Description

From ramen to rotting bananas, Copenhagen to Kansas City, pork buns to golf clubs, THE MIND OF A CHEF combines travel, cooking, history, science, and humor into an unforgettable journey. 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.

    • $29.99

Description

From ramen to rotting bananas, Copenhagen to Kansas City, pork buns to golf clubs, THE MIND OF A CHEF combines travel, cooking, history, science, and humor into an unforgettable journey. 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.

    • EPISODE 1

    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.

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    • 23 Minutes

    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.

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    • 23 Minutes
    • EPISODE 2

    Pig

    Explore David Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and visits Montreal with comedian Aziz Ansari for Wilensky’s fried bologna sandwich.

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    • 23 Minutes

    Explore David Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and visits Montreal with comedian Aziz Ansari for Wilensky’s fried bologna sandwich.

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    • 23 Minutes
    • EPISODE 3

    Memory

    This episode explores David Chang’s past: dishes from childhood, summer eating, his time in Japan and golf.

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    • 23 Minutes

    This episode explores David Chang’s past: dishes from childhood, summer eating, his time in Japan and golf.

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    • 23 Minutes
    • EPISODE 4

    Spain

    Learn all about Spain’s influence on David Chang’s career. He visits with some of his idols — Juan Mari Arzak and Andoni Aduriz — makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

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    • 23 Minutes

    Learn all about Spain’s influence on David Chang’s career. He visits with some of his idols — Juan Mari Arzak and Andoni Aduriz — makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.

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    • 23 Minutes
    • EPISODE 5

    Rotten

    There’s something rotten in David Chang’s kitchen — and that’s a good thing. Rotten is delicious: katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and kimchi.

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    • 23 Minutes

    There’s something rotten in David Chang’s kitchen — and that’s a good thing. Rotten is delicious: katsuibushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and kimchi.

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    • 23 Minutes
    • EPISODE 6

    René

    David Chang hangs out with one of his best friends, Rene Redzepi — who happens to be the world’s top chef.

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    • 23 Minutes

    David Chang hangs out with one of his best friends, Rene Redzepi — who happens to be the world’s top chef.

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    • 23 Minutes
    • EPISODE 7

    Simple

    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.

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    • 23 Minutes

    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.

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    • 23 Minutes
    • EPISODE 8

    Gluttony

    It’s gluttonous goodness in this episode — over-the-top indulgence with Joe Beef chefs Federic Morin and David McMillian’s foie gras sandwich, a whiskey tasting mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish “Hot Brown” served up three ways.

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    • 23 Minutes

    It’s gluttonous goodness in this episode — over-the-top indulgence with Joe Beef chefs Federic Morin and David McMillian’s foie gras sandwich, a whiskey tasting mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish “Hot Brown” served up three ways.

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    • 23 Minutes
    • EPISODE 9

    Chef/Eggs

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

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    • 23 Minutes

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

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    • 23 Minutes
    • EPISODE 10

    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.

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    • 23 Minutes

    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.

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    • 23 Minutes
    • EPISODE 11

    New York

    Enjoy this all-New York episode with the Torrisi boys, oysters, carrot dashi and farming. David Chang visits native New Yorker Ivan Orkin in Tokyo, where he’s making ramen that’s taking the city by storm.

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    • 23 Minutes

    Enjoy this all-New York episode with the Torrisi boys, oysters, carrot dashi and farming. David Chang visits native New Yorker Ivan Orkin in Tokyo, where he’s making ramen that’s taking the city by storm.

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    • 23 Minutes
    • EPISODE 12

    Fresh / Frozen

    This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien, and “ike jime” with Dave Arnold and Chef Murata in Kyoto.

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    • 23 Minutes

    This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien, and “ike jime” with Dave Arnold and Chef Murata in Kyoto.

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    • 23 Minutes
    • EPISODE 13

    Soy

    Savor an entire episode devoted to soy. David Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes burnt miso apple pie, Laurent Gras takes on tofu, Chang makes his classic corn miso and the Torrisi boys compare making tofu to making mozzarella.

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    • 23 Minutes

    Savor an entire episode devoted to soy. David Chang visits tofu and miso factories in Japan, Chef Christina Tosi makes burnt miso apple pie, Laurent Gras takes on tofu, Chang makes his classic corn miso and the Torrisi boys compare making tofu to making mozzarella.

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    • 23 Minutes
    • EPISODE 14

    Sweet Spot

    David Chang’s protégé Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream and Chang goes strawberry picking.

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    • 23 Minutes

    David Chang’s protégé Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream and Chang goes strawberry picking.

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    • 23 Minutes
    • EPISODE 15

    Smoke

    David Chang profiles regional BBQ in North Carolina, Texas and Kansas City and the other-worldly smoky bacon from Allen Benton in Tennessee.

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    • 23 Minutes

    David Chang profiles regional BBQ in North Carolina, Texas and Kansas City and the other-worldly smoky bacon from Allen Benton in Tennessee.

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    • 23 Minutes
    • EPISODE 16

    Buddies

    David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.

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    • 23 Minutes

    David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.

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    • 23 Minutes
© 2013 Zero Point Zero Productions Inc.

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