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A Chef's Life
More Than One Way to Skin a Catfish
Season 4
Episode 7
An 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 finally arrives, heavy emotions, and fond memories create a bonding moment for the entire crew. It’s the holidays and Vivian is crowned Grand Marshall of the Pink Hill Christmas Parade.
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24:40
Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
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24:40
Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.
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24:40
Vivian romps around the city before firing up the BBQ cabbage at Feast Portland.
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24:40
Vivian’s summer itinerary picks up with a 14-day photo shoot.
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24:41
Vivian reckons with handing over the restaurant reins to John and Justise.
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24:40
After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
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24:40
Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
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24:40
Vivian judges the Southern Sides competition at the annual BBQ Festival.
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24:40
After some initial hiccups, Vivian’s whole cow program finds its groove.
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24:40
Vivian’s plate runneth over as her tour of Charleston continues.
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24:40
Vivian heads to the Charleston’s Wine and Food Festival.
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24:40
Lillie shows Vivian three different ways to bring out the bitter and sweet in rutabagas.