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Le Vegetale

   2017    Culture
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 to cook some of his dishes. We also explore how terroir is as much a place as a taste.
Series: The Mind of a Chef

Bistro

   2017    Culture
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 Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.
Series: The Mind of a Chef

Instinct vs. Discipline

   2017    Art
Ludo Lefebvre 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 really wanted to do with his culinary future.
This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.
Series: The Mind of a Chef

LudoBites

   2017    Culture
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.
Series: The Mind of a Chef

Surf and Turf

   2017    Culture
Beef and brine. This 'Best Of' 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.
Series: The Mind of a Chef

Desserts

   2017    Culture
The sweet stuff. This "Best Of" 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.
Series: The Mind of a Chef
Building Giants
Building Giants

   2019    Technology
Life In Cold Blood
Life In Cold Blood

   2008    Nature
The Crusades
The Crusades

   2012    History
Conquest of the Skies
Conquest of the Skies

   2015    Nature
Reel Rock
Reel Rock

   2014    Culture
P.U.L.S.E
P.U.L.S.E

   2006    Art
Nature Great Events
Nature Great Events

   2009    Nature