In part one of our three-part series on private chef work, Adrienne comes clean to Joe about what she really does for a living and pulls back the curtain on what it’s like to work as a private chef. Plus, we discuss:

Global Condiment Cup: Mayo takes the crown

Whisk Takers: Adrienne’s story of going from fine dining to private work

The longest Adrienne went without repeating a dish

Some little-known details about private chef work

The oldest spice in our pantry

Walk In Confession: Adrienne’s salty surprise

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm