Mind of a Chef / Episode 101 Preview: Noodle

Premieres this Sunday @ 4:30pm on PBS in New York. 

More about the show in a NY Times article here. 

"The Mind of a Chef" - narrated by Anthony Bourdain feat. David Chang, premieres Nov. 9, 2012 on PBS

Episode List for Season 1 (via Eater National):

· Squeal Like A Pig - This unique travel/cooking series features Chef and Author David Chang making connections between food and nature, science, music, art, sports, history and just about anything else that he can stir up. In Montreal, David and Comedian Aziz Ansari try Wilensky's famous fried bologna sandwich. In the kitchen, David makes a "red-eye mayo;" his pastry chef shows how to make a salty sugary late night snack--the corn cookie ham and cheese. Anthony Bourdain narrates.

· Noodlin - Author and Chef David Chang visits a noodle factory in Japan; eats the best bowl of ramen in his life; and, cooks two incredible dishes with the instant ramen variety. Food Scientist Harold McGee explains how alkaline salts make ramen noodles unique. Anthony Bourdain narrates.

· Spain - In Spain, Author and Chef David Chang explores the streets of San Sebastian with friend and legendary chef Juan Marie Arzak. El Bulli's Ferran Adria talks about the current state of cuisine. David prepares a salt cod omelet, and in honor of Adria, he cooks a microwave sponge cake. Anthony Bourdain narrates.

· Memory Lane - Author and Chef David Chang revisits a ramen shop in Japan, where he ate while apprenticing at a restaurant in Tokyo. He also visits the Callaway Golf factory where, for the first time in the 14 years since he threw his clubs off a cliff, he hits a golf ball. Later, he prepares a cold Korean soup, naeng myung, that his mother prepared for him and his father when they went golfing.

· Rotten - David Chang travels to San Sebastian, Spain, to exhibit his experiment in rot: pork butabushi. His pastry chef shows that the best flavor in a banana cream pie comes from rotten bananas. Rene Redzepi cooks a "garbage plate" using potatoes left in the ground months longer than what is considered fresh.

· The Sweet Spot -

· Simplicity - David Chang visits a sushi master in Tokyo and a yakitori chef who has been grilling chicken for 30 years. In the kitchen, David makes a simple chicken noodle soup.

· So You Think You Are A Chef - Wylie Dufresne cooks carrot-coconut sunny-side up egg, Rene Redzepi cooks clam chowder and David Chang cooks a buttermilk apple dashi. This series dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up.

· Phresh Vs. Phrozen - This program addresses various theories of food preservation. In Japan, David Chang examines a technique of killing fish, called ike jime, that inhibits rigor mortis. In the kitchen, he cooks with space food, while his pastry chef makes a corn cookie using freeze-dried ingredients.

· Japan - David Chang travels from Tokyo to Kyoto to meet and eat with friends and to explore the different ingredients and culinary techniques of the eastern world. He visits a street market in Tokyo, a fish auction in Kyoto and finishes the trip at a Michelin three-star restaurant, Kikunoi. In the kitchen, he cooks yakitori--or Japanese grilled chicken.

Authors@Google: David Chang and Peter Meehan

David Chang and Peter Meehan on CBS This Morning

David Chang on Late Night with Jimmy Fallon

Inside David Chang's Secret Momofuku Test Kitchen

Via Eater:

Last fall we shared the news that Momofuku's David Chang had recently opened up a private test kitchen to give his team a space to experiment with new techniques and come up with new dishes and ideas. Or as Chang explains, "It's really just a place where we catalog mistakes."

Late Night with Jimmy Fallon brings cameras in for the first time to take a look around at the space and gets a peek at the MomoLab's current experiments. See the full clip above, in which Chang explains his goals to figure out what "American food" really is, to make as many things in house—think hams—as possible, and to someday get out of the food biz altogether an open a distillery.

Huffington Post - Creative Minds 2011: David Chang's Exclusive Interview (Video)

Backstage (Late Night w/Jimmy Fallon) w/David Chang

Cheap eats created with the same attention to detail and high quality ingredients as utilized by high-end dining is the hot shit right now (and has been for the past couple of years, and probably will be until the end of time). Look no further than the plethora of food trucks/carts as well as conventional brick-and-mortar joints that dedicate themselves to one thing done to the best of their ability (i.e. The Meatball Shop, and to a lesser extent, Nick Tahou's (minus the quality ingredients)).

Below, D Chang answers a few questions in the backstage of Late Night:

David Chang hits up K-Town with Pete Meehan and hangs with Jose Andrés in Ssäm Bar

This is pretty fucking funny. You know he's got to be reserved when he's on some mainstream network tv show (plus they tape super early in the morning), but he's balls out in this little video piece. Jose Andres is really funny too. Gotta love him for asking Chang what he's been smoking. I'm gonna go with sour diesel.

Oh, and you've probably wondered how the pork is prepared in his ubiquitous pork buns. “It’s, uh, a couple teaspoons of salt and...some black pepper...and a couple hours of don’t fucking worry about it.”

David Chang makes kimchi on the Today show

D Chang makes his version of kimchi on the Today show:

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David Chang interview on Charlie Rose

Just in case you missed it, here's an hour long interview of David Chang by Charlie Rose from last month. There's not much new information from the interview if you've been up on his nutsack like the whole culinary community has been for the past 2 years, but it's still worthwhile to watch in order to see his demeanor and his interaction with an interviewer.

By the way, if you still haven't eaten at any of his restaurants...what the shit are you waiting for?

Momofuku