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 with our Mind of a Chef alumni.
The episode is a journey through the human gut and the process of turning food into energy to keep the body going. Humans have turned eating into culture, a way to celebrate our roots, to bring us together. But food is really just one thing: Fuel. It's where you get the power to live your life. Even when you're sitting completely still, your body needs a lot of energy to stay on. But nowhere is the need for fuel more apparent than when you push yourself to the absolute limit. And the microbiome, the bacteria living in our gut, plays a great role in all this.
Deep in the twisted roots of a giant strangler fig tree, hidden from view, lives perhaps the most bizarre nighttime creature of all. The spectral tarsier, tiny primates barely larger than a tennis ball. As darkness falls, a family of these small primates in Sulawesi ventures into the jungle to find food while protecting their babies.
A female Phosphorosaurus hunts lanternfish under the ocean's moonlit surface. Hesperornis hunt for fish until they themselves are hunted by Xiphactinus. A Mosasaurus hunts a group of Tuarangisaurus. Nostoceras hatchlings are at the mercy of the tides and juvenile Pyroraptor. The young Nostoceras that survived find themselves among Baculites and Diplomoceras in their new seagrass meadow home. A pod of Morturneria sift the muddy seabed in search of food.
Space colonization is no longer the fodder of science fiction, it is becoming a reality. Examine the efforts underway to establish a human colony on Mars, including how they plan to grow food, recycle wastewater and introduce greenhouse gases to revive the red planet and make it more habitable for humans. Cutting-edge computer graphics are used to bring the universe down to earth to show what life would be like on Mars, and to imagine what kind of life forms might evolve in alien atmospheres.
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 jewels. In this episode, we explore how the oceanic bounty of France is some of the best anywhere by profiling the ingredients that can be pulled from it.
Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our Mind of a Chef alumni.