The Mind of a Chef Season 2 Episode 10 Sea/Salt

In episode 10 of season 2 of The Mind of a Chef, titled Sea/Salt, renowned chef David Kinch explores the complex relationship between the ocean and salt, two fundamental elements of the culinary world.

The episode begins with Kinch journeying to the Oregon coast to visit the Jacobsen Salt Co. There, he meets founder Ben Jacobsen, who explains the process of harvesting salt from the ocean. Kinch is fascinated by the idea of using salt not just as a seasoning, but as a way to enhance the natural flavor of ingredients.

Back in his kitchen, Kinch begins to experiment with various types of salt, from delicate fleur de sel to more robust smoked salt. He creates a dish of kelp-cured halibut with horseradish cream and Jacobsen smoked salt, showcasing the versatility and complexity of the ingredient.

Next, Kinch heads to Baja, Mexico, to explore the abundant seafood and intense flavors of the region. He visits La Guerrerense, a street food stand run by chef Sabina Bandera, whose tostadas are widely considered to be the best in the world. Kinch is blown away by the freshness and complexity of the toppings, which include everything from octopus to sea urchin.

Inspired by Bandera's use of local ingredients, Kinch creates a dish of Baja mussels with Meyer lemon and black garlic. He emphasizes the importance of using high-quality ingredients and being mindful of their origin and seasonality.

Finally, Kinch returns to his restaurant, Manresa, to prepare a dish that highlights the unique flavors of the ocean. He cooks abalone with smoked seaweed butter and a garnish of shaved abalone liver. The dish is a testament to Kinch's creative use of salt and his deep understanding of the sea.

Through his travels and experiments, Kinch demonstrates the power of salt to elevate and transform ingredients, and of the sea to provide a wealth of flavors and inspiration. Sea/Salt is a mesmerizing exploration of the intersection of nature, culture, and cuisine, and a testament to the artistry of one of the world's greatest chefs.