S3 E130 min
NYC Origin
Ed returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.
TMDB 7.5/10 from 2 votes
The Mind of a Chef
Season 3
Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.
16 episodes · First aired 2014-09-04
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Showing 16 at a time
S3 E230 min
American
Head to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.
TMDB 7.0/10 from 3 votes
S3 E330 min
Argentina
Travel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.
TMDB 10.0/10 from 1 votes
S3 E430 min
Louisville
Taste the food and culture of Louisville, Kentucky, the place Ed now calls home.
TMDB 10.0/10 from 1 votes
S3 E530 min
Kentucky
From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.
TMDB 8.0/10 from 1 votes
S3 E630 min
Latitude
What grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.
TMDB 8.0/10 from 1 votes
S3 E730 min
Impermanence
The more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.
TMDB 8.0/10 from 1 votes
S3 E830 min
Bourbon
Ed tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
TMDB 10.0/10 from 1 votes
S3 E930 min
Winter
Explore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.
TMDB 6.0/10 from 1 votes
S3 E1030 min
Spring
After a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
TMDB 10.0/10 from 1 votes
S3 E1130 min
Creation
When Chef Nilsson develops a dish at Fäviken, 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 quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.
TMDB 8.0/10 from 1 votes
S3 E1230 min
France
Return with Magnus to France, a place that had a profound impact on his culinary career.
TMDB 8.0/10 from 1 votes
S3 E1330 min
Traditions
Examine how the bonds of tradition help to forge the identities of families and individuals.
TMDB 6.0/10 from 1 votes
S3 E1430 min
Locality
Explore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.
TMDB 10.0/10 from 1 votes
S3 E1530 min
Documentation
Chef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.
TMDB 10.0/10 from 1 votes
S3 E1630 min
Fäviken
A day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as Nilsson forages for spruce branches for his scallop dish and ends late, as every detail of the dinner is meticulously choreographed and executed.
TMDB 8.0/10 from 1 votes