Season 5
14 episodes · Oct 1, 2016
In Season 5, enter the mind of Chef Ludo Lefebvre. Along with eight episodes featuring the world-renowned chef and currently one of the most influential members of the food scene in Los Angeles, Season 5 also includes six compilation episodes featuring never-before seen footage of some of the best and brightest culinary minds.
Season Videos
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S5E1Eggs
Oct 1, 201630mFrom the NYC classic egg on a roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes from our archives. Crack it open, and let the fun begin.
S5E2Legends
Oct 8, 201630mIt takes a great chef to make a great chef. This episode is all about paying homage to the greatest culinary minds in the world. Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our alumni.
S5E3Fried
Oct 15, 201630mWhen it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip THE MIND OF A CHEF basket in hot oil, serving up everything from oyster poboys to pig’s head, from alligator filets to sardine spines.
S5E4LudoBird
Oct 22, 201630mHow does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken, and his love for the American classic was solidified when he ate at KFC for the first time.
S5E5Strip Malls
Oct 29, 201630mTrois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.
S5E6La Mer
Nov 5, 201630mLudo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewels in the oceanic bounty of France.
S5E7Le Végétale
Nov 12, 201630mToday’s chef reveres his gardener as much as his butcher. Ludo explores the vegetables, gardens, and memories he uses to cook some of his dishes.
S5E8Joie De Vivre
Nov 19, 201630mThe demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. When Ludo needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.
S5E9Tous Au Bistro
Nov 26, 201630mA bistro is typically defined by its modesty – they are relatively small, affordable and humble. With Petit Trois, Ludo’s has brought the spirit of the bistro to Los Angeles. In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.
S5E10Instinct vs. Discipline
Dec 4, 201630mDoes an artist follow instinct, training or intuition…or perhaps all three? This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career.
S5E11LudoBites
Dec 11, 201630mLudo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners that became known as LudoBites.
S5E12Surf N Turf
30mExplore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.
S5E13Dessert
30mWe take a long, hard look at the cherry on top of a dining experience. On the menu is burnt miso apple pie, the English classic banoffee pie, and sorghum ice cream, so grab a spoon.
S5E14Birds
30mWe open the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string.