Zero Point Zero, Anthony Bourdain, and WGBH have announced that the second season of their James Beard Award-winning PBS television series The Mind of a Chef will premiere on Saturday, September 7th. The second season will focus on chefs Sean Brock and April Bloomfield.
According to the announcement below, the first five episodes of the series will focus on Brock with a visit to Brock's R&D lab, cooking with chef John Currence and the Lee Brothers, plus a trip to Louisiana with writer and Southern Foodways Alliance head John T. Edge. In the sizzle reel below, Bourdain narrates, Brock demonstrates using a "hangover hankie," and Bloomfield explores a "pig library." Trips to Senegal and London are promised. Go, watch:
Video: Mind of a Chef - Season 2 Sizzle Reel
SEAN BROCK AND APRIL BLOOMFIELD TO BE FEATURED IN SEASON 2 OF JAMES BEARD AWARD WINNING PBS SERIES "THE MIND OF A CHEF"
Zero Point Zero Production, Anthony Bourdain and WGBH are proud to announce that season two of THE MIND OF A CHEF will climb inside the heads of two chefs - Sean Brock and April Bloomfield. "It's our privilege to be working with two incredibly talented and driven chefs this season," says Executive Producer Chris Collins. "With Sean we plow headfirst into his world of true Southern cuisine – from long lost seeds and crops in the lowlands of South Carolina to rice fields in Senegal. April is marching us from the Pacific Northwest to Birmingham, England, tracing culinary tradition, instinct and obsession – from cops to curries to clams. This is going to be an amazing season of food and ideas."
Sean Brock is Executive Chef and Partner of McCrady's and Husk in Charleston, SC and the newly opened Husk in Nashville, TN. April Bloomfield is Executive Chef and Co- Owner of The Spotted Pig, The Breslin Bar & Dining Room, The John Dory Oyster Bar and Salvation Taco, all in New York City.
Season two of THE MIND OF A CHEF will premiere in the Fall of 2013 on PBS. The series will consist of 16 episodes, with the first eight featuring Brock and the second half featuring Bloomfield. Zero Point Zero is currently in pre-production on the show and will start principal photography in June. THE MIND OF A CHEF recently won a prestigious James Beard Foundation Award for best Television Program on Location
DESCRIPTIONS - EPISODES 1-5
Chef Sean Brock
Through his cuisine at Charleston's McCrady's and Husk, Chef Sean Brock is perhaps the best-known spokesperson for both expanding and preserving the integrity of traditional Southern food ways. His cuisine shines the spotlight on the untold varieties of rice, beans and grains which once made America the envy of the world. Brock's obsessive and ever-growing collection of seeds and recipes, along with countless hours of research, help to ensure that these long-forgotten heritage varieties are resurrected. In short, Sean Brock is on the front line of restoring the South to its former culinary glory.
INMI 201: Southerners
It is Sean's mission in life to expose the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, Sean explores a few of the unique regional cuisines in the South. Sean explores the ever so painful ways of Prince's Hot Chicken. Chef John Currence makes tamales—you read it right...tamales. Tennessee Pastry Chef Lisa Donavan makes a buttermilk pie. Sean and fellow South Carolinians, the Lee Brothers, make deviled crab, before visiting Fishnet's Seafood outside of Charleston to enjoy their more wholesome version "Jesus crabs".
INMI 202: Seeds
It all began here when Sean went looking for Jimmy Red Corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are the legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor, David Shields; a tri-fecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean makes Jimmy Red Corn Grits and a Chestnut Bread and Red Sive bean salad. David Shields visits Sean's R&D lab to experiment with seeds, and to tell the story of the Bradford Watermelon, a near extinct fruit with a delicious and deadly history.
INMI 203: Rice
This episode is all about rice and its essential role in Southern cuisine. Sean visits Anson Mills, where Glenn Roberts is blazing a trail to reintroduce the world to the Carolina Rice Kitchen. Carolina-Gold rice was once the primary crop in South Carolina and sought after worldwide. Using animation and archival images, a timeline will highlight how the Civil War as well as changes in the agricultural economy caused Carolina Gold to all but disappear. Glenn is the reason for it's resurrection and Sean is its biggest champion. In the fields at Anson Mills, Sean and Glen prepare an Appalachian classic, pilau. And in Nashville, Sean makes Hoppin' John fritters and Chef Ed Lee shows how to make Korean BBQ.
INMI 204: Louisiana
This episode focuses on the heavy influence Louisiana cuisine has on Sean. Historian and food-writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth", Middendorf's Restaurant, where they shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes a gumbo and his version of the catfish chip. Chef Donald Link takes Sean frogging then cooks up a frog dish.
INMI 205: Preserve
Sean often describes how his family ate growing up this way: "If we were eating, we were eating food from the garden or the basement–it's a way of life." In this episode, Sean shows us what it means to be eating from the basement by exploring and utilizing the preservation techniques that are critical components to southern culture: drying, salt curing, canning, fermentation, and jamming.