Joel Robuchon; Food Writing Panel; Bill Buford

Joel Robuchon, who is widely considered one of the best chefs in the world, reflects on coming out of retirement and his long career in the restaurant industry. Editor in Chief of Gourmet Magazine Ruth Reichl joins three of the contributors Jane Smiley, Junot Diaz, and Maira Kalman to discuss the magazine's special food writing section. New Yorker staff writer Bill Buford describes his experience training in the kitchen of Mario Batali`s three-star restaurant Babbo and his apprenticeship with culinary masters in Italy, as chronicled in his book, "Heat."