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Mind of A Chef, The Previous Broadcasts

Ocean (Episode #411H)

KQED Life: Mon, Oct 30, 2017 -- 8:30 PM

Watch David take the muscular abalone and transform it into something soft and supple in abalone porridge, one of his signature dishes. Surfing inspires another signature dish, and a visit with Eric Ripert highlights the simple elegance of sashimi.

Repeat Broadcasts:

  • KQED Life: Tue, Oct 31, 2017 -- 2:30 AM

Documentation (Episode #315H)

KQED 9: Sun, Oct 29, 2017 -- 11:30 AM

Before moving to France to learn about cooking professionally, Chef Magnus Nilsson's main culinary influences were his mother, aunt, and grandparents. They cooked traditional dishes for family dinners while Magnus observed. When he returned from France to being working at Faviken, the influence of traditional Swedish cooking remained. In this episode, we examine how the bonds of heritage help to forge the identities of families and indviduals.

Legacy (Episode #410H)

KQED Life: Mon, Oct 23, 2017 -- 8:30 PM

Learn how David inspired past Manresa chefs Jeremy Fox and James Syhabout and how they've shaped dishes on Manresa's menu. He recreates one of the dishes that informed all of his cooking today and looks toward the future with Manresa Bread.

Repeat Broadcasts:

  • KQED Life: Tue, Oct 24, 2017 -- 2:30 AM

Locality (Episode #314H)

KQED 9: Sun, Oct 22, 2017 -- 11:30 AM

When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. "The Creation of a Dish" follows the life cycle of an ingredient as it transforms from is organic state into a dish at his restaurant.

Fire (Episode #409H)

KQED Life: Mon, Oct 16, 2017 -- 8:30 PM

Join Chef Kinch as he explores how a devastating restaurant fire changed and improved him. He also prepares some dishes that came out of that challenging period of his life, with one of them being a new signature dish.

Repeat Broadcasts:

  • KQED Life: Tue, Oct 17, 2017 -- 2:30 AM

Traditions (Episode #313H)

KQED 9: Sun, Oct 15, 2017 -- 11:30 AM

Outside of running the kitchen at Faviken, Chef Magnus Nilsson devotes his time to researching Nordic cultures. He travels throughout Scandinavia meeting people whose means of subsistence is tied to the past. This episode examines Chef Nilsson's motivation for documenting and preserving cultural heritage through writing and photography as he visits the Faroe Islands.

Evolution (Episode #408H)

KQED Life: Mon, Oct 9, 2017 -- 8:30 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.

Repeat Broadcasts:

  • KQED Life: Tue, Oct 10, 2017 -- 2:30 AM

France (Episode #312H)

KQED 9: Sun, Oct 8, 2017 -- 11:30 AM

As a young cook out of culinary school, Magnus Nilsson found himself living in France and looking for a job. He convinced legendary chef Pascal Barbot of l'Alstrance to give him a shot. Once there, Magnus saw the possibilities of cooking open up in front of him. He was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. This episode explores Magnus's time in France and visits with the people and places that had a profound impact on his cooking philosophy.

Napkin (Episode #407H)

KQED Life: Mon, Oct 2, 2017 -- 8:30 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.

Repeat Broadcasts:

  • KQED Life: Tue, Oct 3, 2017 -- 2:30 AM

Creation (Episode #311H)

KQED 9: Sun, Oct 1, 2017 -- 11:30 AM

Chef Nilsson depends on his network of local purveyors to keep the restaurant supplied. If there is a shortage of one ingredient, they work together to find a more abundant alternative. Because everything is sourced in a 100-mile radius, the seasons play a big part in availability. As a result, the needs and supply constantly shift between the restaurant and purveyor, but their close relationship ensures that diners are never left hungry. This episode examines the connection to locality hat Chef Nilsson views as a staple of his cooking philosophy.

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TV Technical Issues

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    • Audio Issue KQED DT 9.1 /25.1

      UPDATE: Audio has been restored, please report any issues!  If you?re still experiencing audio issues, you may need to rescan your television. Visit kqed.org/54move to learn how. Thank you for your patience while we resolve the issue!

    • KQED will no longer broadcast the KQEH signal from Monument Peak Tower effective 1/17/2018

      KQED will be removing its over-the-air television signal from the Monument Peak Tower in the San Jose area on January 17, 2018 (Note: this maintenance was previously scheduled for December 15, 2017). KQED will now broadcast our full suite of channels (KQED 9, KQED Plus, KQED World and PBS Kids) on Channel 9 and 54 […]

    • KQED LIFE OFF AIR Friday, December 15

      KQED will no longer offer the KQED Life channel beginning Friday, December 15. Several of the most popular exercise, cooking and lifestyle programs exclusive to KQED Life will now be scheduled on KQED Plus and KQED 9, where they can be experienced by more viewers. View/Download Schedule

To view previous issues and how they were resolved, go to our TV Technical Issues page.

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