Edward Lee

THE MIND OF A CHEF
American

 

American cuisine has come to be known as much more than just burgers and hot dogs. Chef Ed Lee heads to Brooklyn’s Chinatown for some ingredients, then to the kitchen to make jop chai, a Thai stew. Later, Ed visits Houston, Texas, and makes a crispy fish fresh from the Gulf of Mexico and Filipino kinilaw (raw fish salad). A sweat-inducing crawfish dinner in a Vietnamese joint exemplifies how Creole, Cajun, Mexican, and Asian flavors blend with the Gulf’s bounty, effectively creating an entirely new American cuisine.

 

 

MIND OF A CHEF
Spring

 

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.

 

 

THE MIND OF A CHEF
Bourbon

 

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.

 

 

Bourbon
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, Chef Paul Qui and special guest and bourbon lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.

 

 

 

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.