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.
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 Life: Mon, Jan 16, 2017 -- 8:00pm
- KQED Life: Tue, Jan 17, 2017 -- 2:00am
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 Life: Mon, Jan 16, 2017 -- 8:30pm
- KQED Life: Tue, Jan 17, 2017 -- 2:30am
LudoBites (#510H) Duration: 26:46 STEREO TVPG
Learn how and why Ludo created a unique dining experience in the form of small, reservations only, "chef's choice" dinners that became known as LudoBites, a pop-up that food critic Jonathan Gold deemed "a transforming moment" for the LA dining scene.
- KQED 9: Sun, Jan 22, 2017 -- 11:30am 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.
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.
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.
LudoBites (#511H) Duration: 26:46 STEREO TVPG
It took a move to Los Angeles, starting a family and a rough restaurant review for Ludo to figure out what he really wanted to do. Examine the ties between artists and their education, and how childlike wonder can, in fact, translate into a career.
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.
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.
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.
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.
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.
Best Of: Surf N Turf (#512H) Duration: 26:46 STEREO TVPG
This "best of" episode explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as possible, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.
- KQED 9: Sun, Feb 12, 2017 -- 11:30am Remind me
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."
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.
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.
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.