S4 Ep10: Mayo -- The Mother Sauce
Episode | 24:40
S4 Ep9: Heavenly Hocks
Episode | 24:40
S4 Ep8: All Sunchoked Up
Episode | 24:40
S4 Ep7: More Than One Way to Skin a Catfish
Episode | 24:40
S4 Ep6: Rabbit
Episode | 24:40
A Chef's Life
Season 4 Premiered Fall 2016
A Chef's Life is a new half-hour character-driven documentary and cooking series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, left the big city to open a fine dining restaurant in small-town Eastern North Carolina.
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Episodes 51
A Chef's Life
S4 Ep10: Mayo -- The Mother Sauce
As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
24:40
S4 Ep10: Mayo -- The Mother Sauce
24:40
A Chef's Life
A view behind-the-scenes reveals the hot and cold of curing ham.
24:40
S4 Ep9: Heavenly Hocks
24:40
A Chef's Life
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
24:40
S4 Ep8: All Sunchoked Up
24:40
A Chef's Life
S4 Ep7: More Than One Way to Skin a Catfish
Vivian gains an enlightened perspective on the farm-raised catfish industry.
24:40
S4 Ep7: More Than One Way to Skin a Catfish
24:40
A Chef's Life
Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.
24:40
S4 Ep6: Rabbit
24:40
Clips 58
A Chef's Life
Vivian visits the famous Skylight Inn to talk cabbage and see how they make coleslaw.
6:07
S4 Ep4: Cabbage
6:07
A Chef's Life
Vivian explores the origins of dried peas and their place in Southern food culture.
4:21
S4 Ep3: Peas
4:21
A Chef's Life
Watermelon isn't typically an ingredient to cook with, but it works with creams and fats.
2:31
S4 Ep2: Watermelon
2:31
A Chef's Life
Vivian loves spring onions and shows how she plans to use them in an upcoming event.
3:22
S4 Ep1: Spring Onions
3:22
A Chef's Life
Learn why this simple technique is a great preliminary step for many vegetables.
1:01
S4: How to Blanch and Shock
1:01
A Chef's Life
Braising has become an increasingly popular way to cook meat. Learn the keys to success.
1:00
S4: How to Braise
1:00
A Chef's Life
Broiling was big in the 80s. See why Vivian Howard thinks we should bring it back.
1:01
S4: How to Broil
1:01
A Chef's Life
Caramelization pulls the sugar out of an ingredient and browning them.
1:02
S4: How to Caramelize
1:02
Previews 36
A Chef's Life
S4 Ep10: Preview: Season 4, Episode 10: Mayo -- The Mother S
Vivian holds a mayo blind taste test and a surprise brand takes top prize.
0:30
S4 Ep10: Preview: Season 4, Episode 10: Mayo -- The Mother S
0:30
A Chef's Life
S4 Ep9: Preview: Season 4, Episode 9: Heavenly Hocks
A view behind-the-scenes reveals the hot and cold of curing ham.
0:30
S4 Ep9: Preview: Season 4, Episode 9: Heavenly Hocks
0:30
A Chef's Life
S4 Ep8: Preview: Season 4, Episode 8: All Sunchoked Up
Flo and Theo’s school class visits the restaurant for a meal where manners are the focus.
0:30
S4 Ep8: Preview: Season 4, Episode 8: All Sunchoked Up
0:30
A Chef's Life
S4 Ep7: More Than One Way to Skin a Catfish
An experience with farm-raised catfish offers Vivian a new perspective on the industry.
0:30
S4 Ep7: More Than One Way to Skin a Catfish
0:30
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