Cristina talks her family, remembers her difficult past in Mexico and comments on her current struggles in the U.S., where she has her own barbacoa restaurant.

After journeying through Turkey's regions, Chef Musa transformed the culinary scene in Istanbul when he started preparing traditional Turkish dishes in his restaurant.

Chef Bo describes her path, involving training in London, finding organic produce, and the difficulties of opening an authentic Thai restaurant in the capital of -- Thailand.

Trying to break out of living in the shadow of his past, Chef Albert explores how far he can move his creativity in creating the avant-garde.