The Mind of a Chef

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
Chef


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.

 

Chef
David Chang prepares eggs with his chef pals – Wylie Dufresne, Daniel Patterson and Rene Redzepi – and makes his Ko egg.

 

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.

 

 

 

MIND OF A CHEF
Traditions

 

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.

 

Traditions
Before moving to France to learn about cooking professionally, Chef Magnus Nilsson’s main culinary influences were his mother, aunt and grandparents, who cooked traditional dishes for family dinners while Magnus observed. When he returned from France to begin working at his restaurant Fäviken, the influence of traditional Swedish cooking remained. In this episode, examine the bonds of tradition that help to forge the identities of families and individuals.

 

 

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