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.
Restrictions (#414H) Duration: 26:46 STEREO TVPG
Join Chef Kinch as he tackles the challenges chefs face due to picky eaters. However, he also sees these challenges as a unique opportunity to push himself as a chef.
- KQED Plus: Sat, Oct 22, 2016 -- 3:30pm
Hunger (#404H) Duration: 26:46 STEREO TVPG
Learn how Gabrielle's experiences with hunger made her the chef she is today.
Impermanence (#307H) Duration: 26:46 STEREO TVPG
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women (whiskey patriarch Julian Van Winkle, a first-generation bourbon maker, the owner of a cooperage, bourbon lover Aisha Tyler, Carolina chef Ashley Christensen) set out to distill this prized and often misunderstood liquor down to its many parts.
Best of: Fried (#503H) Duration: 26:46 STEREO TVPG
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry, crispy and sizzling in grease. This episode serves up food fare from oyster po'boys to pig's head, alligator to sardine spines.
- KQED 9: Sun, Oct 30, 2016 -- 11:30am Remind me
Past (#405H) Duration: 26:46 STEREO TVPG
Join Hamilton as she revisits her past and sees how it influenced her as a chef. She not only goes to forage along a stream, but also meets up with old family friend to cook up some comfort food.
Bourbon (#308H) Duration: 26:46 STEREO TVPG
Ed explores the evolution of a dish and the public's changing tastes. Bigger themes are tackled as he tries his hand at cooking alternative meats (like alligator) as he looks toward the future of the food chain. Ed also takes us behind the scenes of his popular restaurant, 610 Magnolia, to see change in action from the vantage point of a chef-owner whose restaurant updates its menu almost daily. The ephemeral is explored in multiple disciplines, from graffiti to eel terrine.
New Orleans (#415H) Duration: 26:46 STEREO TVPG
Follow David as he returns to his old stomping grounds in New Orleans, where his career began. Naturally, he cooks up some classic southern comfort food with old friends and new alike.
- KQED Plus: Sat, Nov 5, 2016 -- 3:30pm Remind me
LudoBird (#504H) Duration: 26:46 STEREO TVPG
Find out how Chef Ludo LeFevbre, trained in the finest kitchens of France, translates his haute cuisine to fast food. Learn the origins of his wildly popular LudoBird and walk through the opening of the second LudoBird at Universal City Walk.
- KQED 9: Sun, Nov 6, 2016 -- 11:30am Remind me
Hustle (#406H) Duration: 26:46 STEREO TVPG
Roll up your sleeves and learn why hustle is at the core of the restaurant game. Chef Hamilton meets up with an old friend to talk about harder times and the joys of cooking humble and memorable dishes.
Winter (#309H) Duration: 26:46 STEREO TVPG
Explores a day in the life of chef Magnus Nilsson as he and the staff at Faviken prepare for a night of service. We follow Magnus from the early morning when he forages for spruce branches for his scallop dish, through the heat of service when every detail is timed-out. At the end of the night, we understand how and why the experience at Faviken is meticulously choreographed and executed.
25 Bites (#416H) Duration: 26:46 STEREO TVPG
Learn why Chef Kinch believes no meal should take more than 25 bites to finish. Through delicate preparation, he details the various components that bring the perfect dish together.
- KQED Plus: Sat, Nov 12, 2016 -- 3:30pm Remind me
Strip Malls (#505H) Duration: 26:46 STEREO TVPG
Ludo meets with his partners to discuss the business decisions that go into serving fine food in a strip mall setting. He demonstrates the restaurant dishes that best embody the cultural mash-up and high/low flair of his strip mall philosophy.
- KQED 9: Sun, Nov 13, 2016 -- 11:30am Remind me
Napkin (#407H) Duration: 26:46 STEREO TVPG
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.
Spring (#310H) Duration: 26:46 STEREO TVPG
Over many generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Faviken means that these techniques are maintained and the restaurant can continue serving food throughout the barren months. This episode explores the ways that the Scandinavian people have survived winter through the practice of preservation and aging.
La Mer (#506H) Duration: 26:46 STEREO TVPG
Explore the oceanic bounty of France. Ludo's eyes light up when he describes the lobsters of Brittany, oysters from Cancale and a myriad of other extraordinary culinary jewels. "La mer" means, simply, the sea.
- KQED 9: Sun, Nov 20, 2016 -- 11:30am Remind me
Evolution (#408H) Duration: 26:46 STEREO TVPG
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.