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  • Dec 10 7:30 pm
    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.
  • Dec 17 7:30 pm
    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.
WLIW21
  • Nov 25 7:30 pm
    A Chef's Life
    Two-Mato
    As Chef & the Farmer turns 10, Vivian searches for ripe tomatoes to serve at the restaurant's birthday party. She seeks the wisdom of Ms. Mary and Ms. Lillie to prepare an old-school tomato dish that "kills hungry."
  • Dec 2 7:30 pm
    A Chef's Life
    Shake, Rattle, and Pole (Beans)
    Mrs. Tessie Mae gives Vivian an intro to pickled pork and a lesson in snapping pole beans.
  • Dec 9 7:30 pm
    A Chef's Life
    Prolific Peppers
    Vivian preps peppers for a trip to Lambstock, where chefs, food and music converge. Even with Warren at the wheel, the road provides unexpected woes. Holley's grandmother offers a lesson in stuffing peppers and delegating authority.
  • Dec 16 7:30 pm
    A Chef's Life
    A Food Truck and a Pear Tree
    Vivian's cookbook delivery sparks emotions as the reality of wheeling a food truck around the country sets in. The crew does a practice run at the farmer's market, serving up a dish with pear relish that pleases most--but not Ms. Lillie.
  • Dec 23 7:30 pm
    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.
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  • Dec 4 9:00 pm
    A Chef's Life
    Sweet Corn & Expensive Tea
    Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
  • Dec 5 3:00 am
    A Chef's Life
    Sweet Corn & Expensive Tea
    Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
  • Dec 6 9:00 pm
    A Chef's Life
    Strawberry Stay at Home
    Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
  • Dec 7 3:00 am
    A Chef's Life
    Strawberry Stay at Home
    Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
  • Dec 8 9:00 pm
    A Chef's Life
    Pimp My Grits
    The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time -- but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
  • Dec 9 3:00 am
    A Chef's Life
    Pimp My Grits
    The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time -- but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
  • Dec 9 2:30 pm
    A Chef's Life
    Sweet Corn & Expensive Tea
    Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
  • Dec 10 3:00 am
    A Chef's Life
    Sweet Corn & Expensive Tea
    Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
  • Dec 12 3:00 am
    A Chef's Life
    Cracklin' Kitchen
    The restaurant's "whole animal, no waste" program is christened by using every part of two pigs.
  • Dec 13 9:00 pm
    A Chef's Life
    Tomatoes....You Say Heirloom, I Say Old Timey
    Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
  • Dec 14 3:00 am
    A Chef's Life
    Tomatoes....You Say Heirloom, I Say Old Timey
    Mary Vaughn shows Chef Vivian the old-timey way to can tomatoes. Vivian prepares for a Southern Foodways Alliance luncheon at the restaurant where food enthusiasts from around the country are coming to study BBQ, and Vivian plans to serve them the "ultimate tomato sandwich."
  • Dec 15 9:00 pm
    A Chef's Life
    The World Is Your Oyster
    Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef & the Farmer in hopes it will be a place that adds character and variety to the tiny town's "dining scene." Vivian and her dad orchestrate their family's first-ever oyster roast and are blown away by how much everyone enjoys it.
  • Dec 16 3:00 am
    A Chef's Life
    The World Is Your Oyster
    Vivian goes to Cedar Island to explore the new culture of farm-raised oysters in the Southeast. She and Ben share plans of opening an oyster bar across the street from Chef & the Farmer in hopes it will be a place that adds character and variety to the tiny town's "dining scene." Vivian and her dad orchestrate their family's first-ever oyster roast and are blown away by how much everyone enjoys it.
  • Dec 16 2:30 pm
    A Chef's Life
    Cracklin' Kitchen
    The restaurant's "whole animal, no waste" program is christened by using every part of two pigs.
  • Dec 17 3:00 am
    A Chef's Life
    Cracklin' Kitchen
    The restaurant's "whole animal, no waste" program is christened by using every part of two pigs.
  • Dec 18 9:00 pm
    A Chef's Life
    Muscadine Time
    Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.
  • Dec 19 3:00 am
    A Chef's Life
    Muscadine Time
    Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.
  • Dec 20 9:00 pm
    A Chef's Life
    A Road Trip for Rice
    Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the chicken and rice she grew up eating.
  • Dec 21 3:00 am
    A Chef's Life
    A Road Trip for Rice
    Vivian travels to Columbia, South Carolina, to meet with Glenn Roberts of Anson Mills and learns about Carolina heirloom rice growing in fields on the Savannah River. Glenn explains Anson Mills' efforts to save heirloom grains and discusses the importance of ingredient biodiversity. Glenn's passion inspires Vivian to host a "rice dinner" at Chef & the Farmer, where each course centers around this grain. Scarlett, Vivian's mom, schools her daughter on how to make the chicken and rice she grew up eating.
  • Dec 23 3:00 am
    A Chef's Life
    A Peanut Pastime
    Vivian visits neighbor Marty Harper's peanut farm just before and during harvest. Vivian's dad introduces Ben and Vivian to the old school break snack, a pack of salted peanuts dumped into a Pepsi in a glass bottle. At the restaurant, Vivian translates the snack into Pepsi glazed pork belly with country ham braised peanuts. Vivian reinvents the popular Southern snack, boiled peanuts, for the local farmers' market.
  • Dec 24 3:00 am
    A Chef's Life
    Muscadine Time
    Ben, Vivian and the twins pick muscadine grapes at a small local vineyard while learning the history of this native grape. Vivian visits Mike and Gator, her grape suppliers, and makes homemade wine. Back at the restaurant, Vivian makes a pizza with mulled muscadines, and Ben tests this new creation during their first stressful pizza night in the wine shop.
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