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The Mind of a Chef Season 4 Episodes
Season 4 Episode Guide
16 Episodes 2015 - 2015
Episode 1
Prune
Sat, Sep 5, 201524 mins
With every chipped plate and hand-written to-do list, Chef Gabrielle Hamilton's "presence" is all over her NYC restaurant, Prune. Spend a day at Prune with Gabrielle and her staff.
Episode 2
Garbage
Sat, Sep 12, 201524 mins
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 3
Rome
Sat, Sep 19, 201524 mins
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 4
Hunger
Thu, Sep 3, 201524 mins
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.
Episode 5
Past
Sat, Sep 26, 201524 mins
Join Chef Hamilton as she revisits her past and sees how it influenced her as a chef. She not only goes to forage along a stream, but also meets up with old family friend to cook up some comfort food.
Episode 6
Hustle
Sat, Oct 10, 201524 mins
Roll up your sleeves and learn why hustle is at the core of the restaurant game. Chef Hamilton meets up with an old friend to talk about harder times and the joys of cooking humble and memorable dishes.
Episode 7
Napkin
Sat, Oct 17, 201524 mins
Explore both contemporary and classic Italian culture with Chef Hamilton as she takes in the century-old work around her that's grounded in tradition and respect, but also quiet and not for personal gain.
Episode 8
Evolution
Sat, Oct 24, 201523 mins
Venture into the unknown with Chef Hamilton as she explores what's next for her career and the challenges associated with making the decision to step away from life in the kitchen. Jacques Pepin demonstrates techniques and Mario Batali offers advice.
Episode 9
Fire
Sat, Oct 31, 201523 mins
Things can change in an instant, as Chef David Kinch discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
Episode 10
Legacy
Sat, Nov 7, 201523 mins
Wise chefs never forget that a solid foundation allows them to test new boundaries and push things to new limits.
Episode 11
Ocean
Sat, Nov 14, 201544 mins
Chef David Kinch discusses the ocean as a source of inspiration and place of relaxation.
Episode 12
Strawberry
Sat, Nov 21, 201544 mins
A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David Kinch focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.
Episode 13
Balance
Sat, Nov 28, 201544 mins
Chefs David Kinch and Carlo Mirachi travel to central California to take time away from their respective restaurants.
Episode 14
Restrictions
Sat, Dec 5, 201544 mins
Chef David Kinch discusses his process for adapting his menu to accommodate food restrictions.
Episode 15
New Orleans
Sat, Dec 12, 201544 mins
Chef David Kinch returns to New Orleans, his hometown and visits the restaurant and city that inspired him.
Episode 16
Bites
Sat, Dec 19, 201544 mins
A tasting menu is a sequence of carefully composed flavors and textures in optimal amounts intended to get from there to here, the experience should be incremental, cumulative bound together by location season and ingredients. David's menu is composed of 25 bites, they have to be perfect. Together they need to say something the diner didn't know they needed to hear. Part of the beauty of food that is it's ability to create memories. Part of the chef's job is to understand the diner's expectations and to exceed them. Inspired by Japanese tasting menus, Manresa's 25 bite course follows a similar progression. Utilizing various tastes, textures in small portions. The small dishes forces the diner to focus attention on the product itself. David prepares a sea bream dish. David believes the starting ingredients for a dish must be great to start with in order to make a great product. David meets with Gene Lester, a local citrus grower. Afterwards David makes a green garlic infused custard dish, like all the other recipes, this dish utilizes the best local ingredients. Cynthia Sandberg of Love Apple farms grows much of the vegetables and greens for Manresa. David has always viewed cooking as something very personal so that is the reason he chose to open Manresa as a 60 person restaurant.
