Season 3

2014 · 16 episodes

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.

1NYC OriginEd returns to his roots in East Brooklyn and the eclectic mix of cuisines that inspired how he cooks today.
2AmericanHead to Houston, Texas, where a sweat-inducing crawfish dinner exemplifies how flavors can blend together to create an entirely new American cuisine.
3ArgentinaTravel with Ed to the foothills of the Andes to explore the most elemental part of cooking: fire.
4LouisvilleTaste the food and culture of Louisville, Kentucky, the place Ed now calls home.
5KentuckyFrom the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State.
6LatitudeWhat grows together, goes together. Ed explores combining the food of different cultures as culinary borders disappear.
7ImpermanenceThe more things change… the more they continue to change. Explore the ephemeral with Ed as he tries his hand at cooking alternative meats.
8BourbonEd tends bar and serves up a tentacled dish for actress and bourbon-lover Aisha Tyler.
9WinterExplore the ways that the Scandinavian people have survived winter through the practice of preservation and aging with Chef Magnus Nilsson.
10SpringAfter 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.
11CreationWhen 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.
12FranceReturn with Magnus to France, a place that had a profound impact on his culinary career.
13TraditionsExamine how the bonds of tradition help to forge the identities of families and individuals.
14LocalityExplore how seasons affect a restaurant’s menu when the food is sourced in a 100-mile radius.
15DocumentationChef Magnus Nilsson's efforts to document and preserve Nordic traditions are detailed including a visit to the Faroe Islands.
16FävikenA 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.

Episodes