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.
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
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.
Strawberry (#412H) Duration: 26:46 STEREO TVPG
Follow David as he focuses attention on the strawberry, celebrating the summer favorite at the height of its season. Manresa is near some of the best producers in California, where high sun and cool breezes concentrate the flavor of "nature's candy."
- KQED Plus: Sat, Oct 1, 2016 -- 3:30pm Remind me
Best of: Eggs (#501H) Duration: 26:46 STEREO TVPG
Eggs - everyone's favorite food. From the NYC classic egg on roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes culled from the archives. Crack them open and let the fun begin.
- KQED 9: Sun, Oct 2, 2016 -- 11:30am Remind me
Prune (#401H) Duration: 26:46 STEREO TVPG
Spend a day at Prune as Gabrielle cooks smoky eggplant, celery salad and sweetbreads.
Louisville (#304H) Duration: 26:46 STEREO TVPG
Ed got his start in NYC, but now calls Louisville home and home is where the heart is. He discusses how living and working in Louisville have inspired, influenced and changed him over the past decade - Louisville is where he gently put aside his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed's restaurant Milkwood, the chefs experiment with farmers market finds, allowing a view into how a new dish is created. Ed then delves into Louisville's fried chicken scene and cooks up his own version with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city's German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.
Balance (#413H) Duration: 26:46 STEREO TVPG
Join David and Carlo Mirarchi, a chef and restaurateur, as they head up the coast for a carefree hangout with some old friends, to grill some steaks, cook pizzas in a wood-fire oven alfresco and relish some moments off the restaurant line.
- KQED Plus: Sat, Oct 8, 2016 -- 3:30pm Remind me
Best of: Legends (#502H) Duration: 26:46 STEREO TVPG
Everyone knows that it takes a great chef to make a great chef. This episode pays homage to some of the greatest culinary minds in the world. Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with series alumni.
- KQED 9: Sun, Oct 9, 2016 -- 11:30am Remind me
Garbage (#402H) Duration: 26:46 STEREO TVPG
Hear Gabrielle's explanation of what is and isn't garbage.
Kentucky (#305H) Duration: 26:46 STEREO TVPG
Ed got his start in NYC but now calls Louisville home. Ed takes us on an insider tour of town to see what goes on behind the scenes with his friend Bobby, a horse trainer. They eschew mint juleps for tamales with the other trainers in pre-dawn hours just days before the Derby. Ed's evolution continues as he discusses how living and working in Louisville has inspired, influenced, and changed him over the past decade - Louisville is where he gently placed aside his classic French technique and decided to do something all his own. Ed delves into Louisville's fried chicken scene and cooks up his own version along with North Carolina chef Ashley Christensen, and uses the city's German heritage as an inspiration to cook hasenpfeffer for his wife, Dianne.
Rome (#403H) Duration: 26:46 STEREO TVPG
Follow Gabrielle on a visit to the ancient city, where she makes a parmesan omelet and ravioli.
Latitude (#306H) Duration: 26:46 STEREO TVPG
South Korea and kentucky both lay along the same latitudinal line. The 38th parallel also spans Southern Spain and Italy, San Francisco, and generous portions of the American South. A similar terroir translates into some interesting crossing of cultures for chefs like Ed, as well as Stuart Brioza - who cooks Mediterranean dim sum - and Andrew Ticer and Michael Hudman from Tennessee's Hog & Hominy - who cook Memphis favorites imbued with Calabrian family traditions. A renowned geologist who has a hand in viticulture explains it plainly, and food history becomes a bit less mysterious.
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 Remind me
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.
- KQED Life: Mon, Oct 31, 2016 -- 8:00pm Remind me
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.
- KQED Life: Mon, Oct 31, 2016 -- 8:30pm Remind me