About this episode
Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:
Special Valentine's Day menus: Expectations vs. Reality
How chefs would rather spend the holiday when they have the day off
Restaurant friendships and how to maintain your bond after someone moves on
The real drama of workplace breakups
Playing games with your fellow chefs to maintain motivation
Turn and Burn: Lava Cake vs Chocolate Soufflé
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
