When Bissart Marina was 18 years old, his whole world was crashing down.

It was the breaking apart.

Like millions of other, Marina fled. He came to America with little to his name and found work at a restaurant.

And there, under the fluorescent lights of the prep station, he encountered a

pungent little delicacy that would change his life.

In this restaurant we started serving truffles so I'm like why would people pay each slice

$20 this makes no sense.

You can buy three sandwiches with that money.

Marina decided that he wanted to learn everything he could about truffles.

And eventually through a friend of a friend,

he got a hold of a supplier in Croatia.

After a week he called me, says,

I sent you four kilos of truffles.

I'm like, whoa, no, no, no. I was very stressed because I didn't have the money to pay.

At the time, that four kilos, or about nine pounds of truffles was worth $16,000.

They were also a ticking time bomb.

With each passing day, the truffles lost weight and decreased in value. If Marina didn't

seldom fast, he was in big trouble. So he drove from Tucson Arizona to Los

Angeles, a land of fancy restaurants, and took destiny into his own hands.

I got one of those Burgundy Zagget magazines, and in there you have all the restaurants so I started calling from the

hotel room I'm like my name is Bessard do you want to see the best truffles in the

world the first chef that I went to I bring like a big styrofoam box inside and the chef looks at it

...