The Mind of a Chef S04E12 · Strawberry

Overview

A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.

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Subtitles

Episodes

1. 1 1. Prune2015-09-05 · 30mWith every chipped plate and hand-written to-do list, Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune.
2. 2 2. Garbage2015-09-12 · 30mHaving been raised in a large family with many mouths to feed, to then needing to fend for herself from a very young age, Gabrielle Hamilton is the master of utilizing scraps.
3. 3 3. Rome2015-09-19 · 30mExplore Gabrielle’s deep love with this ancient city.
4. 4 4. Hunger2015-09-26 · 30mFrom a very young age, Gabrielle Hamilton was left alone in her home to fend for herself. She rummaged through what was left in the pantry and refrigerator and satisfied her hunger
5. 5 5. Past2015-10-03 · 30mIt’s an age-old saying, but where you have been is almost as important as where you are going and ultimately makes you who you are today. Gabrielle Hamilton has traveled the countr
6. 6 6. Hustle2015-10-10 · 30mSurviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting buste
7. 7 7. Napkin2015-10-17 · 30mMilan is a meeting ground of both contemporary and classic Italian culture. But what really entices Gabrielle Hamilton are the small details, an embroidered curtain, a classically
8. 8 8. Evolution2015-10-24 · 30mGabrielle looks long and hard at how she has evolved not only as a chef, but as a writer and restaurant owner.
9. 9 9. Fire2015-10-31 · 30mThings can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
10. 10 10. Legacy2015-11-07 · 30mFood is evolution, and wise chefs never forget from whence they came. A solid foundation allows them to test new boundaries and push things to new limits.
11. 11 11. Ocean2015-11-14 · 30mNothing is more calming or inspiring than the sea, and living in Santa Cruz, David is never far from one of his many muses.
12. 12 12. Strawberry2015-11-21 · 30mA dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, David focuses his attention to the strawberry, at the height of
13. 13 13. Balance2015-11-28 · 30mFor Chef David Kinch, balance in life is as important as balance in a dish. And seeking that balance means walking away form the bustle of the line and demands of running the resta
14. 14 14. Restrictions2015-12-05 · 30mDiners these days can be pickier than ever, and they seem to have no problem telling a chef how to do his or her job. Allergies, self-diagnosed sensitivities and customer “dislikes
15. 15 15. New Orleans2015-12-12 · 30mWhen your first restaurant job is Commander’s Palace in New Orleans, you are inevitably destined for great things. As a high school student in New Orleans, David’s eyes were opened
16. 16 16. 25 Bites2015-12-19 · 30mA perfect tasting menu relies on balance, and on not fatiguing a customer’s palate. Based on that theory, no meal should be more than 25 bites.