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

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Follow Joe: @insta.flamm