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A Chef's Life
Gettin’ Figgy With It
Season 3
Episode 3
Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting with Warren and a fig preserves session with Ms Rose. After much debate, Vivian and Ben make the tough decision to begin charging for bread at the restaurant.
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24:40
Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey.
24:40
The Boiler Room welcomes a new manager, much to Ben’s delight.
24:40
Vivian learns how to make “the best pickled beets she ever ate.”
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.
24:40
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill’s canned peaches.
24:40
Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner.
55:40
Join Vivian for a taste of the holidays as she serves up the best of her Southern cooking.
24:40
Vivian’s invitation to cook at the prestigious James Beard House becomes a reality.
24:40
Vivian cooks for a supper club and experiments with an eye towards the James Beard House.
24:40
Vivian and the restaurant go wild over ramps, after a winter of few fresh vegetables.
24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.