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The Mind of a Chef
Hustle
Season 4
Episode 6
Surviving the restaurant game for 15 years in New York City takes some major hustle. From lying about her age to get her first dishwasher gig to lying about her tips, getting busted and charged with grand larceny, hustling was the easy part in running a restaurant for Gabrielle Hamilton.
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23:01
Danny considers what his life would have been like if factors were different.
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23:17
Danny joins the ultra-competitive dining scene in New York City.
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23:25
Danny cooks his own cuisine, inspired by Szechuan food, New York City, family and more.
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23:25
Danny has learned to take risks while navigating the creative process.
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23:15
Danny has cultivated strong family units in his life, both at home and at work.
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22:58
Danny visits Chengdu to reconnect with Szechuan food as well as renowned chef, Yu Bo.
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25:10
In San Francisco, Danny formed who he was as a person and as a chef.
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22:57
Meet Danny Bowien, a Korean American chef who carries traces of his past with him.
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23:10
We open the cage on some of familiar (and some not so familiar) poultry dishes.
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23:10
A look at some of the best desserts in the Mind of a Chef archives.
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23:10
Explore the wet and dry side of our culinary world in this surf and turf special.
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23:16
Ludo Lefebvre’s restaurants embody the cultural mash-up that is the strip mall philosophy.