The Mind of a Chef

  • 2012
  • TV Show
  • TV-PG

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

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 (more…)
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 th (more…)
Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Magnus Nilsso (more…)
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including w (more…)
When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing (more…)
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 tempera (more…)
American cuisine has come to be known as much more than just burgers and hot dogs. Ed and Pok Pok’s Andy Ricker head to Sunset Park — Brooklyn’s China (more…)
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, food (more…)
As a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced Paris chef Pascal Barbot of l’Astrance to give him (more…)
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 me (more…)
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 (more…)
Before moving to France to learn about cooking professionally, Chef Magnus Nilsson’s main culinary influences were his mother, aunt and grandparents, (more…)
Ed 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 that inspir (more…)
Chef Nilsson depends on his network of local purveyors to keep the restaurant supplied. If there is a shortage of one ingredient, they work together t (more…)
Outside of running the kitchen at Fäviken, Chef Magnus Nilsson devotes his time to researching Nordic cultures. He travels throughout Scandinavia meet (more…)
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 min (more…)
00:44 — Winter
00:44 — Kentucky
00:44 — Creation
00:44 — Fried
La Mer
00:44 — La Mer
00:44 — Traditions
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  • Premiered: November 9, 2012
  • Rating: TV-PG
  • Premise: A travel-cooking show about the link between food and art, history, nature and science. (more)

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