Mind of a Chef: Season 2 - Sean Brock & April Bloomfield

Mind of a Chef: Season 2 - Sean Brock & April Bloomfield

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.

April Bloomfield
Had British-born Chef April Bloomfield not been drinking with her mates the night before the application to the police academy was due, she might not have overslept and missed her chance to join the force. Had things worked out as planned, however, the culinary world would be devoid of one of the most innovative chefs in a generation.
Chef Bloomfield owns and operates three restaurants in New York City - The Breslin, John Dory, and Salvation Taco, and is in the process of opening her first out of New York City spot in San Francisco called Tosca. Over the course of 8 episodes we will watch April wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients and techniques, and cook with her mentors and contemporaries.

Buy $29.99 Share
Mind of a Chef: Season 2 - Sean Brock & April Bloomfield

16 Videos

  • Season 2, Episode 1: Southerners - Sean Brock

    It's Sean Brock's mission in life to expose to the world the regional varieties of Southern cuisine and to erase the misconception that southern cuisine is all the same. In this episode, he explores a few of the unique regional cuisines in the South. Chef Steven Satterfield form Georgia cooks okr...

  • Season 2, Episode 2: Seeds - Sean Brock

    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 profess...

  • Season 2, Episode 3: Rice - Sean Brock

    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 ani...

  • Season 2, Episode 4: Louisiana - Sean Brock

    This episode focuses on the heavy influence Louisianan 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. ...

  • Season 2, Episode 5: Preserve - Sean Brock

    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 cr...

  • Season 2, Episode 6: Roots - Sean Brock

    Many chefs have their first exposure to cooking at a young age. For Sean Brock, who was born and raised in rural Virginia, it was the experience of his family growing their own food that left a deep impression. In this episode, Sean explores his roots, prepares a typical Appalachian dinner, coo...

  • Season 2, Episode 7: Low Country BBQ - Sean Brock

    In this episode, Sean highlights both the people and food of the low country by preparing an epic outdoor feast on his friend’s farm. Legendary pit-master Rodney Scott spends the day roasting a whole pig, Steven Satterfield makes Savannah Red Rice, and to finish off the feast, Sean prepares Frogm...

  • Season 2, Episode 8: Senegal - Sean Brock

    The history of southern cuisine is incomplete without understanding how West Africa influenced the cultural heritage and ingredients of America. In this episode, Chef Sean Brock travels to Senegal to meet with friend, Fatimata Ly. Together they explore the markets of Dakar and M’Bour, cook the ...

  • Season 2, Episode 9: London - April Bloomfield

    In this episode, Chef Bloomfield travels to the city where her cooking career began. She cooks walnut Tagliatelle with Chef Ruth Rogers of the world-renowned River Café, makes a rabbit pie with her pals Fergus Henderson, and heads to the pub for a pint and some scotch eggs with her mentor Rowley...

  • Season 2, Episode 10: Sea/Salt - April Bloomfield

    This episode focuses on April’s love of the sea, which, if you’ve ever had the pleasure of eating at her John Dory Oyster Bar, you know is deep and fully realized. In this episode, April goes to Riverhead, NY with her friend Chef Anita Lo. The two chefs go clamming and make clam chowder. In the...

  • Season 2, Episode 11: Curry - April Bloomfield

    How is it that curry became the national dish of England? Like so much of the history of food colonialism played a critical role. When colonial occupiers returned to England, they brought back an insatiable appetite for fiery Indian cuisine. Ultimately, this craving would result in the mass pr...

  • Season 2, Episode 12: Italian - April Bloomfield

    In this episode, April explores her deep love for Italian cuisine and its influence on her cuisine. April visits cookbook author Marcella Hazan where she cooks a dish that reinvigorated April’s love of cooking, travels to Oakland to make sausage with Chris Cosentino, and April makes her famous g...

  • Season 2, Episode 13: British Classics - April Bloomfield

    In this episode of, April Bloomfield revisits the classic dishes of Great Britain, and prepare their versions of these British classics. April eats on the streets of London, makes banoffee pie, cooks faggots, and Harold McGee breaks down frying.

  • Season 2, Episode 14: Farmer - April Bloomfield

    In this episode, April travels 4 hours outside London to Cornwall to visit and cook with chef Tom Adams on the farm that raises the cute, furry, and delicious mangalitsa pigs. April and Tom cook jowls, visit a butcher shop, and April makes her famous pigs foot for two.

  • Season 2, Episode 15: Leftovers - April Bloomfield

    This episode aims to prove that nasty bits have been given a bad rap and deserve to be on the kitchen table along with meatloaf and mashed potatoes. In the kitchen, April cooks bubble and squeak, tours Chinatown and makes a fish head with Brandon Jew, cooks pig skin putanesca with chef Chris Cose...

  • Season 2, Episode 16: Restauranteur - April Bloomfield

    This episode wrestles with the questions every aspiring new or expanding veteran chef has to wrestle with: What does it take to open a new restaurant? What happens if you are fortunate enough to make it past year one? How do you stay relevant? Do you keep serving what made you famous? Do you b...