The Mind Of A Chef Season 5: Ludo Lefebvre & "Best Of" Episodes

The Mind Of A Chef Season 5: Ludo Lefebvre & "Best Of" Episodes

Own all 8 episodes from chef Ludo Lefebvre and 6 supercuts curating the best from the Mind Of A Chef archives.

Episodes include:
Eggs (Best Of)
Legends (Best Of)
Fried (Best Of)
LudoBird
Strip Malls
La Mer
La Vegetalé
Joie De Vivre
Bistro
Instinct vs. Discipline
LudoBites
Surf N' Turf (Best Of)
Desserts (Best Of)
Birds (Best Of)

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The Mind Of A Chef Season 5: Ludo Lefebvre & "Best Of" Episodes

14 Videos

  • Season 5, Episode 13: Desserts

    The sweet stuff. This episode of The Mind of a Chef takes a long, hard look at the cherry on top of a dining experience. On the list is burnt miso apple pie, the English classic banoffee pie, sorghum ice cream. Grab a spoon.

  • Season 5, Episode 14: Birds

    All about our feathery friends. This episode of The Mind of a Chef opens the birdcage on some of our familiar (and some not so familiar) poultry dishes. Chinese chicken noodle soup, and chicken and dumplings make an appearance, but also stuffed Faroe Island puffin and duck-on-a-string get some sc...

  • Season 5, Episode 12: Surf N' Turf

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

  • Season 5, Episode 11: LudoBites - Ludo Lefebvre

    Ludo began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small,...

  • Season 5, Episode 10: Instinct vs. Discipline - Ludo Lefebvre

    “It took me four years to paint like Raphael, but a lifetime to paint like a child."
    - Pablo Picasso
    Ludo apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he...

  • Season 5, Episode 9: Bistro - Ludo Lefebvre

    A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo’s has brought the s...

  • Season 5, Episode 8: La Joie De Vivre - Ludo Lefebvre

    The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. The daily upkeep to ensure quality and consistency in his establishments keep him busy enough, but add to that the photo shoots, TV appearances, interviews and a consta...

  • Season 5, Episode 7: Le Végétale - Ludo Lefebvre

    Trading in the animal world for the vegetable one, the garden is a place where ingredients for some of Ludo’s favorite dishes are cultured, grown and harvested. Today’s chef reveres his gardener as much as his butcher. In this episode, Ludo explores the vegetables, gardens, and memories he uses t...

  • Season 5, Episode 6: La Mer - Ludo Lefebvre

    La mer means, simply, “the sea.” Ludo came up under mentors like Alain Passard and Mark Meneau, chefs with an almost pathological obsession with ingredients. His eyes light up when he describes the Lobsters of Brittany, the Oysters from Cancale, and the myriad of other extraordinary culinary jewe...

  • Season 5, Episode 5: Strip Malls - Ludo Lefebvre

    Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse p...

  • Season 5, Episode 4: LudoBird - Ludo Lefebvre

    How does a chef trained in the finest kitchens of France translate his haute cuisine to fast food? Ludo’s obsession with a perfectly cooked bird can be traced back to France, where he learned to roast chicken. His love for the American classic was solidified in 1996 when he arrived in LA and ate ...

  • Season 5, Episode 3: Fried

    Served crispy and sizzling in grease. When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry. We dip the Mind of a Chef basket in hot oil on this episode, serving up everything from oyster po'boys to pig’s head, from alligator filets to sardine sp...

  • Season 5, Episode 2: Legends

    Standing on the shoulders of giants. Everyone knows that it takes a great chef to make a great chef, and this episode of The Mind of a Chef is all about paying homage to the greatest culinary minds in the world. Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking...

  • Season 5, Episode 1: Eggs