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The Mind of a Chef
Roots
Season 2
Episode 6
Sean Brock's first exposure to cooking was at a young age. Born and raised in rural Virginia, his family grew their own food, and this left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, cooks chicken dumplings with his mom, throws down with Chef Joseph Lenn at Blackberry Farms, and learns how to make fried okra and country ham on the farm.
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23:01
Danny considers what his life would have been like if factors were different.
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23:17
Danny joins the ultra-competitive dining scene in New York City.
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23:25
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
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23:25
Danny has learned to take risks while navigating the creative process.
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23:15
Danny has cultivated strong family units in his life, both at home and at work.
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22:58
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
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25:10
In San Francisco, Danny formed who he was as a person and as a chef.
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22:57
Meet Danny Bowien, a Korean American chef who carries traces of his past with him.
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23:10
We open the cage on some of familiar (and some not so familiar) poultry dishes.
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23:10
A look at some of the best desserts in the Mind of a Chef archives.
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23:10
Explore the wet and dry side of our culinary world in this surf and turf special.
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23:16
Ludo Lefebvre’s restaurants embody the cultural mash-up that is the strip mall philosophy.