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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
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.
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24:40
The Boiler Room welcomes a new manager, much to Ben’s delight.
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24:40
Vivian learns how to make “the best pickled beets she ever ate.”
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24:40
Scott Barton stops by to see the kitchen and share the African roots of okra.
24:40
Vivian visits her friend Nancy for a surprisingly comforting meal combination.
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24:40
Vivian is under the gun to pen an entire book chapter on figs in three days.
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24:40
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches.
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24:40
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner.
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55:40
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.
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24:40
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
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24:40
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
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24:40
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.