Episodes
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LudoBird
S5 E4 - 23m 10s
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Season 5 of the Emmy & James Beard Award-winning series journeys with Ludo Lefebvre, one of today's most influential members of the food scene in Los Angeles, to understand what it truly means to cook, think, create and live in the food-obsessed world that is THE MIND OF A CHEF.
Extras + Features
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Preview | Season 5 Episode 14: Birds
S5 - 44s
We open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string.
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Preview | Season 5 Episode 13: Dessert
S5 - 44s
We take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English classic banoffee pie, and sorghum ice cream, so grab a spoon!
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Preview | Season 5 Episode 12: Surf N Turf
S5 - 44s
Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.
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Preview | Season 5 Episode 11: LudoBites
S5 - 44s
Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners that became known as LudoBites.
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Preview | Season 5 Episode 10: Instinct vs. Discipline
S5 - 44s
Does an artist follow instinct, training or intuition or perhaps all three? This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career.
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Preview | Season 5 Episode 9: Tous Au Bistro
S5 - 44s
A bistro is typically defined by its modesty – they are relatively small, affordable and humble. With Petit Trois, Ludo’s has brought the spirit of the bistro to Los Angeles. In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.
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Preview | Season 5 Episode 8: Joie De Vivre
S5 - 44s
The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. When Ludo needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.
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Preview | Season 5 Episode 7: Le Vegetale
S5 - 44s
Today’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes.
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Preview | Season 5 Episode 6: La Mer
S5 - 44s
Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels in the oceanic bounty of France.
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Preview | Season 5 Episode 5: Strip Malls
S5 - 44s
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy. Season 5 of THE MIND OF A CHEF premieres October 2016 on PBS (check local listings).
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Preview | Season 5 Episode 4: LudoBird
S5 - 44s
How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken, and his love for the American classic was solidified when he ate at KFC for the first time. Season 5 of THE MIND OF A CHEF premieres October 2016 (check local listings).
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Preview | Season 5 Episode 3: Fried
S5 - 44s
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip THE MIND OF A CHEF basket in hot oil, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines. Season 5 premieres October 2016 on PBS (check local listings).
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