The Minneapolis chef reflects on his mentors, Daniel Boulud and Thomas Keller, and how they helped guide him through the rocky, early days of his acclaimed restaurant.

Many of the era's dishes are characterized by a lack of seasoning, abundance of root vegetables and overcooked meats. Oh, and there's a delicacy called "Cold Ham Cake.”

Marcia Polas believes “it shouldn’t hurt to do your job.” And she teachers chefs, bartenders, and servers how to use their bodies to their benefit, no matter how long the shift.