The Mind of a Chef Season 3 Episode 10 Spring

In The Mind of a Chef season 3 episode 10, titled Spring, chef Edward Lee explores the vibrant flavors and ingredients of the season. Beginning in his hometown of Brooklyn, Lee gathers fresh ingredients from local farmers and purveyors, including ramps and morel mushrooms.

Lee then heads to Louisville, Kentucky, where he showcases the versatility of the humble pea through a variety of dishes. He also puts his own spin on the classic Southern dish of shrimp and grits by incorporating fresh spring vegetables.

Throughout the episode, Lee shares his techniques for creating complex flavors and textures, such as fermenting vegetables to bring out their umami flavors and using pickling techniques to add brightness and acidity to dishes.

In addition to his own creations, Lee also draws inspiration from other chefs, showcasing a dish from renowned chef Chris Shepherd of Houston, Texas that features crisp fried soft-shell crab with tangy pickled strawberries.

Throughout the episode, viewers are treated to stunning visuals of the ingredients and dishes, highlighting the beauty of springtime and the delicious possibilities it brings to the kitchen.