Synopsis
Go inside the minds of some of the world's top chefs. Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef is that rare and beautiful thing: an intelligent show about cooking.
Episodes
1
NoodleKorean-American Author and Chef David Chang visits a noodle factory in Japan, eats the best bowl of ramen in his life, and cooks two incredible dishes with the instant ramen variety. Food Scientist Harold McGee explains how alkaline salts make ramen noodles unique.30m2
PigIn San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and comedian Aziz Ansari head to Montreal to enjoy a fried bologna sandwich at Wilensky's.30m3
MemoryDavid Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.30m4
SpainThis 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.30m5
RottenThere 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.30m6
RenéChang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.30m7
SimpleDishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.30m8
GluttonyIt’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.30m9
ChefChang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.30m10
JapanChang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star restaurant.30m11
New YorkThis 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.30m12
FreshThis 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.30m13
SoyThis episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.30m14
Sweet SpotChang’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.30m15
SmokeChang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.30m16
BuddiesChang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.30m
NoodleKorean-American Author and Chef David Chang visits a noodle factory in Japan, eats the best bowl of ramen in his life, and cooks two incredible dishes with the instant ramen variety. Food Scientist Harold McGee explains how alkaline salts make ramen noodles unique.30m2PigIn San Sebastian, Puerto Rico, David Chang discusses pork bushi and prepares pork belly and tonkotsu. Later, he and comedian Aziz Ansari head to Montreal to enjoy a fried bologna sandwich at Wilensky's.30m3MemoryDavid Chang revisits his favorite dishes from childhood and reflects upon summer eating, his time in Japan and golf.30m4SpainThis 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.30m5RottenThere 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.30m6RenéChang hangs out with one of his best friends- who happens to be the world’s top chef- Rene Redzepi.30m7SimpleDishes in this episode are deceivingly simple; Chang travels to Japan for some Yakitori and high-end sushi, and his pal Daniel Patterson makes beets.30m8GluttonyIt’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.30m9ChefChang makes eggs with his chef pals; Wylie Dufresne, Daniel Patterson, Rene Redzepi, and makes his Ko egg.30m10JapanChang travels to Tokyo and Kyoto where he visits a street market and Kikunoi, a Michelin three-star restaurant.30m11New YorkThis 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.30m12FreshThis 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.30m13SoyThis episode is all soy; Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes Burnt Miso.30m14Sweet SpotChang’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.30m15SmokeChang profiles regional BBQ in North Carolina, Texas, and Kansas City plus the other-worldly smoky bacon from Allen Benton in Tennessee.30m16BuddiesChang cooks and goofs around with his friends; Peter Meehan in Japan, Laurant Gras, Set Bains, and Rene Redzepi in Copenhagen.30mCast
Reviews & discussion
Sign in to see reviews and recommendations for this title, write your own, and send it to somebody.
Sign in
