed your stomach and your soul.

Ricardo Zarate Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude. After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica and Picca. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food. Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants, and Food & Wine awarded Zarate as “Best New Chef, People’s Choice.” Perfecto Rocher Perfecto Rocher is a third-generation paella maker and Executive Chef of Lazy Ox Canteen whose innovative palate and international experience in Michelin-star kitchens bring much excitement to the downtown Los Angeles dining scene. After moving to Los Angeles, Chef Rocher became Head Chef of BLVD restaurant in the Beverly-Wilshire Hotel. He then met restaurateur Michael Cardenas and joined the Lazy Ox team in March 2012, incorporating his own innovative Spanish perspective to the market-inspired global menu. In late fall 2012, the duo will launch Taberna Arros Y Vi, a new paella concept, in Santa Monica. Kerry Simon One of the first chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the rock-n-roll chef by Rolling Stone magazine, the aspiring musician’s love for cooking did not start right away. Los Angeles was the next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA in Hollywood and LA Market at the JW Marriott Los Angeles LA Live where he works alongside Hell’s Kitchen winner, Nona Sivley.

Om Nom Nom’s head cookie, Anthea Ponsetti, is one of the fortunate, enviable few who knows what they want out of life from the very beginning. As a young girl growing up in a non-traditional British and Cuban family in Miami, Anthea learned to bake her first chocolate chip cookie under the guidance of her mother, who would often yell very British things at her when she would slouch, mouth off, etc. When teatime rolled around, Anthea would delight and entertain family members with her desserts. She has since spent years perfecting her cookie recipes, drawing from her family’s baking secrets, eight years of professional culinary experience, and her hometown of Miami, FL for inspiration.

If the aroma doesn’t convince you, the gentle roar of the pre-WWII Probat Perfekt Roaster will — Panther stands for Coffee. Period. And its mission is evident in everything husband-and-wife team Joel Pollock and Leticia Ramos Pollock put into their place. To begin with, every cup of coffee Panther serves is roasted on site, in small batches, each of which have their origin in farms personally-selected by the Pollocks for taste as well as and individuality. Both Joel and Leticia benefit from longstanding relationships with coffee producers throughout the world, and these friends and colleagues not only possess generations of knowledge and passion, but they produce some of the finest lots of coffee available anywhere. After the selection of green coffee beans (using a professional technique known as “cupping”), Joel uses his 20 years of experience to roast them, achieving correct development and caramelization of the sugars present within the coffee bean, without the conversion of these precious caramelized sugars into carbon, which can result in an ashy or smoky taste. Great care is taken to expose the magnificent natural sweetness and the most subtle flavor nuances often lost in the roasting process.

 Furthermore, Panther fields a team of extensively- and continuously-trained baristas to showcase these wonderful coffees and the people behind them. There’s good reason why Panther has become the go-to spot in Miami, and why its coffees and expertise are now being implemented from here to New York City; that’s because a Panther cup of coffee is just how great coffee is meant to be enjoyed.

Mike comes from a well-rounded culinary background, having been in the catering and restaurant business for many years. In opening up Burger Boss along with his partners, Mike is back to cooking exactly what he loves – burgers and fries. Using that extensive and well-skilled background, Mike combines quality ingredients with great techniques. This brings the best Burger Boss meal to customers and it is quickly becoming a neighborhood favorite!

Chef John truly understands great food, and combines his passion for cooking with local, seasonal ingredients to dishes that keep loyal customers coming back again and again. Before opening Sono Wood Fired, he was the Chef d'Cuisine of Levy Restaurants for over 25 years, and helped Levy to attain several acclaimed awards. At Sono, he brings that same level of cooking to a menu filled with great traditional Italian food. Not only does he oversee the kitchen, but he also works with local farms for his ingredients, and hand picks every wine listed on the menu. Not only is he such a great chef, but he is a lovely guy who truly enjoys giving people a place to enjoy good food and each other's company.

Adam Rapoport is Editor-in-Chief of Bon Appétit magazine and its website bonappetit.com. Mr. Rapoport has been with Condé Nast for more than 10 years. Prior to becoming Editor-in-Chief of Bon Appétit, Mr. Rapoport was GQ’s Style Editor, where he covered food, travel, fashion, design, film and music. Prior to joining GQ, Mr. Rapoport edited the restaurant section atTime Out New York for three years and worked as an editor and writer for the James Beard Foundation’s publications office.

JugoFresh is bringing a fresh and authentic new concept to Miami Beach that will get locals thinking outside the “juice box”. The new 870 sqft. juice bar, located at 1935 West Avenue (20th Street between West Avenue and Alton Road), in the emerging Sunset Harbour neighborhood, features more than 28 cold-pressed, alive juices pressed from organic fruits and vegetables.

Nationally acclaimed Latin Chef, Horacio Rivadero, has brought the essential flavors of Latin America to OLA Restaurant in Miami Beach.Begin your gastronomic adventure with a specialty mojito then be prepare to be blown away by Chef Rivadero’s’ world renown ceviches. Entrees are prepared with a creative combination of Pan Latin, Spanish and Caribbean flavors. Indulge in Crispy Pork with mustard Mojo, Beef Tenderloin Churrasco or Florida Sweet Corn Empanada. A culinary journey unlike anything you have ever experienced. Chef Horacio Rivadero was named recently by Food and Wine Magazine as” Best New Chef for the Gulf Region 2012″ and the restaurant was named by Zagat as “Extrodinary for food with a 27 rating”.

Union Sushi + Barbeque Bar is the result of years of traveling and research and dreaming and eating around the world have led to the creation of a neighborhood restaurant concept that unites Japanese culinary tradition with a unique urban-spun touch. Embracing American warmth and character with classic cultural touch points such as graffiti and rock-and-roll while juxtaposing them with the high art and ritual of Japanese cuisine, reveals a restaurant that is warm, stylish and a unique culinary adventure. A true riff on what is expected or traditional – East or West.

Brooks is excited to open EDGE, a modern take on the steakhouse in Miami on Brickell Avenue. His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. There’s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa. As for the seafood, “We go local with mahi, Corvina, wahoo, stone crabs – they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.

Jeff O’Neill formally began his extensive career by attending the Culinary Institute of America in Hyde Park, New York. Upon graduation, he elected to work under Charles Palmer at Aureole, where he spent the next two years climbing the ranks of the kitchen, ultimately establishing himself as the restaurant’s Chef Saucier. O’Neill went on to work at Daniel Boulud’s Daniel, Eric Ripert’s Le Bernardin and eatery L’Escalier at The Breakers Hotel, in Palm Beach. Most recently, he was the Executive Chef of Donald Trump’s ultra-exclusive Mar a Lago Club in Palm Beach. He has made multiple appearances on the “Oprah Winfrey Show”, and his dishes consistently top Oprah Winfrey’s list of “the things you must try before you die”.

Suzy Batlle is a creative force to be reckoned with, in and out of the kitchen. She can whip up ice cream out of just about anything, make crafty seats out of old guayaberas and even lay down tiles. Most recently, she’s gaining fans with her new shop, Azucar Ice Cream Company, right in the heart of Little Havana.

Chef Tom Kern, a native of N.C., brings his high-end culinary background and experience across the country to BadHappy Poutine – the new, cozy, welcoming spot in River North where he caters to the Chicago palate that loves a good guilty pleasure dish, and oversees the kitchen where condiments and other ingredients are made in-house. He works with local farms to source ingredients, and brings a creative, fresh and elevated spin on the Montreal staple. It may be Bad for you… but you can’t help but feel Happy about it.