The Chef's Cut
The Chef's Cut is a weekly food podcast hosted by Top Chef alums Adrienne Cheatham and Joe Flamm. Each episode provides behind-the-scenes kitchen access, cooking tips, and conversations with celebrity chef friends. The show blends culinary expertise with humor, aiming to make listeners feel like culinary heroes. New episodes drop every Tuesday.
Episodes
Chefs Reveal How to Get Into the Hottest Restaurants In Your City!!
Adrienne and Joe unlock the secrets to scoring the hottest tables in town, breaking down industry insider strategies for beating the reservation bots and getting seated at fully booked restaurants. In this episode, we also discuss:
Why showing up at doors-open and working the cancellation list actually works
Ditching reservation apps and the power of calling the restaurant directly
Marcus Samuelsson on Top Chef Success, Bouncing Back From Failure, and Showing Up!! (Part 2 of 2)
Adrienne and Joe welcome back Chef Marcus Samuelsson for Part 2 of their conversation, diving deep into the art of mentorship, surviving business failures, the power of plant-forward cooking, and what it takes to build a lasting legacy in food. In this episode, we also discuss:
Preparing mentee chefs for high-pressure platforms like Top Chef
Building team confidence, granting creative own
Marcus Samuelsson on His Rise, Roots, and The Chefs Who Shaped Him!! (Part 1 of 2)
Adrienne and Joe are joined by culinary icon Chef Marcus Samuelsson for Part 1 of a two-part conversation exploring his remarkable career, early New York breakthrough, global training, and the mentors who shaped his philosophy. In this episode, we also discuss:
Training across Europe and Japan and blending global technique with personal heritage
Finding cultural identity through Swedish r
Top Chef, Michelin, 50 Best, & James Beard: The Race for Restaurant Recognition!!
Adrienne and Joe take on the high-stakes world of culinary awards and rankings, examining how Michelin, James Beard, Top Chef, and the newly renamed “50 Best” shape restaurant visibility, and whether industry prestige still translates to real-world diners. In this episode, we also discuss:
Why a Top Chef run can offer more mainstream business impact than a James Beard win
Whether Michelin
Top Chefs’ Pantry Must-Haves: What’s Worth Buying and What Isn’t
Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss:
Essential vinegars, everyday cooking oils, and picking a dependable olive oil
Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta
Jarr
A Day in the Life of a Private Chef!!
Adrienne and Joe pull back the curtain on what a day in the life of a private chef work actually looks like, cutting through the social media romance to expose the real grind of scheduling, travel, client management, and constant prep. In this episode, we also discuss:
Navigating a priority-based calendar where you have to meet the client’s needs
The daily New York routine, last-minute pl
The Kitchen Tools Top Chefs Love and What Belongs in the Trash!!
Adrienne and Joe rank chef-approved kitchen gear into three distinct categories: professional-grade, home-use, and "throw it in the trash." In this episode, we also discuss:
Why glass cutting boards, cheap pan sets, and vintage grill tongs belong in the bin
Whetstones vs. electric sharpeners (and the truth about rolling sharpeners)
Carbon steel vs. nonstick: choosing the right sauté pan
Top Chefs Take on Costco: Food Court Rankings, Recommendations, and Best Kept Kirkland Secrets!!
Adrienne and Joe break down the greatness of Costco's food court, why Adrienne finally came around on trying the menu, and how Kirkland became a status symbol.
In this episode, we also discuss:
How excellent the $1.50 hot dogs and pizza at Costco really are
A review of the new chicken strips, and the controversial chicken bake
The story behind the wholesale giant’s success
How
Diana Davila: Competing on Padma’s Cooking Show, Owning the Narrative & Making Mexican Food Her Own!!
Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss:
Navigating the intense anxiety and public perception of competition television
Diana’s approach to Mexican cuisine: history, tradition, and innovation
Regional
Is Ozempic Changing the Restaurant Industry?!?
Adrienne and Joe dive into the Ozempic and GLP-1 trend to unpack its massive impact on the restaurant industry, shifting diner habits, and what it all means for the future of menus. In this episode, we also discuss:
How shifting appetites change what we order, not how often
How GLP-1s work and influence habits
The demand for smaller portions and higher protein
Who adapts faster:
The Walk-In Hall of Fame: Greatest Chef Confessions!!
Adrienne and Joe look back at some of the most memorable walk-in confessions from the show, unpacking early-career kitchen mistakes and the intense pressure of proving yourself on the line.
In this special compilation episode, we cover:
Kristen Kish’s freezer-mopping disaster and a family meal fryer spill
Dan Barber’s improvised fix for an order of overcooked lamb
Gail Simmons’s o
Michael Solomonov on Zahav, Addiction, and Why Philly is the Best Food City!!
Adrienne and Joe are joined by acclaimed Chef Michael Solomonov to talk his award-winning restaurants, the thriving Philadelphia restaurant community, and the realities of addiction and recovery in the industry.
In this episode, we also discuss:
The origins of Zahav and the inspiration of Israeli food culture
Opening a restaurant during the 2008 recession
Why Philly’s food scene th
From Eating History: How Chicago Deep Dish and Detroit Pizza Were Born!!
Adrienne and Joe share their favorite things about regional pizza tastes, including what your favorite Chicago pizzeria says about you. Then we get a taste of Eating History, the newest podcast featuring Adrienne and her husband Stephen Bailey. They dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely?
Topics Co
What Chefs Think of The Bear's Final Season!!
The Bear has served its final course, and Chef's Cut is breaking down every bite. This week, Adrienne Cheatham and Joe Flamm break down the series finale with a spoiler-filled discussion of what the show got right about restaurant life, from chaotic services and reservation disasters to Michelin stars, leadership, and life in the kitchen. They also explore the journeys of Carmy and Sydney, debate
René Redzepi Returns: Are We Ready for Noma's Next Chapter?
This week, Adrienne and Joe are tackling the latest developments in the René Redzepi and Noma saga. In a newly recorded update, they unpack Redzepi’s controversial return to Noma in a creative director role, the separation of creative vision from daily kitchen operations, and what accountability and "atonement" truly look like in the hospitality industry. Following this introduction, we're revisit
How to Eat Like a Top Chef When You Travel!!
This week, Adrienne and Joe are talking all things travel, sharing their ultimate guide to eating well on the road. From highlighting underrated food cities across the globe to breaking down their insider strategies for finding the best local bites, they cover everything you need to know to plan your next culinary adventure.
In this episode:
Underrated food cities to add to your itinerary
Inside The Bear: Top Chefs Separate Fact from Fiction!!
With the final season of The Bear almost here, Adrienne and Joe revisit the first four seasons of the hit series to discuss what the show gets right about restaurant life, where it misses the mark, and why it has resonated so deeply with chefs and industry professionals. They share their thoughts on kitchen culture, burnout, and healing in the restaurant world, discuss their favorite character arc
The Secret to Shopping the Farmers Market Like a Chef, and Technology Transforming Hospitality!!
Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market.
In this episode:
The questions every shopper should ask at the
EXCLUSIVE: Top Chef Winner Reveals What It Took to Become Season 23 Champion!!
The Top Chef Season 23 champion joins our podcast for an exclusive conversation about the journey from finalist to winner. Fresh off the finale, the newest Top Chef breaks down the dishes that sealed the victory, the strategy behind the final meal, and the emotions of competing in one of the most pressure-filled moments of the competition.
In this episode:
A behind-the-scenes look at the Top
Top Chef Final 3! An Inside View on the Chaos and Competition!!
SPOILER ALERT!!
With the Top Chef Season 23 finale just days away, Adrienne and Joe break down the final three chefs and reveal what it really takes to win it all. They analyze Laurence, Rhoda, and Sherry’s chances, share behind-the-scenes secrets from the competition, and revisit their own Top Chef finale experience, including the mistakes they'd avoid, the sous chefs they'd choose today, and
Reservation Wars, AI in the Dining Room, and the Future of Hospitality!!
The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss:
Why dining experiences have become a huge focus for big tech (and your credit card company)
The influence of soci
Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!!
The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan deserves some grace. In this episode, we also discuss:
Budget restaurants vs. fine dining and how to properly
Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!
Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss:
Top Chef favorites this season and his best advice for getting through it all
Who Tristen would want to face off against in a Top Chef Maste
This Merger Could Change What You Eat—and How Much You Pay For It
There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss:
The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you
Why customers are ultimately going to foot the bill with risin
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 H
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
Behi
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 allowe
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 l
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 yourse
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 B
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
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 d
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
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
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 ex
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 d
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
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 th
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 impor
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
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 Pelle
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
🥒
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 fav
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
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 egg
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 ma
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
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
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
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 restaur
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 g
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 ta
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
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 co
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
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
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 reserva
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 r
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-
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
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 D
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
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 d
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 kitche
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 restaura
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 cl
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 bru
Live from the 2025 James Beard Awards: Stephanie Izard on Winning, Top Chef, and Chicago’s Culinary Scene
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
Kristen Kish Dishes It All: Top Chef Memories, Kitchen Confessions & Foie Gras Fails
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 memori
Top Chef Reunion Podcast: Adrienne Cheatham & Joe Flamm on Food TV, Tofu Tales & Real-Life Friendship
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:
Introducing: The Chef's Cut
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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