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Jose Salazar, chef-owner of Salazar, Mita's, and Goose & Elder, shares how he "fell into the restaurant industry" and more.

Wassim Matar, owner of The Phoenician Taverna, discusses how he fine-tunes dishes as his restaurant according to the Lebanese recipes his mom prepared for him during his youth.

Jack Hemmer, executive chef of Nicola's, talks about his restaurant's secret weapons, what Cincinnati's food scene is lucky to have, and more.

George Zappas, executive chef at Orchids at Palm Court, talks about his first restaurant job, his culinary journey, and more.

Ethan Greene, executive chef at Forty Thieves, predicts the next big culinary trend and shares his restaurant's secret weapon.

Paul Sturkey, a project and product development chef for The Kroger Company, talks about his first restaurant job, his culinary hero, and more.

Cincinnati Museum Center offers summer camps for children ages kindergarten through eighth grade, ranging from Harry Potter to Crazy Chemistry and more.

Jean-Robert de Cavel shares what type of music plays in his restaurants' kitchens, his favorite places to grab a drink in Cincinnati, and more.

Mallory Myers, executive sous-chef at Orchids at Palm Court, shares her thoughts on what Cincinnati's food scene is lucky to have and what it's lacking.

Daniel Wright, chef-owner of Senate, Abbigail Street, Pontiac BBQ, and Forty Thieves, shares how he got started in the restaurant industry, his fast food guilty pleasure, and more.