Gwen Fowler



Getting inside the mind of Chef Sean Brock

Posted 6/11/2013 11:13:00 AM

“The Mind of a Chef” will be getting inside the minds of Charleston Chef Sean Brock and New York Chef April Bloomfield when it returns in the fall for its second season.

The first eight of 16 episodes of the PBS television series will focus on Brock, and the others will focus on Bloomfield.

Brock is chef of McCrady’s and Husk in Charleston and the recently opened Husk in Nashville.

“The Mind of a Chef” is a production of Zero Point Zero Production and WGBH of Boston. Anthony Bourdain is the executive producer and narrator. The show won a 2013 James Beard Foundation award for on-location television program.

In a press release, Zero Point Zero Executive Producer Chris Collins said: “With Sean we plow headfirst into his world of true Southern cuisine – from long lost seeds and crops in the lowlands of South Carolina to rice fields in Senegal. April is marching us from the Pacific Northwest to Birmingham, England, tracing culinary tradition, instinct and obsession – from cops to curries to clams.”

Brock won the James Beard Award for Best Chef in the Southeast in 2010 and was one of five finalists for the nation’s Outstanding Chef in the 2013 awards.

Bloomfield was one of the guest chefs at the 2013 Charleston Wine and Food Festival, and at a Piggy Pop-Up Market on the grounds of Lowndes Grove Plantation, she demonstrated how to break down a 65-pound pig in minutes.

She is the author of “A Girl and Her Pig,” and is co-owner of three New York City restaurants, The Spotted Pig, The Breslin Bar & Dining Room and The John Dory Oyster Bar.