A food/reality series featuring Chef Vivian Howard. The series plunges audiences into the kitchen of the restaurant Chef and The Farmer, a highbrow restaurant located in Kinston, NC, one of the most impoverished communities in the US. When Vivian arrives home, she begs local farmers to grow fennel, lemongrass and Jerusalem artichokes - none of which are native to the region. Soon, she realizes that the cooking techniques she learned in New York could be applied to her "grandmother's ingredients," the bounty grown by local farmers. Vivian's recipes are exquisitely assembled to bring out the best in the locally grown fresh ingredients. This is real "southern cooking," anyone can implement into their own lives.
Chef's Life Previous Broadcasts
Pimp My Grits (Episode #103H)
KQED Life: Tue, Apr 15, 2014 -- 7:30 PM
The restaurant gears up for a practice service when the new equipment and new menu will be tested in real time - but nothing is going as planned. One of the big changes to the restaurant's menus is the addition of a section called "Pimp My Grits," where Vivian exalts the lowly, quintessentially Southern ingredient in four distinct ways.
- KQED Life: Wed, Apr 16, 2014 -- 1:30 AM
Strawberry Stay at Home (Episode #102H)
KQED Life: Tue, Apr 8, 2014 -- 7:30 PM
Vivian and Ben rebuild their restaurant against the backdrop of the Southern harbinger of spring, the strawberry. Their twins go on their first strawberry-picking excursion, and Vivian and a friend develop a recipe for coconut cornbread strawberry shortcake with basil whipped cream.
- KQED Life: Wed, Apr 9, 2014 -- 1:30 AM
Sweet Corn & Expensive Tea (Episode #101H)
KQED Life: Tue, Apr 1, 2014 -- 7:30 PM
Chef Vivian and her husband, Ben, leave New York to open a restaurant in her small North Carolina hometown. Vivian revisits the Southern tradition of "putting up" corn and shares her method for making smoked corn relish. As the episode concludes, a devastating setback threatens their new life.
- KQED Life: Wed, Apr 2, 2014 -- 1:30 AM