The Mind of a Chef
Season 2
TV-PG
100%
Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food.
16 Episodes
- Southerners
E1SouthernersA spotlight on the regional variations of southern cuisine. Chef Steven Satterfield makes okra and grits. Chef John Currence makes tamales. Chef Ed Lee creates a dish using bourbon, sorghum and country ham. Pastry chef Lisa Donavan makes a buttermilk pie. New host Sean Brock is joined by the Lee Brothers to make deviled crab - Seeds
E2SeedsIt 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. - Louisiana
E4LouisianaThis episode focuses on the heavy influence Louisianan cuisine has on Sean Brock. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth", Middendorf's Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes a gumbo and his version of the catfish chip. Chef Donald Link takes Sean frogging then cooks up a frog dish. - Preserve
E5PreserveSean Brock 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 and utilizing the preservation techniques that are critical components to southern culture: drying, salt curing, canning, and fermentation. - Italian
E12ItalianIn this episode, April Bloomfield explores her deep love for Italian cuisine and its influence on her cuisine. April visits cookbook author Marcella Hazan where she cooks a dish that reinvigorated April's love of cooking, travels to Oakland to make sausage with Chris Cosentino, and April makes her famous gnudi. - Restauranteur
E16RestauranteurChef Bloomfield wrestles with the questions every aspiring new or expanding veteran chef has to confront. April and her business partner, Ken Friedman, explore the challenges of opening their first out-of-state venture in San Francisco: Tosca. April is inspired by a local morning bun, and she’s busy in the kitchen testing and tasting dishes for her new menu.
