Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/The_Mind_of_a_Chef> ?p ?o }
- The_Mind_of_a_Chef shortsummary "David Chang explores cooking with rotten food: katsuobushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi.".
- The_Mind_of_a_Chef shortsummary "David Chang explores indulgence in this episode with Joe Beef chefs Frederic 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.".
- The_Mind_of_a_Chef shortsummary "David Chang hangs out with one of his best friends, Rene Redzepi, who happens to be the world's top chef.".
- The_Mind_of_a_Chef shortsummary "David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory.".
- The_Mind_of_a_Chef shortsummary "David Chang prepares eggs with his chef pals -- Wylie Dufresne, Daniel Patterson and Rene Redzepi -- and makes his Ko egg.".
- The_Mind_of_a_Chef shortsummary "David Chang profiles regional barbecue in North Carolina, Texas and Kansas City and the otherworldly smoky bacon from Allen Benton in Tennessee.".
- The_Mind_of_a_Chef shortsummary "David Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and Michelin three-star restaurant Kikunoi.".
- The_Mind_of_a_Chef shortsummary "David Chang's protégé Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream.".
- The_Mind_of_a_Chef shortsummary "Diners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes” have become the bane of several chefs’ existence.".
- The_Mind_of_a_Chef shortsummary "Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.".
- The_Mind_of_a_Chef shortsummary "Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.".
- The_Mind_of_a_Chef shortsummary "Enjoy this all-New York episode with the Torrisi boys, oysters, carrot dashi, farming, and visit a New Yorker in Tokyo whose ramen is wowing the city.".
- The_Mind_of_a_Chef shortsummary "Examine how the bonds of tradition help to forge the identities of families and individuals.".
- The_Mind_of_a_Chef shortsummary "Experience a day in the life at Magnus’s restaurant, Fäviken.".
- The_Mind_of_a_Chef shortsummary "Explore April Bloomfield's deep love for Italian cuisine and its influence on her cooking.".
- The_Mind_of_a_Chef shortsummary "Explore David Chang's relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and more.".
- The_Mind_of_a_Chef shortsummary "Explore Gabrielle’s deep love with this ancient city.".
- The_Mind_of_a_Chef shortsummary "Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.".
- The_Mind_of_a_Chef shortsummary "Explore the origins of curry and England's versions of this historic cuisine.".
- The_Mind_of_a_Chef shortsummary "Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.".
- The_Mind_of_a_Chef shortsummary "Find out why "nasty bits" deserve to be on the kitchen table.".
- The_Mind_of_a_Chef shortsummary "Focus on April's love of the sea, which is deep and fully realized.".
- The_Mind_of_a_Chef shortsummary "Focusing on simple dishes, David Chang travels to Japan for some yakitori and high-end sushi, while his pal Daniel Patterson prepares beets.".
- The_Mind_of_a_Chef shortsummary "Follow April Bloomfield as she wrestles with the questions every chef has to confront.".
- The_Mind_of_a_Chef shortsummary "Follow the life cycle of an ingredient as it transforms from an idea into a dish at Magnus’s restaurant.".
- The_Mind_of_a_Chef shortsummary "Food is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.".
- The_Mind_of_a_Chef shortsummary "For Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the restaurant.".
- The_Mind_of_a_Chef shortsummary "From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger with what she could scavenge.".
- The_Mind_of_a_Chef shortsummary "From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.".
- The_Mind_of_a_Chef shortsummary "Gabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.".
- The_Mind_of_a_Chef shortsummary "Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.".
- The_Mind_of_a_Chef shortsummary "In this episode, Chef Sean Brock traces the roots of Southern cuisine to Senegal and meets with Fatimata Ly to explore the markets of Dakar and M’Bour and cook the traditional Senegalese dish Theibou Yapp.".
- The_Mind_of_a_Chef shortsummary "In this episode, Sean Brock and pit-master Rodney Scott roast a whole pig, Steven Satterfield makes Savannah Red Rice, and Mike Lata prepares Frogmore stew.".
- The_Mind_of_a_Chef shortsummary "In this episode, Sean Brock explores his roots of rural Virginia and prepares a typical Appalachian dinner, cooks chicken and dumplings with his mom, and learns how to make fried okra and country ham with chef Joseph Lenn at Blackberry Farms.".
- The_Mind_of_a_Chef shortsummary "In this episode, Sean Brock explores preservation techniques such as drying, salt curing, canning, and fermentation.".
- The_Mind_of_a_Chef shortsummary "It’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the country and the world, but sometimes, it’s good to go back to your roots.".
- The_Mind_of_a_Chef shortsummary "Journey with Magnus around the region as he researches and documents Nordic traditions.".
- The_Mind_of_a_Chef shortsummary "Learn all about Spain's influence on David Chang's career. He visits with some of his idols and makes fideos, a salt cod omelet and a sponge cake.".
- The_Mind_of_a_Chef shortsummary "Milan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically non-garnished plate, a perfectly folded napkin.".
- The_Mind_of_a_Chef shortsummary "Nothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.".
- The_Mind_of_a_Chef shortsummary "Return with Magnus to France, a place that had a profound impact on his culinary career.".
- The_Mind_of_a_Chef shortsummary "Review some of the signature dishes of UK cuisine: bangers and mash, fish-n-chips, and pies.".
- The_Mind_of_a_Chef shortsummary "Savor an entire episode devoted to soy. David Chang visits tofu and miso factories in Japan, chef Christina Tosi makes burnt miso apple pie, and more.".
- The_Mind_of_a_Chef shortsummary "Spring brings new ingredients to the flavors of Magnus’s creations.".
- The_Mind_of_a_Chef shortsummary "Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.".
- The_Mind_of_a_Chef shortsummary "The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.".
- The_Mind_of_a_Chef shortsummary "Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.".
- The_Mind_of_a_Chef shortsummary "This episode explores David Chang's past: dishes from childhood, summer eating, his time in Japan and golf.".
- The_Mind_of_a_Chef shortsummary "This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak and "ike jime.".
- The_Mind_of_a_Chef shortsummary "This episode focuses on reviving lost Southern crops like Jimmy Red Corn. Sean makes Jimmy Red Corn Grits and Chestnut Bread with a Red Sieve bean salad. Guests include Glenn Roberts, owner and operator of Anson Mills, and University of South Carolina professor, Dr. David Shields.".
- The_Mind_of_a_Chef shortsummary "This episode focuses on the influence Louisianan cuisine has on Sean Brock. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to Middendorf’s Restaurant to eat shaved catfish. 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.".
- The_Mind_of_a_Chef shortsummary "This episode is all about rice and its role in Southern cuisine. Sean visits Anson Mills to see where they grow and mill Carolina Gold rice. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, perlou. And in Nashville, Sean makes Hoppin’ John and Chef Ed Lee shows Sean how to make Korean BBQ.".
- The_Mind_of_a_Chef shortsummary "Travel to Cornwall with April, who visits farmer and chef Tom Adams on his pig farm.".
- The_Mind_of_a_Chef shortsummary "Travel with Chef April Bloomfield to London, where her cooking career began.".
- The_Mind_of_a_Chef shortsummary "Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.".
- The_Mind_of_a_Chef shortsummary "What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.".
- The_Mind_of_a_Chef shortsummary "When your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened by the glamorous Crescent City institution, and a long career in cuisine followed.".
- The_Mind_of_a_Chef shortsummary "With every chipped plate and hand-written to-do list, Chef Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune. Spend a day at Prune with Gabrielle and her staff.".
- The_Mind_of_a_Chef title "25".
- The_Mind_of_a_Chef title "American".
- The_Mind_of_a_Chef title "Argentina".
- The_Mind_of_a_Chef title "Balance".
- The_Mind_of_a_Chef title "Bourbon".
- The_Mind_of_a_Chef title "British Classics".
- The_Mind_of_a_Chef title "Buddies".
- The_Mind_of_a_Chef title "Chef".
- The_Mind_of_a_Chef title "Creation".
- The_Mind_of_a_Chef title "Curry".
- The_Mind_of_a_Chef title "Documentation".
- The_Mind_of_a_Chef title "Evolution".
- The_Mind_of_a_Chef title "Farmer".
- The_Mind_of_a_Chef title "Fire".
- The_Mind_of_a_Chef title "France".
- The_Mind_of_a_Chef title "Fresh".
- The_Mind_of_a_Chef title "Fäviken".
- The_Mind_of_a_Chef title "Garbage".
- The_Mind_of_a_Chef title "Gluttony".
- The_Mind_of_a_Chef title "Hunger".
- The_Mind_of_a_Chef title "Hustle".
- The_Mind_of_a_Chef title "Impermanence".
- The_Mind_of_a_Chef title "Italian".
- The_Mind_of_a_Chef title "Japan".
- The_Mind_of_a_Chef title "Kentucky".
- The_Mind_of_a_Chef title "Latitude".
- The_Mind_of_a_Chef title "Leftovers".
- The_Mind_of_a_Chef title "Legacy".
- The_Mind_of_a_Chef title "Locality".
- The_Mind_of_a_Chef title "London".
- The_Mind_of_a_Chef title "Louisiana".
- The_Mind_of_a_Chef title "Louisville".
- The_Mind_of_a_Chef title "Lowcountry BBQ".
- The_Mind_of_a_Chef title "Memory".
- The_Mind_of_a_Chef title "Napkin".
- The_Mind_of_a_Chef title "New Orleans".
- The_Mind_of_a_Chef title "New York".
- The_Mind_of_a_Chef title "Noodle".
- The_Mind_of_a_Chef title "Ocean".
- The_Mind_of_a_Chef title "Origin".
- The_Mind_of_a_Chef title "Past".
- The_Mind_of_a_Chef title "Pig".