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Utah Conversations is away as we bring you the Governors Monthly News Conference and our June Pledge Drive. We will return on June 9, 2013. Stay Tuned!
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From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs IN THE MIND OF A CHEF is a rethinking of a "travel/cooking show" -- it feeds the gut and the mind. It is a series that dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up. It is an experience that unlocks the potential of food, travel and the mind.
Previous airings of "The Mind of A Chef" on:
Sat May 18th, 2013 @ 3:00 pm
Spain
Learn all about Spain's influence on David Chang's career. He visits with some of his idols - Juan Mari Arzak and Andoni Aduriz - makes fideos, salt cod omelet and a sponge cake from chef Albert Adria.
Rating: TVPG
Episode Number: #104H
Length: 26 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat May 4th, 2013 @ 3:00 pm
Memory
This episode explores David Chang's past: dishes from childhood, summer eating, his time in Japan and golf.
Rating: TVPG
Episode Number: #103H
Length: 25 minutes, 45 seconds.
English, Widescreen, Presented in High-Definition
Sat Apr 27th, 2013 @ 3:00 pm
Pig
Explore David Chang's relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and visits Montreal with comedian Aziz Ansari for Wilensky's fried bologna sandwich.
Rating: TVPG
Episode Number: #102H
Length: 25 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat Apr 20th, 2013 @ 3:00 pm
Noodle
David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. Food scientist Harold McGee explains alkalinity and its role in ramen.
Rating: TVPG
Episode Number: #101H
Length: 25 minutes, 45 seconds.
English, Widescreen, Presented in High-Definition
Sat Apr 13th, 2013 @ 3:00 pm
Buddies
David Chang cooks and goofs around with his friends Peter Meehan in Japan, Laurent Gras, Sat Bains, and Rene Redzepi in Copenhagen.
Rating: TVPG
Episode Number: #116H
Length: 25 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
Sat Apr 6th, 2013 @ 3:00 pm
Smoke
David Chang profiles regional BBQ in North Carolina, Texas and Kansas City and the other-worldly smoky bacon from Allen Benton in Tennessee.
Rating: TVPG
Episode Number: #115H
Length: 25 minutes, 46 seconds.
English, Widescreen, Presented in High-Definition
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