The Mind of a Chef

Season 3

2014 · 16 episodes · 8h 0m in all · 7.8/10

Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.

Episodes

1. 

   1. NYC Origin

   4 Sept 2014 · 30 min · 7.0/10

   Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.

2. 

   2. American

   11 Sept 2014 · 30 min · 7.0/10

   Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.

3. 

   3. Argentina

   18 Sept 2014 · 30 min · 8.5/10

   Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.

4. 

   4. Louisville

   25 Sept 2014 · 30 min · 8.5/10

   Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.

5. 

   5. Kentucky

   2 Oct 2014 · 30 min · 7.5/10

   From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.

6. 

   6. Latitude

   9 Oct 2014 · 30 min · 7.5/10

   What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.

7. 

   7. Impermanence

   16 Oct 2014 · 30 min · 8.0/10

   The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.

8. 

   8. Bourbon

   23 Oct 2014 · 30 min · 8.0/10

   Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.

9. 

   9. Winter

   30 Oct 2014 · 30 min · 6.5/10

   Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.

10. 

    10. Spring

    6 Nov 2014 · 30 min · 8.5/10

    After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.

11. 

    11. Creation

    13 Nov 2014 · 30 min · 7.5/10

    When Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.

12. 

    12. France

    20 Nov 2014 · 30 min · 8.0/10

    Return with Magnus to France, a place that had a profound impact on his culinary career.

13. 

    13. Traditions

    27 Nov 2014 · 30 min · 7.0/10

    Examine how the bonds of tradition help to forge the identities of families and individuals.

14. 

    14. Locality

    4 Dec 2014 · 30 min · 9.0/10

    Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.

15. 

    15. Documentation

    11 Dec 2014 · 30 min · 8.5/10

    Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.

16. 

    16. Fäviken

    18 Dec 2014 · 30 min · 7.0/10

    A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as Nilsson forages for spruce branches for his scallop dish and ends late, as every detail of the dinner is meticulously choreographed and executed.