The Mind of a Chef

Chef David Chang, along with his friends, explore, explain and enjoy food from around the world.

2012 HD 30min TV-PG United States English

Anthony Bourdain Danny Bowien

Documentary

travel food cooking culinary arts chef world cuisine professional chefs

S1E1 - Noodle 2012-11-09

Korean-American Author and Chef David Chang visits a noodle factory in Japan, eats the best bowl of ramen in his life, and cooks two incredible dishes with the instant ramen variety. Food Scientist Harold McGee explains how alkaline salts make ramen noodles unique.

S1E2 - Pig 2012-11-09

In San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and comedian Aziz Ansari head to Montreal to enjoy a fried bologna sandwich at Wilenskys.

S1E3 - Memory 2012-11-09

David Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.

S1E4 - Spain 2012-11-09

This episode is all about Spain’s influence on Chang’s career. He visits with some of his idols- Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

S1E5 - Rotten 2012-11-16

There is something rotten in David Chang’s kitchen and that’s a good thing. Rotten is delicious; katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi.

S1E6 - René 2012-11-16

Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.

S1E7 - Simple 2012-11-23

Dishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.

S1E8 - Gluttony 2012-11-23

It’s gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian’s fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.

S1E9 - Chef 2012-11-23

Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.

S1E10 - Japan 2012-11-23

Chang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star restaurant.

S1E11 - New York 2012-11-30

This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.

S1E12 - Fresh 2012-11-30

This episode explores the idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tien and Ike Jime with Dave Arnold and Chef Murata in Kyoto.

S1E13 - Soy 2012-11-30

This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.

S1E14 - Sweet Spot 2012-11-30

Chang’s protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking.

S1E15 - Smoke 2013-01-11

Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.

S1E16 - Buddies 2013-01-11

Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.

S2E1 - Southerners 2013-09-05

A spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and grits. Chef John Currence makes tamales. Chef Ed Lee creates a dish using bourbon, sorghum and country ham. Pastry chef Lisa Donavan makes a buttermilk pie. New host Sean Brock is joined by the Lee Brothers to make deviled crab

S2E2 - Seeds 2013-09-12

It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage.

S2E3 - Rice 2013-09-19

The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin John fritters. Also: Louisiana chef Donald Link makes jambalaya; and Senegalese chef Fati Ly makes pilau.

S2E4 - Louisiana 2013-09-26

A look at Louisiana cuisine features a visit to Middendorfs Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with chef Donald Link.

S2E5 - Preserve 2013-10-03

Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation.

S2E6 - Roots 2013-10-10

Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in Tennessee; and learns how to make fried okra and country ham.

S2E7 - Low Country BBQ 2013-10-17

Host Sean Brock prepares an outdoor feast on a friends farm, where hes joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and Steven Satterfield, who makes Savannah red rice. Brock also prepares frogmore stew

S2E8 - Senegal 2013-10-24

The influence of West Africa on Southern cuisine is explored during a visit to Senegal. Historian and chef Fati Ly leads a tour of the markets in Dakar and MBour; and cooks theibou yapp, a traditional Sengalese dish.

S2E9 - London 2013-10-31

Chef April Bloomfield visits London, where she began her cooking career. Cooking walnut tagliatelle with chef Ruth Rogers. Making rabbit pie with chef Fergus Henderson, and enjoying a pint and scotch eggs with chef Rowley Leigh.

S2E10 - Sea/Salt 2013-11-07

Focus on April’s love of the sea, which is deep and fully realized.

S2E11 - Curry 2013-11-14

Explore the origins of curry and England’s versions of this historic cuisine.

S2E13 - British Classics 2013-11-28

Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.

S2E14 - Farmer 2013-12-05

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.

S2E15 - Leftovers 2013-12-12

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.

S2E16 - Restauranteur 2013-12-19

Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. 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.

S3E1 - NYC Origin 2014-09-04

Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.

S3E2 - American 2014-09-11

Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.

S3E3 - Argentina 2014-09-18

Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.

S3E4 - Louisville 2014-09-25

Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.

S3E5 - Kentucky 2014-10-02

From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.

S3E6 - Latitude 2014-10-09

What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.

S3E7 - Impermanence 2014-10-16

The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.

S3E8 - Bourbon 2014-10-23

Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.

S3E9 - Winter 2014-10-30

Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.

S3E10 - Spring 2014-11-06

After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.

S3E11 - Creation 2014-11-13

When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.

S3E12 - France 2014-11-20

Return with Magnus to France, a place that had a profound impact on his culinary career.

S3E13 - Traditions 2014-11-27

Examine how the bonds of tradition help to forge the identities of families and individuals.

S3E14 - Locality 2014-12-04

Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.

S3E15 - Documentation 2014-12-11

Chef Magnus Nilssons efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.

S3E16 - Fäviken 2014-12-18

A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as Nilsson forages for spruce branches for his scallop dish and ends late, as every detail of the dinner is meticulously choreographed and executed.

S4E1 - Prune 2015-09-05

With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.

S4E2 - Garbage 2015-09-12

Having been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle Hamilton is the master of utilizing scraps.

S4E3 - Rome 2015-09-19

Explore Gabrielle’s deep love with this ancient city.

S4E4 - Hunger 2015-09-26

From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger with what she could scavenge. At 16, she moved to New York City where she used her jar of change to feed herself. All her experiences with hunger made her the chef she is today.

S4E5 - Past 2015-10-03

It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the country and the world, but sometimes, it’s good to go back to your roots.

S4E6 - Hustle 2015-10-10

Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton.

S4E7 - Napkin 2015-10-17

Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.

S4E8 - Evolution 2015-10-24

Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.

S4E9 - Fire 2015-10-31

Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.

S4E10 - Legacy 2015-11-07

Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.

S4E11 - Ocean 2015-11-14

Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.

S4E12 - Strawberry 2015-11-21

A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.

S4E13 - Balance 2015-11-28

For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the restaurant.

S4E14 - Restrictions 2015-12-05

Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence.

S4E15 - New Orleans 2015-12-12

When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened by the glamorous Crescent City institution, and a long career in cuisine followed.

S4E16 - 25 Bites 2015-12-19

A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.

S4E17 - Season 4, Episode 17

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S4E18 - Season 4, Episode 18

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S5E1 - Eggs 2016-10-01

From the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes from our archives. Crack it open, and let the fun begin.

S5E2 - Legends 2016-10-08

It takes a great chef to make a great chef. This episode is all about paying homage to the greatest culinary minds in the world. Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our alumni.

S5E3 - Fried 2016-10-15

When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip THE MIND OF A CHEF basket in hot oil, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.

S5E4 - LudoBird 2016-10-22

How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken, and his love for the American classic was solidified when he ate at KFC for the first time.

S5E5 - Strip Malls 2016-10-29

Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.

S5E6 - La Mer 2016-11-05

Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels in the oceanic bounty of France.

S5E7 - Le Végétale 2016-11-12

Today’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes.

S5E8 - Joie De Vivre 2016-11-19

The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. When Ludo needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.

S5E9 - Tous Au Bistro 2016-11-26

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. With Petit Trois, Ludo’s has brought the spirit of the bistro to Los Angeles. In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.

S5E10 - Instinct vs. Discipline 2016-12-04

Does an artist follow instinct, training or intuition…or perhaps all three? This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career.

S5E11 - LudoBites 2016-12-11

Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners that became known as LudoBites.

S5E12 - Surf N Turf

Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.

S6E1 - Season 6, Episode 1

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S6E2 - Season 6, Episode 2

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S6E3 - Season 6, Episode 3

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S6E4 - Season 6, Episode 4

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S6E5 - Season 6, Episode 5

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S6E6 - Season 6, Episode 6

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