The Mind of a Chef
Date de parution : 9 novembre 2012
 | Saison 1 - épisode 1 | Noodlin' 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... |
 | Saison 1 - épisode 2 | Squeal Like a Pig This episode explores Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and... |
 | Saison 1 - épisode 3 | Memory Lane Author and Chef David Chang revisits a ramen shop in Japan, where he ate while apprenticing at a restaurant in Tokyo. He also visits the Callaway... |
 | Saison 1 - épisode 4 | Spain 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,... |
 | Saison 1 - épisode 5 | Rotten 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... |
 | Saison 1 - épisode 6 | René Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi. |
 | Saison 1 - épisode 7 | Simplicity 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. |
 | Saison 1 - épisode 8 | Gluttony 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... |
 | Saison 1 - épisode 9 | Chef Chang prepares eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg. |
 | Saison 1 - épisode 10 | Japan Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and Michelin three-star restaurant Kikunoi in... |
 | Saison 1 - épisode 11 | New York This episode is all New York with the Torrisi boys, oysters, carrot dashi, and farming. Plus Chang visits native New Yorker Ivan Ramen in Tokyo... |
 | Saison 1 - épisode 12 | Fresh 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... |
 | Saison 1 - épisode 13 | Soy This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso. |
 | Saison 1 - épisode 14 | Sweet Spot 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... |
 | Saison 1 - épisode 15 | Smoke Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee. |
 | Saison 1 - épisode 16 | Buddies Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen. |
 | Saison 2 - épisode 1 | Southerners In this episode, Chef Sean Brock explores a few of the unique regional cuisines in the South. |
 | Saison 2 - épisode 2 | Seeds 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... |
 | Saison 2 - épisode 3 | Rice The resurrection of Carolina gold rice, which disappeared following the Civil War era, is examined. Included: making pilaf and Hoppin' John fritters.... |
 | Saison 2 - épisode 4 | Louisiana A look at Louisiana cuisine features a visit to Middendorf's Restaurant in Akers, La., with food writer John T. Edge; and a frogging excursion with... |
 | Saison 2 - épisode 5 | Preserve Preservation techniques that play an important role in Southern culture are discussed, including drying, salt-curing, canning and fermentation. |
 | Saison 2 - épisode 6 | Roots Host Sean Brock prepares a typical Appalachian dinner; cooks chicken dumplings with his mother; visits with chef Joseph Lenn at Blackberry Farms in... |
 | Saison 2 - épisode 7 | Low Country BBQ Host Sean Brock prepares an outdoor feast on a friend's farm, where he's joined by barbecue pitmaster Rodney Scott, who roasts a whole pig; and... |
 | Saison 2 - épisode 8 | Senegal 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... |
 | Saison 2 - épisode 9 | London Travel with Chef April Bloomfield to London, where her cooking career began. |
 | Saison 2 - épisode 10 | Sea/Salt Focus on April’s love of the sea, which is deep and fully realized. |
 | Saison 2 - épisode 11 | Curry Explore the origins of curry and England’s versions of this historic cuisine. |
 | Saison 2 - épisode 12 | Italian Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking. |
 | Saison 2 - épisode 13 | British Classics Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies. |
 | Saison 2 - épisode 14 | Farmer 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... |
 | Saison 2 - épisode 15 | Leftovers 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.... |
 | Saison 2 - épisode 16 | Restaurateur Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken... |
 | Saison 2 - épisode 17 | Techniques: From the Kitchen of Sean Brock Sean Brock shares some of the secrets that have made him one of the world's top chefs, including techniques for virtually any type of cuisine. |
 | Saison 2 - épisode 18 | Techniques: From the Kitchen of April Bloomfield Join celebrity chef April Broomfield as she demonstrates indispensable tips for everyone from beginners to experts, no matter what's on the menu. |
 | Saison 3 - épisode 1 | NYC Origin 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... |
 | Saison 3 - épisode 2 | American 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... |
 | Saison 3 - épisode 3 | Argentina 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,... |
 | Saison 3 - épisode 4 | Louisville 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... |
 | Saison 3 - épisode 5 | Kentucky 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... |
 | Saison 3 - épisode 6 | Latitude 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... |
 | Saison 3 - épisode 7 | Impermanence 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... |
 | Saison 3 - épisode 8 | Bourbon 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... |
 | Saison 3 - épisode 9 | Winter Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Fäviken... |
 | Saison 3 - épisode 10 | Spring 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... |
 | Saison 3 - épisode 11 | Creation When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe... |
 | Saison 3 - épisode 12 | France 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... |
 | Saison 3 - épisode 13 | Traditions Before moving to France to learn about cooking professionally, Chef Magnus Nilsson’s main culinary influences were his mother, aunt, and grandparents.... |
 | Saison 3 - épisode 14 | Locality Chef Magnus Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because everything is sourced in a 100-mile radius,... |
 | Saison 3 - épisode 15 | Documentation Outside of running the kitchen at Fäviken, Chef Magnus Nilsson researches Nordic traditions that are rarely documented. He travels throughout the... |
 | Saison 3 - épisode 16 | Fäviken 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... |
 | Saison 3 - épisode 17 | Techniques: From the Kitchen of Edward Lee Chef Edward Lee creates some of his favorite dishes, including Kentucky fried quail and edamame hummus, while sharing his secret to spiking sweet tea. |
 | Saison 3 - épisode 18 | Techniques: From the Kitchen of Magnus Nilsson Magnus Nilsson creates a well-seasoned chicken-liver pâté, an almond cake that's not too sweet and a unique take on Hawaiian pizza. |
 | Saison 4 - épisode 1 | Prune With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune. |
 | Saison 4 - épisode 2 | Garbage 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... |
 | Saison 4 - épisode 3 | Rome Explore Gabrielle’s deep love with this ancient city. |
 | Saison 4 - épisode 4 | Hunger 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... |
 | Saison 4 - épisode 5 | Past 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... |
 | Saison 4 - épisode 6 | Hustle 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... |
 | Saison 4 - épisode 7 | Napkin Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an... |
 | Saison 4 - épisode 8 | Evolution Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner. |
 | Saison 4 - épisode 9 | Fire 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... |
 | Saison 4 - épisode 10 | Legacy 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... |
 | Saison 4 - épisode 11 | Ocean Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses. |
 | Saison 4 - épisode 12 | Strawberry 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... |
 | Saison 4 - épisode 13 | Balance 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... |
 | Saison 4 - épisode 14 | Restrictions 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... |
 | Saison 4 - épisode 15 | New Orleans 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... |
 | Saison 4 - épisode 16 | 25 Bites 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. |
 | Saison 4 - épisode 17 | Techniques: From the Kitchen of Gabrielle Hamilton Gabrielle Hamilton whips up a killer Monte Cristo sandwich and Calvados omelet, then shares her technique for making fresh butter from heavy cream. |
 | Saison 4 - épisode 18 | Techniques: From the Kitchen of David Kinch Chef David Kinch shares his techniques for making corn fritters, eggplant caviar tartine, and his own special version of pommes paillasson. |
 | Saison 4 - épisode 19 | Potluck Music Special Chefs Danny Bowien, Iñaki Aizpitarte, April Bloomfield and Sean Brock gather to cook a potluck meal, sharing their favorite dishes and music memories. |
 | Saison 5 - épisode 1 | Eggs 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,... |
| Saison 5 - épisode 2 | Legends 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,... | |
 | Saison 5 - épisode 3 | Fried 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... |
 | Saison 5 - épisode 4 | LudoBird 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... |
 | Saison 5 - épisode 5 | Strip Malls 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... |
 | Saison 5 - épisode 6 | La Mer Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when... |
 | Saison 5 - épisode 7 | Le Végétale 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. |
 | Saison 5 - épisode 8 | Joie De Vivre The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. When Ludo needs to... |
 | Saison 5 - épisode 9 | Tous Au Bistro 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... |
 | Saison 5 - épisode 10 | Instinct vs. Discipline Does an artist follow instinct, training or intuition…or perhaps all three? This episode examines the ties between artists and their education, and... |
 | Saison 5 - épisode 11 | LudoBites 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... |
 | Saison 5 - épisode 12 | 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... |
 | Saison 5 - épisode 13 | Dessert We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English classic banoffee pie, and... |
 | Saison 5 - épisode 14 | Birds We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make... |
| Saison 6 - épisode 1 | Genesis Nobody gets a say in the life they’re born into. Thrust into a body, a family, a country and a history, the story of our lives are merely the sum of... | |
| Saison 6 - épisode 2 | Threshold Danny spends the bulk of his time obsessing over the future – there is urgency in him that needs to be on top of everything, ahead of every trend,... | |
| Saison 6 - épisode 3 | Mentor Danny has been to China several times, but he’s visited Chengdu (the geographical and spiritual capital of Szechuan food) only once. He’s returning... | |
| Saison 6 - épisode 4 | Family For better or worse, we do not get to choose the family into which we’re born. In Danny’s case, nor did he get to choose the family that adopted him.... | |
| Saison 6 - épisode 5 | Risk Without risk, there would not be the valuable by-products of risk – success and failure. Danny Bowien has learned that there is power in taking... | |
| Saison 6 - épisode 6 | Unexpected Danny Bowien does not cook authentic Chinese cuisine, but he cooks genuine Danny Bowien cuisine – food that is inspired by his love of Szechuan food... | |
| Saison 6 - épisode 7 | Classics Continuing on the Hero’s Journey, if Korea was his starting point and San Francisco was his first threshold, New York City is where Danny’s... | |
| Saison 6 - épisode 8 | Multiverse What would have happened if Danny never left Oklahoma, or was not adopted at all? Instead of looking at life as a series of “what ifs,” the lens of... |
