Paris Pastry Pairings, Chicago Deep Dish Pizza Tips, and Behind the Scenes of Joe’s New Restaurant Opening
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:
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The great Paris pastry debate: which French treat do you pair with your coffee?
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Fork It or Forget It: Chicago Deep Dish Pizza
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Hiring 80+ people in a matter of weeks
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The ever-evolving menu of a new restaurant (and the influence of seasonality)
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Building a kitchen, the joy of friends & family dinner, and preparing for first service
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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
More description
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
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