Affiche The Mind of a Chef
  • 5 saisons
  • 84 épisodes
  • Début :
    2012
  • Durée :
    0 minutes
  • Statut :
    En Cours
  • Network :
  • Hashtag :
    #

Narrated by Executive Producer Anthony Bourdain, THE MIND OF A CHEF is that rare and beautiful thing: An intelligent show about cooking. Season three of the James Beard and Emmy-Award wining series from Zero Point Zero Production and presented by WGBH, enters the minds of chefs Edward Lee and Magnus Nilsson, and follows these two great culinary figures from their home kitchens to destinations around the globe in search of ingredients, inspiration and the perfect meal. As in the previous two seasons, featuring chefs David Chang, Sean Brock and April Bloomfield, The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is THE MIND OF A CHEF.

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Saisons & épisodes Les résumés de tous les épisodes de The Mind of a Chef

S01E01 Noodlin' 09/11/2012 Author and Chef David Chang visits a noodle factory in Japan; eats the best bowl of ramen in his life; and, cooks two incredible dishes with the instant ramen variety. Food scientist Harold McGee explains how alkaline salts make ramen noodles unique.
S01E02 Squeal Like a Pig 09/11/2012 This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried bologna sandwich. In the kitchen, David makes a "red-eye mayo;" his pastry chef shows how to make a salty sugary late night snack--the corn cookie ham and cheese.
S01E03 Memory Lane 09/11/2012 Author and Chef David Chang revisits a ramen shop in Japan, where he ate while apprenticing at a restaurant in Tokyo. He also visits the Callaway Golf factory where, for the first time in the 14 years since he threw his clubs off a cliff, he hits a golf ball. Later, he prepares a cold Korean soup, naeng myung, that his mother prepared for him and his father when they went golfing.
S01E04 Spain 09/11/2012 This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols- Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.
S01E05 Rotten 16/11/2012 There is something rotten in David Chang’s kitchen and that’s a good thing. Rotten is delicious; katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi.
S01E06 René 16/11/2012 Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.
S01E07 Simplicity 23/11/2012 Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.
S01E08 Gluttony 23/11/2012 It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian’s fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.
S01E09 Chef 23/11/2012 Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.
S01E10 Japan 23/11/2012 Chang travels Tokyo and Kyoto.
S01E11 New York 30/11/2012 This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.
S01E12 Fresh 30/11/2012 This episode explores the idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tien and Ike Jime with Dave Arnold and Chef Murata in Kyoto.
S01E13 Soy 30/11/2012 This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.
S01E14 Sweet Spot 30/11/2012 Chang’s protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking.
S01E15 Smoke 11/01/2013 Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.
S01E16 Buddies 11/01/2013 Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.
S02E01 Southerners 05/09/2013 THE MIND OF A CHEF combines travel, cooking, history, science, and humor into an unforgettable journey. In this episode, Chef Sean Brock explores a few of the unique regional cuisines in the South.
S02E02 Seeds 12/09/2013 It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage.
S02E03 Rice 19/09/2013 The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.
S02E04 Louisiana 26/09/2013 A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.
S02E05 Preserve 03/10/2013 Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.
S02E06 Roots 10/10/2013 Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.
S02E07 Low Country BBQ 17/10/2013 Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew
S02E08 Senegal 24/10/2013 The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and M'Bour; and cooks theibou yapp, a traditional Sengalese dish.
S02E09 London 29/11/2013 Travel with Chef April Bloomfield to London, where her cooking career began.
S02E10 Sea/Salt 29/11/2013 Focus on April’s love of the sea, which is deep and fully realized.
S02E11 Curry 06/12/2013 Explore the origins of curry and England’s versions of this historic cuisine.
S02E12 Italian 06/12/2013 Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.
S02E13 British Classics 13/12/2013 Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
S02E14 Farmer 13/12/2013 April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom butcher and cook the entire pig piece by piece: loin, shoulder, belly and head.
S02E15 Leftovers 20/12/2013 This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks faggots, bubble and squeak and pig parts; Fergus Henderson works his offal magic on kidneys.
S02E16 Restaurateur 20/12/2013 Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she’s busy in the kitchen testing and tasting dishes for her new menu.
S02E17 Techniques: From the Kitchen of Sean Brock 00/00/0000 Sean Brock shares some of the secrets that have made him one of the world's top chefs, including techniques for virtually any type of cuisine.
S02E18 Techniques: From the Kitchen of April Bloomfield 00/00/0000 Join celebrity chef April Broomfield as she demonstrates indispensable tips for everyone from beginners to experts, no matter what's on the menu.
S03E01 NYC Origin 06/09/2014 Chef Ed Lee returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today. Spending time with other chefs that have roots in one cuisine but have veered away from their assumed culinary paths, Ed explores the meaning of origin in the city where his life and career began. Ed and Ivan Orkin stop by one of the city’s oldest “appetizing” stores and head back to the kitchen to cook their versions of American cuisine (Japanese-Jewish and Korean-Southern). Alex Stupak shows why a white kid from Boston should be cooking Mexican, and Ed pays a visit to his mom in New Jersey for a lesson on how to cook Korean comfort food.
S03E02 American 13/09/2014 American cuisine has come to be known as much more than just burgers and hot dogs. Ed Lee and Pok Pok’s Andy Ricker head to Sunset Park – Brooklyn’s Chinatown – for some exotic ingredients, then head to the kitchen to make Jop Chai, a Thai stew. Ed plays with some local by-catch in that most American of cities, Houston, Texas, with chefs Chris Shepherd and Paul Qui, making a crispy fish fresh from the gulf and Filipino kinilaw. A sweat-inducing crawfish dinner in a Vietnamese joint exemplifies how Creole, Cajun, Mexican, and Asian flavors blend together with the gulf’s bounty, effectively creating an entirely new American Cuisine.
S03E03 Argentina 20/09/2014 Fire is the most elemental part of a kitchen – without it, food would simply be eaten, never “cooked.” And yet in the post-Nouvelle-Cuisine age, food and fire have become distant from one another. Ed Lee travels to Argentina to visit Francis Mallmann, the country’s most esteemed chef and the godfather of open-flame cooking, on his private island nestled in the foothills of the Andes. While on La Isla for three days, Francis and Ed create a feast that reunites the simplest – and arguably the best – ingredients and cooking techniques. Armed with fire, smoke, meat and salt, Ed relishes in this once-in-a-lifetime experience.
S03E04 Louisville 27/09/2014 Chef Ed Lee got his start in NYC but now calls Louisville home, and home is where the heart is. Ed discusses how living and working in Louisville has inspired, influenced, and changed him over the past decade–Louisville is where he gently placed aside his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed’s restaurant Milkwood, the chefs experiment with farmers market finds and we get a view into how a new dish is created. Ed then delves into Louisville’s fried chicken scene and cooks up his own version along with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city’s German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.
S03E05 Kentucky 04/10/2014 The Bluegrass State offers so much more than just mint juleps and the Kentucky Derby, with a rich culinary history that rivals that of America’s more well-known food destinations. A few ingredients come to Chef Ed Lee’s mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her family’s ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins. Then it’s off to Owensboro with homegrown chef (and local celebrity) Ouita Michel, to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky. And finally, Ed places Kentucky’s most prized crop – sorghum – on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.
S03E06 Latitude 11/10/2014 Chef Ed Lee has always fought with the idea of fusion, instead viewing it as combining the food of different cultures and letting the borders disappear. In many ways, cooking with southern ingredients feels like second nature to Ed, and for good reason–South Korea and Kentucky both lay along the same latitudinal line. The 38th parallel also spans Southern Spain and Italy, San Francisco, and generous portions of the American South. A similar terroir translates into some interesting crossing of cultures for chefs like Ed, as well as State Bird Provisions’ Stuart Brioza, who prepares a salad inspired by San Francisco and the Mediterranean, and Hog & Hominy’s Andrew Ticer and Michael Hudman, who cook Memphis favorites imbued with Calabrian family traditions.Ed collaborates with Andy Ricker on a pancake that ties together the influences of China, Korea and Kentucky.
S03E07 Impermanence 18/10/2014 The more things change… the more they continue to change. So much of cooking, writing, art and music is based on what came before. First there was meat. Then there was fire. Then came sous-vide. Chef Ed Lee dissects the evolution of a dish and the public’s changing tastes. The ephemeral is explored in multiple disciplines, from graffiti to eel terrine, while Ed tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw’s Ravioli from Hog & Hominy’s Andrew Ticer and Michael Hudman; and creates a quickly-disappearing dim sum dish with Stuart Brioza, as he looks toward the future of the food chain.
S03E08 Bourbon 25/10/2014 What is bourbon? A whiskey, sure, but what makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Chef Ed Lee and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, chef Paul Qui, and special guest and bourbon-lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.
S03E09 Winter 01/11/2014 Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Fäviken means that these techniques are maintained and the restaurant can continue serving food throughout the barren months. This episode explores the ways that the Scandinavian people have survived winter through the practice of preservation and aging.
S03E10 Spring 08/11/2014 After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
S03E11 Creation 15/11/2014 When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.
S03E12 France 22/11/2014 As a young cook, Magnus Nilsson found himself living in France and looking for a job. Undeterred by a lack of job offers, he eventually convinced Paris chef Pascal Barbot of l’Astrance to give him a shot. Once there, Magnus saw the possibilities of cooking open up in front of him. He was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. This episode explores Magnus’s time in France and visits with the people and places that had a profound impact on his cooking philosophy.
S03E13 Traditions 29/11/2014 Before moving to France to learn about cooking professionally, Chef Magnus Nilsson’s main culinary influences were his mother, aunt, and grandparents. They cooked traditional dishes for family dinners while Magnus observed. When he returned from France to begin working at Fäviken, the influence of traditional Swedish cooking remained. In this episode, we examine how the bonds of tradition help to forge the identities of families and individuals.
S03E14 Locality 06/12/2014 Chef Magnus Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because everything is sourced in a 100-mile radius, the seasons play a big part in availability. As a result, the needs and supply constantly shift between the restaurant and purveyor, but their close relationship ensures that diners are never left hungry. This episode examines the connection to locality that Chef Nilsson views as a staple of his cooking philosophy.
S03E15 Documentation 13/12/2014 Outside of running the kitchen at Fäviken, Chef Magnus Nilsson researches Nordic traditions that are rarely documented. He travels throughout the region, meeting people whose lives are tied to the past. This episode examines Chef Nilsson’s motivation to document and preserve cultural heritage through the lens of photography as he visits the Faroe Islands.
S03E16 Fäviken 20/12/2014 This episode explores a day in the life of Chef Magnus Nilsson as he and the staff at Fäviken prepare for a night of service. We follow Magnus from the early morning when he forages for spruce branches for his scallop dish, through the heat of service when every detail is timed-out. At the end of the night, we understand how and why the experience at Fäviken is meticulously choreographed and executed.
S04E01 Prune 05/09/2015 With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.
S04E02 Garbage 12/09/2015 Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle Hamilton is the master of utilizing scraps.
S04E03 Rome 19/09/2015 Explore Gabrielle’s deep love with this ancient city.
S04E04 Hunger 26/09/2015 From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger with what she could scavenge. At 16, she moved to New York City where she used her jar of change to feed herself. All her experiences with hunger made her the chef she is today.
S04E05 Past 03/10/2015 It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the country and the world, but sometimes, it’s good to go back to your roots.
S04E06 Hustle 10/10/2015 Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton.
S04E07 Napkin 17/10/2015 Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.
S04E08 Evolution 24/10/2015 Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
S04E09 Fire 31/10/2015 Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
S04E10 Legacy 07/11/2015 Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.
S04E11 Ocean 14/11/2015 Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
S04E12 Strawberry 21/11/2015 A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.
S04E13 Balance 28/11/2015 For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the restaurant.
S04E14 Restrictions 05/12/2015 Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence.
S04E15 New Orleans 12/12/2015 When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened by the glamorous Crescent City institution, and a long career in cuisine followed.
S04E16 25 Bites 19/12/2015 A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.
S00E101 Mind of a Chef Behind the Scenes: Design Discussion Part 1 00/00/0000
S00E102 Mind of a Chef Behind the Scenes: Design Discussion Part 2 00/00/0000
S00E103 Mind of a Chef Behind the Scenes: Design Discussion Part 3 00/00/0000
S00E104 Mind of a Chef Behind the Scenes: Design Discussion Part 4 00/00/0000
S00E209 The History of Rice in the South Carolina Lowcountry with Anthony Bourdain 00/00/0000
S00E255 Potluck Music Special 01/12/2016 In The Mind of A Chef Potluck Music Special, we take a deep dive into the intersection between food and music. World-class chefs Danny Bowien, Iñaki Aizpitarte, April Bloomfield, Sean Brock and Anthony Bourdain get together and recount their fondest musical memories and how it has impacted their most-celebrated cooking prowess.

Les critiques & échangesDiscussions et débats sur la série