The Mind of a Chef

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Friday on PBS Premiered Nov 09, 2012 Between Seasons

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  • Season 5 (5)
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  • Joie de Vivre

    Full Episode

    S 5 : Ep 8 - 11/19/16

    Chef Ludo Lefebvre escapes the pressures of work with a springtime vacation to Paris.
  • La Vegetale

    Full Episode

    S 5 : Ep 7 - 11/12/16

    Examining the vegetables, gardens and memories chef Ludo Lefebvre uses in some of his dishes.
  • La Mer

    Full Episode

    S 5 : Ep 6 - 11/5/16

    The oceanic bounty of France is explored. Included: the lobsters of Brittany; and oysters from Cancale.
  • Strip Malls

    Full Episode

    S 5 : Ep 5 - 10/29/16

    Serving fine food at a strip mall is discussed by Ludo and his partners; and he demonstrates dishes that embody the high-low flair of his strip mall philosophy.
  • LudoBird

    Full Episode

    S 5 : Ep 4 - 10/22/16

    How chef Ludo LeFevbre translates his haute cuisine to fast food. Included: the history behind his popular LudoBird; and the opening of the second LudoBird at Universal City Walk.
  • 25 Bites

    Full Episode

    S 4 : Ep 16 - 12/20/15

    In the Season 4 finale, the theory that no meal should be more than 25 bites is presented.
  • New Orleans

    Full Episode

    S 4 : Ep 15 - 12/13/15

    David Kinch visits Commander's Palace in New Orleans, which was the first restaurant he worked at; and cooks an oyster po-boy
  • Restrictions

    Full Episode

    S 4 : Ep 14 - 12/6/15

    David Kinch shares how he deals with diners who request tweaks to their meals due to allergies, sensitivities or dislikes: using such requests as an opportunity to push himself as chef.
  • Balance

    Full Episode

    S 4 : Ep 13 - 11/26/15

    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.moreless
  • Strawberry

    Full Episode

    S 4 : Ep 12 - 11/19/15

    A look at what can be done with strawberries.
  • Ocean

    Full Episode

    S 4 : Ep 11 - 11/12/15

    Abalone is featured. Included: transforming the muscular creature into a supple porridge; and visiting Monterey Abalone in Monterey, Ca., to see how it gets its unique, briny flavor. Also: surfing inspires a dish; and discussing sashimi with Eric Ripert.moreless
  • Legacy

    Full Episode

    S 4 : Ep 10 - 11/5/15

    Past Manresa chefs reflect on their time at the restaurant and working with David Kinch. Kinch also recreates a dish that has influenced his cooking, and looks ahead to Manresa Bread.
  • Fire

    Full Episode

    S 4 : Ep 9 - 10/29/15

    Chef David Kinch reflects on a 2014 fire that destroyed his Los Gatos, Cal., restaurant, Manresa, while cooking several dishes that came out of that time, including a new iteration of the restaurant's signature dish, Into the Vegetable Garden.moreless
  • Evolution

    Full Episode

    S 4 : Ep 8 - 10/22/15

    Gabrielle Hamilton makes a chicken dish with friend-mentor Misty Callies; learns techniques for de-boning a chicken from Jacques Pepin, who also helps make butter rosettes and cream puff swans; and solicits advice from Mario Batali and Anthony Bourdain.moreless
  • Napkin

    Full Episode

    S 4 : Ep 7 - 10/15/15

    Explore both contemporary and classic Italian culture with Chef Hamilton.
  • Hustle

    Full Episode

    S 4 : Ep 6 - 10/8/15

    The role of hustling in Gabrielle Hamilton's life. Included: working the egg shift at Prune brunch; recalling tough times over lunch with an old friend; and remembering horrible catering gigs. Also: making fish dumplings in cream sauce.moreless
  • Past

    Full Episode

    S 4 : Ep 5 - 10/1/15

    Chef Gabrielle Hamilton revisits her youth. The journey takes her to Philadelphia's Italian Market, where she shopped with her mother, and her childhood home in Pennsylvania. She also shops for pasta and cheese; and cooks spit-roasted rabbit and ravioli with an old family friend.moreless
  • Hunger

    Full Episode

    S 4 : Ep 4 - 9/24/15

    Gabrielle Hamilton reflects on how hunger made her the chef she is. As a young girl, she was routinely left home alone and, as a result, often fended for herself when it came to meals. Later, after moving to NYC at age 16, she lived off a change jar. She also makes canned sardines with Triscuits, a signature dish at her restaurant, Prune; cooks a fresh sardine sandwich; makes egg and cheese on a roll; and visits chef Daniel Boulud at his restaurant Daniel.moreless
  • Rome

    Full Episode

    S 4 : Ep 3 - 9/17/15

    Chef Gabrielle Hamilton travels to Rome, where she recalls her first visit to the city. She also makes a Parmesan omelet; learns to make puntarelle and raviolo; and shares her version of ravioli.moreless
  • Garbage

    Full Episode

    S 4 : Ep 2 - 9/10/15

    An exploration of what chef Gabrielle Hamilton considers garbage in the kitchen. In other events, she asks her plumber to show her a few toilet pointers.
  • Prune

    Full Episode

    S 4 : Ep 1 - 9/3/15

    In the Season 4 premiere, chef Gabrielle Hamilton shares a typical day at Prune, her 30-seat restaurant in New York's East Village; and makes smoky eggplant, celery salad and sweetbreads.
  • Faviken

    Full Episode

    S 3 : Ep 16 - 12/18/14

    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.moreless
  • Documentation

    Full Episode

    S 3 : Ep 15 - 12/11/14

    Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed. Included: a visit to the Faroe Islands.
  • Locality

    Full Episode

    S 3 : Ep 14 - 12/4/14

    Host Magnus Nilsson details his use of locally sourced food, which is a key ingredient of his cooking philosophy.
  • Traditions

    Full Episode

    S 3 : Ep 13 - 11/27/14

    The bonds of tradition that help forge the identities of families and individuals are examined.
  • France

    Full Episode

    S 3 : Ep 12 - 11/20/14

    Host Magnus Nilsson recalls his early years as a chef in France, when he learned the importance of caring for ingredients. Also: the people and places that had a profound impact on his cooking philosophy.moreless
  • Creation

    Full Episode

    S 3 : Ep 11 - 11/13/14

    The life cycle of an ingredient used in a dish at host Magnus Nilsson's restaurant, Fäviken.
  • Spring

    Full Episode

    S 3 : Ep 10 - 11/6/14

    Spring in Sweden, which returns life to the once snowy landscape, is spotlighted.
  • Winter

    Full Episode

    S 3 : Ep 9 - 10/30/14

    How Scandinavians used food preservation and aging to survive winter.
  • Bourbon

    Full Episode

    S 3 : Ep 8 - 10/23/14

    Why bourbon is the classic American spirit; and why it's closely associated with Kentucky.
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