The Mind of a Chef — Season 2
Season two brings a dynamic duo to the forefront, showcasing the distinct visions of celebrated chefs Sean Brock and April Bloomfield. The first chapter focuses on Southern culinary traditions as Chef Brock, known for his work at McCrady’s and Husk, explores the rich heritage of rice, beans, and grains—a deep dive into authentic flavors. Then, in a captivating shift, Chef Bloomfield of The Spotted Pig takes over, offering a fresh and inventive perspective with her signature straightforward approach to food.
Chef Steven Satterfield prepares okra and grits. Chef John Currence crafts tamales. Chef Ed Lee conjures a dish featuring bourbon, sorghum, and country ham. Pastry chef Lisa Donavan bakes a buttermilk pie. Joining new host Sean Brock are th…
He embarked on a journey to find Jimmy Red corn, a simple quest that blossomed into a lifelong pursuit of preserving forgotten crops from the South. Joined by Glen Roberts, the legendary owner of Anson Mills, and David Shields, a professor…
The story unfolds with a focus on a culinary treasure – Carolina gold rice – a grain that once flourished but faded after the Civil War. Its history is explored, alongside preparations like pilaf and Hoppin' John fritters. Culinary traditi…
Food writer John T. Edge joins us at Middendorf's Restaurant in Akers, Louisiana, and a culinary adventure with Chef Donald Link.
The preservation of food has long been a vital aspect of life in the South, employing techniques deeply rooted in the region's history and climate. Methods like drying, salt-curing, canning, and fermentation have shaped culinary traditions,…
The aroma of simmering broth filled the kitchen, a familiar comfort as he worked alongside his mother. Chicken dumplings were a ritual, a legacy passed down through generations. Later, a visit to Blackberry Farms in Tennessee brought him to…
The aroma of woodsmoke hung heavy in the air as Brock orchestrated an outdoor feast on a friend’s farm. Joining him was barbecue pitmaster Rodney Scott, who oversaw the roasting of a whole pig, and Steven Satterfield, crafting his signature…
She led us through the bustling markets of Dakar and M’Bour, historian and chef Fati Ly, her knowledge weaving tales with every spice and ingredient. Under her guidance, we explored the vibrant heart of Senegalese cuisine, culminating in t…
She found herself in London, the city where her culinary journey had first begun. Here, she shared a table with Ruth Rogers, crafting walnut tagliatelle, and with Fergus Henderson, creating a rabbit pie. Later, a pint and scotch eggs with R…
Her heart held the ocean’s depth, a boundless, realized love for the sea.
## A Culinary Crossroads The story of curry and England is one of vibrant exchange, a meeting of cultures across continents and centuries. Curry, in its myriad forms, arrived in Britain with the rise of the British Empire, carried by tr…
A deep affection for Italian cuisine permeates her culinary approach, shaping the very essence of her cooking.
The heart of British cuisine lies in hearty fare: sausages and mashed potatoes, fried fish with chips, and savory pies. These are staples, reflecting a tradition of simple ingredients prepared with care.
The journey took them from London to Cornwall, a pilgrimage to the farm of Tom Adams, a farmer and chef. There, amidst the rolling hills, they would spend days working alongside him, preparing a whole mangalitsa pig. The pigs, with their so…
April's kitchen is a testament to hearty fare: faggots simmer alongside bubble and squeak and savory pork offcuts. Elsewhere, Fergus Henderson transforms humble organ meats into culinary masterpieces. These are not dishes to be feared, but …
April and her partner, Ken Friedman, were navigating the complexities of launching their first venture beyond their home state: Tosca in San Francisco. The undertaking presented numerous challenges, but April found inspiration in the city's…
