in his traditional chef's uniform, is cooking some of those squash blossoms he harvested about 2 hourp ago, using them in a mussel and prawn dish. the meal is visually stunning and will be served at the institute's wine spectator greyste restaurant. >> it takes a tremendous amount of energy and strength--not just physical strength, but also emotional strength--to maintain the kind of hours and lifestyle of a chef. and i often wondered to myself as i was getting older--it's like, what am i going to do? what am i going to do? and i was very fortunate to be able to come here to the cia and teach. i've been here for 11 years. i've had my time in the sun, as it were, and now, it's time for me to help other people get there. >> it's a meal that's cooked, grown, and harvested by students practicing sustainabla culinary methods. in napa valley, charlotte fadipe for "california country tv." >> this segment is brought to you by the california farm bureau federation. the people, the places, the unforgettable tastes of california will be back in a moment. >> welcome back. beyond the bustle of the big