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Synopsis
Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.
Episode 16 : Fäviken
December. 18,2014
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.
Episode 15 : Documentation
December. 11,2014
Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.
Episode 14 : Locality
December. 04,2014
Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.
Episode 13 : Traditions
November. 27,2014
Examine how the bonds of tradition help to forge the identities of families and individuals.
Episode 12 : France
November. 20,2014
Return with Magnus to France, a place that had a profound impact on his culinary career.
Episode 11 : Creation
November. 13,2014
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.
Episode 10 : Spring
November. 06,2014
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.
Episode 9 : Winter
October. 30,2014
Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.
Episode 8 : Bourbon
October. 23,2014
Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
Episode 7 : Impermanence
October. 16,2014
The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.
Episode 6 : Latitude
October. 09,2014
What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.
Episode 5 : Kentucky
October. 02,2014
From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.
Episode 4 : Louisville
September. 25,2014
Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.
Episode 3 : Argentina
September. 18,2014
Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.
Episode 2 : American
September. 11,2014
Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.
Episode 1 : NYC Origin
September. 04,2014
Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.
Seasons
Season 6
This season of The Mind of a Chef dives into the expansive imagination of Danny Bowien, chef and owner of New York's Mission Chinese Food. Danny’s Origin story informs much of his playful and constantly evolving cuisine: Born in Korea, adopted & raised by a devoutly Christian white family in Oklahoma. After his mother passed away when he was in his late teens, Danny's perspective shifted and he decided to head to San Francisco for culinary school. His twenties, like most people's, were a series of highs and lows - culinary school, stints at fine dining restaurants in NY and SF, abusive chefs, falling in love and reconnecting with his Korean roots, and stumbling into what became a food movement, the original Mission Chinese Food in San Francisco.
Season 5
In Season 5, enter the mind of Chef Ludo Lefebvre. Along with eight episodes featuring the world-renowned chef and currently one of the most influential members of the food scene in Los Angeles, Season 5 also includes six compilation episodes featuring never-before seen footage of some of the best and brightest culinary minds.
Season 4
In Season 4, enter the minds of chefs Gabrielle Hamilton and David Kinch. Follow these two great culinary figures from their home kitchens to destinations around the globe in search of ingredients, inspiration, and the perfect meal.
Season 3
Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.
Season 2
Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food.
Season 1
Season 1 examines the food-centric world of Chef David Chang. From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, Season 1 combines travel, cooking, history, science, and humor into an unforgettable journey.
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