. ♪ >> roy trained at the culinary institute of america and interned in new york city. like you would expect with someone in that background. >> within our food media landscape we've ro man-to-manized of what a great chef and what a kitchen are suppose to look and smell and feel like. just because those are beautiful doesn't mean that this is not beautiful. for me i don't see mustard pants and i see bashed wire and telephone poles, i see puddle and all of that stuff contribute to the flavor of the food. it's truly what i call a regional food. and they're off. >> everyone shift and every evening the truck's locations are sent out over twitter. the locations change every day and people flock quickly to find them as the lines can get long, very long. i took a run with roy as he made his nightly rounds so how often do you make the full circuit between all of your various enterprises. >> twice a day every day unless i'm doing something crazy like this. it's kind of like i have a huge las vegas hotel but the hallways are the streets. >> first stop a rice bowl place in the palm

pastry chef and master teacher markus farbinger of the culinary institute of america shows us how todo it.

inside this stone fortress is the culinary institute of america's napa valley campus. some 500 doctors and health professionals recently got a crash course in how to build food and nutrition into their medical practices. they spent four days sautÉing, slicing and tasting. it's put on by the harvard school of public health and the culinary institute and a few dozen food service companies who sponsor the event. >> at this conference, we bring in some of the top nutrition scientists in the world to say look here's the evidence that eating these foods keeps you healthy or reduces your risk of disease, whereas eating these foods really speeds up your risk of heart disease cancer diabetes. second the chefs at the culinary institute who are not just great chefs, but great teachers say let me show you how to do that. >> reporter: doctor david eisenberg from harvard's school of public health is master of ceremonies and founder of this event, it's called healthy kitchens healthy lives. one thing he's trying to change may be surprising. most doctors, he says, aren't taught much a

pastry chef and master teacher markus farbinger of the culinary institute of america shows us how to do it.