The Mind of a Chef: Episodes

Season 3

Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef. Narrated by Executive Producer and renowned chef Anthony Bourdain, Season 3 of The Mind of a Chef premieres September 2014Purchase the DVD »

The Mind of a Chef - Season 3, Episode 1: Origin

Season 3, Episode 1: Origin

Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today. Watch full episode »

The Mind of a Chef - Season 3, Episode 2: American

Season 3, Episode 2: American

Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine. Watch a preview »

The Mind of a Chef - Season 3, Episode 3: Argentina

Season 3, Episode 3: Argentina

Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire. Watch a preview »

The Mind of a Chef - Season 3, Episode 4: Louisville

Season 3, Episode 4: Louisville

Taste the food and culture of Louisville, Kentucky, the place Ed now calls home. Watch a preview »

The Mind of a Chef - Season 3, Episode 5: Kentucky

Season 3, Episode 5: Kentucky

From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State. Watch a preview »

The Mind of a Chef - Season 3, Episode 6: Latitude

Season 3, Episode 6: Latitude

What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear. Watch a preview »

The Mind of a Chef - Season 3, Episode 7: Impermanence

Season 3, Episode 7: Impermanence

The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats. Watch a preview »

The Mind of a Chef - Season 3, Episode 8: Bourbon

Season 3, Episode 8: Bourbon

Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler. Watch a preview »

Season 3, Episode 9: Winter
Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.

Season 3, Episode 10: Spring
Spring brings new ingredients to the flavors of Magnus’s creations.

Season 3, Episode 11: Creation
Follow the life cycle of an ingredient as it transforms from an idea into a dish at Magnus’s restaurant.

Season 3, Episode 12: France
Return with Magnus to France, a place that had a profound impact on his culinary career.

Season 3, Episode 13: Traditions
Examine how the bonds of tradition help to forge the identities of families and individuals.

Season 3, Episode 14: Locality
Explore how seasons affect a restaurant’s menu when all the food is sourced in a 100-mile radius.

Season 3, Episode 15: Documentation
Journey with Magnus around the region as he researches and documents Nordic traditions.

Season 3, Episode 16: Fäviken
Experience a day in the life at Magnus’s restaurant, Fäviken.

Season 2

Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food. Purchase the DVD »

Season 2, Episode 1: Southerners 
Explore some of the unique regional cuisines in the South.

Season 2, Episode 2: Seeds 
Learn how Chef Brock began searching, archiving and reviving lost crops of the South.

Season 2, Episode 3: Rice 
Learn about rice and its essential role in Southern cuisine.

Season 2, Episode 4: Louisiana 
Find out about the heavy influence of Louisiana cuisine on Chef Brock.

Season 2, Episode 5: Preserve 
Explore the food preservation techniques that are critical components of southern culture.

Season 2, Episode 6: Roots 
Join Sean Brock as he explores his roots and prepares a typical Appalachian dinner.

Season 2, Episode 7: Low Country BBQ 
Journey to the low country, for highlights of both the food and the people.

Season 2, Episode 8: Senegal 
Travel to Senegal with Brock to understand how West Africa influenced the ingredients of America.

Season 2, Episode 9: London 
Travel with Chef April Bloomfield to London, where her cooking career began.

Season 2, Episode 10: Sea/Salt 
Focus on April’s love of the sea, which is deep and fully realized.

Season 2, Episode 11: Curry 
Explore the origins of curry and England’s versions of this historic cuisine.

Season 2, Episode 12: Italian 
Explore April Bloomfield’s deep love for Italian cuisine and its influence on her cooking.

Season 2, Episode 13: British Classics 
Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.

Season 1

Season 1 of THE MIND OF A CHEF examines the food-centric world of Chef David Chang. From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, Season 1 combines travel, cooking, history, science, and humor into an unforgettable journey. Purchase the DVD »

Season 1, Episode 1: Noodle 
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 1, Episode 2: Pig 
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..

Season 1, Episode 3: Memory 
This episode explores Chang’s past; dishes from childhood, summer eating, his time in Japan, and golf.

Season 1, Episode 4: Spain 
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.

Season 1, Episode 5: Rotten 
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.

Season 1, Episode 6: Rene 
Chang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.

Season 1, Episode 7: Simple 
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.

Season 1, Episode 8: Gluttony 
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.

Season 1, Episode 9: Chef 
Chang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.

Season 1, Episode 10: Japan
Chang travels Tokyo and Kyoto.

Season 1, Episode 11: New York
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.

Season 1, Episode 12: Fresh
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.

Season 1, Episode 13: Soy
This episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.

Season 1, Episode 14: Sweet Spot
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.

Season 1, Episode 15: Smoke
Chang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.

Season 1, Episode 16: Buddies
Chang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Sat Bains, and Rene Redzepi in Copenhagen.

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