Mind of A Chef, The
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series is a rethinking of a "travel/cooking show" - it feeds the gut and the mind. It dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up. It is an experience that unlocks the potential of food, travel and the mind. Narrated by Anthony Bourdain.
Mind of A Chef, The Previous Broadcasts
Leftovers (Episode #215H)
KQED Life: Mon, May 23, 2016 -- 8:00 PM
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.
- KQED Life: Tue, May 24, 2016 -- 2:00 AM
Senegal (Episode #208H)
KQED 9: Sun, May 22, 2016 -- 11:30 AM
The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, historian and fellow chef Fati Ly. Together they explore the markets of Dakar, cook traditional dishes such as Dakar pea fritters, and venture outside the capital to the farming region of Casamance. There, Sean and Fati explore the rice fields and indigenous crops that make up what's known as the "breadbasket of Senegal."
Rome (Episode #403H)
KQED Plus: Sat, May 21, 2016 -- 3:30 PM
Follow Gabrielle on a visit to the ancient city, where she makes a parmesan omelet and ravioli.
Farmer (Episode #214H)
KQED Life: Mon, May 16, 2016 -- 8:00 PM
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.
- KQED Life: Tue, May 17, 2016 -- 2:00 AM
Low Country BBQ (Episode #207H)
KQED 9: Sun, May 15, 2016 -- 11:30 AM
Sean has a deep and abiding love for his hometown of Charleston, South Carolina. The people are amazing, and the local cuisine is even better. In this episode, Sean highlights both the people and food of Charleston by preparing an epic outdoor feast on his friend's farm. Legendary pit-master Rodney Scott spends the day roasting a whole pig while Sean and his friend Clammer Dave go clamming and harvest oysters for an open pit oyster roast. To finish off the feast, Sean prepares frogmore stew made from the bounty of the Charleston bay.
Garbage (Episode #402H)
KQED Plus: Sat, May 14, 2016 -- 3:30 PM
Hear Gabrielle's explanation of what is and isn't garbage.
British Classics (Episode #213H)
KQED Life: Mon, May 9, 2016 -- 8:00 PM
Bangers and mash, fish'n'chips, and pies and more pies ... these are some of the signature dishes of UK cuisine. In this episode, April and friends prepare their versions of the classics. April eats on the streets of London, and April and Fergus Henderson visit a classic London pie shop.
- KQED Life: Tue, May 10, 2016 -- 2:00 AM
Roots (Episode #206H)
KQED 9: Sun, May 8, 2016 -- 11:30 AM
Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner and a Korean meal with his mom and Chef Ed Lee, cooks chicken dumplings, throws down with fellow Appalachian Chef Scott Linden at Blackberry Farms, and makes hoe cakes ... farmer-style.
Prune (Episode #401H)
KQED Plus: Sat, May 7, 2016 -- 3:30 PM
Spend a day at Prune as Gabrielle cooks smoky eggplant, celery salad and sweetbreads.
Italian (Episode #212H)
KQED Life: Mon, May 2, 2016 -- 8:00 PM
April explores her deep love for Italian cuisine and its influence on her cooking. She visits Marcella Hazan and cooks a dish that reinvigorated her love of cooking. Chef Ruth Rogers makes walnut tagliatelle; in San Francisco Chef Mike Tusk makes extruded pasta; and April makes her famous gnudi.
- KQED Life: Tue, May 3, 2016 -- 2:00 AM