Follow April Bloomfield as she wrestles with the questions every chef has to confront.
Find out why "nasty bits" deserve to be on the kitchen table.
Travel to Cornwall with April, who visits farmer and chef Tom Adams on his pig farm.
Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.
Explore April Bloomfield's deep love for Italian cuisine and its influence on her cooking.
Explore the origins of curry and England's versions of this historic cuisine.
Focus on April's love of the sea, which is deep and fully realized.
Travel with Chef April Bloomfield to London, where her cooking career began.
From PBS: The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, Fatimata Ly. Together they explore the markets of Dakar and M’Bour, cook the traditional Senegalese dish Theibou Yapp, and search for the connection to American cuisines through techniques and flavors used by the locals.
From PBS: In this episode, Sean highlights both the people and food of the low country by preparing an epic outdoor feast on his friend’s farm. Legendary pit-master Rodney Scott spends the day roasting a whole pig, Steven Satterfield makes Savannah red rice, and to finish off the feast, Sean prepares frogmore stew made from the bounty of the Charleston bay.
From PBS: Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, cooks chicken dumplings with his mom, throws down with Chef Joseph Lenn at Blackberry Farms, and learns how to make fried okra and country ham on the farm.
From PBS: Sean often describes how his family ate growing up this way: “If we were eating, we were eating food from the garden or the basement — it’s a way of life.” In this episode, Sean shows us what it means to be eating from the basement by exploring the preservation techniques that are critical components of southern culture: drying, salt curing, canning and fermentation.
Find out about the heavy influence of Louisiana cuisine on Chef Brock.
From PBS: This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina Gold rice was once the primary crop in South Carolina and sought-after worldwide. With animation and archival images, a timeline highlights how the Civil War, as well as changes in the agricultural economy, caused Carolina Gold to all but disappear. Glenn is the reason for its resurrection and Sean is its biggest champion. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, pilaf. In Louisiana, Chef Donald Link makes jambalaya. And in Nashville, Sean makes Hoppin’ John fritters. All of these dishes link to a trip to Senegal where Chef Fati Ly makes the pilau from which all of these rice dishes derive.
From PBS: It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields — a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean travels to Anson Mills to hand-quern Jimmy red corn, discover fire threshing and cook hominy. David Shields visits Sean’s R&D lab to experiment with seeds and to tell the story of the Bradford watermelon, a near-extinct fruit with a delicious and deadly history. Sean travels to Blackberry Farm in Tennessee to talk to Master Gardener John Coyenkdall about heirloom seeds. Finally, food scientist Harold McGee talks about the magic of combining corn and lye.
Explore some of the unique regional cuisines in the South.
THE MIND OF A CHEF combines travel, cooking, history, science, and humor into an unforgettable journey.
Tune in for the second season, featuring two culinary masters: Sean Brock and April Bloomfield.
An excerpt from The Mind of a Chef, Episode 14: Sweet Spot.
An excerpt from The Mind of a Chef, Episode 13: Soy.
An excerpt from The Mind of a Chef, Episode 12: Fresh.
An excerpt from The Mind of a Chef, Episode 11: New York.
An excerpt from The Mind of a Chef, Episode 10: Japan.
An excerpt from The Mind of a Chef, Episode 9: Chef.
An excerpt from The Mind of a Chef, Episode 8: Gluttony.
An excerpt from The Mind of a Chef, Episode 7: Simple.
An excerpt from The Mind of a Chef, Episode 6: Rene.
An excerpt from The Mind of a Chef, Episode 5: Rotten - Fish Sauce.
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