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Blueberries and Boiling Over
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A Chef's Life

Blueberries and Boiling Over

After a year recovering from a restaurant fire and re-opening Chef and the Farmer, Vivian and Ben go all-in to open a burger/oyster bar called The Boiler Room. Vivian boils over with the stress of staffing adjustments, testing new menu concepts, and the enormous task of putting 500 pounds of blueberries to good use.

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Full Episodes
Season
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Episode
24:40
A Chef's Life

Mayo -- The Mother Sauce

As a new chef takes the reins, Vivian's diminishing role at the restaurant becomes clear.
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Episode
24:40
A Chef's Life

Heavenly Hocks

A view behind-the-scenes reveals the hot and cold of curing ham.
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Episode
24:40
A Chef's Life

All Sunchoked Up

Flo and Theo’s pre-school visits the restaurant for a meal focusing on table manners.
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Episode
24:40
A Chef's Life

More Than One Way to Skin a Catfish

Vivian gains an enlightened perspective on the farm-raised catfish industry.
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Episode
24:40
A Chef's Life

Rabbit

Vivian’s rabbit demo at the Carolina Meat Conference is met with rowdy protesters.
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Episode
24:40
A Chef's Life

Cabbage’s Last Stand

Vivian romps around the city before firing up the BBQ cabbage at Feast Portland.
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Episode
24:40
A Chef's Life

Stand By Your Cabbage

Vivian’s summer itinerary picks up with a 14-day photo shoot.
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Episode
24:41
A Chef's Life

Peas, Please

Vivian reckons with handing over the restaurant reins to John and Justise.
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Episode
24:40
A Chef's Life

My Watermelon Baby

After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces.
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Episode
24:40
A Chef's Life

Onions and Avetts

Spring onions kick off the season in high gear as Vivian takes a break from her cookbook.
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