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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 #314
Locality
Chef Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because everything is sourced in a 100-mile radius, the seasons play a big part in availability. As a result, the needs and supply constantly shift between the restaurant and purveyor, but their close relationship ensures that diners are never left hungry. This episode examines the connection to locality that Chef Nilsson views as a staple of his cooking philosophy.
25 minutes long
tpt Channel 2.1

Sat Dec 20th @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

tpt Life Channel 2.3

No upcoming airings of this
episode on this channel.

Episode #315
Documentation
Outside of running the kitchen at Faviken, Chef Magnus Nilsson researches Nordic traditions that are rarely documented. He travels throughout the region, meeting people whose lives are tied to the past. This episode examines Chef Nilsson's motivation to document and preserve cultural heritage through the lens of photography as he visits the Faroe Islands.
25 minutes long
tpt Channel 2.1

Sat Dec 27th @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #316
Faviken
This episode explores a day in the life of chef Magnus Nilsson as he and the staff at Faviken prepare for a night of service. We follow Magnus from the early morning when he forages for spruce branches for his scallop dish, through the heat of service when every detail is timed-out. At the end of the night, we understand how and why the experience at Faviken is meticulously choreographed and executed.
26 minutes long
tpt Channel 2.1

Sat Jan 3rd @ 12:00 pm

tpt MN Channel 2.2

No upcoming airings of this
episode on this channel.

Episode #301
Origin
Ed returns to his roots in East Brooklyn, where as a Korean kid in New York, he was surrounded by an eclectic mix of cultures and cuisines that inspired how he cooks today. Spending time with other chefs who have roots in one cuisine but have veered away from their assumed culinary paths, Ed explores the meaning of origin in the city where his life and career began. Ed and Ivan Orkin stop by one of the city's oldest "appetizing" stores and head back to the kitchen to cook their versions of American cuisine (Japanese-Jewish and Korean-Southern). Alex Stupak shows why a white kid from Boston should be cooking Mexican, and Ed pays a visit to his mom in New Jersey for a lesson on how to cook Korean comfort food.
26 minutes long
tpt Channel 2.1

Sat Jan 10th @ 12:00 pm

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 #313
Traditions
Before moving to France to learn about cooking professionally, Chef Magnus Nilsson's main culinary influences were his mother, aunt, and grandparents. They cooked traditional dishes for family dinners while Magnus observed. When he returned from France to begin working at Faviken, the influence of traditional Swedish cooking remained. In this episode, we examine how the bonds of tradition help to forge the identities of families and individuals.
25 minutes long
tpt Channel 2.1

Sat Dec 13th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #312
France
As a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced Paris chef Pascal Barbot of l'Astrance to give him a chance. Once there, Magnus was introduced to new techniques and flavors, but the most valuable lesson he learned was how to care for ingredients. This episode explores his time in France and visits with the people and places that had a profound impact on his cooking philosophy.
25 minutes long
tpt Channel 2.1

Sat Nov 29th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

tpt Life Channel 2.3

No previous airings of this
episode on this channel.

Episode #311
Creation
When Chef Nilsson develops a dish at Faviken, 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 Quantico. "The Creation of a Dish" follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.
25 minutes long
tpt Channel 2.1

Sat Nov 22nd @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #310
Spring
After a long winter, the arrival of spring awakens the delicate flavors of young herbs and fungi. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once barren landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
25 minutes long
tpt Channel 2.1

Sat Nov 15th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #309
Winter
Over generations, preservation techniques developed to help humans cope with the scarcity of the season. The adherence to seasonality at Magnus Nilsson's Faviken means that these techniques are maintained and the restaurant can continue serving food throughout the barren months. This episode explores the ways that the Scandinavian people have survived winter through the practice of preservation and aging.
25 minutes long
tpt Channel 2.1

Sat Nov 8th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #308
Bourbon
What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? Ed and his band of merry men and women, including whiskey patriarch Julian Van Winkle, Matt Jamie from Bourbon and Barrel Foods, chef Paul Qui and special guest and bourbon-lover Aisha Tyler, set out to distill this prized and often misunderstood liquor down to its many parts and enjoy it both in the glass and on the plate.
25 minutes long
tpt Channel 2.1

Sat Nov 1st @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #116
Buddies
David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.
25 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 #115
Smoke
David Chang profiles regional BBQ in North Carolina, Texas and Kansas City and the other-worldly smoky bacon from Allen Benton in Tennessee.
25 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 #307
Impermanence
The more things change ... the more they continue to change. So much of cooking, writing, art and music is based on what came before. First there was meat. Then there was fire. Then came sous-vide. Ed dissects the evolution of a dish and the public's changing tastes. He tries his hand at cooking alternative meats (like alligator); enjoys a recipe that has stood the test of time, Maw Maw's Ravioli from Hog & Hominy's Andrew Ticer and Michael Hudman; and creates a quickly disappearing dim sum dish with Stuart Brioza, as he looks toward the future of the food chain.
25 minutes long
tpt Channel 2.1

Sat Oct 25th @ 12:00 pm

tpt MN Channel 2.2

No previous airings of this
episode on this channel.

Episode #114
Sweet Spot
David Chang's protege Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream and Chang goes strawberry picking.
25 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 #113
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.
25 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 #112
Fresh
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.
25 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 #306
Latitude
South Korea and kentucky both lay along the same latitudinal line. The 38th parallel also spans Southern Spain and Italy, San Francisco, and generous portions of the American South. A similar terroir translates into some interesting crossing of cultures for chefs like Ed, as well as Stuart Brioza - who cooks Mediterranean dim sum - and Andrew Ticer and Michael Hudman from Tennessee's Hog & Hominy - who cook Memphis favorites imbued with Calabrian family traditions. A renowned geologist who has a hand in viticulture explains it plainly, and food history becomes a bit less mysterious.
25 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 #111
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.
25 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 #110
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.
25 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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