The Mind of a Chef

Best Of: Surf N' Turf

Explore the wet and dry side of our culinary world as Magnus Nilsson dry-ages a steak in kidney fat as long as he possibly can, April Bloomfield hallucinates while at a butcher shop, and Ed Lee makes a ribeye with eel puree.

Best Of: Surf N' Turf

23m 10s

  • Multiverse: asset-mezzanine-16x9

    Multiverse

    S6 E8 - 23m 1s

    What would have happened if Danny never left Oklahoma, or was not adopted at all? Instead of looking at life as a series of “what ifs,” the lens of the multiverse allows us to see a reality with infinite possibilities and infinite selves. In this, Danny is still an orphan, and is not an orphan, he opens a Chinese bakery, he grows up in Korea and he is even a puppet.

  • Classics: asset-mezzanine-16x9

    Classics

    S6 E7 - 23m 17s

    Continuing on the Hero’s Journey, if Korea was his starting point and San Francisco was his first threshold, New York City is where Danny’s adventure reaches the apex. Danny really believes that if you can make it in this ultra-competitive town with its even more competitive dining scene, then there’s nowhere you can’t succeed.

  • Unexpected: asset-mezzanine-16x9

    Unexpected

    S6 E6 - 23m 25s

    Danny Bowien does not cook authentic Chinese cuisine, but he cooks genuine Danny Bowien cuisine -- food that is inspired by his love of Szechuan food and New York City and his family and new experiences. He is 100% himself, and is constantly in search and in awe of others who are the same.

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