The Chef's Cut https://podcasters.spotify.com/pod/show/adrienne-cheatham en-us Level Media The Chef’s Cut focuses on the stories and techniques behind the food you love the most!  Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you behind the scenes kitchen access and share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week!  New episodes drop every Tuesday. https://megaphone.imgix.net/podcasts/6389c408-538d-11f0-bf5a-674fe9d25c54/image/b632260f3deff8c76a2fa3733b9d204b.jpg?ixlib=rails-4.3.1&max-w=3000&max-h=3000&fit=crop&auto=format,compress The Chef's Cut https://podcasters.spotify.com/pod/show/adrienne-cheatham no episodic Level Media The Chef’s Cut focuses on the stories and techniques behind the food you love the most!  Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you behind the scenes kitchen access and share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week!  New episodes drop every Tuesday. Level Media thechefscutpodcast@gmail.com Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!! 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 Mon, 27 Apr 2026 22:00:00 -0000 full Level Media 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 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


]]> 3077 Gail Simmons on Why Top Chef Wins, Cooking Competition Shows and What Judges Really Think!! 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 Tue, 21 Apr 2026 00:24:00 -0000 full Level Media 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 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



]]> 3523 The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s Identity Crisis, and Wonton Lasagna!! 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 Mon, 13 Apr 2026 22:00:00 -0000 full Level Media 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 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

]]> 1879 James Beard Finalists Revealed: The Surprises, Snubs, and Secrets!! 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 Tue, 07 Apr 2026 03:39:00 -0000 full Level Media 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 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

    ]]>     1276     Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!! 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 Mon, 30 Mar 2026 22:00:00 -0000 full Level Media 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 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


    ]]>     2384     Hospitality Series (Pt. 2): Drew Nieporent on Creating Celebrity Chefs, A-List Partnerships, and Going 40 for 40!! 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 Mon, 23 Mar 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     3174     René Redzepi - Noma Controversy, the $1,500 LA Pop-Up, and What Happens Next?! 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 Mon, 16 Mar 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     1429     Hospitality Series (Pt. 1): Beard Award Buzz, Top Chef Restaurant Wars, and What Makes a Restaurant Great!! 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 Mon, 09 Mar 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     2985     Padma Takes On Top Chef, Judging Secrets, and the Evolution of Food TV!! 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 Mon, 02 Mar 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     3557     Eli Sussman On Memes, Mistakes, and Making Fun of Restaurant Life!! 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 Mon, 23 Feb 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     3186     Nina Compton on The Top Chef Runner-Up Club, Caribbean Cuisine’s Ascent and Mardi Gras Madness!! 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 Mon, 16 Feb 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     3036     Valentine’s Day Romance vs Reality and Falling Head-Over-Heels for Food!! 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 Mon, 09 Feb 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     2660     Byron Gomez on Burger King Beginnings, Life After Top Chef, and Meeting Michelin Expectations!! 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 Mon, 02 Feb 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     3140     Super Bowl Snacks, Burger Hype, and the Internet’s Case Against Opening a Restaurant!! 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 Mon, 26 Jan 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     2739     Michael Anthony’s Gramercy Tavern Legacy, His First New Restaurant in 20 Years & a Skyline Chili Debate!! 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 Mon, 19 Jan 2026 23:00:00 -0000 full Level Media 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 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


    ]]>     2927     Michelin Guide Controversy, New Year’s Goals and the Internet's Favorite Phyllo Cake!! 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 Mon, 12 Jan 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     2996     Back on the Menu: Kristen Kish Dishes It All (First Guest Episode Re-Release) 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 Mon, 05 Jan 2026 23:00:00 -0000 full Level Media 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 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

    ]]>     3054     Back on the Menu: Adrienne & Joe on Food TV, Tofu Tales, & Real-Life Friendship (First Episode Re-Release) 🎙️ 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 Mon, 29 Dec 2025 23:00:00 -0000 full Level Media 🎙️ 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 🎙️ 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

    ]]>     3334     Chef Battle Scars, Eggnog Judgment Day, and the One Question Every Chef Hates!! 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 Mon, 22 Dec 2025 23:00:00 -0000 full Level Media 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 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


    ]]>     2811     Jamila Robinson on Leading Bon Appétit, Picking 50 Best, and the Case Against Anonymous Critics 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 Mon, 15 Dec 2025 23:00:00 -0000 full Level Media 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 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

    ]]>     2886     The Ultimate Steak Cuts, Viral Fishy-Marshmallow Treats, and Buying Silence to Save your Job!! 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 Tue, 09 Dec 2025 00:15:00 -0000 full Level Media 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 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


    ]]>     2189     Maneet Chauhan Talks Chef Life, TV Fame, and the Universal Language of Food! 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 Tue, 02 Dec 2025 05:03:00 -0000 full Level Media 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 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

    ]]>     3020     Thanksgiving Special: Ultimate Fast Food Orders, Butter Dipped Ice Cream?, and Thanksgiving Favorites 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 Mon, 24 Nov 2025 23:00:00 -0000 full Level Media 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 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

    ]]>     2984     Chef Eric Ripert on the Evolution of Fine Dining, What Defines Le Bernardin’s Success, and How He Maintains Balance 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 Mon, 17 Nov 2025 23:00:00 -0000 full Level Media 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 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


    ]]>     3072     Paris Pastry Pairings, Chicago Deep Dish Pizza Tips, and Behind the Scenes of Joe’s New Restaurant Opening 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 Mon, 10 Nov 2025 23:00:00 -0000 full Level Media 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 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

    ]]>     3186     Co-Chief NYT Restaurant Critic Ligaya Mishan on Succeeding Pete Wells, Her Most Controversial Reviews, and Branching Out from NYC 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 Mon, 03 Nov 2025 23:00:00 -0000 full Level Media 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 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


    ]]>     3515     The Perfect Steakhouse Order, Golden Diner Pancake Mania, and an All-Access Pass into the World of Cookbooks 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 Mon, 27 Oct 2025 23:00:00 -0000 full Level Media 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 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

    ]]>     3013     Chef Dan Barber on the Farm-to-Table Movement, Making Our Food Supply More Delicious, and Faking Rare Lamb in an Emergency 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 Mon, 20 Oct 2025 22:00:00 -0000 full Level Media 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 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


    ]]>     3441     The Big Breakfast Debate, ChatGPT on the Menu, and the First 50 Best Restaurant List for N. America This week, Adrienne and Joe are back to chat about the newest list everyone is talking about: North America's 50 Best Restaurants. They tell us what they love about the list, how it actually gets made, and what it means to restaurants who make the list. Plus, we discuss: Diner classics: Adrienne and Joe pick their favorite breakfast foods Fork It or Forget It: Using AI to help with new menus (and how to fix it) Review culture and the influence of lists on fine dining Walk In Confession: Joe’s elevator mishap that almost ruined his holiday gathering Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 13 Oct 2025 22:00:00 -0000 full Level Media This week, Adrienne and Joe are back to chat about the newest list everyone is talking about: North America's 50 Best Restaurants. They tell us what they love about the list, how it actually gets made, and what it means to restaurants who make the list. Plus, we discuss: Diner classics: Adrienne and Joe pick their favorite breakfast foods Fork It or Forget It: Using AI to help with new menus (and how to fix it) Review culture and the influence of lists on fine dining Walk In Confession: Joe’s elevator mishap that almost ruined his holiday gathering Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm This week, Adrienne and Joe are back to chat about the newest list everyone is talking about: North America's 50 Best Restaurants. They tell us what they love about the list, how it actually gets made, and what it means to restaurants who make the list. Plus, we discuss:

    • Diner classics: Adrienne and Joe pick their favorite breakfast foods

    • Fork It or Forget It: Using AI to help with new menus (and how to fix it)

    • Review culture and the influence of lists on fine dining

    • Walk In Confession: Joe’s elevator mishap that almost ruined his holiday gathering

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     2717     Private Chef Life (Part 3): Chef Sam Kass on Cooking for the Obamas, the Future of Food, and when Oprah Saved the Day Adrienne and Joe return for the third and final installment of our series on private chef work, and this time they’re joined by the Obama family’s longtime personal chef, Sam Kass. He tells us all about his journey from some of the highest pressure kitchens in America and Europe, to landing with the first family and running the kitchen in the West Wing. Plus, we discuss: Adrienne and Sam’s connection as kids and how their careers in food have taken shape The biggest “kitchen habits” Sam can’t seem to shake from his days in fine dining Fork It or Forget It: Strawberry Sandwiches Sam’s experience working with the Obamas to help shape food policy in America The best lessons he learned from his most important mentor: forget the (proverbial) onions Sam’s new book The Last Supper and how a growing food crisis is already affecting access to some of our favorite foods A story about stepping into the White House for the first time on inauguration and how Oprah saved him from missing it Walk In Confession: the most expensive mistake of Sam’s career involving a massive meal and a lot of butter Follow Sam: @samkassdc Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Check out Sam's new Book: The Last Supper Mon, 06 Oct 2025 22:00:00 -0000 full Level Media Adrienne and Joe return for the third and final installment of our series on private chef work, and this time they’re joined by the Obama family’s longtime personal chef, Sam Kass. He tells us all about his journey from some of the highest pressure kitchens in America and Europe, to landing with the first family and running the kitchen in the West Wing. Plus, we discuss: Adrienne and Sam’s connection as kids and how their careers in food have taken shape The biggest “kitchen habits” Sam can’t seem to shake from his days in fine dining Fork It or Forget It: Strawberry Sandwiches Sam’s experience working with the Obamas to help shape food policy in America The best lessons he learned from his most important mentor: forget the (proverbial) onions Sam’s new book The Last Supper and how a growing food crisis is already affecting access to some of our favorite foods A story about stepping into the White House for the first time on inauguration and how Oprah saved him from missing it Walk In Confession: the most expensive mistake of Sam’s career involving a massive meal and a lot of butter Follow Sam: @samkassdc Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Check out Sam's new Book: The Last Supper Adrienne and Joe return for the third and final installment of our series on private chef work, and this time they’re joined by the Obama family’s longtime personal chef, Sam Kass. He tells us all about his journey from some of the highest pressure kitchens in America and Europe, to landing with the first family and running the kitchen in the West Wing. Plus, we discuss:

    • Adrienne and Sam’s connection as kids and how their careers in food have taken shape

    • The biggest “kitchen habits” Sam can’t seem to shake from his days in fine dining

    • Fork It or Forget It: Strawberry Sandwiches

    • Sam’s experience working with the Obamas to help shape food policy in America

    • The best lessons he learned from his most important mentor: forget the (proverbial) onions

    • Sam’s new book The Last Supper and how a growing food crisis is already affecting access to some of our favorite foods

    • A story about stepping into the White House for the first time on inauguration and how Oprah saved him from missing it

    • Walk In Confession: the most expensive mistake of Sam’s career involving a massive meal and a lot of butter

    Follow Sam: @samkassdc

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    Check out Sam's new Book: The Last Supper

    ]]>     3876     Private Chef Life (Part 2): Chef Olivia Tiedemann on Going Private, Breaking Pasta in an Emergency, and Her Worst Restaurant Job Ever We’re back for part two of our three-part series on private chef work, this time with guest Olivia Tiedemann. She tells us how she went from the fine dining world of New York City, to working as a private chef, to Instagram stardom. Plus, we discuss: The “kitchen habits” from restaurants that we just can’t kick Fork It or Forget It: Breaking pasta in half How Olivia transitioned out of fine dining and her best advice for success in private work Working big events, including F1, South Beach Wine & Food Festival, and the Cayman Cookout  Walk In Confession: Olivia tells us about the most incompetent chef she ever worked with Follow Olivia: @oliviatied Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 29 Sep 2025 22:00:00 -0000 full Level Media We’re back for part two of our three-part series on private chef work, this time with guest Olivia Tiedemann. She tells us how she went from the fine dining world of New York City, to working as a private chef, to Instagram stardom. Plus, we discuss: The “kitchen habits” from restaurants that we just can’t kick Fork It or Forget It: Breaking pasta in half How Olivia transitioned out of fine dining and her best advice for success in private work Working big events, including F1, South Beach Wine & Food Festival, and the Cayman Cookout  Walk In Confession: Olivia tells us about the most incompetent chef she ever worked with Follow Olivia: @oliviatied Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm We’re back for part two of our three-part series on private chef work, this time with guest Olivia Tiedemann. She tells us how she went from the fine dining world of New York City, to working as a private chef, to Instagram stardom. Plus, we discuss:

    • The “kitchen habits” from restaurants that we just can’t kick

    • Fork It or Forget It: Breaking pasta in half

    • How Olivia transitioned out of fine dining and her best advice for success in private work

    • Working big events, including F1, South Beach Wine & Food Festival, and the Cayman Cookout 

    • Walk In Confession: Olivia tells us about the most incompetent chef she ever worked with

    Follow Olivia: @oliviatied

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm

    ]]>     3031     Private Chef Life (Part 1): How Adrienne Went from Le Bernardin to Kitchen Burnout to Racing Helicopters in the South of France 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 Mon, 22 Sep 2025 22:00:00 -0000 full Level Media 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 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


    ]]>     2699     Chef Ayesha Nurdjaja on Kitchen Pet Peeves, NYC Reservation Hype, and Becoming the Newest Food Network Titan This week Adrienne and Joe are joined by Ayesha Nurdjaja, Executive Chef of Shuka and Shukette in New York City. She tells us all about her recent debut as the newest Titan on Bobby's Triple Threat. Plus, we discuss: Kitchen Pet Peeves: Dirty floors, painted nails, and not saying hello Fork It or Forget It: Zesting lemons… the right way? Review Review: Showing up without a reservation at a busy restaurant (and then complaining about it) The truth behind NYC reservation hype (is it bogus?) Training with Bobby Flay and how Ayesha found her confidence to star on the Food Network Walk In Confession: a triumphant story of serving the puree that almost went horribly wrong Follow Ayesha: @ayesha_rare Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 15 Sep 2025 22:00:00 -0000 full Level Media This week Adrienne and Joe are joined by Ayesha Nurdjaja, Executive Chef of Shuka and Shukette in New York City. She tells us all about her recent debut as the newest Titan on Bobby's Triple Threat. Plus, we discuss: Kitchen Pet Peeves: Dirty floors, painted nails, and not saying hello Fork It or Forget It: Zesting lemons… the right way? Review Review: Showing up without a reservation at a busy restaurant (and then complaining about it) The truth behind NYC reservation hype (is it bogus?) Training with Bobby Flay and how Ayesha found her confidence to star on the Food Network Walk In Confession: a triumphant story of serving the puree that almost went horribly wrong Follow Ayesha: @ayesha_rare Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm This week Adrienne and Joe are joined by Ayesha Nurdjaja, Executive Chef of Shuka and Shukette in New York City. She tells us all about her recent debut as the newest Titan on Bobby's Triple Threat. Plus, we discuss:

    • Kitchen Pet Peeves: Dirty floors, painted nails, and not saying hello

    • Fork It or Forget It: Zesting lemons… the right way?

    • Review Review: Showing up without a reservation at a busy restaurant (and then complaining about it)

    • The truth behind NYC reservation hype (is it bogus?)

    • Training with Bobby Flay and how Ayesha found her confidence to star on the Food Network

    • Walk In Confession: a triumphant story of serving the puree that almost went horribly wrong

    Follow Ayesha: @ayesha_rare

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     3260     Summer Farmers Markets, Fine Dining Pop-Ups, and Mission Impossible: US Open Edition As summer slowly comes to a close, Adrienne and Joe share some of their favorite flavor combinations that signal fall is just around the corner. Farmer’s market, here we come! Plus, we discuss: Fork It or Forget It: Whipped Honey Coffee Review Review: Joe had the audacity to take his birthday off from work! Line Check: Major fine dining restaurants like Alinea and Noma go on the road in their own versions of pop-up dining Walk-In Confession: Joe tells us about the time he launched an entire restaurant at the US Open in just three days Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 08 Sep 2025 22:00:00 -0000 full Level Media As summer slowly comes to a close, Adrienne and Joe share some of their favorite flavor combinations that signal fall is just around the corner. Farmer’s market, here we come! Plus, we discuss: Fork It or Forget It: Whipped Honey Coffee Review Review: Joe had the audacity to take his birthday off from work! Line Check: Major fine dining restaurants like Alinea and Noma go on the road in their own versions of pop-up dining Walk-In Confession: Joe tells us about the time he launched an entire restaurant at the US Open in just three days Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm As summer slowly comes to a close, Adrienne and Joe share some of their favorite flavor combinations that signal fall is just around the corner. Farmer’s market, here we come! Plus, we discuss:

    • Fork It or Forget It: Whipped Honey Coffee

    • Review Review: Joe had the audacity to take his birthday off from work!

    • Line Check: Major fine dining restaurants like Alinea and Noma go on the road in their own versions of pop-up dining

    • Walk-In Confession: Joe tells us about the time he launched an entire restaurant at the US Open in just three days

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     3229     Chef Buddha Lo on Great Food in Tiny Kitchens, the Best Knives and Top Chef Topped with Caviar Adrienne and Joe are back with another guest, and this week they’re joined by two-time Top Chef champion Buddha Lo. He fills them in on his latest culinary ambitions following the move of his home restaurant Huso into a bigger space (Michelin star incoming?). Plus, we discuss: Fork It or Forget It: Caviar on Fried Chicken (and the latest in condiment mania) Review Review: restaurant no-shows are a big no-no  Picking the right knife: suggestions from all three chefs for what you should buy Mentor Moment: Buddha’s tough-love training as a young chef Walk-In Confession (Top Chef Edition): Buddha tells us how to handle the heat even when your Top Chef dish is burning Follow Buddha: @buddha__lo Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 01 Sep 2025 22:00:00 -0000 full Level Media Adrienne and Joe are back with another guest, and this week they’re joined by two-time Top Chef champion Buddha Lo. He fills them in on his latest culinary ambitions following the move of his home restaurant Huso into a bigger space (Michelin star incoming?). Plus, we discuss: Fork It or Forget It: Caviar on Fried Chicken (and the latest in condiment mania) Review Review: restaurant no-shows are a big no-no  Picking the right knife: suggestions from all three chefs for what you should buy Mentor Moment: Buddha’s tough-love training as a young chef Walk-In Confession (Top Chef Edition): Buddha tells us how to handle the heat even when your Top Chef dish is burning Follow Buddha: @buddha__lo Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Adrienne and Joe are back with another guest, and this week they’re joined by two-time Top Chef champion Buddha Lo. He fills them in on his latest culinary ambitions following the move of his home restaurant Huso into a bigger space (Michelin star incoming?). Plus, we discuss:

    • Fork It or Forget It: Caviar on Fried Chicken (and the latest in condiment mania)

    • Review Review: restaurant no-shows are a big no-no 

    • Picking the right knife: suggestions from all three chefs for what you should buy

    • Mentor Moment: Buddha’s tough-love training as a young chef

    • Walk-In Confession (Top Chef Edition): Buddha tells us how to handle the heat even when your Top Chef dish is burning

    Follow Buddha: @buddha__lo

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     3098     The Mother of All Condiments, French Dip Mania and a Travel Diva Chef Exposed The World Condiment Cup has officially begun so Adrienne and Joe kick things off with the results from the first round. Which will move on to the next round: may, mustard, tzatziki, or hoisin sauce? Plus, we debate how 'mother sauces' play into condiment rankings. On this episode we also discuss: Fork It or Forget It: French Dip Mania Review Review: a Five-Star guest gets all the credit for his homegrown tomatoes and heartwarming positivity “The Family Reunion” culinary event recap… which ambitious dish did Adrienne serve? Mentor Moment: helping a chef level up (and network outside the restaurant) Walk-In Confession (Vacation Edition): Joe admits to bringing a wide assortment of kitchen tools wherever he travels Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 25 Aug 2025 22:00:00 -0000 full Level Media The World Condiment Cup has officially begun so Adrienne and Joe kick things off with the results from the first round. Which will move on to the next round: may, mustard, tzatziki, or hoisin sauce? Plus, we debate how 'mother sauces' play into condiment rankings. On this episode we also discuss: Fork It or Forget It: French Dip Mania Review Review: a Five-Star guest gets all the credit for his homegrown tomatoes and heartwarming positivity “The Family Reunion” culinary event recap… which ambitious dish did Adrienne serve? Mentor Moment: helping a chef level up (and network outside the restaurant) Walk-In Confession (Vacation Edition): Joe admits to bringing a wide assortment of kitchen tools wherever he travels Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm The World Condiment Cup has officially begun so Adrienne and Joe kick things off with the results from the first round. Which will move on to the next round: may, mustard, tzatziki, or hoisin sauce? Plus, we debate how 'mother sauces' play into condiment rankings. On this episode we also discuss:

    • Fork It or Forget It: French Dip Mania

    • Review Review: a Five-Star guest gets all the credit for his homegrown tomatoes and heartwarming positivity

    • “The Family Reunion” culinary event recap… which ambitious dish did Adrienne serve?

    • Mentor Moment: helping a chef level up (and network outside the restaurant)

    • Walk-In Confession (Vacation Edition): Joe admits to bringing a wide assortment of kitchen tools wherever he travels

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     2896     Chef Fariyal Abdullahi on Crack Burgers, Kitchen Fires and Ethiopian Food 101 Adrienne and Joe are joined by special guest and friend of the show, chef Fariyal Abdullahi. She fills us in on what it’s like to be the executive chef at one of the most sought-after restaurant reservations in New York City, Hav & Mar. Plus, we discuss: Fork It or Forget It: Crack Burgers (yes this is a real trend) LA vs. New York: Who holds the Ethiopian crown? (How about Washington DC) Tips for dining out at an Ethiopian restaurant (and not getting too full) Fariyal’s exhausting weekend at the 2025 James Beard Awards Review Review: How do you get one-star before you even open your doors?  Women running the kitchen in fine dining Walk-In Confession: Fariyal gets caught in a fire mishap and Adrienne finds herself in a cloud of smoke Follow the show: @chefscutpod Follow Fariyal: @fariyalabdul Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 18 Aug 2025 22:00:00 -0000 full Level Media Adrienne and Joe are joined by special guest and friend of the show, chef Fariyal Abdullahi. She fills us in on what it’s like to be the executive chef at one of the most sought-after restaurant reservations in New York City, Hav & Mar. Plus, we discuss: Fork It or Forget It: Crack Burgers (yes this is a real trend) LA vs. New York: Who holds the Ethiopian crown? (How about Washington DC) Tips for dining out at an Ethiopian restaurant (and not getting too full) Fariyal’s exhausting weekend at the 2025 James Beard Awards Review Review: How do you get one-star before you even open your doors?  Women running the kitchen in fine dining Walk-In Confession: Fariyal gets caught in a fire mishap and Adrienne finds herself in a cloud of smoke Follow the show: @chefscutpod Follow Fariyal: @fariyalabdul Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Adrienne and Joe are joined by special guest and friend of the show, chef Fariyal Abdullahi. She fills us in on what it’s like to be the executive chef at one of the most sought-after restaurant reservations in New York City, Hav & Mar. Plus, we discuss:

    • Fork It or Forget It: Crack Burgers (yes this is a real trend)

    • LA vs. New York: Who holds the Ethiopian crown? (How about Washington DC)

    • Tips for dining out at an Ethiopian restaurant (and not getting too full)

    • Fariyal’s exhausting weekend at the 2025 James Beard Awards

    • Review Review: How do you get one-star before you even open your doors? 

    • Women running the kitchen in fine dining

    • Walk-In Confession: Fariyal gets caught in a fire mishap and Adrienne finds herself in a cloud of smoke

    Follow the show: @chefscutpod

    Follow Fariyal: @fariyalabdul

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm

    ]]>     2535     The Great Condiment Showdown, Joe’s Big Restaurant Gamble, and Major Food Influencer Controversy This week of The Chef’s Cut kicks off with an important debate: which condiment in your fridge would come out on top in a battle of the bottles? They tell us which condiment ranks atop their own favorites, and throw it to the listeners to help build a bracket of champions. Plus, we discuss: Fork It or Forget It: Dining al fresco Whisk Takers: Joe tell us about the biggest career bet he made on himself Line Check: Discussing the San Francisco chef who lost his job after calling out an influencer in his own restaurant Walk-In Confession: Adrienne shares the story of her most successful kitchen prank Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 11 Aug 2025 22:05:00 -0000 full Level Media This week of The Chef’s Cut kicks off with an important debate: which condiment in your fridge would come out on top in a battle of the bottles? They tell us which condiment ranks atop their own favorites, and throw it to the listeners to help build a bracket of champions. Plus, we discuss: Fork It or Forget It: Dining al fresco Whisk Takers: Joe tell us about the biggest career bet he made on himself Line Check: Discussing the San Francisco chef who lost his job after calling out an influencer in his own restaurant Walk-In Confession: Adrienne shares the story of her most successful kitchen prank Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm This week of The Chef’s Cut kicks off with an important debate: which condiment in your fridge would come out on top in a battle of the bottles? They tell us which condiment ranks atop their own favorites, and throw it to the listeners to help build a bracket of champions. Plus, we discuss:

    • Fork It or Forget It: Dining al fresco

    • Whisk Takers: Joe tell us about the biggest career bet he made on himself

    • Line Check: Discussing the San Francisco chef who lost his job after calling out an influencer in his own restaurant

    • Walk-In Confession: Adrienne shares the story of her most successful kitchen prank

    Follow the show: @chefscutpod

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm

    ]]>     3251     Erick Williams on His Chef Journey, Making Great Food and the Business of Restaurants Adrienne and Joe are back for another episode of The Chef’s Cut, and this time they’re joined by longtime friend and James Beard award winning chef Erick Williams. They find out how he came to be one of the most respected chefs in Chicago, including what brought him to the kitchen at Virtue Restaurant in Hyde Park. Plus, we discuss: Review Review: Takeout complaints at Virtue (spoiler: they don’t do takeout at Virtue) The worst customer behavior Erick has had to endure at his new establishment, Cantina Rosa Walk-In Confession: A last-minute steak run gone (almost) horribly wrong Erick’s work as a mentor for young chefs and leadership for growing restaurants The people and experiences that changed his trajectory as a chef Follow the show: @chefscutpod Follow Erick: @cheferickwilliams Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Mon, 04 Aug 2025 22:00:00 -0000 full Level Media Adrienne and Joe are back for another episode of The Chef’s Cut, and this time they’re joined by longtime friend and James Beard award winning chef Erick Williams. They find out how he came to be one of the most respected chefs in Chicago, including what brought him to the kitchen at Virtue Restaurant in Hyde Park. Plus, we discuss: Review Review: Takeout complaints at Virtue (spoiler: they don’t do takeout at Virtue) The worst customer behavior Erick has had to endure at his new establishment, Cantina Rosa Walk-In Confession: A last-minute steak run gone (almost) horribly wrong Erick’s work as a mentor for young chefs and leadership for growing restaurants The people and experiences that changed his trajectory as a chef Follow the show: @chefscutpod Follow Erick: @cheferickwilliams Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Adrienne and Joe are back for another episode of The Chef’s Cut, and this time they’re joined by longtime friend and James Beard award winning chef Erick Williams. They find out how he came to be one of the most respected chefs in Chicago, including what brought him to the kitchen at Virtue Restaurant in Hyde Park. Plus, we discuss:

    • Review Review: Takeout complaints at Virtue (spoiler: they don’t do takeout at Virtue)

    • The worst customer behavior Erick has had to endure at his new establishment, Cantina Rosa

    • Walk-In Confession: A last-minute steak run gone (almost) horribly wrong

    • Erick’s work as a mentor for young chefs and leadership for growing restaurants

    • The people and experiences that changed his trajectory as a chef

    Follow the show: @chefscutpod

    Follow Erick: @cheferickwilliams

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     2184     Missy Robbins on Michelin Stars, Salt v Sugar, and Her Billions Cameo Hosts Adrienne Cheatham and Joe Flamm are joined by Missy Robbins (Lilia, Missi) to talk about her ascent into becoming a Michelin star chef and James Beard Award winner. Plus, we cover: The importance of a caring mentor and impact of Tony Manuano (Spiaggia, Top Chef Masters) on Missy and Joe’s careers Fork It or Forget It: Seafood and cheese Missy's journey through various kitchens and her approach to restaurant design One-Star Guest Behavior: booking a small party and showing up with a large group Missy’s nightmare moment on Top Chef masters (watch your fingers) Walk-In Confessions: Switching out sugar for salt on dessert Missy's cameo on the TV show Billions and her thoughts on acting. Follow the show: @chefscutpod Follow Missy: @missyarobbins Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Tue, 29 Jul 2025 02:38:00 -0000 full Level Media Hosts Adrienne Cheatham and Joe Flamm are joined by Missy Robbins (Lilia, Missi) to talk about her ascent into becoming a Michelin star chef and James Beard Award winner. Plus, we cover: The importance of a caring mentor and impact of Tony Manuano (Spiaggia, Top Chef Masters) on Missy and Joe’s careers Fork It or Forget It: Seafood and cheese Missy's journey through various kitchens and her approach to restaurant design One-Star Guest Behavior: booking a small party and showing up with a large group Missy’s nightmare moment on Top Chef masters (watch your fingers) Walk-In Confessions: Switching out sugar for salt on dessert Missy's cameo on the TV show Billions and her thoughts on acting. Follow the show: @chefscutpod Follow Missy: @missyarobbins Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Hosts Adrienne Cheatham and Joe Flamm are joined by Missy Robbins (Lilia, Missi) to talk about her ascent into becoming a Michelin star chef and James Beard Award winner. Plus, we cover:

    • The importance of a caring mentor and impact of Tony Manuano (Spiaggia, Top Chef Masters) on Missy and Joe’s careers

    • Fork It or Forget It: Seafood and cheese

    • Missy's journey through various kitchens and her approach to restaurant design

    • One-Star Guest Behavior: booking a small party and showing up with a large group

    • Missy’s nightmare moment on Top Chef masters (watch your fingers)

    • Walk-In Confessions: Switching out sugar for salt on dessert

    • Missy's cameo on the TV show Billions and her thoughts on acting.

    Follow the show: @chefscutpod

    Follow Missy: @missyarobbins

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm


    ]]>     2798     Adrienne and Joe on Culinary Travel, One-Star Diner Drama, and the Raw Milk Debate We’re back with another episode of The Chef’s Cut featuring hosts Adrienne Cheatham and Joe Flamm, who tell us exactly how chefs plan their trips around food, including their favorite dining spots and the importance of leaving room for spontaneous culinary adventures. Plus, we discuss: Fork It or Forget It: Raw Milk edition (featuring some unpasteurized opinions) The latest NYT restaurant review and challenging stereotypes about high end cuisine One-Star Guest Behavior: Adrienne shares a story of poor restaurant etiquette – is it time to start letting restaurants review diners too? Walk-In Confessions: Joe recounts a harrowing kitchen mishap Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm Tue, 22 Jul 2025 04:01:00 -0000 full Level Media We’re back with another episode of The Chef’s Cut featuring hosts Adrienne Cheatham and Joe Flamm, who tell us exactly how chefs plan their trips around food, including their favorite dining spots and the importance of leaving room for spontaneous culinary adventures. Plus, we discuss: Fork It or Forget It: Raw Milk edition (featuring some unpasteurized opinions) The latest NYT restaurant review and challenging stereotypes about high end cuisine One-Star Guest Behavior: Adrienne shares a story of poor restaurant etiquette – is it time to start letting restaurants review diners too? Walk-In Confessions: Joe recounts a harrowing kitchen mishap Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm We’re back with another episode of The Chef’s Cut featuring hosts Adrienne Cheatham and Joe Flamm, who tell us exactly how chefs plan their trips around food, including their favorite dining spots and the importance of leaving room for spontaneous culinary adventures. Plus, we discuss:

    • Fork It or Forget It: Raw Milk edition (featuring some unpasteurized opinions)

    • The latest NYT restaurant review and challenging stereotypes about high end cuisine

    • One-Star Guest Behavior: Adrienne shares a story of poor restaurant etiquette – is it time to start letting restaurants review diners too?

    • Walk-In Confessions: Joe recounts a harrowing kitchen mishap

    Follow Adrienne: @chefadriennecheatham 

    Follow Joe: @insta.flamm

    ]]>     2550     Chef Eric Adjepong on Food TV, Skipping The Bear and His Wildest Kitchen Mistake Celebrity chef Eric Adjepong joins hosts Adrienne Cheatham and Joe Flamm to dive deep into the realities of food television, leadership in the kitchen, and the secrets behind surviving the restaurant world. 🔥 In this episode: The mentors who shaped Eric’s culinary journey Lessons from working with Bobby Flay Why top chefs struggle to cook at home Navigating personality clashes and communication styles The challenge of handling bad reviews with grace Why Eric still hasn’t watched The Bear His biggest kitchen fail involving onions and dessert 😅 Follow the chefs: Eric: @chefericadjepong Adrienne: @chefadriennecheatham Joe: @insta.flamm Mon, 14 Jul 2025 22:00:00 -0000 Eric Adjepong on Chef Leadership & Food TV Pressure full 1 5 Level Media Eric Adjepong joins Adrienne Cheatham and Joe Flamm to talk about food TV, leadership, and kitchen failures. Celebrity chef Eric Adjepong joins hosts Adrienne Cheatham and Joe Flamm to dive deep into the realities of food television, leadership in the kitchen, and the secrets behind surviving the restaurant world. 🔥 In this episode: The mentors who shaped Eric’s culinary journey Lessons from working with Bobby Flay Why top chefs struggle to cook at home Navigating personality clashes and communication styles The challenge of handling bad reviews with grace Why Eric still hasn’t watched The Bear His biggest kitchen fail involving onions and dessert 😅 Follow the chefs: Eric: @chefericadjepong Adrienne: @chefadriennecheatham Joe: @insta.flamm Celebrity chef Eric Adjepong joins hosts Adrienne Cheatham and Joe Flamm to dive deep into the realities of food television, leadership in the kitchen, and the secrets behind surviving the restaurant world.


    🔥 In this episode:

    • The mentors who shaped Eric’s culinary journey

    • Lessons from working with Bobby Flay

    • Why top chefs struggle to cook at home

    • Navigating personality clashes and communication styles

    • The challenge of handling bad reviews with grace

    • Why Eric still hasn’t watched The Bear

    • His biggest kitchen fail involving onions and dessert 😅

    Follow the chefs:

    ]]>     2861 no     Culinary Beginnings & Kitchen Confessions: Rhubarb, Raw Salmon, and Real Talk with Adrienne Cheatham & Joe Flamm In the latest episode of The Chef's Cut, hosts Adrienne Cheatham and Joe Flamm share how they got their start as chefs — and the paths that brought them to New York and Chicago. They dive into: Big debate: Is rhubarb ever worth the trouble? Why they both love Le Creuset (how could you not?) The challenges of transitioning from culinary school to a real working kitchen A brutal one-star review from someone who didn’t even eat at the restaurant Adrienne’s honest confession: the time she accidentally sent out raw salmon This episode blends humor, honesty, and behind-the-line insight from two acclaimed chefs. 🔗 Follow Adrienne: @chefadriennecheatham 🔗 Follow Joe: @insta.flamm Mon, 07 Jul 2025 22:00:00 -0000 From Culinary School to Kitchen Confessions full 1 4 Level Media Rhubarb debates, raw salmon confessions, and real talk with chefs Adrienne Cheatham & Joe Flamm. In the latest episode of The Chef's Cut, hosts Adrienne Cheatham and Joe Flamm share how they got their start as chefs — and the paths that brought them to New York and Chicago. They dive into: Big debate: Is rhubarb ever worth the trouble? Why they both love Le Creuset (how could you not?) The challenges of transitioning from culinary school to a real working kitchen A brutal one-star review from someone who didn’t even eat at the restaurant Adrienne’s honest confession: the time she accidentally sent out raw salmon This episode blends humor, honesty, and behind-the-line insight from two acclaimed chefs. 🔗 Follow Adrienne: @chefadriennecheatham 🔗 Follow Joe: @insta.flamm In the latest episode of The Chef's Cut, hosts Adrienne Cheatham and Joe Flamm share how they got their start as chefs — and the paths that brought them to New York and Chicago.

    They dive into:

    • Big debate: Is rhubarb ever worth the trouble?

    • Why they both love Le Creuset (how could you not?)

    • The challenges of transitioning from culinary school to a real working kitchen

    • A brutal one-star review from someone who didn’t even eat at the restaurant

    • Adrienne’s honest confession: the time she accidentally sent out raw salmon

    This episode blends humor, honesty, and behind-the-line insight from two acclaimed chefs.

    🔗 Follow Adrienne: @chefadriennecheatham

    🔗 Follow Joe: @insta.flamm

    ]]>     2464 no     Live from the 2025 James Beard Awards: Stephanie Izard on Winning, Top Chef, and Chicago’s Culinary Scene https://open.spotify.com/episode/53tkcp625KI0nOs1BpkmVm In this episode of The Chef’s Cut, recorded live from the 2025 James Beard Awards launch party at BLVD Steakhouse in Chicago, hosts Adrienne Cheatham and Joe Flam sit down with celebrity chef Stephanie Izard (Top Chef, Girl and the Goat) to talk about what it’s really like to win a James Beard Award. 🎙️ Topics covered in this episode include: Is it more memorable to win Top Chef or a James Beard Award? Stephanie’s lasting impact on the Chicago restaurant scene Behind the scenes at a James Beard Awards after party — and how to have the best time Which is tougher: innovating food or beverages in today’s industry? Stephanie’s earliest memories from Girl and the Goat (including some wild outfit choices!) A full recap of the 2025 James Beard Awards winners 👩‍🍳 Follow the chefs on Instagram: Stephanie: @stephanieizard Adrienne: @chefadriennecheatham Joe: @insta.flamm Mon, 30 Jun 2025 22:00:00 -0000 Stephanie Izard on Top Chef, James Beard Wins & Chicago's Culinary Scene full 1 3 Level Media Celebrity chef Stephanie Izard shares what it’s really like to win a James Beard Award and shape Chicago’s food scene—recorded live from BLVD Steakhouse In this episode of The Chef’s Cut, recorded live from the 2025 James Beard Awards launch party at BLVD Steakhouse in Chicago, hosts Adrienne Cheatham and Joe Flam sit down with celebrity chef Stephanie Izard (Top Chef, Girl and the Goat) to talk about what it’s really like to win a James Beard Award. 🎙️ Topics covered in this episode include: Is it more memorable to win Top Chef or a James Beard Award? Stephanie’s lasting impact on the Chicago restaurant scene Behind the scenes at a James Beard Awards after party — and how to have the best time Which is tougher: innovating food or beverages in today’s industry? Stephanie’s earliest memories from Girl and the Goat (including some wild outfit choices!) A full recap of the 2025 James Beard Awards winners 👩‍🍳 Follow the chefs on Instagram: Stephanie: @stephanieizard Adrienne: @chefadriennecheatham Joe: @insta.flamm In this episode of The Chef’s Cut, recorded live from the 2025 James Beard Awards launch party at BLVD Steakhouse in Chicago, hosts Adrienne Cheatham and Joe Flam sit down with celebrity chef Stephanie Izard (Top Chef, Girl and the Goat) to talk about what it’s really like to win a James Beard Award.


    🎙️ Topics covered in this episode include:

    • Is it more memorable to win Top Chef or a James Beard Award?

    • Stephanie’s lasting impact on the Chicago restaurant scene

    • Behind the scenes at a James Beard Awards after party — and how to have the best time

    • Which is tougher: innovating food or beverages in today’s industry?

    • Stephanie’s earliest memories from Girl and the Goat (including some wild outfit choices!)

    • A full recap of the 2025 James Beard Awards winners

    👩‍🍳 Follow the chefs on Instagram:

    Stephanie: @stephanieizard

    Adrienne: @chefadriennecheatham

    Joe: @insta.flamm

    ]]>     3085 no     Kristen Kish Dishes It All: Top Chef Memories, Kitchen Confessions & Foie Gras Fails https://podcasters.spotify.com/pod/show/adrienne-cheatham/episodes/Kristen-Kish-Dishes-It-All-e34kpj8 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 Tue, 24 Jun 2025 07:00:00 -0000 Kristen Kish on Top Chef Memories, Chicago Roots & Kitchen Confessions full 1 2 Level Media Kristen Kish joins Adrienne and Joe to talk Top Chef, the Chicago food scene, culinary mistakes, mentorship, and her new memoir Accidentally on Purpose. 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 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

    ]]>     3192 no     Top Chef Reunion Podcast: Adrienne Cheatham & Joe Flamm on Food TV, Tofu Tales & Real-Life Friendship https://open.spotify.com/episode/65FZD1eZEhGCYDT5HG2fuT Chefs Adrienne Cheatham and Joe Flamm reunite as former Top Chef finalists and launch their brand new podcast with a behind-the-scenes look at their journey—from competing in the kitchen to becoming co-hosts and close real-life friends. 🎙️ In this debut episode of The Chef’s Cut, 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 Sun, 15 Jun 2025 01:05:00 -0000 Adrienne Cheatham & Joe Flamm: From Top Chef to Tofu Mishaps and Podcasting full 1 1 Level Media Top Chef finalists Adrienne Cheatham and Joe Flamm launch their new podcast with stories of food, friendship, tofu disasters, and life beyond the show. Chefs Adrienne Cheatham and Joe Flamm reunite as former Top Chef finalists and launch their brand new podcast with a behind-the-scenes look at their journey—from competing in the kitchen to becoming co-hosts and close real-life friends. 🎙️ In this debut episode of The Chef’s Cut, 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 Chefs Adrienne Cheatham and Joe Flamm reunite as former Top Chef finalists and launch their brand new podcast with a behind-the-scenes look at their journey—from competing in the kitchen to becoming co-hosts and close real-life friends.

    🎙️ In this debut episode of The Chef’s Cut, 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

    ]]>     3545 no     Introducing: The Chef's Cut https://podcasters.spotify.com/pod/show/adrienne-cheatham/episodes/Introducing-The-Chefs-Cut-e34879v Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you a seat at their table as they have hilarious, vulnerable, and oftentimes messy conversations with other chefs, restaurateurs, celebrities and friends about what it means to build something bigger than yourself. New episodes out every Tuesday Sat, 14 Jun 2025 18:00:00 -0000 trailer Level Media <p> Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you a seat at their table as they have hilarious, vulnerable, and oftentimes messy conversations with other chefs, restaurateurs, celebrities and friends about what it means to build something bigger than yourself.</p><p><br></p><p>New episodes out every Tuesday</p> Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you a seat at their table as they have hilarious, vulnerable, and oftentimes messy conversations with other chefs, restaurateurs, celebrities and friends about what it means to build something bigger than yourself. New episodes out every Tuesday Each week, Top Chef alums Adrienne Cheatham and Joe Flamm give you a seat at their table as they have hilarious, vulnerable, and oftentimes messy conversations with other chefs, restaurateurs, celebrities and friends about what it means to build something bigger than yourself.


    New episodes out every Tuesday

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