Up Next
Back to Show
The Mind of a Chef
Louisiana
Season 2
Episode 4
This episode focuses on the heavy influence of Louisiana cuisine on Sean. Historian and food writer John T Edge of the Southern Food Alliance takes Sean to his “favorite place on Earth,” Middendorf’s Restaurant, where cooks create a catfish chip. In the kitchen, Sean makes jambalaya and his version of the catfish chip. Chef Donald Link of Louisiana takes Sean frogging, then cooks up a frog dish.
Support Provided By
Season
Unlock with PBS Passport
23:10
We open the cage on some of familiar (and some not so familiar) poultry dishes.
Unlock with PBS Passport
23:10
A look at some of the best desserts in the Mind of a Chef archives.
Unlock with PBS Passport
23:10
Explore the wet and dry side of our culinary world in this surf and turf special.
Unlock with PBS Passport
23:16
Ludo Lefebvre’s restaurants embody the cultural mash-up that is the strip mall philosophy.
Unlock with PBS Passport
23:10
Revisit some of the best fried dishes in the Mind of a Chef archives.
Unlock with PBS Passport
23:10
Spend some time cooking with the greatest culinary minds in the world.
Unlock with PBS Passport
23:10
Fall in love again with the best egg dishes from the Mind of a Chef archives.
Unlock with PBS Passport
23:16
A perfect tasting menu relies on balance, and on not fatiguing a customer’s palate.
Unlock with PBS Passport
23:16
In high school, David Kinch’s eyes were opened by the glamorous Commander's Palace.
Unlock with PBS Passport
23:16
Diners these days can be pickier than ever, and restrictions can be frustrating.
Unlock with PBS Passport
23:16
For David Kinch, balance in life is as important as balance in a dish.