At September's New York Times Food for Tomorrow Conference, top chefs, policy makers, innovators and leaders from diverse fields considered the most important national and international food-related issues and trends. Learn how chefs balance artistry with the relentless pressures to grow their business from Joseph “JJ” Johnson, executive chef at The Cecil and Minton's; Anita Lo, executive chef and owner of Annisa; and Jonathan Waxman, chef and owner of Barbuto, Jams, Adele's, Waxman's, Brezza Cucina and Bajo Sexto.