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