Explore every episode of the podcast The Chef's Cut

Adrienne and Joe are joined by culinary icon Chef Marcus Samuelsson for Part 1 of a two-part conversation exploring his remarkable career, early New York breakthrough, global training, and the mentors who shaped his philosophy. In this episode, we also discuss: Training across Europe and Japan and blending global technique with personal heritage Finding cultural identity through Swedish roots, Ethiopian heritage, and fine dining Lessons and mentorship from industry legends like Charlie Trotter and Leah Chase Building access, equity, and visibility for chefs of color and women in the industry Opening Red Rooster and harnessing food as a driver for community pride in Harlem Spotting talent, leading teams, and mentoring the next generation of culinary leaders Rapid-fire “Yes Chef, No Chef” on social media, industry awards, and restaurant longevity Follow Marcus: @marcuscooks Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe take on the high-stakes world of culinary awards and rankings, examining how Michelin, James Beard, Top Chef, and the newly renamed “50 Best” shape restaurant visibility, and whether industry prestige still translates to real-world diners. In this episode, we also discuss: Why a Top Chef run can offer more mainstream business impact than a James Beard win Whether Michelin’s Sysco partnership creates a pay-to-play perception How tourism board funding fuels Michelin’s expansion into new markets Stars vs. recommended plaques: how the public misunderstands Michelin tiers Corporate sponsorships, financial independence, and the James Beard Foundation The 50 Best voting model and concerns surrounding hosted chef trips Why major accolades still drive bookings, press, and fine-dining revenue Industry hype vs. actual diners: who really decides if an award matters? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss: Essential vinegars, everyday cooking oils, and picking a dependable olive oil Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta Jarred flavor boosters, including anchovies and giardiniera Secret weapon ingredients: dashi, shio koji, and clarified butter Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe pull back the curtain on what a day in the life of a private chef work actually looks like, cutting through the social media romance to expose the real grind of scheduling, travel, client management, and constant prep. In this episode, we also discuss: Navigating a priority-based calendar where you have to meet the client’s needs The daily New York routine, last-minute plan changes, and private chef communication Pantry management, rotating staples, and keeping cellars stocked across multiple homes The reality of cooking on the road, feeding household staff, and training local teams abroad Why the core restaurant rule still applies: get ahead, stay ahead Why relationships, reputation, and professionalism matter just as much as cooking skill Myth-busting private chef life: chef whites, cooking freedom, and how much time is actually spent at the stove Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe rank chef-approved kitchen gear into three distinct categories: professional-grade, home-use, and "throw it in the trash." In this episode, we also discuss: Why glass cutting boards, cheap pan sets, and vintage grill tongs belong in the bin Whetstones vs. electric sharpeners (and the truth about rolling sharpeners) Carbon steel vs. nonstick: choosing the right sauté pan for your kitchen Heavy-duty metal vs. silicone: finding tongs that actually grip High-powered food processors and where the Magic Bullet fits in Instant-read meat thermometers vs. frustrating app-dependent probes Quick-fire verdicts on oven mitts, immersion blenders, garlic presses, and air fryers Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe break down the greatness of Costco's food court, why Adrienne finally came around on trying the menu, and how Kirkland became a status symbol. In this episode, we also discuss: How excellent the $1.50 hot dogs and pizza at Costco really are A review of the new chicken strips, and the controversial chicken bake The story behind the wholesale giant’s success How Costco quietly adapts its local inventory to match regional demographics The best food items and prices, from a chef's perspective Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss: Navigating the intense anxiety and public perception of competition television Diana’s approach to Mexican cuisine: history, tradition, and innovation Regional Mexican food divides: Chicago, Texas, California, New York, and Mexico The creative process: mastering classic ingredients before reinventing them A quick-fire food round on tacos, chiles, onions, and large-scale service Walk-In Confession: Confronting sexism early in her career and standing up to kitchen intimidation Follow Diana: @dianalache Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe dive into the Ozempic and GLP-1 trend to unpack its massive impact on the restaurant industry, shifting diner habits, and what it all means for the future of menus. In this episode, we also discuss: How shifting appetites change what we order, not how often How GLP-1s work and influence habits The demand for smaller portions and higher protein Who adapts faster: fast-casual or fine dining? Fewer desserts, less booze, and the mocktail boom Lessons from past diet trends like Atkins and Paleo Why feeling healthier might actually increase dining out How restaurants survive by constantly adapting Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe look back at some of the most memorable walk-in confessions from the show, unpacking early-career kitchen mistakes and the intense pressure of proving yourself on the line.  In this special compilation episode, we cover: Kristen Kish’s freezer-mopping disaster and a family meal fryer spill Dan Barber’s improvised fix for an order of overcooked lamb Gail Simmons’s on-set injury and bouncing back for the camera Maneet Chauhan rebuilding a collapsed wedding cake under extreme pressure Sam Kass’s disastrous sauce-cart spill in Vienna Joe’s brutal kitchen knife injury while butchering a pig Adrienne’s extremely salty bread-baking accident Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by acclaimed Chef Michael Solomonov to talk his award-winning restaurants, the thriving Philadelphia restaurant community, and the realities of addiction and recovery in the industry. In this episode, we also discuss: The origins of Zahav and the inspiration of Israeli food culture Opening a restaurant during the 2008 recession Why Philly’s food scene thrives: affordability and community Moving beyond traditional French and Italian fine dining Ingredient integrity: prioritizing substance over hype Addiction, recovery, and rebuilding a life in the kitchen Building healthier kitchen cultures and leaning on partners Walk In Confession: Cooking out of a neighboring bodega to keep service alive during a power outage. Follow Michael: @mikesolomonov Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe share their favorite things about regional pizza tastes, including what your favorite Chicago pizzeria says about you. Then we get a taste of Eating History, the newest podcast featuring Adrienne and her husband Stephen Bailey. They dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely?  Topics Covered: The origins of Chicago deep dish pizza The partnership that launched Pizzeria Uno How deep dish challenged conventional ideas of what pizza could be The key differences between Chicago and New York pizza The rise of Detroit-style pizza and its automotive roots Regional pizza identities and rivalries across America The growth of pizza franchising and commercialization The tension between preserving tradition and expanding access Listen to Season One of Eating History now: Spotify / Apple Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The Bear has served its final course, and Chef's Cut is breaking down every bite. This week, Adrienne Cheatham and Joe Flamm break down the series finale with a spoiler-filled discussion of what the show got right about restaurant life, from chaotic services and reservation disasters to Michelin stars, leadership, and life in the kitchen. They also explore the journeys of Carmy and Sydney, debate the show's ending, and discuss the lasting impact The Bear may have on restaurant culture. In this episode: A spoiler-filled recap of The Bear's final season How accurately the show portrays restaurant life Michelin stars, leadership, and kitchen culture Carmy, Sydney, Tina, and the series ending The legacy of The Bear and its impact on hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week, Adrienne and Joe are tackling the latest developments in the René Redzepi and Noma saga. In a newly recorded update, they unpack Redzepi’s controversial return to Noma in a creative director role, the separation of creative vision from daily kitchen operations, and what accountability and "atonement" truly look like in the hospitality industry. Following this introduction, we're revisiting our episode from March, where we first discussed the abuse allegations, the immense pressure of wearing multiple hats as a chef and owner, and where the line is drawn between tough leadership and abusive behavior. In this episode: An update on Noma Copenhagen and René Redzepi’s return as creative director Revisiting the earlier scandal and abuse allegations tied to the restaurant The separation of creative leadership from daily kitchen operations How leadership must evolve as a restaurant or business grows What “atonement” and genuine accountability can look like in hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week, Adrienne and Joe are talking all things travel, sharing their ultimate guide to eating well on the road. From highlighting underrated food cities across the globe to breaking down their insider strategies for finding the best local bites, they cover everything you need to know to plan your next culinary adventure. In this episode: Underrated food cities to add to your itinerary How to find great restaurants when traveling and why you should always ask local chefs and bartenders where they eat The Hotel vs. Airbnb debate and how to choose the right neighborhood for your trip Navigating food tours and the awkwardness of taking local cooking classes as a professional chef Why exploring local supermarkets and grocery store tourism is a must-do travel ritual The experiential approach to eating and embracing unexpected culinary finds Walk-in confessions: Joe's story staging in Florence, accidentally explaining WWE isn't real, and famously not knowing what "basta" means Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

With the final season of The Bear almost here, Adrienne and Joe revisit the first four seasons of the hit series to discuss what the show gets right about restaurant life, where it misses the mark, and why it has resonated so deeply with chefs and industry professionals. They share their thoughts on kitchen culture, burnout, and healing in the restaurant world, discuss their favorite character arcs, and make predictions about how the series might end.  In this episode: What The Bear gets right and wrong about restaurant life How the series portrays trauma, burnout, and healing in the industry Why Richie's character arc feels so authentic Predictions for the final season Whether Carmy could leave restaurants behind and where he may go next Adrienne's story about almost working with one of the show's biggest stars Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market.  In this episode: The questions every shopper should ask at the farmers market How to build relationships with farmers and better understand seasonal produce The creative process behind developing new dishes and menus Why seasonal ingredients drive menu planning in great restaurants How technology is changing the hospitality experience for guests The growing role of AI in reservations, phone service, and restaurant operations Adrienne's Walk-In Confession involving a cooking demo, a head of cabbage, and a chef's knife This episode of The Chef's Cut is sponsored by Slang AI. Visit https://www.slang.ai/ to learn more! Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The Top Chef Season 23 champion joins our podcast for an exclusive conversation about the journey from finalist to winner. Fresh off the finale, the newest Top Chef breaks down the dishes that sealed the victory, the strategy behind the final meal, and the emotions of competing in one of the most pressure-filled moments of the competition. In this episode: A behind-the-scenes look at the Top Chef Season 23 finale The inspiration and cultural influences behind the winning menu Why leaning into personal culinary identity became the key to success The role Joe played as a mentor throughout the finale The toughest challenges and most memorable moments from the season What life has been like since winning Top Chef Future plans, career goals, and what's next after the biggest victory of a culinary career Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

SPOILER ALERT!! With the Top Chef Season 23 finale just days away, Adrienne and Joe break down the final three chefs and reveal what it really takes to win it all. They analyze Laurence, Rhoda, and Sherry’s chances, share behind-the-scenes secrets from the competition, and revisit their own Top Chef finale experience, including the mistakes they'd avoid, the sous chefs they'd choose today, and stories they've never shared before. In this episode: The secrets behind how Top Chef is really made, including the infamous clock and other insider rules Sieger’s emotional reaction after his elimination A deep dive into Joe and Adrienne’s Top Chef Season 15 finale experience What they would do differently today and which sous chefs they would choose now A memorable story about fan-favorite Fati Adrienne’s least favorite moment from their season of Top Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss: Why dining experiences have become a huge focus for big tech (and your credit card company) The influence of social media on culinary trends and menu design The evolution of restaurant operations from analog to digital (and why we may be moving back) A shift in power for how restaurants are able to book reservations The initial rise of reservation platforms like OpenTable, Tock, and Resy The role of AI in restaurant operations and guest experience Should we trust AI to get involved in our reservations? Walk In Confession: Joe’s first restaurant convention (a coming of age) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan deserves some grace. In this episode, we also discuss: Budget restaurants vs. fine dining and how to properly compare them The biggest NYC restaurants that didn’t make the list (Gramercy Tavern, Per Se, etc.) Kabawa at number one and the ascent of afro-caribbean cuisine Some of their favorite NYC dining spots that you should try The inclusion of street food and a debate about what actually counts as a “real” restaurant Adrienne announces the newest podcast to join the Chef’s Cut family: Eating History (and our new season all about the history of pizza) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss: Top Chef favorites this season and his best advice for getting through it all Who Tristen would want to face off against in a Top Chef Masters season Whether Michelin is racist or cuisineist Tristen and Adrienne’s time together at Red Rooster His ascent from McDonald’s to James Beard nominee and cooking competition champ The role of Marcus Samuelsson in his career What life after Top Chef is really like for chefs The culinary scene in Houston Walk In Confession: Booking reservations on Open Table to get out of work early  Follow Tristen: @cheftristenepps  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss: The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you Why customers are ultimately going to foot the bill with rising prices The difference between wholesale delivery (Sysco) and cash-and-carry (Restaurant Depot) A chef’s perspective on how wholesale purchasing actually works Rising food costs, and the hidden impact of eliminating competition Will this spell doom for small restaurants? Why a merger wouldn’t just impact costs, but also the selection of brands, ingredients, and supplies you have access to What we can all do to keep this from happening Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by Bib Gourmand award-winning Chef Karen Akunowicz to talk about the Boston food scene, excellent food at a great value, and the importance of finding balance in and out of the kitchen (if that’s even possible). In this episode, we also discuss: Fork It or Forget It: Lobster Rolls (cold or hot?) The booming Boston food scene and how Karen got her start as a Houston’s bartender Prominent female chefs in Boston and the example they set Her restaurants (including Fox & the Knife) achieving Bib Gourmand status Training in Italy and making Italian food (with a very different chef background) The influence of her time working at Disney World and what hospitality excellence looks like Karen’s time spent outside the kitchen as a powerlifter The illusion of work-life balance (especially when you’re building a career) Walk In Confession: Karen’s first day as a line cook… and head chef for a night  Follow Karen: @chefkarenakunowicz  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss: The secret sauce behind the show’s appeal and why locations are everything Behind the scenes of working with Tom and Kristen (among others) Whether or not Gail has seen Padma’s new show The real origin story of Top Chef and why they owe it all to another Bravo show Stories from Top Chef: Colorado and taking a turn at judging Gail’s upbringing, career, and how she landed on TV Walk In Confession: Gail’s mishap during filming that almost derailed the latest season  Follow Gail: @gailsimmons  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss: Ruth’s Chris battling it out with Chili’s over dining room dress codes Whether or not you should be allowed to wear a hoodie and hat to a steakhouse Michelin’s latest ploy to represent southern food in America What Joe chose to do with his new Michelin plaque Fork It or Forget It: Wonton Lasagna Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss: The biggest names to make each of the lists Why weren’t there any Caribbean restaurants represented? An explanation on how the awards process works What they’d like to see changed, and why the regional layout may need a makeover Adrienne Cheatham is a member of the James Beard Awards subcommittee Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss: Reinventing the steakhouse by blending Korean BBQ with classic American fine dining Building COTE and COQODAQ and redefining what a modern restaurant can be Betting on yourself: overcoming investor doubt and financial pressure The role of the restaurateur as a “producer” behind the scenes Creating the perfect dining experience Balancing creativity with business realities in today’s restaurant industry What it really takes to scale a restaurant brand across cities and markets Walk-In Confession: Facing racism in fine dining while working the floor Follow Simon: @simonkimnyc Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are back for part two of our three part hospitality series, this time with legendary restaurateur Drew Nieporent of Nobu and Tribeca Grill fame. They talk about his memoir ‘I'm Not Trying To Be Difficult’ and share tales from his storied career. In this episode, we discuss: Drew’s role in the rise of celebrity chefs, starting with putting their names on the menu James Beard awards and the changing role of the restaurateur Working with celebs like Robert De Niro to launch new ventures How to deal with tough critics Rising prices in fine dining and tasting menus getting out of control Discovering and working with some of the biggest chefs in the world How to start a restaurant the right way, and when to walk away Why he brought a fax machine on the road to keep an eye on reservations Walk In Confession: Cruise ship beginnings and lessons from the high seas Follow Drew: @drewnieporent  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss: The $1500 Noma pop-up in Los Angeles Abuse in restaurants and why the new generation of chefs aren’t putting up with it Noma and René Redzepi’s impact on the fine dining industry How diners vote with their dollars Joe’s thoughts on running a positive and supportive kitchen Adrienne’s own stories of enduring abusive behavior in the kitchen Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss: Joe and his team were nominated for a James Beard award! What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms) Top Chef Restaurant Wars memories Lessons from front of the house, including a master class on service Walk In Confession: Adrienne tells us about the time she almost opened her own restaurant after Top Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss: The new ACC format and fine dining focus Judging vs competing: Which is more fun? The secrets of judging on food tv Would you rather: 30-minute quick fires vs doing a dish demo How cooking shows used to be (teach us something!) vs today’s style of TV Walk In Confession: Joe’s memories of competing on Iron Chef Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss: Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn Eli’s upcoming satire book – and the shortcomings of the self-help industry Learning the ropes as a chef (and how to manage a team) The mistakes all restaurant owners make when they’re new Hosting a show at the James Beard awards Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants Follow Eli: @thesussmans Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss: Caribbean food finally getting its moment in fine dining Representing Caribbean cuisine on Top Chef The joys of being in the Top Chef “Second Place Club” Nina’s experience moving to New Orleans and opening Compère Lapin Turn and Burn: Mardi Gras traditions Walk In Confession: Nina’s first Mardi Gras mishap Follow Nina: @ninacompton Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss: Skipping culinary school and whether or not it’s a prerequisite to success as a chef Completing the “culinary treble” at three of the highest profile restaurants in New York Learning from Daniel Boulud and taking the leap to a new kitchen Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish The joy of interacting with Top Chef fans in your restaurant Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks) Walk In Confession: Almost getting fired for accidentally taking the boss’s phone Follow Byron: @chefbyrongomez  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss: A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger? We respond to the latest viral video that tells people never to open a restaurant Is it harder than ever to open a restaurant? Still worth the trouble? Adrienne’s Walk In Confession involves measuring incorrectly and failing to wash the herbs Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by acclaimed Chef Michael Anthony to talk about his time at the iconic Gramercy Tavern, and what he hopes to achieve at his new restaurant, Lex Yard at the Waldorf Astoria Hotel. Plus, we discuss: His biggest mistake after taking over the kitchen at Gramercy Tavern The most exciting things about launching at the Waldorf Astoria and why its history is so important His journey from Indiana to Japan, then to France, and finally to New York City What it means to have “courage” in the kitchen and whether or not the industry has gotten too soft (hint: it hasn’t) Reinventing and updating the Waldorf Salad Fork It or Forget It: Skyline Chili (compliments of Michael's hometown) Walk In Confession: Mike finds an emergency hire and somehow doesn’t live to regret it Follow Michael: @chefmikeanthony Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are back in the new year and tell us all about their biggest goals for what lies ahead, including TV hosting aspirations and building more community among local chefs. Plus, we discuss: The most controversial Michelin star upgrades (and downgrades) among major American restaurants  Why it means so much to get one or more Michelin stars and how it impacts a restaurant A surprising stat about just how many black chefs have (and have not) received a Michelin star Fork It or Forget It: Adrienne baked the viral phyllo dough cake Walk In Confession: Joe’s grueling wait to find out if he got his first Michelin star Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

It’s a new year, so we’re throwing it back to one of our favorite episodes of The Chef’s Cut. Award-winning chef Kristen Kish joins hosts Adrienne Cheatham and Joe Flamm for a deep, fun, and unfiltered conversation about her Top Chef memories, Chicago food roots, and the biggest lessons from the kitchen. In this episode, they dive into: The power of kitchen mentorship, featuring the San Pellegrino Young Chef Academy Kristen, Adrienne, and Joe’s first impressions and early memories of one another The buzz around the Charlie Trotter tribute pop-up event A new round of Fork It or Forget It featuring Raspberry Espresso Tom Colicchio’s hidden tradition from the Top Chef finale Kristen’s shocking Walk-In Confession about her worst kitchen mistake Burning foie gras, forgetting meat, and other culinary disasters Her honest journey writing "Accidentally on Purpose," her personal memoir 🎧 Whether you're a Top Chef fan, an aspiring chef, or love insider food stories — this episode is packed with flavor, failure, and fun. 🔗 Follow the Hosts & Guest: 👩‍🍳 Kristen Kish:⁠ @kristenlkish⁠ 👩‍🍳 Adrienne Cheatham:⁠ @chefadriennecheatham⁠ 👨‍🍳 Joe Flamm:⁠ @insta.flamm

🎙️ We’re throwing it back to our first ever episode of The Chef’s Cut, as Adrienne and Joe dive into everything from food industry headlines to hilarious kitchen horror stories, including: 🍽️ Gregory Gourdet’s bold return to NYC’s dining scene 📺 Padma Lakshmi’s new cooking show—and how much the winner actually takes home 😂 Review Review: People who complain about sunshine 🥒 Fork It or Forget It: Pickle Lemonade + NYT’s hot take on Caesar Salad & French Fries 🔥 Joe’s tofu-in-a-wok story (spoiler: it nearly took off his eyebrows) 😱 Adrienne’s unforgettable Brillo Pad disaster that made it to the dining room 💬 Tune in for this fun, unfiltered, and flavorful conversation between two Top Chef stars turned podcast co-hosts. 📱 Follow Adrienne:⁠ @chefadriennecheatham⁠ 📱 Follow Joe:⁠ @insta.flamm

It’s the holiday season so Adrienne and Joe are debating the most important questions: Is it time to give up on eggnog? Where does prime rib rank among Christmas meats? And what does Joe serve for Feast of the Seven Fishes. Plus, we discuss: The physical perils of being a chef, including real stories about burns and battle scars One question you should stop asking chefs: what’s your favorite thing to cook? Review Review: The surprising Japanese restaurant review system Joe discovered while on vacation Fork It or Forget It: Adrienne needs to try eggnog again? Walk In Confession: A trip to the emergency room for an injured thumb Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss: Should critics remain anonymous anymore? The Restaurant PR Myth: How important are publicists in the food world? The difference between a Michelin Star restaurant and a local favorite Food and recipes as a form of storytelling Cultural trends in cuisine Turn and Burn: Is Caribbean food the next big thing? Follow Jamila: @jamilarobinson Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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

Adrienne and Joe are joined by Food Network star and decorated chef Maneet Chauhan to talk about how she chose the chef life, the universal language of food, and how she attempts to balance TV with running her own restaurants. Plus, we discuss: Fork It or Forget It: Ketchup on hot dogs (never in Chicago, of course) Maneet’s culinary breakthrough moment when traveling abroad Her major influences as a young chef Michelin starred Indian cuisine and the evolution of fine dining Walk In Confession: What to do when your multi-tiered wedding cake goes toppling over  Turn and Burn: Coffee vs. Chai, and much more! Follow Maneet: @maneetchauhan Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Thanksgiving is finally upon us, so Adrienne and Joe share some of their favorite holiday memories from the kitchen and at home. Even when you become a professional chef, can you ever escape the scrutiny of grandma’s kitchen? They offer up some of their favorite Thanksgiving staples (which cranberries are best?) and some deep cuts that only family would understand (we’re looking at you Jello salad). Plus, we discuss: Favorite fast food orders including the iconic Apple Pie from McDonalds and their top fountain coke Fork It or Forget It: Butter-Dipped Soft Serve from Dominique Ansel Chefsgiving story-time: What’s it like spending the holiday in a restaurant setting? Joe’s enormous family gathering that takes days (and hundreds of ravioli) to prepare for Adrienne’s walk-in confession involving too many turkeys and an ill-received meal offer  Turn-and-Burn: Thanksgiving edition… traditional or experimental? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe sit down inside the walls of the iconic Le Bernardin in New York City for an intimate chat with chef Eric Ripert. He tells them the secrets behind his ascent to helming one of the best restaurants in the world, including what it takes to maintain a level of excellence worthy of becoming (and remaining) a three-Michelin-starred restaurant. Plus, we discuss: How fine dining has radically changed in his time as a chef Chef Ripert’s early years learning from four of the most important chefs in the world His path to becoming executive chef at only 28 years old The unique system inside Le Bernardin’s kitchen that sets it apart Adrienne’s eight years under his tutelage and what he remembers most about her Fork It or Forget It: Peeling Strawberries (and the dreaded task of peeling peas that followed him to Le Bernardin) A five-star review of guests who brought a special gift all the way from Japan The secrets to menu development and changing over time Keeping a connection to the kitchen and the routine that makes him successful Who makes better paella: Chef Ripert or José Andrés? Follow Eric: @ericripert Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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

In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss: The controversial Alinea review everyone is talking about Whether or not a one-star review should be considered "good" How the NYT picks restaurants to review The standards for reviewing a restaurant, including how soon is too soon and how much she eats Is it easy to get a reservation as a NYT critic (and does she get recognized)? Should critics have to read their reviews face-to-face with the people they’re criticizing? The influence of social media on restaurant reviews Ligaya’s favorite chef and which restaurant she wishes should could eat at Follow Ligaya: @ligayamishan Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This week, Adrienne and Joe are back and giving us their reaction to the viral Golden Diner pancakes everyone is talking about. Joe prepared a batch at home and shares his honest opinion on whether they’re worthy of the hype. Plus, we discuss: What’s your go-to steakhouse order? Adrienne’s controversial opinion on A1 steak sauce Cookbooks: All the inside info on what it takes to go from idea to reality Insights on testing recipes for a book Walk In Confession: Adrienne’s cookbook hit a snag thanks to an unrelated controversy in the publishing world Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss: Farm to Table: Has the word lost its meaning? The origins of “farm to table” and why it spread all over the world Fork It or Forget It: Facial hair in the kitchen Which shoes do each of our chefs prefer to wear when cooking? The story behind Row 7, a seed company he founded to prioritize flavor in produce His famous honeynut squash, and how it came to be Dan reflects on his mentor, Chef David Boulet A Walk In Confession featuring overcooked lamb and some beet juice Follow Dan: @chefdanbarber Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm