The Mind of a Chef Potluck Music Special

The Mind of a Chef Potluck Music Special

[indistinct chatter] – The atavistic desire to spend
time with a community, gathered around fire
and the food they’ve cooked, is deeply ingrained in our DNA. – Oh, jeez.
– Oh! – See the color of that.
– In these decidedly hurried and unreflective times, the role of a modern chef is
that of a great unifier. They help enhance the dining
experience into an act of camaraderie,
community, and sharing. – You know
what they call that smell? – What’s that?
– The Lowcountry cologne. – [laughs]
I love that. – So many of our fondest
personal memories revolve around food or music, and oftentimes
at the intersection of both. Fewer senses are as evocative
as smell, taste, and sound, and fewer pursuits are
as creative or as fueled by passion. [cork pops]
– Whoo! – The act of celebrating
isn’t meant to be analyzed or critiqued.
– [laughing] – It’s meant to be enjoyed. [upbeat music] [indistinct chatter] [ambient music] – It’s very easy to just, like,
kind of go through the motions. And I did that. I didn’t know
what I always wanted to be. I was washing dishes, and would just play the drums. Like, that was a good escape
for me. [bass tuning] Music was my first voice, but I saw the reality
of the situation. I had to make a decision. Do I want to keep going
for music? [indistinct vocals]
[punk music] Kind of helped me realize that I
could start really finding out what I wanted to do
in life. Going to culinary school was
really just a means of getting out of Oklahoma. That’s why I think the rubber
hit the road, and I was like “This is
a tangible opportunity here,” and I really grabbed onto that. [punk music] When I was a kid growing up
in Oklahoma, potlucks were taken very
seriously. People wanted to make sure
that they brought the thing that best represented
their household. Whoa!
– Check out this little piggy. – No joke. That’s amazing. – Meep meep.
– Oh, my God. How are you? – Good. How are you, babe?
– Great, great, great. The biggest benefit
to any potluck is that you want to put
your best foot forward. – Hey, darling.
– What’s up? How’re you? Mwah. – But as chefs,
we know it’s okay to let your guard down
a little bit. – Have you guys met?
You guys have met before, right? – Um, no, we hadn’t.
This is our first time. – Oh, man. The legend. – I’m happy to meet.
I’m happy to meet. – The legendary Iñaki. The idea behind the whole
potluck is just fun. Do you guys know
what he’s doing? – What is this?
– Do you know what he’s doing? Are you jealous?
– What’s this? – It’s, uh…
– It’s a butterfly. – Butterfly charcuterie.
– Yeah. – Cool.
– It’s amazing. Like, it’s– this is, like, the best. This is so good. I’m so happy
this is happening right now. That’s what I go for. Coming in
with the idea of fun. What I’m going to make
for this dinner– I want it to be something
kind of unexpected, but also something that
there’s an alarming response to. [ambient music] So, it’s like this. When you do, like,
a dinner party, you want to come strong. You want to come prepared. It’s all about sandbagging it
to where it’s ready to go so you show up with your A-game. You show up with, like,
what you’re known for. What can you do?
I’m making this dish because it’s meant to be shared. It’s our version
of a Beggar’s Chicken, but we do it with a duck. So what we decided is that we
would just confit a whole duck. We dropped it in duck fat.
Lots of duck fat. Enough duck fat to cover, and cooked it
for a couple of hours until it just gave way. It was very tender. Here’s where you cue
the duck-fat-dripping music. There’s a Korean soup
that I love called samgyetang. That Korean soup is
a whole chicken that’s stuffed with rice,
ginseng, dates, and chestnuts. This part of the dish is based
off that Korean soup. We omitted the ginseng,
but we have rice, and we have some
of the duck glaze. The duck glaze is just
Shaoxing wine, sugar, soy sauce, that kind of stuff,
all reduced down until it gets really thick
and syrupy. Add some dates. Make sure you take the pit out. That’s a very rookie move,
not pitting your dates. Chestnuts. These are cooked.
These have been steamed. Really, really, really, really,
really simple. It’s just a rice stuffing. While this is hanging out here, I’m going to start rolling out
the clay. This is just potter’s clay. It’s good for the–
good for the pecs. It has a hermetic seal. It creates this, like, chamber where this whole duck, like,
steams. All the flavor from the rice
goes in the duck. All the flavor from the duck
goes in the rice. It’s super awesome. This is pretty even now. You want it to be like that
to where you put your hand in it and it kind of leaves a mark. Put a clean piece of parchment
paper down. This is going to make it
really clean for when you break
through the clay, it doesn’t go all into the duck. We struggled with that
in the beginning. Then we were like, “Oh, we
should just wrap it in paper.” Lotus leaf that’s been soaked
in water. Right. So when you place the duck,
you want to put it down smack-dab in the middle, right? You’re gonna wrap it up
really nice and tight like a Christmas package. Then this part,
and flap it over. You want this thing sealed. It’s like
you’re wrapping something in a bunch of Play-Doh. So that’s that. All right. Duck’s in. It takes about 45 minutes or so. You’ll know.
The clay will tell you because the clay will be
hardened. When it’s hot,
it’s really, really hot. The easiest part
of this whole process is just cracking it open. I like to cover it with a towel
first. It kind of adds to the mystery
of what’s going to happen. So, I like to hit it
a couple times. Hit it in each corner and then right in the middle,
right? This is the temperature of hell. It’s so hot I don’t understand. Clear all this debris away. And the duck,
because of the intense heat, it just kind of, like, darkens. The skin does not get crispy, so if you’re looking
for Peking duck– I actually hate Peking duck. The flesh gives way, and you just kind of
barely push it. This is really tender.
This is just a reduction of, like, wine and duck bones,
duck stock. I like to sauce the rice. And again,
what’s cool about it is this rice and chestnut in here
just gets super tasty. And you get this kind of, like,
rendered super delicious skin. You get this really soft meat
that you can just pull apart with your fingers. That’s so good. It’s not
about impressing anyone. It’s about exciting people, and getting people
really in the mood to party. Wait, so,
what are you doing, Sean? – I thought it’d be fun
to serve some Charleston food, so this is a dish
that I’ve been eating, like, once a week
for the past couple years. – [laughs] Really?
– Yeah. It’s called crab rice. – Right. Sean, when you went
to culinary school, did you wear the big toque? Do you have it still? – I used to sweat through
like six of those a day. [laughing]
They’re paper. Yeah. – Really?
– [laughing] Yeah. – Oh, man.
So, we had these hats that were, like, cloth hats that we were responsible
to launder. You could just tell
who was doing well in school just by the condition of their
hat that they wore every day. Mine was always crumpled up and, like, dirty
because I would, you know, stuff it in my bag
at the last second. But it’s funny some people would
press their hat. – That’s one of the reasons I
wanted to go to culinary school is to the wear the hat.
– To wear the hat? – Yeah.
– Oh, man. Sean Brock I met at the first
Mission Chinese Food. He had come in town
for Big Apple BBQ. The positive thing
about being a chef that participates
in these things is that you can just go behind
the scenes and just like– so, he had curated
this sheet tray of, like, the best of everything. And we were working lunch
going into dinner service, and he walks in
and dropped a bottle of whiskey, dropped a plate of food
on the pass, and, you know, I was like “That’s the coolest
thing anyone has ever done.” [ambient music] – I grew up in the coalfields
of Virginia, bluegrass country. Growing up
in such a rural place, we didn’t have restaurants
to go see live music. We had to entertain ourselves. [bluegrass guitar picking] There was always someone
picking guitar, cooking nonstop. That’s just what you do when you
live in such a backwoods area: two things that provide comfort
and enjoyment. That’s the beauty of soul food, and that’s the beauty
of soul music. My grandmother
and my mother were enormous, crazy, crazy,
hard-core Willie Nelson fans. I grew up
listening to Willie Nelson, but I’d never been
to an actual concert. I was 11 years old, and Willie Nelson was playing
his IRS tour. Of course it’s the
West Virginia State Fair, so the smell of funnel cakes is
in the air. [country music] Willie Nelson comes out, and I’d never seen or heard
music that loud just filling the air. I sat there in awe
of seeing these songs that I grew up listening to. It was just so captivating. – [singing]
Have I told you… – He started playing
“Have I Told You Lately,” and I’d never really paid
much attention to that song. I was 11. But I’d look over– my mother and grandmother
in tears. – [singing]
Without you anyhow… – It was the first time I’d
actually seen music touch someone that way– really move someone. – [singing] Have I told you
lately that I love you? – I’ve paid a little more
attention to the lyrics ever since that day. – [singing]
Well, darling, I’m telling you now. [ambient music] – I just bought this new house. It’s completely empty. Tomorrow we’re gonna christen
the kitchen and the fireplace, cook a meal amongst friends,
and celebrate a new home. [ambient music] [saw buzzing] – So, this is the beginnings of
your dining room table here. We got all this wood
out of a house built in the 1930s originally. What’s cool about it is it’s already almost 100 years
as a dead tree. – Yeah.
– I can’t even imagine how old the tree was
when it was cut down. – This is the kind of wood
that you can’t go to the store and buy because it’s antique
hard pine. This is probably
200 to 300 years old before it was even chopped down. – What? That’s amazing. Pine is so dense, isn’t it?
– I know. – It’s so cool.
It’ll last forever. – Oh, yeah.
I think this stuff actually came out of the kitchen,
which is the coolest part of it. These are the floorboards.
People shared meals over it for what–
the last almost hundred years. – So cool. This is unbelievable.
– So we’re gonna finish it up. We’re going to do
a really cool process where we char the whole top
of it, and then kind of take it down
until it finds, like, the perfect tone of– – How do you do that? With a blowtorch or something? – A really big blowtorch, yeah. It’s like a jet engine
that we hook up to a propane tank, and then just pray that we don’t
burn the shop down. – [laughs] Man, this is going to be cool. [bluegrass guitar picking] – One of our prized possessions
in the Lowcountry: blue crab. This showcases the waterways
and the traditions. It’s certainly one
of my favorite ingredients. This dish means a lot to me. I enjoy sharing it
with other people, so this is the perfect occasion. This is my favorite
celebratory dish to make. [soft bluegrass music] – You’ve really got
to love someone to pick that much crab for them. It’s a lot of work,
but it’s worth it. It’s so decadent and luxurious. And the technique is what gives
this beautiful depth of flavor. One of the tricks is putting the
crab in a nice thin even layer, and you don’t want to mess
with it– this beautiful brown crust
will form on the bottom, and that takes a little bit
of patience. And here I have onions, celery,
pepper, bacon, and crab roe. I stew it down separately, what I call a crab roe sofrito, which will give it that soul. The equally important part
of crab rice is the rice. I have some Carolina Gold rice
cooking: one of our coveted ingredients
in Lowcountry. Fresh bay.
That’s very, very important. So, if I can peek– Yep, see, I’m starting to get
these little crusty pieces on that crab right there. Another little pat of butter, tiny bit of salt,
and lemon juice. [ambient music] To complete this, I like hiding
lots of flavors. This is tomatoes that get
cooked down for a few hours with a little bit
of tomato vinegar. Beautiful Charleston nice cream. This is lovage.
Tastes like really fresh celery. Crispy crab. Lightly smoked and sundried
oysters. I grind that into a powder
with a little bit of crab roe. And to lighten it up, egg yolk
that I’ve salted and cured for a few days,
and add a layer of complexity. And then the last thing,
one of my favorite ingredients: benne seeds. Beautiful, floral, and earthy,
and grassy, and also adds
a really nice texture. That’s it.
Lowcountry crab rice. Damn, I want to eat that. [exhales strongly] The kitchen in this house– I’ve just been dying to cook
in there. I want to smell it up. The first fire is
the most exciting. I’m going to cook some potatoes
in the coals. [torch whooshing] I’m going to wood fire
some Bear Creek ribeyes. Heaven. The dining room table. That’s the most important place
in the house. This looks like the inside
of a whisky barrel. – Yeah. It’s awesome. – That’s incredible.
– Thanks. – That’s the perfect mix
of my personality: modern and redneck. It’s the new thing. [laughter] A table is a sacred thing. It’s where we spend a lot
of time. It’s where we celebrate,
enjoy ourselves. It’s where we relax. Dude. That is so cool. What a good day. [laughs] I’m, like, mesmerized. Music’s celebration in food. We can all find excuses to enjoy
those things on a daily basis. And we should. Dig in. You can have all those things
together in one room when it’s for people you love
being around and your family. Man, that’s the greatest feeling
in the world. [laughter] That’s what heaven’s like. [light guitar strumming] – Every time I tell this story,
I’m like, “Oh, you know, like, one in, like, X amount is,
like, actually spicy.” And for some reason, recently,
every time I say that, I’m the one
that gets a spicy one. They’re like,
“Oh, mine’s not hot.” This is so nice, huh? I wish you could get, like,
the shoots. Oh, the black gloves, dude. I want the black gloves. – Yeah.
– I got those from Carlo at Blanco the other day. – Those are like tattoo artist
gloves, aren’t they? – I know. Yeah.
Or BBQ pit master gloves. – Yeah. Totally. – Oh, April, what are you doing?
What are you making? – I’m doing the whole roasted
suckling pig, and a little salsa rossa. It’s starting to get cold
outside. A bit of cinnamon,
because it’s nice and warm, a little bit of chili,
sliced garlic, tomato stewed down. This is like my go-to sauce
for pork. It’s going to go well, you know,
because it’s nice and sweet and sour at the same time. – Yeah. That’s awesome.
So, kind of like a sweet and sour suckling pig. – Yeah.
Cuts all that fat, you know? – Yeah. I’m doing duck tonight, so I was kind of like,
“What can we do that’s going to counter
all of that, like, richness?” [ambient music] With beggar’s duck, I like
to have different condiments that can add different, like,
contrasts of flavor, texture, color. The first one
that I wanted to do is this ginger scallion sauce. This is based on a super, super, super traditional Chinese sauce. Take some grapeseed oil. Smoke is a good thing. You want to see a little bit
of smoke happening. Thinly sliced scallions. Most Chinese restaurants,
I would ask, like, “How do you make this sauce?” They would not tell me.
It was a very guarded thing, so it took me a long time
to figure out how to make this sauce. Most of the ginger scallion
sauces they have at Chinese BBQ shops is
like four ingredients. It’s oil, scallions, ginger,
and MSG. So, I have ginger,
scallions, oil, and in place of MSG we’re using a little bit
of really awesome fish sauce made with fermented anchovies
and mushroom powder. That’s going to help
kind of add that umami that typically MSG would. And on record I don’t have
any problem with MSG. I grew up eating lots
of powdered soup mixes, lots of French onion dip. This is something that’s amazing
because it keeps for a long time in your refrigerator. I think that’s pretty much done. I’ve eaten duck with, like,
really rich sauces or something that’s, like,
very pungent like the ginger sauce,
but I’ve never really eaten duck with, like, cream, or something,
like, really pickled. And so the idea with this was,
like, “Well, let’s just make
a pickled cream.” I have some crema cultured
with a little bit of kefir. And then I’m
just gonna ribbon in some of this pickled beet puree. It really, really works.
It really works with the duck. So the idea with this is also,
like, asking why hasn’t it been done, and then doing it,
going for it. Yeah, that’s good. The acidity
from the vinegar pickled beets and also the crema is
really nice. I want to offset that with salt,
salinity. I like to use salt of the sea,
so I used salmon roe. You’re gonna be eating
this cream and have these little pops
of salinity, and that’s what we want
with the duck. People get really excited
if you’re throwing a party when you put fish roe
on something. What I wanted to accomplish
with this condiment is to add acidity, vibrancy,
and color. You know what I mean?
You eat with your eyes. This is gonna add the pop
to the duck for real. This next one’s gonna
bring the heat. These are red shishito peppers, which have lots and lots
of flavor. You can do this
over an open flame. I like to just use a blowtorch
because it’s fun. I think there should be more
blowtorches used at dinner parties. You really want to blacken this. [torch whooshing] [crackling] And then I got some peaches. [whooshing] [laughs] A pinch of salt here. And then I’m just gonna chop it
together. So this should be really salty,
spicy, sweet, sour. Everything I want on a food
really. This is brown rice vinegar. Really want to kind of
hammer this with that. Fish sauce. So, there you go. Tomorrow
when people are eating this, it’s really like a kind of a
choose your own adventure thing. [indistinct chatter] – The best thing
about this supermarket is that it’s open, like,
super early. Because I was adopted
and grew up on Oklahoma, I didn’t know anything
about Korean food at all, so it’s been quite a journey. It’s fun to kind of decode
what all this stuff is. This kind of even classify
into a– like, these are kind of,
like, drinking snacks, right? So, for the potluck we have
to have like this much of this. Because so basically it’s fried
peanuts, fried dried anchovies, sweet, salty, sticky, chewy. You know, I’ve been
in situations too with friends and chefs
that like, they don’t even know
what they’re eating. We’ll be at like a thing,
and they’ll be like eating it, just talking to me, like,
“Oh this is really good.” I’m like, “Oh it’s
because there’s a ton “of dried little anchovies, and that’s tons of umami,
you know?” So, these guys,
I’ll grab a couple of these. If you go to an Asian market,
and you think it looks good, take a chance, you know? [ambient music] [sizzling] – I love that toastiness,
you know? – Uh-huh. Yeah.
– And I like getting it nice and brown, the garlic,
so it gets really warm. – That’s nice.
– Yeah. I like a lot of garlic.
Let me tell you. Maybe a little past toasty. – Oh really?
– You really want to smell that warmth. It really makes it a little bit
more complex. You can see it’s kind of happy
right now, isn’t it? – Yeah, totally. – Check this out.
See how dark that is? It’s gonna splatter
a little bit. But they’re tomatoes so they
stop the cooking of the garlic. – April–
she’s very much old-school. She’ll get in there.
She’ll get her hands dirty. I see the way she works
with her team. – So this is, like,
serious business. Someone blanched, chopped,
peeled, seeded– – Somebody blanched and peeled
all of these babies. But all of this is gonna
melt away, and it’s just gonna become
really warm and delicious. – She knows flavors. She won’t overcomplicate it
for the sake of that. She’ll just put out food that there’s no question
that it’s delicious. – You know all of this skin here
is going to get tough, and once it’s cooked,
I’m going to pull it away and just mush it all in. – Oh, wow,
so it just disintegrates inside. – Yeah, it just disintegrates. So it’s going to be
a little spicy. – Oh, good.
It’s still extremely hard for me to put aside
how big of a fan I am of hers, and how much respect I have. Like, it’s hard
to not just fan-boy out the whole time. [ambient music] – I think we tie food
and celebrating together because it’s a very intimate
moment. You can have that with yourself, but it’s so much better to share
with other people. So, we invited some friends
to have a feast. Gonna do a slow cooked ribeye, have some wine, veggies grown on the farm. We’ll get this hint
of this sweet smoke. Is that for billowing? – Yeah.
We’re not using a service tray to light the fire–don’t worry. That isn’t happening. – Tom Adams is
my business partner. – It’s getting raging. Tom wanted to remove himself
from London and be in a more rural setting, and for me,
I have a busy life in New York, and I just kind of
wanted a contrast. Somewhere I could be inspired
and inspire others. Oh, my gosh. Yeah. Do you have any marshmallows? We realized
that we’re very similar, so we purchased
Coombeshead Farm, where people could come in and have their intimate
relationship and connection to the Earth. Whenever I’ve cooked over fire,
everybody just takes a moment and just kind of zones out. Conversation stops, and they just look at the fire, wondering and daydreaming
together. It’s what I want
to give other people. I mean, it’s kind of a dream,
right? [birds chirping] [whispers] The birds. You know? It’s amazing. There’s nothing
like an English songbird or, you know,
just being in the country. [Kate Bush’s “Under the Ivy”] – [singing]
It wouldn’t take me long To tell you how to find it… – When I was younger, we used
to come to Devon and Cornwall a lot to go camping. I remember this van
my dad used to call Chug-a-Boom. It was an old British Telecom
van that he painted royal blue, and me and my sisters
used to sit in the back. I just remember hearing
“Under the Ivy” by Kate Bush. – [singing]
Go into the garden. Go under the ivy. – I could listen to that track,
and it just makes me take stock. There’s something very special about driving
down a country lane. The hedgerows being
really high, the canopy of the trees
making a tunnel, and all of the sudden,
we’d get to the sunshine. And you’re like,
“Wow, that’s magical.” – [singing]
For me I sit here in the thunder The green on the grey [chickens clucking] – Morning, ladies. – [singing]
Go into the garden Go under the ivy Under the leaves – My mom did a bit of gardening. She’d have tomatoes
and cucumbers, lots of salad. Mm. To plant the seed and being able to harvest
something and then cook it and serve it– it’s very special. It’s like a whole cycle. It’s soulful, calming. I have to tie that gate, because you ladies will decimate
those veggies. You know I’ve got your number,
ladies. You know,
you don’t want it too hot. If you can’t hold your hand
there it’s too hot. You can see
it’s not full on smoke. It’s just kind of being kissed
very gently by the wind. Beef and rosemary are,
like, a great combination. It’s a little brine.
Rosemary, thyme, bay leaf, garlic, salt, and I’ll just dip and baste. Probably like every half
an hour, keep it a little bit moist, give it a nice salty crust so when you carve you’ll get
this kind of nice saltiness. So, in about seven hours
it’s going to be ready. – Here’s a little bit of rump
to hang. Let this just slowly cook
all day. Cool. – A little kohlrabi, celery root. The rocks are nice and hot
right now, so I’m just gonna let them cook
real slow. – Bonny, bonny fire. – Look at the smoke on there.
It’s, like, perfect. Just think: in about in four,
five, six hours, somebody is going to be nibbling
on that big, fatty, salty bone. My Nan used to cook
the best Sunday roast. [upbeat music] Such fun, fun memories. She used to listen
to old cronies on the radio, Spanish Eyes by Al Martino. – [singing]
Blue Spanish eyes Teardrops are falling
from your Spanish eyes – She loved that song. Sometimes I listen to it,
and it reminds me of her. – [singing]
Please don’t cry… I remember being very,
very young and just coming down
in the morning and smelling the roasted pork with sage–
ugh, it’s just so good– and applesauce. And all the windows
with steam dripping down. – [singing]
Bringing you all the love your heart can hold. I didn’t know it was
mise en place at the time, but little pots of, like, peeled
potatoes and sliced carrots with nubs of butter and water, or parsnips, you know,
roasting in a pan, and stuffing all made. – [singing]
Will wait for me – It was a very intimate
setting, just family, so my mom, my dad, my sisters,
my granddad, my Nan, sometimes uncles and aunts. It was very comforting.
It was very inviting. It was a time to kind of
sit down and just talk, and eat a lot. I mean, the plate was, like,
this big, that would be, like, piled high. You’d have a pile
of mashed potatoes. Like in “Close Encounters
of the Third Kind” where Richard Dreyfuss is
just, like, piling up these mashed potatoes. And it was all covered
with delicious gravy. And that’s what my Nan’s
Sunday roast used to be like. It just–it was epic. – [singing]
You and your Spanish eyes Will wait for me… Wow, I miss that. Yeah. [light instrumental music] – I’ve got a little tranche
on there. All of the juice
and the fat from the ribeye will kind of soak
into that bread. This is a medieval dish,
basically. Noble rich people would have
a roast joint rested on a piece of bread. The noble people would eat
the beef, and then the poor people would
eat the kind of plate– the vehicle for the resting
of the beef. That’s ready.
It feels kind of medium rare. These are ready to come off. So, you can see the salt
because I basted these in the salty brine. Mm. It kind of tastes
like seaweed. I think I’m going to leave some
of that char on there. Give it a little contrast. Celeriac is really soft, creamy,
kind of like a potato. Peel these kohlrabi. They kind of taste like turnip:
fruity, earthy, and clean. So, you can see this is,
like, a little smokey on the outside and nicely steamed
on the inside. So, we’ll just kind of
chop this up. Dressing–it’s a little
fermented tomato, tarragon, lovage oil, red wine vinegar. It makes things very “morish”:
you want to eat more. You want to like, “poof,”
shove it down your neck. We’re gonna actually use these
instead of the salt because they’re really quite
umami like. It’s like walking
through a forest on a fall day with the leaves. [leaves crunching] Great match for the meat. – Oh, this looks fantastic!
Nice to see you. – How’re you doing? – Your Birmingham accent is
long gone. – Yeah, no, I know.
[laughs] – How thirsty are you? – Oh!
– Oh, beautiful. – See the color of that fat.
– It’s one of these old British dairy breeds, so they convert the grass into super buttery, yellow fat. – Who wants a little bit
of this bit? Come on, Jay.
You take that, darling. – Oh, boy.
– I’ve got your number, baby. – Yeah, just help yourselves,
guys. – And this is the roast cabbage. – Ahem, excuse me, Peter Pig.
– Sorry. – The meat needs
to be passed down. – Oh, I’m sorry. Yeah, sorry.
– [laughs] – Is it fingers, or do we–
– Well we’re all friends, right? We could all use our fingers. The tranche is good, huh?
– Absolutely. – The celeriac is such
a good taste. – It’s funny how something can
take so long and then it’s just gone
in a second. To be all together, everybody, and have a celebration
around a fire, and having friends around
that know all about you. You’re in that moment together. Petey, I don’t think I got you,
darling. To be able to share
that connection with this big feast, you just can’t beat it. [ambient music] – How’s that? You like it? This one, yeah?
Or do you like the other one? – I don’t know.
I prefer the– – The electric?
– Yeah. – Yeah, it’s faster.
But for your apartment– – It’s modern, you know?
It’s modern. [both laugh]
– Oh yeah, I forgot. – No, it’s good. – It’s nice, though. – Iñaki Aizpitarte–
he’s arguably one of the chefs I draw the most inspiration from because of his approach
on how he cooks food and just how he is as a person. He’s just one of the funnest
people I’ve ever met. You can tell he puts it all
out there. – April, did you go to culinary
school or no? – I did, yeah. I did two years. – You didn’t go
to culinary school. – No.
– What’d you do before you started cooking? – Try to work in a garden.
– Uh-huh. How old were you when you
started cooking? – I start 27. – Wow.
– That’s late, huh? – Started at 27.
– Yeah, that’s late. – Yeah.
– That’s crazy. In a lot of ways,
Iñaki broke a lot of rules, but not for the sake
of breaking rules. It was just an organic thing. How we eat food today a lot of
people drew influence from you because you were just doing
the opposite of what everyone else was doing. You were being your own thing. It’s because you had a different
eye on things. – Because, yeah, no school
and start late, and you do what–
how you feel, you know? – Yeah, yeah. It’s the best. [instrumental music] [chatter] [whirring] – [speaking French] [rock music] [both giggling] [chattering] [light instrumental music] [upbeat music] – [singing in French] [all speaking in French] [light instrumental music] – How’s the charcuterie
butterfly coming along? – This is amazing.
It’s very retro, isn’t it? – This would be an amazing lower
back tattoo. – Oh stop. – [laughing] Where’s
the nearest tattoo place? – [laughing] – Tonight we go. – Mmm. This is good. Danny, taste this. – Oh, yeah.
– It’s, like, warm, right? – Yeah, it’s so good.
In your kitchens, do you allow people to listen
to music when they’re prepping? – As I’m getting older,
I’m like, “Yeah, it’s good.” – I have to. I have to.
I can’t operate without it. – Yeah. But not during service.
When you’re prepping and– – Well, both Husks are
open kitchen, so I like to listen to what
the guests are listening to. I’m very strict
about the playlist. – You know, now that you have
your own business, you have your own restaurant, it’s nice–
it’s like you’re home. You’re always at home.
It’s nice to able to hear
what you want to hear. – When we opened
McCrady’s Tavern, I wanted to feel like Van Halen
was there, you know? – Really?
– And we were playing so much Van Halen
so loud at brunch that people were saying, “If you don’t turn
the Van Halen off, I’m leaving.” – What? Really? That’s amazing.
– A couple people left. [laughs] – No way, no way.
Because brunch needs to be loud. – And the servers were like,
“You’re gonna have to talk to Chef Brock about that,”
and I’m like “What? You don’t like Van Halen?
Who doesn’t like Van Halen?” – I don’t know. I don’t want
to talk to that person. – Wow.
– I was brought up in a very Christian– like, fundamentally Christian
household, so I went to church,
not once or twice a week, but, like,
four or five times a week. My parents were, like,
really into church. I wasn’t allowed to listen
to secular music growing up. I was only allowed to listen
to Christian music, which is horrible. The first time I bought a CD
I think I was 15 or– maybe younger than that. I got a gift certificate
from my grandma or something, so I went with my parents,
and my dad ran in with us and was like,
“That doesn’t look Christian.” And I’m like “It’s Christian,
Dad, it’s Christian.” So I sandwiched in between
the two Christian CDs a Van Halen Greatest Hits album. I get into the car, get in
the back seat of the minivan, strap myself in, and the moment I put it on… [Van Halen playing] – [singing]
Hey! [Van Halen song playing] – There was this, like,
crazy sensory experience. It was, like,
that moment for me, like when I eat food, and I’m
like, “What did I just taste?” Like from the first moment I
had Szechuan food, I was like,
“How do I get more of this?” Eddie Van Halen playing
that solo, it was challenging me in a way I had never been challenged
before. I really think that that moment
that I started to push play on that CD player,
something clicked. [rock music] Any event we do, it’s like music
is just as important as food. It’s about setting a tone. [rock music] Whoo!
[cork pops] Give it a nice little–
right there. There you go. It’s, like,
a duck that’s cooked in clay. As a chef, my job is to provide
an experience for someone. It’s like music.
You go to see a show, and for a couple of hours,
you lose yourself, and on a sensory level, you
experience everything you can. [rock music] – We need some kind of a bucket
or something I can put this in. – You know what they call
that smell? – What’s that?
– The Lowcountry cologne. – [laughs] I love that. [rock music] – If I can get a bunch of people
around a table eating food with their hands and unbuttoning the top button
a little bit, that’s what food is to me. It’s really about flavor
and deliciousness, and then also sharing
an experience and that moment, and really just relaxing. That’s the best kind of party
you can throw. [ambient electronic music] It’s when people are leaving,
they don’t want it to end. Hopefully we have
to kick everybody out and then also people are like, “When do we get to do this
again?” [ambient electronic music]

68 thoughts on “The Mind of a Chef Potluck Music Special”

  1. God-tier food content. Everyone involved in this brought their A-game. the food, cameras, writing, cooking and editing. you should post more of the good stuff to youtube.

  2. Please keep making more of this, it was awesome seeing the chefs from the previous seasons cooking together. I discovered this show in Netflix a year ago and I can´t get enough from it seens then.

  3. Why can't you get sponsors for all The Mind of a Chef episodes and put them all on youtube? Its a pain in the ass for non-Americans to get hold of the episodes. The show is too awesome to miss.

  4. this was absolutely incredible. something i needed for when i was starting to question my passion towards food and just creating things in general.

  5. wow. even if it's sort of an advertising episode, i think this has to be one of the best of all the seasons. makes me think if the mind of a chef should have 45-minute-episodes.

  6. I love the fact that Danny Bowien is in a band with Geoff Rickly. It's the perfect case of awesome worlds colliding.

  7. Another knocked-it-out-of-the-mother-fuckin-park episode. So dope. This show will indeed be an cult classic forever!! Best kept secret on television.

  8. Enjoying to see all of them cook together for a party. Makes me glad to be a cook. There are the highs and lows, but when I meet other cooks, it makes me glad to have new friends who've been in the trenches as well.

  9. I've seen every Mind of a Chef episode but I think this is my favorite. Seeing these creative, supremely talented people get together for a potluck is a brilliant idea. My favorite scenes were of Chef Aizpitarte with his son skateboarding to the neighborhood Vietnamese restaurant for lunch.

  10. Please consider seasons of Mind of a Chef with Danny Bowien and also Inaki Aizpitarte! Heston Blumenthal would be great too if you could manage it! People in American need to know about him and how he has influenced cooking.

  11. Simply…..well no words, Anthony. Perhaps words such as feels like being a born again Christian when I watch this gentleman. I've had Carolina Rice, the best. The topography is so much richer than any other place I know. A true gem from our nation. Miss it so much. Now I'll have to hunt for it. Thanks for bringing it home. Looking forward to your other ventures my food guru and intelligent icon! (: Merci.

  12. The outdoor pit reminds me of when my grandpa would have his bond fire right in front of his ranch home in Mexico. Quails by the dozens, chicharrones, pork strips marinated in chili pepper lemon sauce, freshly ground coffee with rock sugar, and freshly made corn tortillas right from their farmed land. Mmmmm, I can actually smell the mesquite coming from the two-room house my grandmother built….brings back beautiful memories.(:

  13. At my house it was Greek, Italian, Egyptian and Opera music. That's what i heard at dinner time. My Mother and Aunts would dance around the kitchen cooking dinner. Best memories ever

  14. Epic episode, and fantastic animation. Especially the deep south and very last van halen inspired bit.

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