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 Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm