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 »


CEO Holly Groschner is "Talkin' Vermont"

Holly is on a mission to get to know more Vermonters, what inspires them, what makes them tick, and to learn how Vermont PBS can better serve. Watch the video...

Brothers of the Gut

Did you miss Brothers of the Gut? You can still order the DVD. Check out the documentary page for more info!

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