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
Gettin' Figgy with It (Episode #303H)
KQED Life: Mon, Sep 26, 2016 -- 8:30 PM
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 and a fig preserves session. After much debate, Vivian and Ben decide to charge for bread at the restaurant.
- KQED Life: Tue, Sep 27, 2016 -- 2:30 AM
Peas, Please (Episode #403H)
KQED 9: Sat, Sep 24, 2016 -- 9:30 AM
As a visit from her editor accelerates book preparations, Vivian reckons with handing over the restaurant reins to John and Justise. A tutorial in "beatin' peas," delivered by a 92-year-old expert, is an entertaining and therapeutic history lesson.
Pretty In Peach (Episode #302H)
KQED Life: Mon, Sep 19, 2016 -- 8:30 PM
Mrs. Scarlett teaches Vivian the secrets of Gramma Hill's canned peaches and shares memories from her own childhood. Vivian sweats through a Thanksgiving-in-July photo shoot while a major mix-up leaves the restaurant team scrambling.
- KQED Life: Tue, Sep 20, 2016 -- 2:30 AM
My Watermelon Baby (Episode #402H)
KQED 9: Sat, Sep 17, 2016 -- 9:30 AM
The heat is high and watermelons are ripe. After a summer away from the restaurant, Vivian returns to a staff of unfamiliar faces and works to build camaraderie. She employs an avid home cook to put recipes from her forthcoming cookbook to the test.
Stop, Squash and Roll (Episode #301H)
KQED Life: Mon, Sep 12, 2016 -- 8:30 PM
With squash season in full effect, trouble with the twins, staffing issues at the Boiler Room and a new cookbook overloading her plate, Vivian seeks motherly advice from Mrs. Scarlett and her sister Johnna over a Southern classic: squash and onions.
- KQED Life: Tue, Sep 13, 2016 -- 2:30 AM
Onions and Avetts (Episode #401H)
KQED 9: Sat, Sep 10, 2016 -- 9:30 AM
Spring onions kick off the season as Vivian takes a break from penning her first cookbook to prepare dinner for beginner farmers. Though the Avett Brothers make an appearance, the underdog spring onion steals the show, playing both star and support.
Eggs A Dozen Ways (Episode #213H)
KQED Life: Mon, Sep 5, 2016 -- 8:30 PM
Vivian finally makes good on a promise to cook for a friend's supper club, and she seizes the moment to experiment with an egg dish that she hopes will wow New York City's James Beard House crowd. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges. She takes us through how to boil an egg and shares Miss Scarlett's secrets for a southern party staple: the perfect deviled egg. In the restaurant, Vivian anxiously prepares for her gala James Beard Foundation dinner, a new kind of debut in the food world.
- KQED Life: Tue, Sep 6, 2016 -- 2:30 AM