It wouldn’t be wrong to say that chefs today are ‘Face of Food Industry’. Part of the multi-billion trade that food industry has become, being a chef is not an easy job. Gone are the days when preparing gastronomic delights was the only thing that chefs had to be concerned about. Today, a meal on a plate needs to be high on nutrition, low on calorie, extraordinary in taste, impressionable to look at, substantial for appetite, nourishing for body and innovative in content. And that is not all; chefs need to have the imagination of a poet, the precision of a surgeon, perceptiveness of an artist, innovativeness of an inventor and dedication of military personnel to come up with a dish. Preparing a delicacy today is like preparing for a battle – you need to be well versed with all the aspects of food planning and execution before you get it right. But the sweetest part of the job is that all the hard work and turmoil within the doors of the kitchen evaporate when guests love the food or compliment it. Every country today has a whirl of chefs who are best in their job. They are constantly reinventing themselves to bring innovativeness to food industry and keep it going. Dig into this section and brief yourself to a compilation of some of the best American chefs, their journey of life and their food fiestas.