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.
Hunger (#404H) Duration: 26:46 STEREO TVPG
Learn how Gabrielle's experiences with hunger made her the chef she is today.
- KQED Plus: Sat, Jul 2, 2016 -- 3:30pm Remind me
London (#209H) 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.
- KQED 9: Sun, Jul 3, 2016 -- 11:30am Remind me
Argentina (#303H) Duration: 26:46 STEREO TVPG
Fire is the most elemental part of a kitchen - without it, food would simply be eaten, never "cooked." And yet in the post-Nouvelle-Cuisine age, food and fire have become distant from one another. Ed travels to Argentina to visit Francis Mallmann, the country's most esteemed chef and the godfather of open-flame cooking, on his private island nestled in the foothills of the Andes. While on La Isla for three days, Francis and Ed create a feast that reunites the simplest - and arguably the best - ingredients and cooking techniques. Armed with fire, smoke, meat and salt, Ed relishes this once-in-a-lifetime experience.
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.
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.
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 Plus: Sat, Jul 23, 2016 -- 3:30pm Remind me
Sea/Salt (#210H) Duration: 26:46 STEREO TVPG
This episode focuses on April's love of the sea, which, as anyone who's had the pleasure of eating at her John Dory Oyster Bar knows, is deep and fully realized. April goes to Riverhead, New York, with her friend Chef Anita Lo. The two chefs go clamming and make clam chowder. In the kitchen, April makes carte da musica with bottarga and chili and travels to Oregon to visit her favorite salt purveyor, Ben Jacobsen. Harold McGee breaks down salt.
- KQED 9: Sun, Jul 24, 2016 -- 11:30am Remind me
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.
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