From tamales to bubble and squeak, South Carolina to Senegal, Long Island to London, and frogging to high tea, The Mind of a Chef, the James Beard Award winning public television series, combines travel, cooking, history, science, and humor into an extraordinary journey that peers inside the processes and explores what drives and inspires the culinary vision of some of the country’s most innovative chefs.In Season 2, executive producer and narrator Anthony Bourdain takes viewers inside the heads of two renowned chefs: Sean Brock and April Bloomfield.
Click here to learn more about episodes from season 2 of The Mind of a Chef.
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Chefs Brock & Bloomfield
The first half of this season features Sean Brock (Episodes 1-8), Executive Chef and Partner of McCrady's and Husk Restaurant in Charleston, SC and the newly-opened outpost of Husk in Nashville, TN. The second half features April Bloomfield (Episodes 9-16), Executive Chef and Co- Owner of The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar and Salvation Taco, all in New York City.
In the season premiere, Chef Brock takes viewers on a journey to explore a few of the unique regional cuisines in the South: Prince’s Hot Chicken, tamales, buttermilk pie and deviled crab. In his subsequent seven episodes of The Mind of a Chef, Chef Brock experiments with seeds, Carolina-Gold rice, visits Louisiana for catfish chips and frogging. He also gives a history of Southern preservation techniques. Viewers get to tag along on several trips to discover Chef Brock’s inspirational roots, including Appalachia Virginia, where he was first introduced to cooking, Charleston where he honed his culinary skills, and even Senegal, where Chef Brock explores the markets of Dakar and M’Bour to trace West African influences on Southern cuisine.
The second half of the season spotlights one of the most innovative chefs of her generation: British-born Chef April Bloomfield, who owns and operates four restaurants in New York City (The Spotted Pig, The Breslin, John Dory, and Salvation Taco). Chef Bloomfield is in the process of opening Tosca, her first out of New York City spot, located in San Francisco. Over the course of her 8 episodes, viewers watch Chef Bloomfield wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients and techniques, and cook with her mentors and contemporaries. Through this process, The Mind of a Chef journeys with her to London and Birmingham, England to meet the mentors that taught her to appreciate the beauty and simplicity of food. Over a pint and high tea, viewers will learn the importance, history, and pure delight of these rituals. The season will also explore Chef Bloomfield’s love of the sea and salt, the magic and multi-national history of curry, why Italian food influences her cooking, and what it takes to open a new restaurant on the other side of the country.