From Scratch

David goes to Utah, where he learns the steps of making Trout Piscatore with James Beard award winner Galen Zamorra. First, David must harvest the Four Corners Potato, but as the clock ticks, he desperately tries to catch a fish.

David travels to Kenya, where humanity all began to make a meal with Chef Ariel Moscardi. The tent pole ingredients were plants gathered from the African plains and jungles topped off with goat.

David finds himself on a bow hunt for elk in Sheridan, Wyoming, for Native American Chef Antonia Armenta-Miller of Bonafide Food Truck, named one of Food Network’s top 50 food trucks.

Arriving in Malta, David planned to make a meal with Chef Stefan Hogan of Corinthia Palace, but as he had to scramble to find ingredients, the meal soon became whatever he could harvest locally.

David meets with the 2019 Top Chef Croatia winner Tvrtko Šakota. Driving across the country making sugar from beets, harvesting pork, and hunting rabbit, he understands how Croatia is finding its culinary feet.

In the small country of Costa Rica, only 19,000 square miles holds 7% of the world's biodiversity. David manages to replicate an amazing Tico meal with Chef Manuel Badilla at Origins.

David meets with chef Marilu Madueño of La Huaca Pucllana, one of the best restaurants in Lima. After learning of how Peruvian ingredients shaped the world's food, David travels across the country to source these foundational ingredients.

David gets soaking wet harvesting on an island north of Seattle for Chef Matt Costello at the Inn at Langley. Whether it's mushrooms in the rain, clams in the sand, or crabs in the San Juan Islands, he gets a taste of the Pacific Northwest.

David travels the northern coast of Croatia to dive for clams, hunt for truffles and fish the Adriatic for Marina Gasi in Novigrad. He learns how the history of the country has brought international flavors into its dishes.

David works in the kitchen of Lima’s Central, the brainchild of wildly talented chef and food ethnographer Virgilio Martínez and the world’s 4th best restaurant according to the “World’s Best 50 Restaurants.“