Trailer
Synopsis
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.
Episode 16 : 25 Bites
December. 19,2015
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.
Episode 15 : New Orleans
December. 12,2015
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.
Episode 14 : Restrictions
December. 05,2015
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.
Episode 13 : Balance
November. 28,2015
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.
Episode 12 : Strawberry
November. 21,2015
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.
Episode 11 : Ocean
November. 14,2015
Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
Episode 10 : Legacy
November. 07,2015
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.
Episode 9 : Fire
October. 31,2015
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.
Episode 8 : Evolution
October. 24,2015
Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
Episode 7 : Napkin
October. 17,2015
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.
Episode 6 : Hustle
October. 10,2015
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.
Episode 5 : Past
October. 03,2015
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.
Episode 4 : Hunger
September. 26,2015
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.
Episode 3 : Rome
September. 19,2015
Explore Gabrielle’s deep love with this ancient city.
Episode 2 : Garbage
September. 12,2015
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.
Episode 1 : Prune
September. 05,2015
With every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.
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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