The WORST seasons of The Mind of a Chef
Every season of The Mind of a Chef ever, ranked from worst to best by thousands of votes from fans of the show. The worst seasons of The Mind of a Chef!
The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. Producer and narrator Anthony Bourdain explores the creative processes of international celebrity chefs to learn what fuels their culinary artistry.
#1 - Season 2
First Aired 9/5/2013
Season 2 features two culinary masters: Sean Brock and April Bloomfield. In the first eight episodes of season two, Chef Sean Brock of McCrady’s and Husk spotlights southern cooking with heritage varieties of rice, beans and grains. In the second half of the season, Chef April Bloomfield of The Spotted Pig follows up with an innovative, refreshingly straightforward take on food.
#2 - Season 4
First Aired 9/5/2015
In Season 4, enter the minds of chefs Gabrielle Hamilton and David Kinch. Follow these two great culinary figures from their home kitchens to destinations around the globe in search of ingredients, inspiration, and the perfect meal.
#3 - Season 3
First Aired 9/6/2014
Join chefs Magnus Nilsson and Ed Lee as they show viewers what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of A Chef.
#4 - Season 1
First Aired 11/9/2012
Season 1 examines the food-centric world of Chef David Chang. From ramen to rotting bananas, Copenhagen to Kansas City, and pork buns to golf clubs, Season 1 combines travel, cooking, history, science, and humor into an unforgettable journey.
#5 - Season 6
First Aired 11/14/2017
This season of The Mind of a Chef dives into the expansive imagination of Danny Bowien, chef and owner of New York's Mission Chinese Food. Danny’s Origin story informs much of his playful and constantly evolving cuisine: Born in Korea, adopted & raised by a devoutly Christian white family in Oklahoma. After his mother passed away when he was in his late teens, Danny's perspective shifted and he decided to head to San Francisco for culinary school. His twenties, like most people's, were a series of highs and lows - culinary school, stints at fine dining restaurants in NY and SF, abusive chefs, falling in love and reconnecting with his Korean roots, and stumbling into what became a food movement, the original Mission Chinese Food in San Francisco.