Ep 9. Fire

Season 4 of The Mind of a Chef continues with episode 9, titled "Fire." In this episode, the focus is on the use of fire in cooking - an age-old technique that has been used in many cultures throughout history.

Host and chef David Kinch takes viewers on a journey to explore the art and science of cooking with fire. He visits various chefs and experts who share their expertise and experience with this cooking method.

The episode begins with a visit to an artisanal chimney maker, who explains the intricate process of building a fire in a hearth. The host then heads to a nearby farm, where he learns about the importance of using sustainable fuel sources for cooking with fire.

Next, Kinch joins Chef Joshua Skenes at his San Francisco restaurant, Saison. Skenes is known for his use of fire in the kitchen, and he demonstrates some of his signature dishes, which are cooked over an open flame. One of the dishes Kinch observes is a beautifully seared piece of wagyu beef, which is cooked on a custom-made metal grill. Skenes explains how the grill allows the juices from the meat to stay put, rather than dripping down onto the flames, which results in a much more flavorful dish.

After leaving Saisons, Kinch heads to Oakland, where he stops at a wood-fired bakery. The baker shows him how he uses heat from the wood oven to create the perfect crust on his sourdough loaves.

The episode then takes a turn as Kinch visits the dairy farm of his friend, Joe Morris. Morris explains how he uses fire to sterilize equipment and pasteurize milk, which is necessary for producing high-quality cheese.

The next stop is Istanbul, where Kinch meets up with chef Musa Dagdeviren. Dagdeviren shows Kinch how to make a traditional Turkish dish, called pide, which is similar to a pizza. The dough is cooked in a shallow wood-fired oven, and then topped with a variety of delicious ingredients.

Finally, the episode ends with a visit to a mezcal distillery in Mexico. The distiller shares his knowledge of agave cultivation and the process of cooking and fermenting agave hearts to make mezcal. The host learns about the different types of wood used to smoke the agave hearts, which impart unique flavors to the final product.

Overall, "Fire" is an informative and engaging episode that showcases the versatility and beauty of cooking with fire. The host does an excellent job of highlighting the various techniques and cuisines that use this age-old method of cooking, and viewers are sure to come away with a newfound appreciation for the art and science of cooking over an open flame.