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The Mind of a Chef
Genre: Cultural
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs IN THE MIND OF A CHEF is a rethinking of a "travel/cooking show" -- it feeds the gut and the mind. It is a series that 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.

Below is a list of broadcasts scheduled to air in the next 60 days on any of our three channels.

Episode #204
Louisiana
This episode focuses on the heavy influence of Louisiana cuisine on Sean. Historian and food writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth," Middendorf's Restaurant, where cooks shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes jambalaya and his version of the catfish chip. Chef Donald Link of Louisiana takes Sean frogging, then cooks up a frog dish.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #205
Preserve
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, fermentation, and jamming.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #206
Roots
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 and a Korean meal with his mom and Chef Ed Lee, cooks chicken dumplings, throws down with fellow Appalachian Chef Scott Linden at Blackberry Farms, and makes hoe cakes ... farmer-style.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #207
Low Country Bbq
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.
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #208
Senegal
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, historian and fellow chef Fati Ly. Together they explore the markets of Dakar, cook traditional dishes such as Dakar pea fritters, and venture outside the capital to the farming region of Casamance. There, Sean and Fati explore the rice fields and indigenous crops that make up what's known as the "breadbasket of Senegal."
26 minutes long
tpt Channel 2.1

No upcoming airings of this
episode on this channel.

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.


This list includes any broadcasts that aired in the past 2 months on any of our three channels.

Episode #203
Rice
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.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #202
Seeds
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.
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #201
Southerners
It's Sean's mission in life to expose to the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, he explores a few of the unique regional cuisines in the South. Chef Steven Satterfield from Georgia cooks okra and grits. Chef John Currence makes tamales - that's right ... tamales. Chef Ed Lee cooks a dish using the Kentucky holy trinity: bourbon, sorghum and country ham. Tennessee pastry chef Lisa Donavan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version: "Jesus crabs."
26 minutes long
tpt Channel 2.1

No previous airings of this
episode on this channel.

tpt MN Channel 2.2

No previous airings of this
episode on this channel.


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