A Chef's Life

A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.

Vivian and Ben head to the beach for their annual summer vacation with the Howard family.

Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.

Vivian, Ben and the entire Chef and the Farmer staff hustle to complete the preparations necessary for a luncheon.

Vivian almost reaches her breaking point, but everyone pulls together for the big event.

Vivian returns from her road trip and confronts her long absence from the restaurant.

Vivian presents a few of the many ways fish makes its appearance in Southern cooking.

Vivian is feeling the stress of running the restaurant after suspending someone and preparing for her own Thanksgiving feast.

Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.

Vivian finds “run-up” turnip greens, which are central to her approach to southern food.

As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.

Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.

Vivian cooks for a supper club and experiments with an eye towards the James Beard House.

Watch what happens as Viv’s invitation to cook at the prestigious James Beard House becomes reality.