Mon 10am to 7am. Season: OR . Techniques: From the Kitchen of Sean Brock, Techniques: From the Kitchen of April Bloomfield, Techniques: From the Kitchen of Edward Lee, Techniques: From the Kitchen of Magnus Nilsson, Techniques: From the Kitchen of Gabrielle Hamilton, Techniques: From the Kitchen of David Kinch, Mind of a Chef Behind the Scenes: Design Discussion Part 1, Mind of a Chef Behind the Scenes: Design Discussion Part 2, Mind of a Chef Behind the Scenes: Design Discussion Part 3, Mind of a Chef Behind the Scenes: Design Discussion Part 4, The History of Rice in the South Carolina Lowcountry with Anthony Bourdain, Chef Magnus Nilsson | Five Month Aged Rib Eye with Sugar Kelp and Tasty Paste, Chef Edward Lee | Fried Chicken and Waffles, Magnus Nilsson And Family Bake A Traditional Flatbread, Free Merguez At The Eiffel Tower With Magnus Nilsson And Adeline Grattard, Magnus Nilsson Makes Colostrum And Blueberries, Chef Magnus Nilsson Makes A Honey & Bourbon Cocktail with Dandelion, Chef Magnus Nilsson and Pascal Barbot Make A Rhubarb, Strawberry and Elderflower Dessert, Chef Magnus Nilsson | The Norse Creation Myth, Chef Magnus Nilsson and Christian Puglisi Make Pork Chop With Strawbe-bushi, Chef Magnus Nilsson's Tour of The Root Cellar At Faviken, Chef Magnus Nilsson Prepares Mahogany Clam, Chef Edward Lee Makes Collards And Kimchi, Quail With Gnocchi Alla Romana By Hog & Hominy, The Animated History Of Bourbon Aging With Julian Van Winkle, Chef Edward Lee On The Bourbon Barrel Trail, Col. Bill Newsom's Aged Kentucky Country Ham House, Chef Edward Lee | 22 Ingredient BBQ Sauce, Chef Edward Lee and Alex Stupak Make Shrimp Tostadas, Edward Lee: Finding Common Ground Between Tagging And Cooking, Chef Edward Lee Makes Bourbon Bison Carpaccio, Magnus Nilsson Makes Canard À La Ficelle (Duck On A String), Documentation | Eivør Performs Trøllabundin, Magnus Nilsson Gathers His First Fulmar Egg, Chef Magnus Nilsson Makes Poached Turbot And Sunflower, Chef Magnus Nilsson Makes King Crab And Almost Burnt Cream. Often times the product is a facsimile of the real thing, so if one cannot attain the original, why not become original, oneself? This episode is about the dishes, cooking methods, unique flavors and stories (both his and Yu Bo's) that have driven Danny on a quest to master this style of food.

He had no say in where he would live or how he'd be raised.

What does this mean? Thank you! Choose per series where you want be kept informed of. As a husband and father he has made his own family unit, and as a chef and business owner he has made a second family, his restaurant family. This episode explores Chang's past; dishes from childhood, summer eating, his time in Japan, and golf. But it would be impossible to know where he's going without first examining where he came from, and from where that drive was borne. Zero Point Zero Production, Inc. 875 6th Avenue, New York, NY, 10001, United States.

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.

Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg. From ramen to rotting bananas, The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. What would have happened if Danny never left Oklahoma, or was not adopted at all? But for those adopted, their origins are complicated as the where they were born fuses with the world in which they're raised. Thrust into a body, a family, a country and a history, the story of our lives are merely the sum of an endless combination of circumstantial factors determining who we will know, how we will fare, who we will become. David Chang's protégé Christina Tosi makes corn cookies three ways and her three layered Arnold Palmer Cake, Chef Burns makes ice cream and Chang goes strawberry picking. Because without Ads and/or Premium MySeries can not exist. 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. From the latest news or reviews till a list of the episodes. The pursuit of "authentic" dominates the food world these days - people hunt down pizzas made with "doppio zero" flour; sashimi flown in the same-day from Tsukiji; tortillas crafted with true nixtamal, but authentic is no longer synonymous with genuine. Without risk, there would not be the valuable by-products of risk - success and failure. The Mind of a Chef (2012– ) Episode List.

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For better or worse, we do not get to choose the family into which we're born.

There is something rotten in David Chang's kitchen and that's a good thing. Here you fint both the broadcast episodes as the next episodes. Bob G. Childs.

If you don't want our ads please become a Premium user. For instance new episodes or start of a new season. Looking for new series? New York with the Torrsi boys, oysters, carrot dashi, and farming. On the menu is burnt miso apple pie, the English classic banoffee pie, and sorghum ice cream, so grab a spoon. 6465974668 webmaster@zeropointzero.com. We watched 5 episodes in a row, before we realized it was well after midnight!

We take a long, hard look at the cherry on top of a dining experience. It means that everything you have ever thought, every decision you've made or not made, any possibility you've dreamt of is, in a parallel reality, happening or has happened. Tue 10am to 7am. Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree. Read more.

Producer and narrator Anthony Bourdain explores the creative processes of international celebrity chefs to learn what fuels their culinary artistry. Spain's influence on David Chang's career. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string. David Chang is the creative force behind NYC’s Momofuku.

The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of a Chef. The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey.

David Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee. This episode is about the dishes, cooking methods, unique flavors and stories (both his and Yu Bo's) that have driven Danny on a quest to master this style of food. Year: ... Szechuan food has been the greatest source of inspiration for Danny, and consequently his life. After his mother's death he felt a bizarre combination of liberation mixed with guilt, and he desperately wanted to hold on to - or recreate - the familial feel of togetherness. There must be one among the more than 15.900 series. Danny Bowien has learned that there is power in taking chances, and risk can be virtuous when it comes to navigating the creative process. Continuing on the Hero's Journey, if Korea was his starting point and San Francisco was his first threshold, New York City is where Danny's adventure reaches the apex. He makes pork belly, and tonkotsu and travels to Montreal with his pal Aziz Ansari for a fried bologna sandwich. David Chang hangs out with one of his best friends- who happens to be the world's top chef- Rene Redzepi. It was here that Danny formed who he was as a person and as a chef, and the grassroots movement of Mission... Danny has been to China several times, but he's visited Chengdu (the geographical and spiritual capital of Szechuan food) only once. David Chang makes instant ramen dishes and tsukemen; takes a trip to Japan for a bowl the original tsukemen, a visit a noodle factory, and Harold McGee explain alkalinity. Season: OR . In Danny's case, nor did he get to choose the family that adopted him.

The basic idea behind the Multiverse Theory is that there are an infinite number of Universes outside our own that follow the same laws of physics but have different configurations. My husband and I love season 2 of The Mind of a Chef! We have all the information about your favorite TV series. And otherwise the community of 291.000 members can assist you.

Szechuan food has been the greatest source of inspiration for Danny, and consequently his life.

The Mind of a Chef From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, PBS's series "The Mind of a Chef" combines travel, cooking, history, science, and humor into an unforgettable journey. Now more than ever, he has gained confidence in taking these risks, and grown more comfortable with both of its outcomes. It's gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian's fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways. David Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso. This episode is about the dishes, cooking methods, unique flavors and stories (both his and Yu Bo's) that have driven Danny on a quest to master this style of food. We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. TVGuide has every full episode so you can stay-up-to-date and watch your favorite show The Mind of a Chef anytime, anywhere.

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