The Mind Of A Chef

Episode Guide


Season 3


Faviken (#316)

This episode explores a day in the life of chef Magnus Nilsson as he and the staff at Faviken ...

Documentation (#315)

Outside of running the kitchen at Faviken, Chef Magnus Nilsson researches Nordic traditions that ...

Locality (#314)

Chef Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because ...

Traditions (#313)

Before moving to France to learn about cooking professionally, Chef Magnus Nilsson's main culinary ...

France (#312)

As a young cook, Magnus Nilsson was living in France and looking for a job. He eventually convinced ...

Creation (#311)

When Chef Nilsson develops a dish at Faviken, he pays careful attention to the unique properties of ...

Spring (#310)

After a long winter, the arrival of spring awakens the delicate flavors of young herbs and fungi. ...

Winter (#309)

Over generations, preservation techniques developed to help humans cope with the scarcity of the ...

Bourbon (#308)

What makes bourbon the classic American spirit, and why is it so closely associated with Kentucky? ...

Impermanence (#307)

The more things change ... the more they continue to change. So much of cooking, writing, art and ...

Latitude (#306)

South Korea and kentucky both lay along the same latitudinal line. The 38th parallel also spans ...

Kentucky (#305)

Ed got his start in NYC but now calls Louisville home. Ed takes us on an insider tour of town to ...

More »


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