Vivian wrangles up sweet spring onions with special help from The Avett Brothers, and then turns a roster of watermelon, sunchokes, field peas, and more into new-fashioned fare. The writing and release of her first cookbook is its own whirlwind adventure. A CHEF'S LIFE features a healthy dose of homegrown laughter and inspired ingredients served up by Vivian alongside a hearty cast of farmers, chefs, and friends.
A Chef's Life: Season 4
Hold on to your root vegetables because Season 4 of A CHEF'S LIFE is the most unpredictable yet! Vivian wrangles up sweet spring onions with special help from The Avett Brothers, and then turns a roster of watermelon, sunchokes, field peas, and more into new-fashioned fare. Even rabbit, which Vivian calls 'the meat of the future' makes the menu. On a trip to Portland where she crowns cabbage king, Vivian decides to let her hair down. But back at home, the writing and release of her first cookbook is its own whirlwind adventure, especially as major staff changes at the restaurant mean heightened emotions and a heavier workload. Cue your appetite! The fourth helping of A CHEF'S LIFE features a healthy dose of homegrown laughter and inspired ingredients served up by Vivian alongside a hearty cast of farmers, chefs, home cooks, and friends.
Onions and Avetts // My Watermelon Baby
Peas, Please // Stand by Your Cabbage
Cabbage's Last Stand // Rabbit
More Than One Way to Skin a Catfish
All Sunchoked Up // Heavenly Hocks
Mayo, The Mother Sauce
Producer: Cynthia Hill, Vivian Howard, Amy Shumaker
Production Company: Markay Media; Deep Run Productions, Inc.
Production Year: 2016
Copyright Year: 2016
Rating: TV-G
Host: Vivian Howard, Ben Knight
Talent: Vivian Howard, Ben Knight
Writers: Vivian Howard
Number of Discs: 2
Length: 300 minutes
Subtitled: Y
Subtitle Languages: English (SDH)
Audio Format: Stereo
Aspect Ratio: 16x9 Widescreen
VIDEO USAGE RIGHTS
Why the AV version? Because it provides additional usage options for PBS videos. AV versions come with limited performance rights so they can be shown in classrooms, at PTA meetings, during after school programs, and transmitted on a closed-circuit system within a building or on a single campus. They also can be enjoyed in admission-free public screenings, which also makes them ideal for use by library patrons and businesses involved in community clubs and organizations.