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A Chef's Life Season 5
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A Chef's Life Season 1
Vivian visits one of her favorite farmers and a restaurant known for its fried livers.
Vivian plans a respite from the road during the holidays, but finds herself busy at home.
Vivian takes the twins to pick persimmons and learn about the fruit's different varieties.
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
The arrival of Vivian's cookbook sparks a well of emotions.
Vivian preps peppers for Lambstock, a party where chefs, food, and music converge.
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
Vivian films a segment for a morning TV show where cornbread takes center stage.
As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
Vivian gains an enlightened perspective on the farm-raised catfish industry.
Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.
Vivian romps around the city before firing up the BBQ cabbage at Feast Portland.
Vivian reckons with handing over the restaurant reins to John and Justise.
After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
Vivian judges the Southern Sides competition at the annual BBQ Festival.
After some initial hiccups, Vivian’s whole cow program finds its groove.
Vivian’s plate runneth over as her tour of Charleston continues.
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.
The Boiler Room welcomes a new manager, much to Ben’s delight.
Vivian learns how to make “the best pickled beets she ever ate.”
Scott Barton stops by to see the kitchen and share the African roots of okra.
Vivian visits her friend Nancy for a surprisingly comforting meal combination.
Vivian is under the gun to pen an entire book chapter on figs in three days.
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches.
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner.
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.
Extras
Vivian films a segment for a morning TV show where cornbread takes center stage.
On a short hiatus from the book tour, Vivian takes the twins to pick persimmons.
Dinner at Maker’s Mark in Vivian’s honor turns into an American history lesson.
Vivian takes the twins to pick persimmons and learns about the varieties of the fruit.
With Summer heat high and rain levels low, Vivian struggles to find enough green beans.
Vivian and her family pluck pears from a tree that’s been in the family for 100 years.