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.
Chef Ludo Lefebvre 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, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.
Cooking shows turned the humble garlic bulb into something that's essential to cuisines and into a multi-billion-dollar crop. Every year, humans consume nearly 50 billion pounds of garlic, and most of it comes from one country: China. But a lawsuit raises troubling questions about suppliers.
This eye-opening documentary puts a simple but provocative question to the test: how much does what we eat really shape our bodies and our health? In a tightly controlled scientific experiment, identical twins adopt radically different diets and lifestyles for eight weeks, allowing researchers to isolate the impact of food itself. By combining cutting-edge science with deeply personal experiences, the series reveals how diet influences everything from energy and metabolism to long-term wellbeing. In the first two episodes, the experiment begins as each pair of twins commits to either a plant-based or an omnivorous diet. As they adjust to unfamiliar routines, some changes feel surprisingly easy while others expose cravings, doubts, and unexpected challenges. Along the way, questionable dietary advice is put under the microscope, and a celebrity chef rethinks his approach to cooking, highlighting how habits, culture, and taste all collide when science meets the dinner table.
Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with our Mind of a Chef alumni.