Behind the cameras of televised cooking shows and the pages of food reviews and travel guides, the customer knows very little about what really goes on in the minds and kitchens of the chefs who prepare their food. As a former chef with work experience in both low- and high-end restaurants, I have some awareness of what happens behind the pass of an English kitchen. But are the perimeters the same in Florence? What is Florentine food? Why do chefs here in this historic city do what they do? Industry experts, from diverse standards and serving styles, discussed with me their restaurants, the importance of food guides and how they do what they do.