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
British Classics (Episode #213H)
KQED 9: Sun, Aug 21, 2016 -- 11:30 AM
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.
Evolution (Episode #408H)
KQED Plus: Sat, Aug 20, 2016 -- 3:30 PM
Venture into the unknown with Chef Hamilton as she explores what's next for her career and the challenges associated with making the decision to step away from life in the kitchen. Jacques Pepin demonstrates techniques and Mario Batali offers advice.
Winter (Episode #309H)
KQED Life: Mon, Aug 15, 2016 -- 8:00 PM
Explores a day in the life of chef Magnus Nilsson as he and the staff at Faviken 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 Faviken is meticulously choreographed and executed.
- KQED Life: Tue, Aug 16, 2016 -- 2:00 AM
Italian (Episode #212H)
KQED 9: Sun, Aug 14, 2016 -- 11:30 AM
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.
Napkin (Episode #407H)
KQED Plus: Sat, Aug 13, 2016 -- 3:30 PM
Explore both contemporary and classic Italian culture with Chef Hamilton as she takes in the century-old work around her that's grounded in tradition and respect, but also quiet and not for personal gain.
Bourbon (Episode #308H)
KQED Life: Mon, Aug 8, 2016 -- 8:00 PM
Ed explores the evolution of a dish and the public's changing tastes. Bigger themes are tackled as he tries his hand at cooking alternative meats (like alligator) as he looks toward the future of the food chain. Ed also takes us behind the scenes of his popular restaurant, 610 Magnolia, to see change in action from the vantage point of a chef-owner whose restaurant updates its menu almost daily. The ephemeral is explored in multiple disciplines, from graffiti to eel terrine.
- KQED Life: Tue, Aug 9, 2016 -- 2:00 AM
Curry (Episode #211H)
KQED 9: Sun, Aug 7, 2016 -- 11:30 AM
How did curry become so popular in England? When colonial occupiers returned to England, they brought back an appetite for fiery Indian cuisine. Ultimately, this craving resulted in the mass production of the pulverized spice blend known as curry powder. British curries caught on, with chicken tikka masala, which combines grilled, marinated chicken cubes with a hearty tomato-cream sauce, becoming England's national dish. In this episode, April explores the originals and her homeland's versions of this historic cuisine. Legendary cookbook author Madhur Jaffrey takes April to her favorite curry spot in New York City, then cooks. In London, April hangs with her chef friend Stevie Perle and makes and eats English and Pakistani curries. Harold McGee breaks down the magic of curry.
Hustle (Episode #406H)
KQED Plus: Sat, Aug 6, 2016 -- 3:30 PM
Roll up your sleeves and learn why hustle is at the core of the restaurant game. Chef Hamilton meets up with an old friend to talk about harder times and the joys of cooking humble and memorable dishes.
Impermanence (Episode #307H)
KQED Life: Mon, Aug 1, 2016 -- 8:00 PM
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women (whiskey patriarch Julian Van Winkle, a first-generation bourbon maker, the owner of a cooperage, bourbon lover Aisha Tyler, Carolina chef Ashley Christensen) set out to distill this prized and often misunderstood liquor down to its many parts.
- KQED Life: Tue, Aug 2, 2016 -- 2:00 AM