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.
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.
Fire (#409H) Duration: 26:46 STEREO TVPG
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.
- KQED Plus: Sat, Sep 10, 2016 -- 3:30pm Remind me
Farmer (#214H) Duration: 26:46 STEREO TVPG
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.
- KQED 9: Sun, Sep 11, 2016 -- 11:30am Remind me
Creation (#311H) Duration: 26:46 STEREO TVPG
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.
Legacy (#410H) Duration: 26:46 STEREO TVPG
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.
- KQED Plus: Sat, Sep 17, 2016 -- 3:30pm Remind me
Leftovers (#215H) Duration: 26:46 STEREO TVPG
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.
- KQED 9: Sun, Sep 18, 2016 -- 11:30am Remind me
France (#312H) Duration: 26:46 STEREO TVPG
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.
Ocean (#411H) Duration: 26:46 STEREO TVPG
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.
- KQED Plus: Sat, Sep 24, 2016 -- 3:30pm Remind me
Restaurateur (#216H) Duration: 26:46 STEREO TVPG
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 9: Sun, Sep 25, 2016 -- 11:30am Remind me
Traditions (#313H) Duration: 26:46 STEREO TVPG
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.