Mind of A Chef, The
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series is a rethinking of a "travel/cooking show" - it feeds the gut and the mind. It dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up. It is an experience that unlocks the potential of food, travel and the mind. Narrated by Anthony Bourdain.
Best Of: Birds (#514H) Duration: 26:46 STEREO TVPG
This "best of" episode opens the birdcage on some familiar (and not so familiar) poultry dishes. Chinese chicken noodle soup and chicken and dumplings make an appearance, but stuffed Faroe Island puffin and duck on a string get screen time as well.
Best Of: Desserts (#513H) Duration: 26:46 STEREO TVPG
This "best of" episode takes a long, hard look at the cherry on top of a dining experience. On the list are burnt miso apple pie, the English classic banoffee pie and sorghum ice cream. Grab a spoon.
Joie de Vivre (#508H) Duration: 26:46 STEREO TVPG
The rigors to ensure quality and consistency in his establishments, along with TV appearances, interviews and an online presence, keep Ludo busy. When he needs to escape, he heads to Paris in the spring, where the emphasis is on life's joy and fun.
- KQED Plus: Sat, May 6, 2017 -- 3:30pm Remind me
NYC Origin (#301H) Duration: 26:46 STEREO TVPG
Ed returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today. Spending time with other chefs who have roots in one cuisine but have veered away from their assumed culinary paths, Ed explores the meaning of origin in the city where his life and career began. Ed and Ivan Orkin stop by one of the city's oldest "appetizing" stores and head back to the kitchen to cook their versions of American cuisine (Japanese-Jewish and Korean-Southern). Alex Stupak shows why a white kid from Boston should be cooking Mexican, and Ed pays a visit to his mom in New Jersey for a lesson on how to cook Korean comfort food.
- KQED 9: Sun, May 7, 2017 -- 11:30am Remind me
Bistro (#509H) Duration: 26:46 STEREO TVPG
At its core, a bistro is a place where everyone can eat, and eat well. See how Ludo has brought the spirit of the bistro to Los Angeles. Join him in Paris to meet some of the people and places that first inspired him to begin a culinary career.
- KQED Plus: Sat, May 13, 2017 -- 3:30pm Remind me
American (#302H) Duration: 26:46 STEREO TVPG
American cuisine has come to be known as much more than just burgers and hot dogs. Ed and Pok Pok's Andy Ricker head to Sunset Park - Brooklyn's Chinatown - for some exotic ingredients, then head to the kitchen to make jop chai, a Thai stew. Ed plays with some local by-catch in that most American of cities, Houston, Texas, with chefs Chris Shepherd and Paul Qui, making a crispy fish fresh from the gulf and Filipino kinilaw. 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.
- KQED 9: Sun, May 14, 2017 -- 11:30am Remind me
LudoBites (#510H) Duration: 26:46 STEREO TVPG
Learn how and why Ludo created a unique dining experience in the form of small, reservations only, "chef's choice" dinners that became known as LudoBites, a pop-up that food critic Jonathan Gold deemed "a transforming moment" for the LA dining scene.
- KQED Plus: Sat, May 20, 2017 -- 3:30pm Remind me
Argentina (#303H) Duration: 26:46 STEREO TVPG
Fire is the most elemental part of a kitchen - without it, food would simply be eaten, never "cooked." And yet in the post-Nouvelle-Cuisine age, food and fire have become distant from one another. Ed travels to Argentina to visit Francis Mallmann, the country's most esteemed chef and the godfather of open-flame cooking, on his private island nestled in the foothills of the Andes. While on La Isla for three days, Francis and Ed create a feast that reunites the simplest - and arguably the best - ingredients and cooking techniques. Armed with fire, smoke, meat and salt, Ed relishes this once-in-a-lifetime experience.
- KQED 9: Sun, May 21, 2017 -- 11:30am Remind me