With Joe’s latest restaurant opening in Chicago, Adrienne gets all the secrets on how he sources ingredients for his kitchens. How do you balance getting local ingredients with sourcing from major suppliers? Plus, we discuss:

• Fork It or Forget It: Goldfish Cracker Rice Krispie Treats 

• Ice Cream Debates: Ranking the best flavors (including mint chip and Gold Medal Ribbon)

• Whole eggs or just egg yolks: which makes for the better pasta?

• How chefs work alongside suppliers to make sure they’re successful too

• Walk In Confession: Adrienne’s driving mishap that nearly cost her job at Le Bernardin

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm