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Michael Ruhlman has written beautiful books on a number of topics—pediatric heart surgery, boat makers, and boarding schools, to name a few. But his soul, along with many of his most famous titles, seems to lie in food. He champions both the nutritional and emotional value of cooking: “[Cooking]'s just as important and takes just as long as showering,” he told us, “but I’d much rather you didn’t shower.” While making his delicious recipes for Panna, he continually reminded us to spend time with our partners any time we were waiting for the food to finish cooking. We agree with Ruhlman: cooking is essential to living. And to really get the most out of it, Ruhlman wants to make chef-quality food accessible to home cooks. He’s partnered with renowned chef Thomas Keller to write three cookbooks, including The French Laundry Cookbook, and with Chef Brian Polcyn to co-author two books on cured meats. Ruhlman has also written over a dozen of his own cookbooks, on everything from sautéing to schmaltz.Ruhlman came to the Panna studio to take us on a deep dive into one of our most popular ingredients: chicken. After years of cooking with some of America’s best classically trained chefs and editing their recipes, he’s honed all the necessary techniques—from trussing a simple roaster to flattening breasts (with a frying pan!) for an iconic chicken paillard with lemon-caper sauce. From Szechuan to yakitori to three kinds of chicken salad, Ruhlman will show you the many ways this humble bird can truly shine.Michael's Books:Ratio (2010)Grocery (2017) The Making of a Chef (2009)

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he'll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's first cookbook, Season with Authority: Confident Home Cooking, was released in 2015.

Josh Capon is the executive chef/partner behind downtown NYC favorites Lure Fishbar (NYC + Miami), B&B Winepub, El Toro Blanco and Bowery Meat Company, in addition to Bash Burger at Citi Field. His interest in the culinary arts was cultivated from an early age with memories of home-cooked meals at family gatherings and various jobs held in the food service industry. He has appeared on numerous television shows, including Spike TV’s Frankenfood, The Chew, Rachael Ray Show, CBS Early Show, TODAY and Food Network. Josh currently resides in New York City with his family and enjoys cooking with his two kids, Amanda and Max.

You wouldn’t expect a six-foot-tall native Vermonter to serve as America’s premier Thai food buff. Not until Ricker rolls up his sleeves to get to work, that is: his arms are inked with a traditional clay mortar and wooden pestle, bird’s eye chiles, and stylized Thai herbs. But his dedication to the cuisine is more than just skin-deep.Sugary pad thai and chicken skewers with candy-sweet peanut sauce may have shaped America's understanding of Thai cuisine, but Andy Ricker is setting out to change all that. As the chef-owner of Pok Pok restaurants in New York City and Portland, Oregon (where he's now based), he cooks food that tastes like it's from half a world away—because it is. He's been traveling to Thailand for over twenty years to bring its true flavors Stateside. His phat thai, speckled with salted radish and redolent of sour tamarind water and palm sugar syrup, boasts a precise balance of sweet, tart, and umami-rich flavors. His kai yaang, brined whole and stuffed with aromatics, was inspired by an old friend in Chiang Mai who spent 30 years spit-roasting young chickens alongside a wall of glowing charcoal. His first visit to Thailand was simply one of many stops he made while backpacking around the world, picking up odd jobs from New Zealand to England to support his travels. But his second trip there marked a watershed moment in his culinary career. He still remembers the one dish that blew his mind: a Northern-style mushroom curry. “It was like seeing an entirely new color," he recalls in his best-selling cookbook, Pok Pok. "From then on, my eyes were open.” Ricker dedicated himself to language lessons and befriended home cooks and street vendors, talking his way into their kitchens. His flavor quests became more systematic: he’d taste something outrageous, then try versions of it everywhere he could to understand how to recreate it. At times, his love affair with Thailand made him a hard hire back in the States, because he’d return every year. Eventually, he decided it was time to open his own restaurant.Ricker’s ambassadorship of Thai cuisine has boomed into an empire over the last two decades: in addition to his Pok Pok restaurants, he’s the founder of Pok Pok Som (a drinking vinegar company) and managing partner of Pok Pok Thaan (a charcoal importing enterprise). He’s also a two-time James Beard Award-winner and best-selling cookbook author. Even after decades of traveling to Thailand, Ricker doesn’t consider himself an expert: “I'm a student like everyone else who's interested in Thai cooking," he says. "My experience with Thai cooking is concentrated heavily on northern Thai food. Central Thai is something I'm learning more about. Southern Thai is almost an entire mystery to me.” His approach to Thai flavors is nearly sociological, and his devotion to ingredients keeps his dishes very close to their source. Ricker may not consider himself an expert, but he's undeniably a chef who’s passionate about creating food that tastes like it’s straight from Thailand. In his cooking class, you'll learn not only about the flavors and ingredients that define Thai cuisine, but the techniques, as well—the unique way street vendors shred green papaya for a classic salad, for instance, or how to use a traditional clay mortar. With every palate-piquing bite, you’ll understand anew why this is a cuisine that could spark a lifelong obsession. Andy's Restaurants:Pok Pok (Portland, OR)Pok Pok Ny (Brooklyn, NY)Whiskey Soda Lounge (Portland, OR)Andy's Book:Pok Pok (2013)