The Mind of a Chef

THE MIND OF A CHEF
Restrictions

 

Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. For nine consecutive years, Manresa has held two Michelin stars. His first cookbook, Manresa: An Edible Reflection, was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

 

Restrictions
Join Chef Kinch as he tackles the challenges chefs face due to picky eaters. He sees these challenges as a unique opportunity to challenge himself as a chef.

 

THE MIND OF A CHEF
Fire

 

Chef David Kinch has forged a distinctive culinary path, putting him at the forefront of new contemporary California cuisine with his restaurant Manresa. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity and the bounty California offers. His pursuit of exceptional products inspired an exclusive partnership with Love Apple Farms, where most ingredients for Manresa are grown. For nine consecutive years, Manresa has held two Michelin stars. Following a fire in 2014, Manresa reopened in 2015, receiving a four-star review from the San Francisco Chronicle. His first cookbook, Manresa: An Edible Reflection, debuted in October 2013 and was nominated for the James Beard Foundation “Cooking from a Professional Point of View” award.

 

Fire
Join Chef David Kinch as he explores how a devastating restaurant fire changed and improved him. He also prepares some dishes that came out of that challenging period of his life, with one of them being a new signature dish.

 

THE MIND OF A CHEF
Hunger

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

 

Hunger
Explore the many meanings of hunger and how hunger influences Chef Gabrielle as a person and chef. She demonstrates the way cooks can make the best of what they have.

 

THE MIND OF A CHEF
Rome

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011 and is author of a best-selling memoir, Blood, Bones and Butter, which garnered a James Beard Award for Writing and Literature in 2012.

 

Rome
Venture into this ancient city to see what makes it a culinary hub and one of Chef Gabrielle’s first loves. During her trip, she cooks old favorites and learns some new skills.

 

THE MIND OF A CHEF
Prune

 

Ever since 1999, when Chef Gabrielle Hamilton put canned sardines and Triscuits on the first menu of her tiny, 30-seat East Village restaurant, Prune, she has nonchalantly broken countless rules of the food world. Prune has always been an idiosyncratic restaurant, with no culinary mission other than to serve what Hamilton likes to eat in an environment in which she wants to eat. Hamilton won the James Beard Foundation’s Best Chef NYC in 2011. She has written for numerous periodicals and her New York Times best-selling memoir, Blood, Bones and Butter garnered a James Beard Award for Writing and Literature in 2012.

 

Prune
With every chipped plate and hand-written to-do list, Hamilton’s “presence” is all over Prune. Spend a day at this idiosyncratic establishment to see what drives this chef and her “family.” She prepares three Prune classics: smoky eggplant, celery salad and sweetbreads.

 

THE MIND OF A CHEF
Buddies

The Mind of a Chef title card and logo of this series

 

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.

 

Buddies
David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.

 

THE MIND OF A CHEF
Sweet Spot

 

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.

 

Sweet Spot
David Chang’s pastry chef Christina Tosi makes corn cookies and her three-layered Arnold Palmer cake. Chef Joe Burns makes ice cream and Chang goes strawberry picking.

 

THE MIND OF A CHEF
Soy


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.

Soy
Savor an entire episode devoted to soy. Chef David Chang visits tofu and miso factories in Japan; Chef Christina Tosi makes burnt miso apple pie, Chef Laurent Gras takes on tofu; and Chang makes his classic corn miso.

 

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.

 

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