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The Mind of a Chef

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.

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Episode Description
Monday, Apr 28, 2014 - 3:00 PM    "Louisiana" This episode focuses on the heavy influence of Louisiana cuisine on Sean. Historian and food writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth," Middendorf's Restaurant, where cooks shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes jambalaya and his version of the catfish chip. D
Show is TVPG

More The Mind of a Chef on PLUS (MT)
Monday, Apr 28, 2014 - 8:30 AM "Preserve" (PLUS)
Show is TVPG
Monday, Apr 28, 2014 - 3:00 PM "Louisiana" (PLUS)
Show is TVPG
Thursday, May 1, 2014 - 3:00 PM "Louisiana" (PLUS)
Show is TVPG
Monday, May 5, 2014 - 8:30 AM "Roots" (PLUS)
Show is TVPG
Monday, May 5, 2014 - 3:00 PM "Preserve" (PLUS)
Show is TVPG
Thursday, May 8, 2014 - 3:00 PM "Preserve" (PLUS)
Show is TVPG
Monday, May 12, 2014 - 8:30 AM "Low Country Bbq" (PLUS)
Show is TVPG
Monday, May 12, 2014 - 3:00 PM "Roots" (PLUS)
Show is TVPG
Thursday, May 15, 2014 - 3:00 PM "Roots" (PLUS)
Show is TVPG
Monday, May 19, 2014 - 8:30 AM "Senegal" (PLUS)
Show is TVPG
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