Ludo Lefebvre apprenticed under – and learned from – some of France’s most esteemed chefs, but it took a move to Los Angeles, starting a family and a rough restaurant review for him to figure out what he really wanted to do with his culinary future.
This episode examines the ties between artists and their education, and how childlike wonder can, in fact, translate into a career. The question Ludo poses is whether an artist follows instinct, training or intuition… or perhaps all three.

Perhaps there is no architectural feature more distinctly Angeleno than a strip mall. The city is full of them with their busy facades and bright neon signage. Their wonderfully eclectic, multi-purpose tenants give shape and home to the multitudes of ethnic communities that make up LA’s diverse population.
Trois Mec and Petit Trois can be found side-by-side in a Hollywood strip mall, nestled between a dry cleaners and a Yum Yum donut. Ludo’s restaurants and the dishes he creates for them embody the cultural mash-up and high/low flair that is the strip mall philosophy.

A bistro is typically defined by its modesty – they are relatively small, affordable and humble. The bistro has become rather ubiquitous these days but despite its many incarnations, at its core, a bistro is a place where every man can eat, and eat well. With Petit Trois, Ludo Lefebvre has brought the spirit of the bistro to Los Angeles.
In this episode, Ludo brings us back to Paris to introduce us to some of the people and places that first inspired him to begin a culinary career.

Each night, across the planet, our cities illuminate the darkness. Their lights burning brighter than ever before. And whilst we're asleep, animals are making the most of this new neon landscape. The sunset in Los Angeles, Chicago, and Toronto creates worlds of opportunities for the cleverest animals willing to take the risk.

Chef Ludo Lefebvre began his US career cooking at Los Angeles restaurant Bastide, but after it closed for renovations he opted not to return and instead chose to do things his way. Borrowing a friend’s bakery space, which was closed in the evenings, Ludo created a unique dining experience in the form of small, reservations-only, “chef’s choice” dinners. These dinners became known as LudoBites, a pop-up deemed by Pulitzer Prize-winning food critic Jonathan Gold as "a transforming moment” for the LA dining scene.

To recruit actors for his rehearsals, Nathan opens an acting studio in Los Angeles, teaching 'the Fielder Method', which involves covertly observing and imitating unaware subjects. Feeling insecure about his own performance, Nathan reenacts the class with actors and a fake Nathan as the teacher while the real Nathan plays the role of Thomas, a student. Nathan makes his students immerse themselves in other people's lives while he immerses himself in Thomas's life, even living in Thomas's home.
Nathan returns to Oregon, where his 'son', Adam, is now a teenager. Nathan and Joshua, the actor playing Adam, decide that Adam should lash out due to resentment of his absentee father and develop a drug problem, a situation that mirrors Angela's own past. Adam suffers an overdose and is tended to by emergency responders played by Thomas and another Fielder Method graduate. After he runs away from home, the 15-year-old Adam reverts to a 6-year-old since Nathan plans to relive his son's earlier years.