The Mind of a Chef

2012, TV Show

Full Episodes(47)

Latest Episode: Documentation [HD]

Dec 11, 2014 Season 3 Episode 15 watch on (Paid)

Chef Magnus Nilsson devotes his time to researching Nordic cultures.

Locality [HD]

Dec 04, 2014 Season 3 Episode 14

Chef Nilsson views the connection to locality as a staple of his cooking philosophy.
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Traditions

Nov 27, 2014 Season 3 Episode 13

Examine the bonds of tradition that help to forge the identities of families and individuals.
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France

Nov 20, 2014 Season 3 Episode 12

Visit with the people and places in France that had an impact on Nilsson's cooking philosophy.
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Creation [HD]

Nov 13, 2014 Season 3 Episode 11

Follow the life-cycle of an ingredient as it transforms from an idea into a restaurant dish.
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Spring

Nov 06, 2014 Season 3 Episode 10

Examine the ingredients of spring in Sweden.
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Winter [HD]

Oct 30, 2014 Season 3 Episode 9

From PBS - Explore ways that Scandinavians have survived winter through food preservation and aging.
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Bourbon

Oct 23, 2014 Season 3 Episode 8

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 whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, chef Paul Qui and special guest and bourbon-lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.
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Impermanence

Oct 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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Latitude

Oct 09, 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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Kentucky

Oct 02, 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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Louisville

Sep 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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Argentina

Sep 18, 2014 Season 3 Episode 3

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 and fire have become distant from one another. Ed travels to Argentina to visit Francis Mallmann, the country’s most esteemed chef and the godfather of open-flame cooking, on his private island nestled in the foothills of the Andes. While on La Isla for three days, Francis and Ed create a feast that reunites the simplest — and arguably the best — ingredients and cooking techniques. Armed with fire, smoke, meat and salt, Ed relishes this once-in-a-lifetime experience.
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American [HD]

Sep 11, 2014 Season 3 Episode 2

From PBS - See the mix of ingredients that create a new American cuisine beyond burgers and hot dogs.
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Origin

Sep 04, 2014 Season 3 Episode 1

From PBS - Follow Ed as he returns to East Brooklyn, where a mix of cultures and cuisines inspired his cooking.
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The Mind of a Chef Clips & Interviews collapse view

The Mind Of A Chef: Season 3 (Trailer
The Mind of a Chef Season 2
The Mind of a Chef Season 2 [HD]
The Mind of a Chef Season 2 [HD]
The Mind of a Chef Season 2
The Mind of a Chef, Season 2 - Preview
The Mind of a Chef, Episode 14: Sweet Spot (Excerpt)
The Mind of a Chef: Season 1
The Mind of a Chef: Season 1 [HD]
The Mind of a Chef: Season 1
The Mind of a Chef: Season 1 [HD]
The Mind of a Chef, Episode 13: Soy (Excerpt)
The Mind of a Chef, Episode 12: Fresh (Excerpt)
The Mind of a Chef, Episode 11: New York (Excerpt)
The Mind of a Chef, Episode 10: Japan (Excerpt)

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