A Chef’s Life Once Again Leaves A Great Taste In Audiences’ Mouths In Its Third Season

Courtesy:  PBS

Courtesy: PBS

PBS’ hit cooking/reality series A Chef’s Life has become one of the most beloved series of its kind of television since it made its debut two years ago.  In the time since it made its debut, it has gone on to produce three complete seasons.  It is also already known that the series’ fourth season is set to debut early in 2016 on PBS.  No date for Season Four’s premiere has been set, however.  Regardless it can be said that there are plenty of people waiting for that premiere.  While said audiences wait with baited breath (and watering mouths—awful pun fully intended) for that announcement, they have plenty to keep them satisfied thanks to the release of the series’ first two seasons earlier this year.  Now PBS has given audiences a wonderful third course…er…season (yes, that awful pun was intended, too) in the form of A Chef’s Life: Season Three.  The two-disc DVD set was released just last week.  And just as with the series’ first two seasons, there is plenty to appreciate about Season Three beginning with the show’s approach.  Yet again the approach taken by the show’s heads maintains its sense of humility for lack of better wording.  Yet again it avoids the pretense of those other reality shows.  This will be discussed at more length shortly.  The foods and dishes that are featured throughout the course of Season Three are just as important to this season’s enjoyment as the show’s continued humble, common sense approach.  That will be discussed later.  Last but hardly least of note in Season Three is its cinematography.  As minute as that might seem to some, it is clear and present in the presentation of each of this season’s episodes.  Together with the simple dishes, and simple, humble approach taken with the show’s approach, once again A Chef’s Life has shown why it is the only reality series worth watching on television today and one of the only cooking shows worth watching, too.  All in all, it is even more proof of why PBS remains today the last bastion of truly worthwhile programming on television.

PBS’ hit reality/cooking series A Chef’s Life just recently wrapped up its third season and plans are already in the works for the show’s fourth season.  It has already been confirmed that A Chef’s Life will return for a fourth season early in 2016.  No definite date has been set.  But fans of the series can rest easy knowing that it will be back.  Luckily for fans, PBS and PBS Distribution have given fans a way to pass the time while they wait for the premiere of Season Four with the home release of Season Three on DVD.  The third season of A Chef’s Life continues on exactly the same path that it followed over the course of its first two seasons in regards to its overall approach.  That is the central element of Season Three’s success.  The highs and lows set before Vivian, her staff, and her family throughout Season Three give every opportunity to create drama much in the same vein of all of the other reality series across the broadcast and cable spectrum.  Yet at no point does the show ever go that route.  The highs include Vivian’s visit to NBC’s Today show, her invitation to a special event in South Carolina in the two-part episode “Gone Clamming” and finally getting a new chef for The Boiler Room.  The lows include problems cooking the shrimp for her dish in “Gone Clamming,” having to balance running Chef and the Farmer while trying to write her new cookbook and her increased responsibilities as a celebrity.  Again through all of these ups and downs, there was plenty of chance for A Chef’s Life to take that all too often traveled road and be like all of the other reality series out there.  But thankfully Mrs. Howard—who is one of the show’s heads—never allows that to happen, nor does anyone else behind the lens.  Instead audiences see the everyday struggles and triumphs and how they are handled.  For those that perhaps are not so familiar with this series, this approach proves that instead of being stranger than fiction, truth is actually more entertaining than fiction.  It’s just one part of the show’s continued simple, humble approach that makes it so entertaining in its third season, too.  The fact that Vivian continues to get ideas and ingredients from people in and around her community instead of some flashy, high-priced distributor or cook maintains the show’s down-to-earth feel and in turn makes it that much more accessible and believable for viewers.  Because of this, it ensures that audiences will remain fully engaged from one episode to the next regardless of whether or not they have seen any of Season Three’s episodes yet.  Keeping all of this in mind, the fact that A Chef’s Life uses the same approach in its third season as in its first two seasons is a key element in Season Three’s success.  It is just one element that makes Season Three a success, too.  The foods and recipes presented across Season Three are collectively another element that makes Season Three a success.

The continued simple, humble approach taken by A Chef’ Life in its third season is an important part of the season’s overall success.  That is because it shows that those behind the lens continued to stand against the obviously scripted, overly dramatized garbage on other networks claiming to call itself reality TV.  It is just one of the elements that make this season a success.  Just as the approach taken in season three is simple and relatable so are the foods and recipes presented throughout each episode.  That is exemplified right from the season premiere episode “Stop, Squash, and Roll.”  Mrs. Howard makes what is labeled “Scarlett’s Squash and Onions with Crumbled Bacon” in this episode.  It is of course centered on bacon and diced onions mixed with squash.  It is exactly as it is titled.  It is a simple (there’s that word again) three-ingredient dish that can be made easily in anyone’s own kitchen.  It goes right into Mrs. Howard’s statement that she wants her cookbook to consist of ingredients that anyone can make.  The homemade cubed steak with rice and gravy in “What’s Your Beef” is another example of the simple foods and recipes presented in Season Three.  Audiences get to see beginning to end how the steaks are made and cooked.  And it is as simple as simple can be.  While not necessarily as simple as some of the other featured dishes, Frank Lee’s Clam Hash is easy enough in its own right.  This dish, taken from the two-part “Going Clamming” episode incorporates parsley, saltine crackers, a single onion, sliced bacon, and about a dozen clams.  Shelling and cooking the clams is the most time intensive part of this dish.  But for those that enjoy shellfish, the time taken to cook and then shell them will be worth it in the end.  Other than that part of the dish, everything else is relatively simple to accomplish.  Yet again it is one more example of why the foods and dishes presented throughout Season Three are just as important to its overall viewing experience as the overall approach taken to the show this time out.  Together with that continued simple and humble approach to story-telling, both elements give audiences plenty of reason to add the third season of A Chef’s Life to their own home DVD libraries.  And even as enjoyable as they make Season Three’s viewing experience, they are still not all that completes said experience.  The cinematography incorporated into each episode adds its own element of enjoyment to the show’s overall presentation.

Both the overall approach taken in the presentation of A Chef’s Life in its third season and the foods presented throughout play their own important part in the show’s continued success here.  While both elements are important in their own right, they make up just a portion of what makes A Chef’s Life: Season Three work as well as it does.  The series’ cinematography is just as important this time out as it is in the series’ first two seasons.  It is really one of the aspects of the show that deserves more attention than it gets.  There are great shots of Eastern North Carolina’s sunlit farms and back roads in every episode.  And the footage capturing the crew of Chef and the Farmer at work is just as impressive.  The camera crew does a wonderful job of staying out of the way of the kitchen staff yet still being part of the action so to speak.  They, along with the show’s editors, wonderfully capture the hustle and bustle of the work behind the scenes that makes Chef and the Farmer such a favorite.  These are just a few ways in which the cinematography shows to be integral in the overall presentation of A Chef’s Life in its third season.  There are plenty of other examples that audiences will see for themselves when they watch Season Three themselves.  Those many examples combine with the delicious dishes presented across each episode and simple, humble approach taken to the show in whole to make the third season of A Chef’s Life just as enjoyable as the series’ first two seasons.  They show collectively why A Chef’s Life is the only reality series on television worth watching and one of the only cooking shows worth watching.

A Chef’s Life: Season Three shows in so many ways to be the only reality series on television today worth watching and one of the only cooking shows worth watching, too. In all it is yet more proof of why PBS remains today the last bastion of truly worthwhile programming on television. It shows this first and foremost through its continued simplistic, down to earth approach. Rather than allow itself to be one of those obviously scripted shows overly laden with drama at every turn, it keeps itself a rather believable presentation. That is because it doesn’t capitalize on those opportunities for drama. The delectable yet simple dishes and their simple ingredients add to that down to earth approach. They are dishes that for the most part could be made in any American kitchen, not just those of some snooty, overpriced bistro type place. The show’s cinematography is just as impressive throughout Season Three’s run as those of the series’ first two seasons, too. The camera crew captures some beautiful footage of Eastern North Carolina’s countryside and its farms. Its ability to capture the hard work put into keeping Chef and the Farmer running day after day is just as impressive especially considering the camera crew’s ability to almost become part of the kitchen crew rather than be just another observer getting in the way of daily operations. Each noted element plays its own key part in the overall presentation of A Chef’s Life’s third season. Altogether, they show again why this series remains such a hit even among those audiences that might not otherwise watch PBS, reality TV or even cooking shows. It is an original and an impressive original at that and it is available now online via PBS’ online store at http://www.shoppbs.org/search/index.jsp?kwCatId=&kw=a%20chefs%20life%20season%203&origkw=A+Chef%27s+Life+Season+3&sr=1. More information on A Chef’s Life, including recipes and episodes of the series, is available online now at:

Website: http://www.achefslifeseries.com

Facebook: http://www.facebook.com/AChefsLife

Twitter: http://twitter.com/chefsouth

 

To keep up with the latest sports and entertainment news and reviews, go online to http://www.facebook.com/philspicks and “Like” it. Fans can always keep up with the latest sports and entertainment reviews and news in the Phil’s Picks blog at https://philspicks.wordpress.com.

PBS Announces Release Date For A Chef’s Life: Season 3

Courtesy:  PBS

Courtesy: PBS

This fall PBS Distribution will release the third season of PBS’ hit reality series A Chef’s Life.

PBS Distribution will release A Chef’s Life: Season 3 on Tuesday, December 15th. In the latest installment of the hit reality series, Vivian is balancing quite a few things in her life. She has taken on assembling a new cookbook for publication. She is now also managing not one but two restaurants all while balancing that with her own personal life (I.E. being a wife and mother). There is even a huge family reunion feast to be planned as well as preps for food festivals and competitions.

A Chef’s Life: Season 3’s thirteen total episodes are spread across two discs. The double disc set will retail for MSRP of $29.99 but can be pre-ordered online now direct via PBS’ online store for a discounted price of $24.99 at http://www.shoppbs.org/product/index.jsp?productId=72925186&cp=&sr=1&kw=a+chefs+life+season+3&origkw=A+Chef%27s+Life+Season+3&parentPage=search. More information on A Chef’s Life is available online now at:

Website:

http://www.achefslifeseries.com

Facebook: http://www.facebook.com/AChefsLife

To keep up with the latest sports and entertainment news and reviews, go online to http://www.facebook.com/philspicks and “Like” it. Fans can always keep up with the latest sports and entertainment news and reviews in the Phil’s Picks blog at https://philspicks.wordpress.com.

A Chef’s Life Still The Cream Of The Reality TV Crop In Its Second Season

Courtesy:  PBS

Courtesy: PBS

PBS’ A Chef’s Life is the single-best series of its kind on television today.  The hit reality-series already proved that throughout its first season both on television and in its home release earlier this year.  That reputation was solidified even more this past spring with the release of its second season on DVD.  The second season of “A Chef’s Life” continues to prove the series’ place as the leading name in its genre primarily through its content.  Yet again the pretense that is so common among all of the commercially-based reality series is completely lacking here.  Simply put, it continues to actually live up to the title of reality TV unlike all of those obviously scripted “reality-TV” series that pollute the broadcast and cable ranks.  While Season Two shines yet again because of its lack of pretense, it appears that in this season, the separate cooking segments that were prevalent in Season One are not quite as visible this time out.  While it isn’t necessarily a wholly bad thing it would have been nice to have them included in each episode.  That is because the dishes featured in each episode look and sound so delectable.  Even with that one con, the second season of A Chef’s Life is no less enjoyable than the first.  The work of the show’s editors is one more positive to this set.  It is thanks to those individuals that viewers get to see how unpretentious the show really is.  If anything, it is thanks to the work of the show’s editors that audiences will find themselves laughing and smiling all while trying to keep their mouths from watering.  That positive alongside the series’ continued unpretentious approach shows yet again why A Chef’s Life remains the best reality series on television today.  This is despite the one minor setback shown in this season. 

PBS’ hit reality TV series A Chef’s Life is the only show of its kind on television today that is truly worth watching.  That is just as obvious in the series’ second season as in the first.  It is so obvious right off the top because of its continued lack of pretense.  This is something continued from the series’ first season.  More clearly put, audiences continue to feel like they are actually watching a real-life situation within this season’s episodes.  There is never a sense of any forced drama or even anything scripted.  That is obvious in the two-part episode “Don’t Tom Thumb Your Nose At Me!” and “Apples” just as much as in “Obviously, It’s Pecans” and “Chicken Lickin’.”  That lack of pretense is so obvious in “Don’t Tom Thumb Your Nose At Me” as Vivian and Ben hit the road for the annual SFA conference in Oxford, Mississippi.  Things don’t go completely as planned for Vivian as she and Ben are preparing her presentation lunch.  It would have been so easy for those behind the show to generate some kind of over-the-top drama here for the sake of ratings.  Luckily though, that didn’t happen.  So instead audiences see Vivian’s natural stress to her first major public presentation outside of the restaurant.  “Apples” is another example of what makes this season continue to feel so real in a number of ways.  From Vivian talking to real, down home people as she plans her next, apple-related dish to her own humility as she cuts herself while slicing apples, the moments shared both in and out of the kitchen in this episode show time and again just how unpretentious this series continues to be.  Her joking about how people pronounce the word “pecan” at the start of “Obviously, It’s Pecans” shows that just as much.  It’s a short moment.  But her demeanor in that introduction sets the tone for the whole episode.  Vivian’s reaction as she watches the fate of the chickens chosen for “production” in “Chicken Lickin’” shows in its own way the lack of pretense in this season.  No need to worry.  The cameras don’t show what happens.  They do show her reaction, though.  And that mix of emotional pain and shock speaks volumes.  That is not something synthetic.  That is really her.  It is a powerful and telling moment.  And it makes even clearer just how real this series is in comparison to its commercially-based competitors.  These are just a few examples of how the continued lack of pretense in the second season of A Chef’s Life.  There are plenty of other examples that viewers will find for themselves throughout Season Two’s fourteen total episodes.  In seeing those many other moments, viewers will agree that this element alone is more than enough reason to watch this season of A Chef’s Life.
 
The unpretentious approach taken by A Chef’s Life in its second season is more than enough reason for audiences to pick up this season of what is the only reality TV series worth watching today.  While that approach presents plenty of reason to watch, Season Two isn’t without at least one rather noticeable con.  The con in question is the lack of separate cooking segments.  Season One offered audiences the chance to watch Vivian cook her dishes separate from the episodes.  It allowed audiences the chance to learn on their own how to cook some of the dishes featured in the show.  And there was, again, no sense of pretense in these segments.  Sadly, it appears that said segments are sadly missing from this season’s menu options.  In defense of those at PBS Distribution and whoever is charged with assembling the DVDs, there were a lot of recipes featured this season.  To that extent maybe someone felt that there were so many recipes that it would be a fool’s errand to try and include each one.  That being the case at least seeing the dishes being prepared within the context of each episode serves as a starting point for those that want to try out said recipes for themselves.  From there, viewers can look up the recipes online via any number of cookbooks and online cooking sites.  So in the end while the omission of the separate cooking segments is a con that must be addressed, it is not one that ultimately kills this season’s home release.  It just would have been nice to have that in there even if only one of the recipes from each episode and in the very least as bonus material.  With any luck audiences will see those segments return after Season Three ends and is released on DVD likely late this year or early in 2016.
 
The lack of the cooking segments that were originally included in Season One’s set is something that had to be noted in examining this set in whole.  While those segments are sorely missed in the case of this season’s set, their omission isn’t enough to ruing the double-disc set.  That is because the presentation of each episode in whole once again is done so in a manner completely opposite of its commercially-based competitors.  The episodes are presented in a fashion that makes the show believable.  It doesn’t feel like any element of the show is scripted.  A big reason that it maintains that truly real feel is the work of the show’s editors.  Vivian and Ben’s trip to the SFA conference is one prime example of how the show’s editing helps make it so enjoyable in whole.  The editors do an impressive job of presenting Vivian’s stress at being at one of her biggest public appearances.  Rather than show moments that might have presented an otherwise overly dramatic moment, the editors instead showed Vivian as herself.  There’s no yelling.  There’s no screaming or cursing.  There’s just Vivian ready to pull out her hair from stressing herself out.  It makes her a much more relatable figure for audiences.  The fact that the editors kept in the moment in which Vivian cuts herself while slicing apples is another example of the importance of the show’s editing to its overall success and enjoyment.  She calls herself a professional while slicing the apples, only to cut herself in the process.  From there, she even pokes fun at herself for having spoken so soon.  It is one of those moments that having been left in its given episode, makes her more relatable and human.  More simply put, it keeps her on the same level as the show’s viewers rather than elevating her to that upper pantheon of TV celebrities, which is good both for her and the show.  On a more technical level, audiences will note that the cuts from shot to shot are not as fast-paced as in other reality TV series out there.  Most people don’t pay very close attention to this element.  But the use of such technique is often used to heighten a show’s tension.  The editors behind A Chef’s Life don’t use that practice as is evident yet again in the series’ second season.  Rather the pacing of their cuts keeps a tone throughout each episode that somehow manages to maintain that fully unscripted feel about the show.  Any number of moments could be cited as examples of that talent and its importance.  Audiences will find that, again, for themselves when they purchase A Chef’s Life: Season Two for themselves.  The talent of the show’s editors alongside the overall unpretentious approach to the show makes fully clear why it remains in its second season the only series of its kind worth watching today.  This is the case even with the omission of the separate, standalone cooking segments that were included in the show’s first season.  All things considered, the approach taken with this season and the work of the show’s editors combine to make A Chef’s Life: Season Two another example of reality TV done right and why in turn A Chef’s Life remains the cream of the reality TV crop.  That being the case, Season Two ultimately shows once more why PBS remains today the last bastion of truly worthwhile programming on television.
 
A Chef’s Life is the only series of its kind worth watching today.  It proved that solidly in the series’ premiere season and has continued to do so in its second season as is proven in Season Two’s recently released second season.  Season Two is just as unpretentious as Season One.  The work of the show’s editors plays into that effect.  Even with the omission of the separate cooking segments this time out, the show still easily holds its own among its commercially-based competitors.  All things considered A Chef’s Life: Season Two is another must see for anyone wanting real reality TV.  It is available now in stores and online and can be ordered online direct from PBS’ online store at http://www.shoppbs.org/product/index.jsp?productId=52748966&cp=&sr=1&kw=a+chefs+life&origkw=A+Chef%27s+Life&parentPage=search.  More information on A Chef’s Life is available online now along with all of the latest updates from the show at:
 
To keep up with the latest sports and entertainment reviews and news, go online to http://www.facebook.com/philspicks and “Like” it.  Fans can always keep up with the latest sports and entertainment reviews and news in the Phil’s Picks blog at https://philspicks.wordpress.com. 

A Chef’s Life Should Be On Every Reality TV Fan’s “Menu”

Courtesy:  PBS/PBS Distribution

Courtesy: PBS/PBS Distribution

This fall, PBS’ hit reality series A Chef’s Life returns for its third season. This is according to a post on the series’ official Facebook page. While it might not seem like it, that’s not too far away. Luckily though, there is still just enough time for fans of the only reality series really worth watching to catch up. Fans can do just that with the show’s first season. A Chef’s Life: Season One was released on DVD earlier this spring. The thirteen episode run offers audiences shows through a variety of reasons why it stands head and shoulders above all of the garbage out that claiming to be reality television beginning with the show itself. Unlike all of the commercial shows that populate the broadcast and cable ranks A Chef’s Life shows in its debut season to have none of the pretense that is all too common among those shows. In simpler terms, it actually feels real rather than scripted. In regards to the box set itself, audiences will appreciate that the episodes that make up Season One are separated out across both of its two discs. This is one of those rare cases in which it is okay that continuous play is not incorporated into a DVD, Blu-ray or box set. The reason for this will be discussed later. Last but most definitely not least of all that makes A Chef’s Life: Season One so enjoyable for audiences is that not only are the episodes separated out as standalone episodes but the cooking segments featured within the episodes are themselves separated out for audiences’ viewing. Even better is that PBS didn’t resort to using them as bonus features. Rather they were made standard with the episode selections. Whether for this reason, for the separation of the episodes, or for the very presentation of the episodes themselves, audiences will see in watching A Chef’s Life: Season One that this first season shows why it is the only reality TV series worth watching and in turn once again why PBS has proven itself to be the last bastion of truly worthwhile programming on television.

PBS’ hit reality series A Chef’s Life is the only reality series worth watching today. It stands head and shoulders above all of the garbage out there today claiming to be “real” television. It stands so tall primarily because it lacks the pretense that marks all of those other shows (I.E. Welcome To Sweetie Pies, Cake Boss, American Chopper). Rather, it really does feel real. Star Vivian Howard and her husband are not the flashy figures that audiences are so accustomed to seeing in those shows. Nor are their daily lives the flashy type of stuff that is portrayed in those other, obviously scripted series. Everything that goes on in the lives of Vivian and her staff feels completely organic. So if there some clever editing that happens, the end result doesn’t feel like all of those other shows. What’s more, unlike those shows, A Chef’s Life includes throughout its lead season to have its own amount of educational content. For example, when Vivian wants to make the beloved southern treat called cracklins she goes to one of the local hog farms and learns how ham is cured, treated and generally prepared for market. Audiences learn the importance of keeping the meat in certain conditions versus the belief of having it in other conditions. It is a really enlightening moment. Audiences also learn the intricacies of properly cooking things like collard greens and proper growth of said products as well as what makes Muscadine grapes one of the most underappreciated of the grape family. Many audiences will be interested to discover that Muscadines are used often used for wine production. There is much more in terms of the show’s educational content that audiences will find quite intriguing. What is noted here is just a small sampling of the series’ educational content. That content, when partnered with series’ overall lack of pretense and feeling of true reality makes fully clear why the content that makes up the first season of A Chef’s Life makes it stand head and shoulders above all of the other series out there today claiming to be reality.

The overall content that makes up the body of A Chef’s Life in its first season is plenty of reason within itself for audiences to watch this collection of episodes. Collectively, they show the series to be one that stands head and shoulders above all of the other series claiming to be reality TV. In turn, the content presented here shows yet again why PBS remains the last bastion of truly worthwhile programming on television today. The content presented here, as strong as it is, is only one of a handful of reasons that audiences will appreciate the first season of A Chef’s Life. The separation of the episodes throughout the set’s two discs is another reason that audiences will enjoy Season One. Unlike so many other DVDs, Blu-rays, and box sets out there, A Chef’s Life: Season One doesn’t have an autoplay function embedded within its discs. This means that after each episode’s end audiences are taken back to the title menu so as to choose which episode they want to watch after the chosen episode ends. To some viewers, the view has been that this is not necessarily a good thing. The reality though, is that it is actually a very good thing. It means that if audiences don’t want to have to sit through a certain number of episodes to get to the episodes that they want to see, they need not worry. The disc will take audiences right back to the title menu and let them choose if they want to watch a specific part of the given episodes such as the cooking segment (which will be discussed shortly) or a given chapter of the episode in question. Viewers can even do this before playing out the episode(s). Simply put, separating the episodes out without the autoplay function gives viewers more options. To that extent, this is definitely a good thing in the grand scheme of Season One. It still is not all that makes A Chef’s Life: Season One so enjoyable for audiences. There is still that matter of the episodes’ segmentation at yet another, deeper level.

The separation of the episodes in the first season of A Chef’s Life is itself a very good thing despite what some viewers might have people think. The content within said episodes makes this season in whole even more enjoyable for audiences of all ages. Both elements together offer plenty of proof as to why A Chef’s Life is the best reality TV series out there today and in turn why PBS remains the last bastion of truly worthwhile programming on television in whole today. For all of the importance of the noted elements, there is still one aspect of the set worth noting that makes it enjoyable. That last remaining element of the set’s enjoyment is the segmentation of the episodes’ cooking segments as their own viewing option in each episode. PBS has given audiences the chance in this season to watch each episode’s cooking segment by themselves completely separate from the episodes. This means that those that want to try out the recipes features in each episode can do so at their own leisure. They don’t have to speed through the given episodes to get to said segments since they have been separated out along with being presented within the course of each episode. On yet another level, there is no sense of pretense in these segments either. It would be so easy for Vivian to be like all of the celebrity chef’s on Food Network and other networks. But she doesn’t take that opportunity, instead coming across just like a down home chef. She talks to audiences rather than at them or even down to them. It makes her more relatable to audiences and brings everything in this set full circle proving once and for all why A Chef’s Life: Season One is a great start for the series and why it is the best reality TV series out there today. In turn it proves once more without any doubt why PBS remains today the last bastion of truly worthwhile programming on television today.

A Chef’s Life: Season One proves in plenty of ways why A Chef’s Life is the best reality TV series out there today. The lack of pretense in its overall content separates it clearly from its competitors (if one even wants to consider those other shows competition). The separation of the episodes within the course of the two-disc set makes it even more enjoyable despite what some might want to believe. The separation of the episodes’ cooking segments and the overall lack of pretense within said segments brings everything full circle proving once and for all just how what makes A Chef’s Life: Season One a great debut for a show that even now as it prepares to debut its third season, is the best show within its genre today. In turn, all three elements together show once more why PBS remains the last bastion of truly worthwhile programming on television today. A Chef’s Life: Season One is available now on DVD and can be ordered online via PBS’ online store at http://www.shoppbs.org/product/index.jsp?productId=54994066&cp=&sr=1&kw=a+chefs+life&origkw=A+Chef%27s+Life&parentPage=search. More information on A Chef’s Life is available online now along with all of the series’ latest news and more at:

Website: http://achefslifeseries.com

Facebook: http://www.facebook.com/AChefsLife

Twitter: http://twitter.com/chefsouth

To keep up with the latest sports and entertainment reviews and news, go online to http://www.facebook.com/philspicks and “Like” it. Fans can always keep up with the latest sports and entertainment reviews and news in the Phil’s Picks blog at https://philspicks.wordpress.com.