The Mind of a Chef
A dish is only as good as its ingredients, but an ingredient can also be manipulated in many ways. In this episode, Chef David Kinch focuses his attention to the strawberry, at the height of its season during production, to celebrate the summer favorite.
For 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 restaurant.
Diners 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” have become the bane of several chefs’ existence.
When 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 by the glamorous Crescent City institution, and a long career in cuisine followed.
A 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.
Find out how Chef Ludo LeFevbre, trained in the finest kitchens of France, translates his haute cuisine to fast food. Learn the origins of his wildly popular LudoBird and walk through the opening of the second LudoBird at Universal City Walk.
Ludo meets with his partners to discuss the business decisions that go into serving fine food in a strip mall setting. He demonstrates the restaurant dishes that best embody the cultural mash-up and high/low flair of his strip mall philosophy.
Explore the oceanic bounty of France. Ludo’s eyes light up when he describes the lobsters of Brittany, oysters from Cancale and a myriad of other extraordinary culinary jewels. “La mer” means, simply, the sea.
“La terre”—the earth—is where ingredients for some of Ludo’s favorite dishes are cultured, grown, harvested and served. Explore the vegetables, gardens and memories he uses in some of his dishes. Learn how “terroir” is as much a place as a taste.
The rigors to ensure quality and consistency in his establishments, along with TV appearances, interviews and an online presence, keep Ludo busy. When he needs to escape, he heads to Paris in the spring, where the emphasis is on life’s joy and fun.
At its core, a bistro is a place where everyone can eat, and eat well. See how Ludo has brought the spirit of the bistro to Los Angeles. Join him in Paris to meet some of the people and places that first inspired him to begin a culinary career.
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