Season 3
16 episodes · Sep 4, 2014
Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.
Season Videos
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S3E1NYC Origin
Sep 4, 201430mEd returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.
S3E2American
Sep 11, 201430mHead to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.
S3E3Argentina
Sep 18, 201430mTravel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.
S3E4Louisville
Sep 25, 201430mTaste the food and culture of Louisville, Kentucky, the place Ed now calls home.
S3E5Kentucky
Oct 2, 201430mFrom the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.
S3E6Latitude
Oct 9, 201430mWhat grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.
S3E7Impermanence
Oct 16, 201430mThe more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.
S3E8Bourbon
Oct 23, 201430mEd tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
S3E9Winter
Oct 30, 201430mExplore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.
S3E10Spring
Nov 6, 201430mAfter a long winter, the arrival of spring awakens the delicate flavors of young herbs. The sun remains perched in the sky until midnight, the temperature climbs, and life returns to the once snow-covered landscape. This episode takes advantage of this brief window of time to explore the ingredients of spring in Sweden.
S3E11Creation
Nov 13, 201430mWhen Chef Nilsson develops a dish at Fäviken, he pays careful attention to the unique properties of an ingredient. Through research and recipe testing, the components of a dish are combined with the aim of preserving their natural quintessence. “The Creation of a Dish” follows the life cycle of an ingredient as it transforms from an idea into a dish at his restaurant.
S3E12France
Nov 20, 201430mReturn with Magnus to France, a place that had a profound impact on his culinary career.
S3E13Traditions
Nov 27, 201430mExamine how the bonds of tradition help to forge the identities of families and individuals.
S3E14Locality
Dec 4, 201430mExplore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.
S3E15Documentation
Dec 11, 201430mChef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.
S3E16Fäviken
Dec 18, 201430mA day in the life of chef Magnus Nilsson as he and the Fäviken staff prepare for dinner. The routine starts early, as Nilsson forages for spruce branches for his scallop dish and ends late, as every detail of the dinner is meticulously choreographed and executed.