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
Spain (Episode #104H)
KQED 9: Sat, Dec 29, 2012 -- 9:30 AM
David Chang revisits the places and events that led him to where he is now. In Japan, he visits a ramen shop 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. In the kitchen, he prepares a cold Korean soup, naeng myung, that his mother prepared for him and his father when they went golfing.
Memory (Episode #103H)
KQED 9: Sat, Dec 22, 2012 -- 9:30 AM
David Chang explores the streets of San Sebastian with friend and legendary chef Juan Marie Arzak. El Bulli's Ferran Adria talks about the current state of cuisine. In the kitchen, David prepares the salt cod omelet that he shares with Chef Arzak. In honor of Adria, he cooks a microwave sponge cake.
Pig (Episode #102H)
KQED 9: Sat, Dec 8, 2012 -- 9:30 AM
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 makes an appearance to explain how alkaline salts make ramen noodles unique.
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