Gregg Montanez of the legendary Poppies Samui makes up a lobster and brie cheese quesadilla. Cypris Hill is going insane in the back. www.PoppiesSamui.com

Humble Soul, Hawaii. Encompassing the spirit of aloha and the soul of reggae music, Hawaii's own Humble Soul continues to chill the hearts of music lovers from the shores of the Pacific rim to South Africa with his distinctive style of hones "Hawaiian-Roots- Music". His dub is much appreciated by many a chef in Hawaii for a night in the weeds smoke down. www.HumbleSoul.com

Cameo LeBrun started Crave, a wholesale San Francisco bakery, in 2003. She started off her production by renting time in a licensed bakery. Cake "Stick shifts and safety belts" talks along in the back. www.CraveBakery.org

Steve van Duyn cooks up some hokey poky, a Kiwi's signature sweet. Curtis Mayfield keeps the pace with "Superfly". www.BlueLagoonHotel.com

Darren Ikinepule makes meringue and cooks it in a sugar syrup for his coconut island dessert. Ben Harper plays "Burn one Down" in the background.

Chef/Owner of Dao Wa Deung, Luke Holder simplifies egg poaching. Cuba Africa Cuaretto Patria & Manu Dibango keep it going in the background with "Cerisiers Roses". www.b1spa.com

Chef Toto makes some sweet ginger powder good for cocktail glasses, desserts or what ever. Use the same technique with chilies, turmeric..... Nina Simone rambles in the back ground.

See how to shoot your food over any back ground you want. This time we're shooting in the pool.

Chef Jintana Anusornbandit who's currently cooking Thai cuisine on a 30 meter sailing yacht in the Mediteranian, shows how to make egg ribbons for the Thai dish "Poo Jah". erin mekoewn does her thing, give a whole new meaning to blackbird pie......... http://www.erinmckeown.com/homepage.html

Line jockey Khun from Koh Samui Thailand demonstrates how to prepare beef filet stuffed with blue cheese, wrapped in bacon.