Originally aired on PBS and widely available to stream on Netflix – The Mind of a Chef, profiles one well known Chef per season. The show follows them as the experiment with and discuss food and the challenges of the restaurant world. Let’s face it summer time TV can be pretty bad. So this Tony Bourdain narrated show that pulls in big stars like David Chang is a great option or background TV show to have in your arsenal.
Season 1 as noted covers David Chang as he globe trots interacting with some of the most famous chefs in the world. Chefs like Rene Redzepi of Noma (called by many the #1 restaurant in the world). Of the seasons this is probably the most entertaining but the least useful to a cook trying to learn anything. Guys like Chang and Redzepi cook at a level many of us are unlikely to ever attain.
Later seasons delve deeper into the challenges facing chefs, their inspirations and wants. These are really where I got into the show. Specifically with it on in the background when profiling a salad made by Chef Gabrielle Hamilton. It caught my ear because on that day I was staring blankly at a bunch of radishes. Her dish was one of fennel, lemon juice, radish and water cress. Now being that I am generally out on fennel, I modified. What was born was a quick salad of sweet onion, radish, watercress and lemon & mustard vinaigrette. I am sure mine is no match. Hoewever, if you need something bright, tart, and a little spicy to go with a fatty dish this is a winner.
Since that episode I have watched the series in a different light. I find myself looking to see what I can learn, what I could try in the kitchen. I have even revisited older seasons and picked up a few tips on things like grilling. Given that The Mind of a Chef is a PBS show it has not received the publicity many good food shows do but if you are looking for something outside of the “how much can I eat” or “what should I do with this crazy ingredient” shows that populate most FoodTv schedules – check out more and give it a shot at PBS.com