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  • Feb 24 7:30 pm
    A Chef's Life
    Pickle Perfect
    Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art.
  • Mar 3 7:30 pm
    A Chef's Life
    Prickly Business
    Vivian's mentor, Scott Barton, stops by the restaurant and shares the African roots of okra. Vivian learns that picking okra is a prickly business and gets a crash course in food styling during a photo session for her upcoming cookbook.
  • Mar 10 7:30 pm
    A Chef's Life
    If You Can't Beet Em....
    Matt from Crooked Fence Produce shows Vivian how to make "the best pickled beets she ever ate." Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Mary's 89th birthday. There's no telling how Ms. Lillie will respond.
  • Mar 17 7:30 pm
    A Chef's Life
    A Casserole Says Plenty
    The Boiler Room welcomes a new manager. A family reunion features home-cooked Casseroles.
  • Mar 24 7:30 pm
    A Chef's Life
    Honey, I'm Home!
    Vivian turns up the heat on a dish of Chicken Livers drizzled with Hot Honey.
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  • Feb 25 2:30 pm
    A Chef's Life
    Persimmon Style
    Vivian takes the twins to pick persimmons and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta. Back in Kinston, she gets a pudding lesson from chef Bill Smith of Crook's Corner in Chapel Hill.
  • Mar 2 5:00 am
    A Chef's Life
    WANTED: Broccoli
    Follow Vivian as she heads to NYC, where her book launch means a full itinerary. Back at the shop, Ben and crew ready the food truck for its first stop in Nashville. While there, a lack of rain leads Vivian on a challenging hunt for broccoli.
  • Mar 4 2:30 pm
    A Chef's Life
    Chasing Trout
    Vivian plans a respite from the road during the holidays, but is busy at home. She volunteers at a soup kitchen and does one last book signing in Kinston. She prepares a Feast of the Seven Fishes dinner where trout -- from roe to filet -- shines.
  • Mar 9 5:00 am
    A Chef's Life
    Bourbon Country
    A tour of Maker's Mark and Jefferson's distilleries clarifies the whiskey, scotch and bourbon differences. Vivian learns how Frank and Jesse James fit into Kentucky's boozy biography.
  • Mar 11 2:30 pm
    A Chef's Life
    Liver Lover
    Vivian visits a restaurant known for fried liver and learns that not all livers are created equal, but all are equally good for you. Mrs. Scarlett's humble beef liver and onions inspires Vivian to add a fancy, controversial liver dish to the menu.
  • Mar 16 5:00 am
    A Chef's Life
    Persimmon Style
    Vivian takes the twins to pick persimmons and learns about the different varieties of the fruit. She then takes that knowledge to Atlanta. Back in Kinston, she gets a pudding lesson from chef Bill Smith of Crook's Corner in Chapel Hill.
  • Mar 23 5:00 am
    A Chef's Life
    Chasing Trout
    Vivian plans a respite from the road during the holidays, but is busy at home. She volunteers at a soup kitchen and does one last book signing in Kinston. She prepares a Feast of the Seven Fishes dinner where trout -- from roe to filet -- shines.
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  • Feb 25 3:00 am
    A Chef's Life
    A Casserole Says Plenty
    The Boiler Room welcomes a new manager. A family reunion features home-cooked Casseroles.
  • Feb 27 3:00 am
    A Chef's Life
    Gone Clamming, Part I
    Travel with Vivian to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low-country legend "Clammer Dave" adds a bit of adventure.
  • Feb 28 9:00 pm
    A Chef's Life
    Gone Clamming, Part II
    A visit to Charleston includes the popular Waffle House Smackdown.
  • Mar 1 3:00 am
    A Chef's Life
    Gone Clamming, Part II
    A visit to Charleston includes the popular Waffle House Smackdown.
  • Mar 2 9:00 pm
    A Chef's Life
    What's Your Beef?
    Vivian's whole-cow program finds its groove. Mrs. Scarlett makes a classic cubed steak.
  • Mar 3 3:00 am
    A Chef's Life
    What's Your Beef?
    Vivian's whole-cow program finds its groove. Mrs. Scarlett makes a classic cubed steak.
  • Mar 3 2:30 pm
    A Chef's Life
    Gone Clamming, Part I
    Travel with Vivian to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low-country legend "Clammer Dave" adds a bit of adventure.
  • Mar 4 3:00 am
    A Chef's Life
    Gone Clamming, Part I
    Travel with Vivian to Charleston's Wine and Food Festival, the South's premiere gathering of world-class chefs and food folk. A clamming trip with low-country legend "Clammer Dave" adds a bit of adventure.
  • Mar 6 3:00 am
    A Chef's Life
    One Potato, New Potato
    Vivian judges the Southern Sides competition at the BBQ Festival and makes her own BBQ plate.
  • Mar 7 9:00 pm
    A Chef's Life
    Onions and Avetts
    Spring onions kick off the season as Vivian prepares dinner for beginner farmers.
  • Mar 8 3:00 am
    A Chef's Life
    Onions and Avetts
    Spring onions kick off the season as Vivian prepares dinner for beginner farmers.
  • Mar 10 3:00 am
    A Chef's Life
    My Watermelon Baby
    After a summer away from the restaurant, Vivian returns and works to build camaraderie.
  • Mar 10 2:30 pm
    A Chef's Life
    One Potato, New Potato
    Vivian judges the Southern Sides competition at the BBQ Festival and makes her own BBQ plate.
  • Mar 11 3:00 am
    A Chef's Life
    One Potato, New Potato
    Vivian judges the Southern Sides competition at the BBQ Festival and makes her own BBQ plate.
  • Mar 12 9:00 pm
    A Chef's Life
    Peas, Please
    As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.
  • Mar 13 3:00 am
    A Chef's Life
    Peas, Please
    As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.
  • Mar 14 9:00 pm
    A Chef's Life
    Stand By Your Cabbage
    Vivian's summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Before heading out west, Sam Jones and Miss Lillie share old school cabbage recipes that influence the dish she prepares for festival goers. While on the road, Vivian trusts John and Justise to hold down the fort back home.
  • Mar 15 3:00 am
    A Chef's Life
    Stand By Your Cabbage
    Vivian's summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Before heading out west, Sam Jones and Miss Lillie share old school cabbage recipes that influence the dish she prepares for festival goers. While on the road, Vivian trusts John and Justise to hold down the fort back home.
  • Mar 17 3:00 am
    A Chef's Life
    Cabbage's Last Stand
    Vivian can't resist the opportunity to romp around the city before firing up the BBQ cabbage at Feast Portland. The crisp Oregon air and thousands of patient festival patrons make hiccups with her cooking equipment easier to overcome.
  • Mar 18 3:00 am
    A Chef's Life
    Peas, Please
    As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.
  • Mar 19 9:00 pm
    A Chef's Life
    More Than One Way to Skin A Catfish
    An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member's last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It's the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
  • Mar 20 3:00 am
    A Chef's Life
    More Than One Way to Skin A Catfish
    An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member's last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It's the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
  • Mar 21 9:00 pm
    A Chef's Life
    All Sunchoked Up
    Flo and Theo's pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn't make the grade, Vivian enlists guidance from an old friend.
  • Mar 22 3:00 am
    A Chef's Life
    All Sunchoked Up
    Flo and Theo's pre-school class visit the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy, especially Ben. When her sunchoke recipe doesn't make the grade, Vivian enlists guidance from an old friend.
  • Mar 23 9:00 pm
    A Chef's Life
    Heavenly Hocks
    A view behind the scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of NC seasoning meats - the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
  • Mar 24 3:00 am
    A Chef's Life
    Heavenly Hocks
    A view behind the scenes reveals the hot and cold of curing ham. At a New York dinner party hosted in her honor, Vivian serves up a gift of NC seasoning meats - the pig tails, ham hocks, and fatback that give Carolina cuisine its quintessential kick. While in the Big Apple, a visit with her publisher reveals an itinerary certain to make for an ambitious autumn.
  • Mar 24 7:00 am
    A Chef's Life
    Chicken Lickin
    As Vivian waits for spring's vegetables to appear, she pauses to appreciate chicken's endless capacity as an ingredient. The restaurant's new best-seller is a whole chicken, pounded and stuffed with broccoli salad. An old family friend fries a chicken the old-fashioned way, served with a side of banana sandwiches. Spring brings the twins' birthday, and Vivian can't help but go over the top with celebrations, including the Cadillac of chicken coops to house Theo and Flo's new baby chicks.
  • Mar 24 2:30 pm
    A Chef's Life
    More Than One Way to Skin A Catfish
    An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member's last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It's the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
  • Mar 24 7:00 pm
    A Chef's Life
    Chicken Lickin
    As Vivian waits for spring's vegetables to appear, she pauses to appreciate chicken's endless capacity as an ingredient. The restaurant's new best-seller is a whole chicken, pounded and stuffed with broccoli salad. An old family friend fries a chicken the old-fashioned way, served with a side of banana sandwiches. Spring brings the twins' birthday, and Vivian can't help but go over the top with celebrations, including the Cadillac of chicken coops to house Theo and Flo's new baby chicks.
  • Mar 25 3:00 am
    A Chef's Life
    More Than One Way to Skin A Catfish
    An up-close-and-personal experience with farm-raised catfish offers Vivian an enlightened perspective on the industry. When a staff member's last day at the restaurant finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It's the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
  • Mar 25 1:00 pm
    A Chef's Life
    Chicken Lickin
    As Vivian waits for spring's vegetables to appear, she pauses to appreciate chicken's endless capacity as an ingredient. The restaurant's new best-seller is a whole chicken, pounded and stuffed with broccoli salad. An old family friend fries a chicken the old-fashioned way, served with a side of banana sandwiches. Spring brings the twins' birthday, and Vivian can't help but go over the top with celebrations, including the Cadillac of chicken coops to house Theo and Flo's new baby chicks.
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