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
Chef (Episode #109H)
KQED 9: Sat, Feb 23, 2013 -- 9:30 AM
This program addresses various theories of food preservation. In Japan, David Chang examines a technique of killing fish, called ike jime, that inhibits rigor mortis. In the kitchen, he cooks with space food, while his pastry chef makes a corn cookie using freeze-dried ingredients.
Gluttony (Episode #108H)
KQED 9: Sat, Feb 9, 2013 -- 9:30 AM
This episode features cooking techniques that can be accomplished only in the hands of a professional chef in a professional kitchen. Wylie Dufresne cooks carrot-coconut sunny-side up egg, Rene Redzepi cooks clam chowder and David Chang cooks a buttermilk apple dashi.
Simple (Episode #107H)
KQED 9: Sat, Feb 2, 2013 -- 9:30 AM
In this episode, the freshness of the ingredient and the admonition to "leave the flavor alone" take precedence over complex cooking techniques. David Chang visits a sushi master in Tokyo and a yakitori chef who has been grilling chicken for 30 years. In the kitchen, David makes a simple chicken noodle soup.
Also on KQED.org this week ...
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Enter the New "ImageMakers" Screening Room
Enjoy films from present and past seasons of KQED's short independent film series, divided into Animation, Comedy, Drama, and Suspense.