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.
Mind of A Chef, The Previous Broadcasts
Fresh (Episode #112H)
KQED 9: Sat, Apr 13, 2013 -- 9:30 AM
Slices of bacon sandwiched between two pieces of deep fried foie gras, a bourbon factory tour and a five-pound pile of ramen noodles all make up this episode titled "Gluttony." In the kitchen, David Chang and Chef Sean Brock cook up a classic southern recipe, the "hot brown, " three different ways.
New York (Episode #111H)
KQED 9: Sat, Apr 6, 2013 -- 9:30 AM
An ode to the ingredients and personalities of the Empire State begins, ironically, in Tokyo at Ivan Ramen with Brooklyn-born chef Ivan Orkin. David Chang visits a pig farm in upstate New York. In the kitchen, he cooks a locally inspired dish, cavatelli PS146, with Chef Rich Torrisi.
Also on KQED.org this week ...
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