Access to this video is a benefit for members through
Back to Show
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.
Support Provided By
Season
Unlock with PBS Passport
24:40
As Vivian waits for Spring’s vegetables to appear, the new best-seller is a whole chicken.
Unlock with PBS Passport
24:40
Vivian finds “run-up” turnip greens, which are central to her approach to southern food.
Unlock with PBS Passport
24:40
Fun Summer vegetables are long gone, so Vivian looks to liven up the unglamorous turnip.
Unlock with PBS Passport
24:40
November has arrived and the restaurant is busy. Vivian feels the stress at work and home.
Unlock with PBS Passport
24:40
Vivian presents a few of the many ways fish makes its appearance in Southern cooking.
Unlock with PBS Passport
24:40
Vivian returns from her road trip and confronts her long absence from the restaurant.
Unlock with PBS Passport
24:40
Vivian almost reaches her breaking point, but everyone pulls together for the big event.
Unlock with PBS Passport
24:40
Vivian undertakes mammoth preparations for her huge Souther Foodways Alliance luncheon.
Unlock with PBS Passport
24:40
Vivian and Ben face challenges on the cusp of opening a new restaurant, the Boiler Room.
Unlock with PBS Passport
24:40
A family beach trip turns competitive for Vivian and her sisters.
Unlock with PBS Passport
24:40
A year after overcoming a devastating fire, Vivian and Ben go all-in on a 2nd restaurant.
Unlock with PBS Passport
24:40
Vivian visits Broad Slab Distillery, and talks about the art and soul of white lightning.