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The Mind of a Chef
Best Of: Fried
Season 5
Episode 3
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the basket in hot oil, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.
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23:16
Gabrielle Hamilton loves the small details found in Milanese restaurants.
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23:16
Hustling was the easy part in running a restaurant for Gabrielle Hamilton.
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23:16
Gabrielle Hamilton has traveled the world, but it’s also good to go back to your roots.
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From a very young age, Gabrielle Hamilton was left alone in her home to fend for herself.
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23:16
Explore Gabrielle Hamilton’s deep love with the ancient city of Rome.
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23:16
Money is not made in a restaurant, even a booming one, by throwing good food away.
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23:16
Experience a day in the life at Magnus’s restaurant, Fäviken.
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23:16
Magnus Nilsson researches and documents Nordic traditions.
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23:16
Explore how seasons affect a restaurant’s menu when the food comes from a 100-mile radius.
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23:17
Examine traditions help to forge the identities of families and individuals.
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23:16
Magnus Nilsson returns to France--a place that had a huge impact on his culinary career.