The Mind of a Chef Season 3, Episode 8: Bourbon

1

NYC Origin

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

30 min

2

American

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

30 min

3

Argentina

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

30 min

4

Louisville

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

30 min

5

Kentucky

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

30 min

6

Latitude

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

30 min

7

Impermanence

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

30 min

8

Bourbon

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

30 min

9

Winter

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

30 min

10

Spring

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.

30 min

11

Creation

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.

30 min

12

France

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

30 min

13

Traditions

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

30 min

14

Locality

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

30 min

15

Documentation

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

30 min

16

Fäviken

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.

30 min