The Mind of a Chef

2012, TV Show

A travel-cooking show about the link between food and art, history, nature and science.


Paid | iTunes Aired: 10/16/2014

Season 3, Episode 7
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 sous-vide. Ed dissects the evolution of a dish and the public’s changing tastes. He tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw’s Ravioli from Hog & Hominy’s Andrew Ticer and Michael Hudman; and creates a quickly disappearing dim sum dish with Stuart Brioza, as he looks toward the future of the food chain.

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Paid | iTunes Aired: 10/9/2014

Season 3, Episode 6
In many ways, cooking with southern ingredients feels like second nature to Ed, and for good reason — South Korea and Kentucky both lie along the same latitudinal line. The 38th parallel also spans southern Spain and Italy, San Francisco and generous portions of the American South. A similar terroir translates into some interesting culture crossings for chefs like Ed, as well as State Bird Provisions’ Stuart Brioza, who prepares a salad inspired by San Francisco and the Mediterranean, and Hog & Hominy’s Andrew Ticer and Michael Hudman, who cook Memphis favorites imbued with Calabrian family traditions. Ed collaborates with Andy Ricker on a pancake that ties together the influences of China, Korea and Kentucky.

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Paid | iTunes Aired: 10/2/2014

Season 3, Episode 5
The Bluegrass State offers a rich culinary history that rivals that of America’s more well-known food destinations. A few ingredients come to Ed’s mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her family’s ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins. Then it’s off to Owensboro with homegrown chef Ouita Michel to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky. And finally, Ed places Kentucky’s most prized crop — sorghum — on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.

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Paid | iTunes Aired: 9/25/2014

Season 3, Episode 4
Ed got his start in NYC, but now calls Louisville home and home is where the heart is. He discusses how living and working in Louisville have inspired, influenced and changed him over the past decade — Louisville is where he gently put aside his classic French technique and decided to do something all his own. Working with chef Kevin Ashworth from Ed’s restaurant Milkwood, the chefs experiment with farmers market finds, allowing a view into how a new dish is created. Ed then delves into Louisville’s fried chicken scene and cooks up his own version with North Carolina chef Ashley Christensen. Finally, honoring the woman who kept him in Louisville in the first place, Ed uses the city’s German heritage as inspiration to cook hasenpfeffer for his wife, Dianne.

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Premiered: November 09, 2012, on PBS
Rating: TV-PG
User Rating: (49 ratings)
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Premise: A travel-cooking show about the link between food and art, history, nature and science.


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