The Mind of a Chef, which just won a James Beard Award for best television program on location, is coming back to public television for its second season this fall! Narrated by celebrity chef, world traveler and author, Anthony Bourdain, the series dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up.
Season two will include sixteen half-hour episodes featuring two incredibly talented chefs—April Bloomfield, Executive Chef and co-owner of New York restaurants The Spotted Pig and The Breslin; and Sean Brock, Executive Chef and partner of Charleston restaurants McCrady’s and Husk (which has also recently opened in Nashville).
Chef Sean Brock – Through his cuisine at Charleston’s McCrady’s and Husk, Sean Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern foodways. His cuisine shines the spotlight on the untold varieties of rice, beans and grains that once made America the envy of the world. Brock’s obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory.
Chef April Bloomfield – British-born Chef April Bloomfield owns and operates three restaurants in New York City — The Breslin, John Dory and Salvation Taco — and is in the process of opening Tosca in San Francisco, her first spot out of New York City. Over the course of eight episodes, watch her wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients and techniques, and cook with her mentors and contemporaries.
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, The Mind of a Chef is a rethinking of a “travel/cooking show” — it feeds the gut and the mind.
9/14/14 2:00 PM
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