cook

THE MIND OF A CHEF
Fresh


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.

 

Fresh
Chef David Chang explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien Ho; and ikejime with Chef Dave Arnold and Chef Yoshihiro Murata in Kyoto.

 

THE MIND OF A CHEF
New York

 

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.

New York
Enjoy this all-New York episode with chef-restaurateurs the “Torrisi Boys,” oysters, carrot dashi and farming. Chef David Chang also visits native New Yorker Ivan Orkin in Tokyo, where he makes ramen that’s taken the city by storm.

 

THE GREAT BRITISH BAKING SHOW
Final

 

Follow the trials and tribulations of passionate amateur bakers whose goal is to be named the U.K.’s best. Each week, the bakers tackle a different skill, the difficulty of which increases as the competition unfolds. Mary Berry, a leading cookbook writer, and Paul Hollywood, a top artisan baker, serve as judges. Together with hosts and comic foils Sue Perkins and Mel Giedroyc, Berry and Hollywood search for the country’s best amateur baker by testing the competitors’ skills on cakes, breads, pastries and desserts, crowning a winner after 10 weeks of competition.

 

Final
Just three challenges lie between the three finalists and the trophy. And what a trio of challenges they are: mastery of a classic pastry technique that normally takes a day – in just three hours; a Technical test that requires mastering the basics – with no recipe; and a Showstopper that demands delivery of perfect sponge, caramel, choux pastry and petit four in the bakers’ final five hours in the tent.

 

THE MIND OF A CHEF
Japan


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.

Japan
David Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and finishes the trip at a Michelin three-star restaurant, Kikunoi.

 

THE MIND OF A CHEF
Simple

 

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.


Simple
The dishes presented in this episode are deceptively simple. David Chang travels to Japan for some yakitori and high-end sushi; his pal Daniel Patterson prepares beets.

 

THE MIND OF A CHEF
Rotten

 

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.


Rotten
There’s something rotten in David Chang’s kitchen — and that’s a good thing. Rotten is delicious: katsuibushi, XO sauce, and kimchi. His pastry chef Christina Tosi also shows that the best flavor in a banana cream pie comes from rotten bananas.

 

THE MIND OF A CHEF
Noodles

 

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.

 

Noodle
David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. Food scientist Harold McGee explains alkalinity and its role in ramen.

 

 

 

INDEPENDENT LENS
Jiro Dreams of Sushi

 

Eighty-five-year-old Jiro Ono, considered the world’s greatest sushi chef, is the proprietor of Sukiyabashi Jiro, a 10-seat restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearance, it is the first restaurant of its kind to be awarded a three-star Michelin Guide rating, and sushi lovers from around the globe make pilgrimages. The film is a thoughtful and elegant meditation on work, family and the art of perfection.

 

 

THE MIND OF A CHEF
Creation

 

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.

 

Creation
When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. This episode follows the life cycle of an ingredient as it transforms from its organic state into a dish at his restaurant.

 

 

THE MIND OF A CHEF
Impermanence

 

Chef Edward Lee embarks on adventures that take him out of the kitchen and into the depths of what moves and motivates him — seeking the history of what it means to be a chef, the key to making a perfect bourbon, the call of that culinary siren, the American South. One part Southern soul, one part Asian spice and one part New York attitude, Lee is a Korean American who grew up in Brooklyn, trained in NYC kitchens and has spent the better part of a decade honing his vision at 610 Magnolia Restaurant in Louisville, Kentucky.

 

Impermanence:
Ed dissects the evolution of a dish and the public’s changing tastes. He tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw’s Ravioli from Hog & Hominy’s Andrew Ticer and Michael Hudman; and creates a quickly disappearing dim sum dish with Stuart Brioza, as he looks toward the future of food.

 

 

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