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.

Chris turns to longevity doctor Peter Attia to find out how changing his eating habits can help his quest for longevity. Ironically, the answer is to eat no food at all for four long days. If he can bear the hunger, fasting will unlock his body’s own anti-aging powers and give Chris the edge he needs when he tries to hunt for his next meal … by spearfishing off the Great Barrier Reef.

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 at KFC for the first time. “It was the same sensation,” he’s said, the crunchy skin and juicy flesh, and the gap between his two worlds was bridged. In this episode we learn how a Frenchman became famous for a truly American dish.

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 poboys to pig’s head, from alligator filets to sardine spines.

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.

Mountains create frozen habitats on every continent on Earth, and each of these high-altitude worlds holds unique challenges for its surprising and remarkable life.
We begin our journey close to the equator - the furthest point from the poles - in East Africa. Here on the high slopes of Mount Kenya, during the day the tropical sun keeps the cold at bay, but at night the frost descends. During this cycle of freeze and thaw, a pregnant high-casqued chameleon must choose the right time to give birth if her newborns are to escape the deadly night freeze.
Away from the equator in the European Alps, long cold winters give way to short, bountiful summers. For a pair of golden eagles raising their chick, the demand to provide enough food for it drives them to tackle prey five times their size. To catch a goat-like chamois, they risk it all using one of the most daring and breathtaking hunting techniques ever witnessed.
The mountains of Japan are the snowiest place on Earth, providing hostile conditions for a lone male macaque cast away from his troop. His only chance of survival comes with finding another male whose embrace will provide him with life-saving warmth. But in the frozen peaks, the deadliest force is an avalanche whose full destructive power is captured for the first time using high-speed camera racer drones.
The roof of the world is home to an array of unexpected cold-loving creatures. In the remote Southern Alps of New Zealand, a species of parrot - the kea - uses its famed intelligence to feed on the dead. And in the Andes in South America, flamingos thrive in high-altitude volcanic lakes, but their chicks must race to escape the winter freeze or risk becoming trapped in the ice.
Today, due to climate change, our frozen peaks are undergoing rapid change. Using groundbreaking time-lapse photography, we reveal mountain glaciers vanishing before our very eyes and discover what a warming world may mean for our most famous mountain resident of all, the giant panda.