A Chef's Life

Season 4

TV-G

A 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.

Where to Watch Season 4

10 Episodes

Onions and Avetts
E1
Onions and AvettsSpring onions kick off the season in high gear as Vivian takes a break from penning her first cookbook to prepare a benefit dinner at Lomax Farm in Cabarrus County, NC. Even though The Avett Brothers make an appearance, the underdog onion steals the show, playing both star and support.
My Watermelon Baby
E2
My Watermelon BabyThe heat is high and watermelons are ripe for the picking. After being away from the restaurant all summer, Vivian returns to a staff of unfamiliar faces and works to build camaraderie with the newbies while accepting inevitable changes. As her cookbook capers continue, Vivian employs an avid home cook to put recipes from her forthcoming book to the test.
Peas, Please
E3
Peas, PleaseAs 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.
Stand by Your Cabbage
E4
Stand by Your CabbageVivian’s summer itinerary picks up with a 14-day photoshoot as she preps for a first-time trip to Feast Portland. Sam Jones and Miss Lillie share old-school cabbage recipes that influence what Vivian prepares for the festival.
Cabbage's Last Stand
E5
Cabbage's Last StandVivian explores Portland, Ore., prior to preparing the BBQ cabbage for Feast Portland.
Rabbit
E6
RabbitVivian's rabbit demo at the Carolina Meat Conference is met with a rowdy rabble of protesters. As a cherished staff member prepares to leave the restaurant, Vivian mourns his loss while anticipating the additional strain.
More Than One Way to Skin a Catfish
E7
More Than One Way to Skin a CatfishAn 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 arrives, heavy emotions and fond memories create a bonding moment for the crew.
All Sunchoked Up
E8
All Sunchoked UpFlo and Theo's pre-school class visits the restaurant for a meal where table manners are the focus, but exceptionally slow service makes everyone antsy. When Vivian's sunchoke recipe doesn't make the grade, she enlists guidance from an old friend.
Heavenly Hocks
E9
Heavenly HocksA 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 North Carolina 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.
Mayo - The Mother Sauce
E10
Mayo - The Mother SauceVivian holds a mayo blind taste test and a surprise brand takes top prize. After a new chef takes the reins, her diminishing role at the restaurant becomes clearer. Vivian’s long-held vacation plans are stifled by a series of strange events.