A Chef's Life

See why Vivian seeks advice from her mother and sister while savoring squash and onions.

Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches and shares fond fried chicken memories from her own childhood. Vivian sweats through a Thanksgiving-in-July extravaganza photo shoot.

Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting with Warren and a fig preserves session with Ms Rose.

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.

Vivian’s mentor, Scott Barton stops by the restaurant to peruse the kitchen and share the African roots of okra. She gets a crash course in the highs and lows of food styling during a photo session for her upcoming cookbook.

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 party.

The Boiler Room welcomes a new manager, much to Ben’s delight. A family reunion brings out long-lost relatives, the warmth of fellowship, and an impressive spread of home-cooked casseroles.

After a visit from “The Honey Man,” Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends upon “the Bull City’s” restaurant.

Lillie shows Vivian three different ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with holiday gifts as they prepare a New Year’s menu that blends Italian and Eastern North Carolinian influences.

Travel with Vivian to a wine and food festival and follow her clamming trip with a legend.

Vivian’s plate runneth over as her tour of Charleston continues. A highlight is the very popular Waffle House Smackdown. Frank Lee, “The Mayor of Charleston,” invites Vivian to his home and shows her the proper way to open a clam.

After some initial hiccups, Vivian’s whole cow program finds its groove. Mrs. Scarlett shows her how to make a classic cubed steak. Vivian nervously heads to New York to meet her new editor as work on her upcoming cookbook continues.

Find out how Vivian's whole-cow program finds its groove.