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.
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.
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.
- KQED Plus: Sat, Aug 6, 2016 -- 3:30pm Remind me
Curry (#211H) Duration: 26:46 STEREO TVPG
How did curry become so popular in England? When colonial occupiers returned to England, they brought back an appetite for fiery Indian cuisine. Ultimately, this craving resulted in the mass production of the pulverized spice blend known as curry powder. British curries caught on, with chicken tikka masala, which combines grilled, marinated chicken cubes with a hearty tomato-cream sauce, becoming England's national dish. In this episode, April explores the originals and her homeland's versions of this historic cuisine. Legendary cookbook author Madhur Jaffrey takes April to her favorite curry spot in New York City, then cooks. In London, April hangs with her chef friend Stevie Perle and makes and eats English and Pakistani curries. Harold McGee breaks down the magic of curry.
- KQED 9: Sun, Aug 7, 2016 -- 11:30am 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.
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.
- KQED Plus: Sat, Aug 13, 2016 -- 3:30pm Remind me
Italian (#212H) Duration: 26:46 STEREO TVPG
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 9: Sun, Aug 14, 2016 -- 11:30am Remind me
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.
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.
- KQED Plus: Sat, Aug 20, 2016 -- 3:30pm Remind me
British Classics (#213H) Duration: 26:46 STEREO TVPG
Bangers and mash, fish'n'chips, and pies and more pies ... these are some of the signature dishes of UK cuisine. In this episode, April and friends prepare their versions of the classics. April eats on the streets of London, and April and Fergus Henderson visit a classic London pie shop.
- KQED 9: Sun, Aug 21, 2016 -- 11:30am Remind me
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
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
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