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The Mind of a Chef
Senegal
Season 2
Episode 8
The history of southern cuisine is incomplete without understanding West Africa's influence on the cultural heritage and ingredients of America. In this episode, Sean Brock travels to Senegal to meet with friend, historian. and fellow chef, Fati Ly. Together they explore the markets of Dakar and M’Bour, cook the traditional Sengalese dish Theibou Yapp, and search for local techniques and flavors.
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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.