The Mind of a Chef

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  • : 86
  • : 65
  • PBS
  • Documentary Food

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3
3x1
NYC Origin
Episode overview
Chef Ed Lee returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today. .. show full overview
3x2
American
Episode overview
American cuisine has come to be known as much more than just burgers and hot dogs. Ed Lee and Pok Pok’s Andy Ricker head to Sunset Park – Brooklyn’s Chinatown – for some exotic .. show full overview
3x3
Argentina
Episode overview
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 .. show full overview
3x4
Louisville
Episode overview
Chef Ed Lee got his start in NYC but now calls Louisville home, and home is where the heart is. Ed discusses how living and working in Louisville has inspired, influenced, and changed .. show full overview
3x5
Kentucky
Episode overview
The Bluegrass State offers so much more than just mint juleps and the Kentucky Derby, with a rich culinary history that rivals that of America’s more well-known food destinations. A few .. show full overview
3x6
Latitude
Episode overview
Chef Ed Lee has always fought with the idea of fusion, instead viewing it as combining the food of different cultures and letting the borders disappear. In many ways, cooking with .. show full overview
3x7
Impermanence
Episode overview
The more things change… the more they continue to change. So much of cooking, writing, art and music is based on what came before. First there was meat. Then there was fire. Then came .. show full overview
3x8
Bourbon
Episode overview
What is bourbon? A whiskey, sure, but what makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Chef Ed Lee and his band of merry men and women, .. show full overview
3x9
Winter
Episode overview
Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Fäviken means that these techniques are .. show full overview
3x10
Spring
Episode overview
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 .. show full overview
3x11
Creation
Episode overview
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 .. show full overview
3x12
France
Episode overview
As a young cook, Magnus Nilsson found himself living in France and looking for a job. Undeterred by a lack of job offers, he eventually convinced Paris chef Pascal Barbot of l’Astrance .. show full overview
3x13
Traditions
Episode overview
Before moving to France to learn about cooking professionally, Chef Magnus Nilsson’s main culinary influences were his mother, aunt, and grandparents. They cooked traditional dishes for .. show full overview
3x14
Locality
Episode overview
Chef Magnus Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because everything is sourced in a 100-mile radius, the seasons play a big part in .. show full overview
3x15
Documentation
Episode overview
Outside of running the kitchen at Fäviken, Chef Magnus Nilsson researches Nordic traditions that are rarely documented. He travels throughout the region, meeting people whose lives are .. show full overview
3x16
Fäviken
Episode overview
This episode explores a day in the life of Chef Magnus Nilsson as he and the staff at Fäviken prepare for a night of service. We follow Magnus from the early morning when he forages for .. show full overview