- When she was a little girl, Susan wanted to be a professional tennis player!
- Susan's two favorite foods growing up were her mother's Velveeta cheese dreams and peanut butter chutney toasts with bacon.
- Susan's dream vacation is to visit Vietnam, saying "It's a whole new world for me to taste."

- When she was a little girl, Susan wanted to be a professional tennis player!
- Susan's two favorite foods growing up were her mother's Velveeta cheese dreams and peanut butter chutney toasts with bacon.
- Susan's dream vacation is to visit Vietnam, saying "It's a whole new world for me to taste."

- Carmen's favorite spice is cilantro.
- Carmen's most memorable food experience was when she was 8 years old, and a fisherman’s wife prepared fish for her on the beach in Puerto Rico. “She cleaned, cut and fried it in a large pot on the sand,” Carmen remembers. “She served it to me with fresh limejuice and tostones.”
- Carmen's fish spatula is her most indispensable kitchen tool.

- Carmen's favorite spice is cilantro.
- Carmen's most memorable food experience was when she was 8 years old, and a fisherman’s wife prepared fish for her on the beach in Puerto Rico. “She cleaned, cut and fried it in a large pot on the sand,” Carmen remembers. “She served it to me with fresh limejuice and tostones.”
- Carmen's fish spatula is her most indispensable kitchen tool.

- Marcus’s name at birth was Kassahun Tsegie, and was changed to Marcus Samuelsson when he was adopted and taken to live in Sweden.
- On November 24, 2009, Marcus served as the guest chef for the very first state dinner of the Barack Obama presidency!
- Marcus is a Visiting Professor of International Culinary Science at Umeå University in Sweden.

- Marcus’s name at birth was Kassahun Tsegie, and was changed to Marcus Samuelsson when he was adopted and taken to live in Sweden.
- On November 24, 2009, Marcus served as the guest chef for the very first state dinner of the Barack Obama presidency!
- Marcus is a Visiting Professor of International Culinary Science at Umeå University in Sweden.

- In 1970, Jonathan retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris.

- Jonathan was Bobby Flay's mentor. As Flay has said, "Jonathan Waxman was the first person to teach me what good food was."

- Esquire Magazine has listed Jonathan as one of the most influential Americans! - In 1970, Jonathan retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris.

- Jonathan was Bobby Flay's mentor. As Flay has said, "Jonathan Waxman was the first person to teach me what good food was."

- Esquire Magazine has listed Jonathan as one of the most influential Americans!

- At his restaurant rm seafood in Las Vegas Rick refuses to sell customer favorites like Chilean Sea Bass, Japanese Hamachi, Monkfish and Grouper because of their dwindling populations.
- As a child, Rick wanted to be a scientist.
- One of Rick's biggest fears used to be public speaking - but now he enjoys it!

- At his restaurant rm seafood in Las Vegas Rick refuses to sell customer favorites like Chilean Sea Bass, Japanese Hamachi, Monkfish and Grouper because of their dwindling populations.
- As a child, Rick wanted to be a scientist.
- One of Rick's biggest fears used to be public speaking - but now he enjoys it!

- Susur doesn’t wear shoes in the kitchen because, "Being a chef is like a ninja. You have to be so fast, so quick. And you have to be free. I feel like a kung fu master."
- While competing on Iron Chef, Susur's bags were thoroughly inspected by airport security, who mistook his special ingredients—corn starch, herbs, special beef and pork stock—for illicit substances. Even after inspection, the ingredients were confiscated.
- Every night before service in his restuarant, Susur eats a Cadbury bar and an expresso.

- Susur doesn’t wear shoes in the kitchen because, "Being a chef is like a ninja. You have to be so fast, so quick. And you have to be free. I feel like a kung fu master."
- While competing on Iron Chef, Susur's bags were thoroughly inspected by airport security, who mistook his special ingredients—corn starch, herbs, special beef and pork stock—for illicit substances. Even after inspection, the ingredients were confiscated.
- Every night before service in his restuarant, Susur eats a Cadbury bar and an espresso.