Name: The Mind of a Chef
Uploaded: 2023-04-01T01:36:50.000Z
Description: Anthony Bourdain takes viewers inside the minds of noted chefs and restaurateurs.

Anthony Bourdain takes viewers inside the minds of noted chefs and restaurateurs.

PBS Distribution

Chang makes instant ramen dishes and tsukemen; takes a trip to Japan for a bowl of the original tsukemen, a visit to a noodle factory, and Harold McGee explains alkalinity.

Noodle

This episode explores Chang's relationship to the pig. He travels to San Sebastian to discuss pork bushi. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried boloney sandwich.

This episode explores Chang's past; dishes from childhood, summer eating, his time in Japan, and golf.

Memory

This episode is all about Spain's influence on Chang's career. He visits with some of his idols--Juan Mari Arzak and Andoni Aduriz, makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

Spain

There is something rotten in David Chang's kitchen and that's a good thing. Rotten is delicious; katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and kimchi.

Rotten

Chang hangs out with one of his best friends--who happens to be the world's top chef--Rene Redzepi.

Rene

Dishes in this episode are deceivingly simple; Chang travels to Japan for some yakitori and high-end sushi, and his pal Daniel Patterson makes beets.

Simple

It's gluttonous goodness and over-the-top indulgence with chefs Federic Morin and David McMillian's foie gras sandwich, a whiskey-tasting Mayhem with Chef Sean Brock and the classic dish Hot Brown served up three ways.

Gluttony

Chang makes eggs with his chef pals Wylie Dufresne, Daniel Patterson and Rene Redzepi, and makes his Ko egg.

Chef

Japan

This episode is all New York with the Torrsi boys, oysters, carrot dashi, and farming. Plus, Chang visits native New Yorker Ivan Ramen in Tokyo where he is making ramen that is taking the city by storm.

New York

This episode explores the idea of fresh in the kitchen; instant broth, pea agnollini, fresh and aged steak with Chef Tien and Ike Jime with Dave Arnold and Chef Murata in Kyoto.

Fresh

This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.

Chang's protege Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer Cake; Chef Burns makes ice cream; and Chang goes strawberry picking.

Sweet Spot

Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.

Smoke

Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Sat Bains, and Rene Redzepi in Copenhagen.

Buddies

Explore some of the unique regional cuisines in the South with Chef Sean Brock.

Southerners

Learn how Chef Brock began searching, archiving and reviving lost crops of the South.

Seeds

Carolina Gold rice; pilaf; jambalaya; hoppin' john fritters; pilau.

Rice

Find out about the heavy influence of Louisiana cuisine on Chef Brock.

Louisiana

Explore the food preservation techniques that are critical components of southern culture.

Preserve

Join Sean Brock as he explores his roots and prepares a typical Appalachian dinner.

Roots

Journey to the low country, for highlights of both the food and the people.

Low Country BBQ

Travel to Senegal with Brock to understand how West Africa influenced the ingredients of America.

Senegal

Travel with Chef April Bloomfield to London, where her cooking career began.

London

Focus on April's love of the sea, which is deep and fully realized.

Sea/Salt

Explore the origins of curry and England's versions of this historic cuisine.

Curry

Explore April Bloomfield's deep love for Italian cuisine and its influence on her cooking.

Italian

Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.

British Classics

Travel to Cornwall with April, who visits farmer and chef Tom Adams on his pig farm.

Farmer

Find out why "nasty bits" deserve to be on the kitchen table.

Leftovers

Follow April Bloomfield as she wrestles with the questions every chef must confront.

The Mind of a Chef

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