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A pot of steamed seafood — shrimp, scallops, clams, mussels, uni — and sliced rice cakes sit in a red Korean chili sauce. The photo of the dish is taken from a top-down angle with a pair of chopsticks and a spoon inserted at either side of the pot. The pot is sitting on a marble surface with a napkin on the side.
Steamed seafood with Korean chili sauce and aromatics of a French bouillabaisse served up at Haenyeo in Brooklyn, NY helmed by Chef Jenny Kwak. The dish is inspired by cuisine in Jeju Island, where seafood is primarily served steamed in order to preserve the fresh taste of the ocean. | Sam Ortiz

'The Migrant Kitchen' Season 4 Episode Guide

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The fourth season of "The Migrant Kitchen" introduces viewers to the people who are actively transforming the culinary landscape of this country, from Puerto Rico natives rebuilding a culinary and economic future in the aftermath of Hurricane Maria to two Brooklyn-based Korean American chefs upholding a long tradition of female-driven food customs that began centuries ago. Season four of "The Migrant Kitchen" airs Tuesdays at 8:30 p.m. starting January 25 on KCET.

"The Migrant Kitchen" is produced in association with Life & Thyme.

"The Migrant Kitchen" explores America's food scene and a new generation of chefs. Watch this preview of its fourth season.
The Migrant Kitchen Season 4 (Preview)

Ep. 1: Los Angeles

Premieres January 25 on KCET
Taiwanese food is poised to experience a renaissance at Los Angeles's Kato, where chef Jon Yao aims to be the first 3 Michelin-level Taiwanese American restaurant in the US. At Kato, Jon mines rich traditions from his culture and personal upbringing, taps farmers from his community for unique ingredients, and aims to enlighten diners on the nuances of this varied and unique cuisine.

A man of Korean descent stands amid rows of tall leafy green produce. His graying black hair is combed to one side and he's wearing brown-framed glasses. He's wearing a dark blue and green plaid button-up shirt and looks to the side. The leafy produce in the foreground perfectly frame his face.
Aaron Choi of Girl & Dug Farm stands among his over 90 crops available on the farm. Chef Jon Yao of Kato utilizes the unique produce at Girl & Dug for his Taiwanese dishes. | Antonio Diaz

Ep. 2: Portland

Premieres February 1 on KCET
In Portland, Oregon, a long-misunderstood culture of Russia and the Ukraine finds a fresh audience and following at Kachka, a restaurant that celebrates both chef Bonnie Morales' Soviet-Jewish roots, as well as the particular Pacific Northwest bounty.

A spread of dishes from Kachka are laid out on a decorative table cloth. The plates and dishes are arranged neatly, perfectly lined up against one another. One of the dishes on the table is a wooden chopping block topped with charcuterie like various cheeses, meats and roasted tomatoes.
A spread of dishes served up at Kachka in Portland, OR. At Kachka, chef Bonnie (Frumkin) Morales dives into traditional, Soviet era foodways by exploring her Belarusian roots. | Antonio Diaz

Ep. 3: Puerto Rico

Premieres February 8 on KCET
In Puerto Rico, chefs like José Enrique work with farmers and their communities to rescue a vibrant culture from a history of colonialism and agricultural oppression, all while creating opportunities for a more independent and self-sufficient future.

Chef Jose Enrique holds up a fritter over one of his eyes. The plate of fritters can be seen out of focus in the foreground of the photo. He is in a dimly it kitchen with the light source coming from his right.
Chef Jose Enrique was instrumental in relief efforts that helped feed millions in the aftermath of Hurricane Maria. | Antonio Diaz

Ep. 4: Houston

Premieres February 15 on KCET
Soul food has long been a polarizing stereotype, limiting conversation about the resiliency of the Black identity. In Houston, Texas, chefs Chris Williams of the renowned Lucille's and Jonny Rhodes of Indigo are on a mission to empower the Black community of Texas through entrepreneurialism, while fighting agricultural oppression and uplifting African American foodways.

Chef Chris Williams stands over a metal kitchen counter and dusts flour over the surface from a small metal bowl in his other hand. He's wearing a black apron and has a kitchen cloth draped over his shoulder. A large metal bowl sits to his left with the plastic wrap partially covering the bowl's contents.
Chef Chris Williams of the renowned Lucille's in Houston, TX flours a kitchen surface. | Antonio Diaz

Ep. 5: Brooklyn

Premieres February 22 on KCET
In Brooklyn, New York, a long tradition of female-driven food customs that began centuries ago in South Korea enters a new era in the hands of two powerful chefs, Jenny Kwak of Haenyeo and Sohui Kim of Insa.

Chef Jenny Kwak is wearing a white apron and pulls the melted cheese out of a hot pot of dukboki fundido sitting on a marble table.
Chef Jenny Kwak of Haenyeo pulls cheese out of their famous dukboki fundido, a spicy rice cake with hot Oaxaca cheese and chorizo. | Sam Ortiz

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