Joe is set to open his newest restaurant, Bar Tutto, and Adrienne asks him all about what it takes to go from concept to reality with a new establishment. He takes us behind the scenes to share all the things you don’t hear about when a restaurant gets started. Plus, we discuss:
The great Pa...
Joe is set to open his newest restaurant, Bar Tutto, and Adrienne asks him all about what it takes to go from concept to reality with a new establishment. He takes us behind the scenes to share all the things you don’t hear about when a restaurant gets started. Plus, we discuss:
The great Paris pastry debate: which French treat do you pair with your coffee?
Fork It or Forget It: Chicago Deep Dish Pizza
Hiring 80+ people in a matter of weeks
The ever-evolving menu of a new restaurant (and the influence of seasonality)
Building a kitchen, the joy of friends & family dinner, and preparing for first service
Walk In Confession: Joe’s story of plating for 350 James Beard guests and almost not making it
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm