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The Mind Of A Chef

Episode Guide

Season 3

Creation (#311)

When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of ...

Spring (#310)

After a long winter, the arrival of spring awakens the delicate flavors of young herbs and fungi. ...

Winter (#309)

Over generations, preservation techniques developed to help humans cope with the scarcity of the ...

Bourbon (#308)

What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? ...

Impermanence (#307)

The more things change ... the more they continue to change. So much of cooking, writing, art and ...

Latitude (#306)

South Korea and kentucky both lay along the same latitudinal line. The 38th parallel also spans ...

Kentucky (#305)

Ed got his start in NYC but now calls Louisville home. Ed takes us on an insider tour of town to ...

Louisville (#304)

Ed got his start in NYC, but now calls Louisville home and home is where the heart is. He discusses ...

Argentina (#303)

Fire is the most elemental part of a kitchen - without it, food would simply be eaten, never ...

American (#302)

American cuisine has come to be known as much more than just burgers and hot dogs. Ed and Pok Pok's ...

Origin (#301)

Ed returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by ...

Season 2

Restaurateur (#216)

Chef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to ...

More »

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