Mind of a Chef

THE MIND OF A CHEF
Pig

 

Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal. 

 

Pig 
Explore Chef David Chang’s relationship to the pig. He travels to San Sebastian in Spain to discuss pork bushi, prepares pork belly and tonkatsu, and visits Montreal with comedian Aziz Ansari for a Wilensky’s fried bologna sandwich.

 

 

THE MIND OF A CHEF
France

 

Journey into Chef Magnus Nilsson’s meticulously planned and executed kitchen at Fäviken for a look at what it takes to run, manage and maintain standards at what some say is the most creative and surprising restaurant on the planet. Chef Nilsson explores how his early cooking experience influenced him to focus on local ingredients in his homeland, Sweden, and nearby Norway. He shows how to make the most of ingredients at their freshest and preserve them in creative ways, and examines traditional Nordic culinary techniques in the Faroe Islands.

 

France
As a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced Paris chef Pascal Barbot of l’Astrance to give him a chance. Once there, Magnus was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. In this episode he remembers his time in France and visits with the people and places that had a profound impact on his cooking philosophy.