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
Southerners (Episode #201H)
KQED Plus: Sat, Jul 26, 2014 -- 2:00 PM
It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields - a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean travels to Anson Mills to hand-quern Jimmy red corn, discover fire threshing and cook hominy. David Shields visits Sean's R&D lab to experiment with seeds and to tell the story of the Bradford watermelon, a near-extinct fruit with a delicious and deadly history. Sean travels to Blackberry Farm in Tennessee to talk to Master Gardener John Coyenkdall about heirloom seeds. Finally, food scientist Harold McGee talks about the magic of combining corn and lye.
Italian (Episode #212H)
KQED Life: Tue, Jul 22, 2014 -- 7:00 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: Wed, Jul 23, 2014 -- 1:00 AM
Fresh (Episode #112H)
KQED Life: Tue, Jul 15, 2014 -- 7:00 PM
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.
- KQED Life: Wed, Jul 16, 2014 -- 1:00 AM
Leftovers (Episode #215H)
KQED Plus: Sat, Jul 12, 2014 -- 2:00 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.
Gluttony (Episode #108H)
KQED Life: Tue, Jul 8, 2014 -- 7:00 PM
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.
- KQED Life: Wed, Jul 9, 2014 -- 1:00 AM
Farmer (Episode #214H)
KQED Plus: Sat, Jul 5, 2014 -- 2:00 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.
Restaurateur (Episode #216H)
KQED Life: Tue, Jul 1, 2014 -- 7:00 PM
Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront: What does it take to open a new restaurant? What happens if you are fortunate enough to make it past year one? How do you stay relevant? Do you keep serving what made you famous? Do you branch out and try something totally new? These are questions for reflection as April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she's busy in the kitchen testing and tasting dishes for her new menu. Chef Sean Brock - Through his cuisine at Charleston's McCrady's and Husk, Chef Sean Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern foodways. His cuisine shines the spotlight on the untold varieties of rice, beans and grains that once made America the envy of the world. Brock's obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory.
- KQED Life: Wed, Jul 2, 2014 -- 1:00 AM