How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Season 5 of the Emmy & James Beard Award-winning series journeys with Ludo Lefebvre, one of today's most influential members of the food scene in Los Angeles, to understand what it truly means to cook, think, create and live in the food-obsessed world that is THE MIND OF A CHEF.
Things can change in an instant, as David discovered in July of 2014, when he got a fateful call that his restaurant Manresa had burned nearly to the ground.
With every chipped plate and hand-written to-do list, Chef Gabrielle Hamilton’s “presence” is all over her NYC restaurant, Prune. Spend a day at Prune with Gabrielle and her staff.
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