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The Mind Of A Chef – David Chang – Season 1Classification: DocumentaryGenre: Celebrities | Cooking/Food | Drama | Family | Talent | TravelStatus: New SeriesNetwork: PBS ( USA)Airs: Fridays at 10:00 pmRuntime: 30 MinutesPremiere: November 09, 2012From ramen to rotting bananas, Copenhagen to Kansas City, pork buns to golf clubs, The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey.Join executive producer and narrator Anthony Bourdain as he takes viewers over the course of 16 half-hour episodes inside the mind of noted Korean-American chef and restaurateur David Chang, a New York Times best-selling author and chef/owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.In the series premiere, David dissects the roots of his passion for ramen dishes and tsukemen on a trip to Japan. Learn the history of this famous noodle as David visits a ramen factory, has a bowl of the original tsukemen, and examines how alkalinity makes noodles chewier and less prone to dissolving in broth. Episode Guide1 “Noodle” November 9, 2012David Chang makes instant ramen dishes and tsukemen. He travels to Japan for a bowl of the original tsukemen and visits a noodle factory. 2 “Pig” November 9, 2012Explore David Chang’s relationship to the pig. He travels to San Sebastian to discuss pork bushi, prepares pork belly and tonkotsu, and more. 3 “Memory” November 9, 2012This episode explores David Chang’s past: dishes from childhood, summer eating, his time in Japan and golf. 4 “Spain” November 9, 2012Learn all about Spain’s influence on David Chang’s career. He visits with some of his idols and makes fideos, a salt cod omelet and a sponge cake. 5 “Rotten” November 16, 2012David Chang explores cooking with rotten food: katsuobushi in Japan, XO sauce, rotten bananas with Chef Christina Tosi, and Kimchi. 6 “Rene” November 16, 2012David Chang hangs out with one of his best friends, Rene Redzepi, who happens to be the world’s top chef. 7 “Simple” November 23, 2012Focusing on simple dishes, David Chang travels to Japan for some yakitori and high-end sushi, while his pal Daniel Patterson prepares beets. 8 “Gluttony” November 23, 2012David Chang explores indulgence in this episode with Joe Beef chefs Frederic Morin and David McMillian’s foie gras sandwich, a whiskey tasting mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways. 9 “Chef” November 23, 2012David Chang prepares eggs with his chef pals — Wylie Dufresne, Daniel Patterson and Rene Redzepi — and makes his Ko egg. 10 “Japan” November 23, 2012David Chang travels from Tokyo to Kyoto to meet and eat with friends. He visits a street market in Tokyo and Michelin three-star restaurant Kikunoi. 11 “New York” November 30, 2012Enjoy this all-New York episode with the Torrisi boys, oysters, carrot dashi, farming, and visit a New Yorker in Tokyo whose ramen is wowing the city. 12 “Fresh” November 30, 2012This episode explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak and “ike jime. 13 “Soy” November 30, 2012Savor an entire episode devoted to soy. David Chang visits tofu and miso factories in Japan, chef Christina Tosi makes burnt miso apple pie, and more. 14 “Sweet Spot” November 30, 2012David Chang’s protégé Christina Tosi makes corn cookies three ways and her three-layered Arnold Palmer cake. Chef Burns makes ice cream. 15 “Smoke” December 7, 2012David Chang profiles regional barbecue in North Carolina, Texas and Kansas City and the otherworldly smoky bacon from Allen Benton in Tennessee. 16 “Buddies” December 7, 2012David Chang cooks and goofs around with his friends Peter Meehan in Japan, and Laurent Gras, Sat Bains and Rene Redzepi in Copenhagen.