A Chef's Life: Season 3 (2015 - 2016)

In the Season 3 premiere, Vivian has her hands full due to squash season being in full swing; trouble with the twins; staffing issues at the Boiler Room; and a new cookbook.

Vivian's mother shares the secrets of Gramma Hill's canned peaches as well as memories from her childhood. Vivian also sweats through a Thanksgiving-in-July photo shoot; and there's a major mix-up at the restaurant.

Vivian has three days to write a book chapter on figs. The resulting stress leads to a fig-honey-bourbon slushie tasting; and a fig preserves session. In other events, Vivian and Ben decide to charge for bread at the restaurant.

Vivian visits a friend, who serves homemade pickles, chicken salad and chocolate cake. Ben and Vivian also audition a new chef.

The African roots of okra are discussed with Vivian's mentor, Scott Barton, when he visits the restaurant. Also: Vivian learns that picking okra is a prickly business; and receives a crash course in food styling during a photo session for her cookbook.

Vivian learns to make pickled beets. She also incorporates beets into an unconventional chocolate cake for Ms. Mary's 89th birthday.

A new manager signs on at the Boiler Room; and a family reunion features an impressive spread of home-cooked casseroles.

Vivian makes chicken livers drizzled with hot honey. In other events, Ben preps for his art show in Durham, N.C.; and Vivian checks out the city's restaurants.

Vivian learns to bring out the bitter and sweet in rutabagas. She also showers her team with gifts while they prepare a holiday menu; and, despite brewing tension, a busy New Year's Eve at the restaurant ends in a toast and smile.