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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.
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Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:
Caribbean food finally getting its moment in fine dining
Representing Caribbean cuisine on Top Chef
The joys of being in the Top Chef “Second Place Club”
Nina’s experience moving to New Orleans and opening Compère Lapin
Turn and Burn: Mardi Gras traditions
Walk In Confession: Nina’s first Mardi Gras mishap
Follow Nina: @ninacompton
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:
Special Valentine's Day menus: Expectations vs. Reality
How chefs would rather spend the holiday when they have the day off
Restaurant friendships and how to maintain your bond after someone moves on
The real drama of workplace breakups
Playing games with your fellow chefs to maintain motivation
Turn and Burn: Lava Cake vs Chocolate Soufflé
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:
Skipping culinary school and whether or not it’s a prerequisite to success as a chef
Completing the “culinary treble” at three of the highest profile restaurants in New York
Learning from Daniel Boulud and taking the leap to a new kitchen
Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish
The joy of interacting with Top Chef fans in your restaurant
Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks)
Walk In Confession: Almost getting fired for accidentally taking the boss’s phone
Follow Byron: @chefbyrongomez
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss:
A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger?
We respond to the latest viral video that tells people never to open a restaurant
Is it harder than ever to open a restaurant? Still worth the trouble?
Adrienne’s Walk In Confession involves measuring incorrectly and failing to wash the herbs
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
1Adrienne and Joe are joined by acclaimed Chef Michael Anthony to talk about his time at the iconic Gramercy Tavern, and what he hopes to achieve at his new restaurant, Lex Yard at the Waldorf Astoria Hotel. Plus, we discuss:
His biggest mistake after taking over the kitchen at Gramercy Tavern
The most exciting things about launching at the Waldorf Astoria and why its history is so important
His journey from Indiana to Japan, then to France, and finally to New York City
What it means to have “courage” in the kitchen and whether or not the industry has gotten too soft (hint: it hasn’t)
Reinventing and updating the Waldorf Salad
Fork It or Forget It: Skyline Chili (compliments of Michael's hometown)
Walk In Confession: Mike finds an emergency hire and somehow doesn’t live to regret it
Follow Michael: @chefmikeanthony
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Adrienne and Joe are back in the new year and tell us all about their biggest goals for what lies ahead, including TV hosting aspirations and building more community among local chefs. Plus, we discuss:
The most controversial Michelin star upgrades (and downgrades) among major American restaurants
Why it means so much to get one or more Michelin stars and how it impacts a restaurant
A surprising stat about just how many black chefs have (and have not) received a Michelin star
Fork It or Forget It: Adrienne baked the viral phyllo dough cake
Walk In Confession: Joe’s grueling wait to find out if he got his first Michelin star
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
It’s a new year, so we’re throwing it back to one of our favorite episodes of The Chef’s Cut. Award-winning chef Kristen Kish joins hosts Adrienne Cheatham and Joe Flamm for a deep, fun, and unfiltered conversation about her Top Chef memories, Chicago food roots, and the biggest lessons from the kitchen. In this episode, they dive into:
The power of kitchen mentorship, featuring the San Pellegrino Young Chef Academy
Kristen, Adrienne, and Joe’s first impressions and early memories of one another
The buzz around the Charlie Trotter tribute pop-up event
A new round of Fork It or Forget It featuring Raspberry Espresso
Tom Colicchio’s hidden tradition from the Top Chef finale
Kristen’s shocking Walk-In Confession about her worst kitchen mistake
Burning foie gras, forgetting meat, and other culinary disasters
Her honest journey writing "Accidentally on Purpose," her personal memoir
🎧 Whether you're a Top Chef fan, an aspiring chef, or love insider food stories — this episode is packed with flavor, failure, and fun.
🔗 Follow the Hosts & Guest:
👩🍳 Kristen Kish: @kristenlkish
👩🍳 Adrienne Cheatham: @chefadriennecheatham
👨🍳 Joe Flamm: @insta.flamm
🎙️ We’re throwing it back to our first ever episode of The Chef’s Cut, as Adrienne and Joe dive into everything from food industry headlines to hilarious kitchen horror stories, including:
🍽️ Gregory Gourdet’s bold return to NYC’s dining scene
📺 Padma Lakshmi’s new cooking show—and how much the winner actually takes home
😂 Review Review: People who complain about sunshine
🥒 Fork It or Forget It: Pickle Lemonade + NYT’s hot take on Caesar Salad & French Fries
🔥 Joe’s tofu-in-a-wok story (spoiler: it nearly took off his eyebrows)
😱 Adrienne’s unforgettable Brillo Pad disaster that made it to the dining room
💬 Tune in for this fun, unfiltered, and flavorful conversation between two Top Chef stars turned podcast co-hosts.
📱 Follow Adrienne: @chefadriennecheatham
📱 Follow Joe: @insta.flamm
It’s the holiday season so Adrienne and Joe are debating the most important questions: Is it time to give up on eggnog? Where does prime rib rank among Christmas meats? And what does Joe serve for Feast of the Seven Fishes. Plus, we discuss:
The physical perils of being a chef, including real stories about burns and battle scars
One question you should stop asking chefs: what’s your favorite thing to cook?
Review Review: The surprising Japanese restaurant review system Joe discovered while on vacation
Fork It or Forget It: Adrienne needs to try eggnog again?
Walk In Confession: A trip to the emergency room for an injured thumb
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
This week on The Chef’s Cut, Adrienne and Joe are joined by one of the most important figures in American food media: Jamila Robinson, editor-in-chief of Bon Appétit and Epicurious. Together, they offer a behind-the-scenes look at food criticism. What does it take to get noticed by a major publication like Bon Appétit? How much testing goes into their recipes? And how does Jamila go about helping to pick the 50 Best for North America? Plus, we discuss:
Should critics remain anonymous anymore?
The Restaurant PR Myth: How important are publicists in the food world?
The difference between a Michelin Star restaurant and a local favorite
Food and recipes as a form of storytelling
Cultural trends in cuisine
Turn and Burn: Is Caribbean food the next big thing?
Follow Jamila: @jamilarobinson
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
With Joe’s latest restaurant opening in Chicago, Adrienne gets all the secrets on how he sources ingredients for his kitchens. How do you balance getting local ingredients with sourcing from major suppliers? Plus, we discuss:
Fork It or Forget It: Goldfish Cracker Rice Krispie Treats
Ice Cream Debates: Ranking the best flavors (including mint chip and Gold Medal Ribbon)
Whole eggs or just egg yolks: which makes for the better pasta?
How chefs work alongside suppliers to make sure they’re successful too
Walk In Confession: Adrienne’s driving mishap that nearly cost her job at Le Bernardin
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Adrienne and Joe are joined by Food Network star and decorated chef Maneet Chauhan to talk about how she chose the chef life, the universal language of food, and how she attempts to balance TV with running her own restaurants. Plus, we discuss:
Fork It or Forget It: Ketchup on hot dogs (never in Chicago, of course)
Maneet’s culinary breakthrough moment when traveling abroad
Her major influences as a young chef
Michelin starred Indian cuisine and the evolution of fine dining
Walk In Confession: What to do when your multi-tiered wedding cake goes toppling over
Turn and Burn: Coffee vs. Chai, and much more!
Follow Maneet: @maneetchauhan
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Thanksgiving is finally upon us, so Adrienne and Joe share some of their favorite holiday memories from the kitchen and at home. Even when you become a professional chef, can you ever escape the scrutiny of grandma’s kitchen? They offer up some of their favorite Thanksgiving staples (which cranberries are best?) and some deep cuts that only family would understand (we’re looking at you Jello salad). Plus, we discuss:
Favorite fast food orders including the iconic Apple Pie from McDonalds and their top fountain coke
Fork It or Forget It: Butter-Dipped Soft Serve from Dominique Ansel
Chefsgiving story-time: What’s it like spending the holiday in a restaurant setting?
Joe’s enormous family gathering that takes days (and hundreds of ravioli) to prepare for
Adrienne’s walk-in confession involving too many turkeys and an ill-received meal offer
Turn-and-Burn: Thanksgiving edition… traditional or experimental?
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Adrienne and Joe sit down inside the walls of the iconic Le Bernardin in New York City for an intimate chat with chef Eric Ripert. He tells them the secrets behind his ascent to helming one of the best restaurants in the world, including what it takes to maintain a level of excellence worthy of becoming (and remaining) a three-Michelin-starred restaurant. Plus, we discuss:
How fine dining has radically changed in his time as a chef
Chef Ripert’s early years learning from four of the most important chefs in the world
His path to becoming executive chef at only 28 years old
The unique system inside Le Bernardin’s kitchen that sets it apart
Adrienne’s eight years under his tutelage and what he remembers most about her
Fork It or Forget It: Peeling Strawberries (and the dreaded task of peeling peas that followed him to Le Bernardin)
A five-star review of guests who brought a special gift all the way from Japan
The secrets to menu development and changing over time
Keeping a connection to the kitchen and the routine that makes him successful
Who makes better paella: Chef Ripert or José Andrés?
Follow Eric: @ericripert
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Joe is set to open his newest restaurant, Bar Tutto, and Adrienne asks him all about what it takes to go from concept to reality with a new establishment. He takes us behind the scenes to share all the things you don’t hear about when a restaurant gets started. Plus, we discuss:
The great Paris pastry debate: which French treat do you pair with your coffee?
Fork It or Forget It: Chicago Deep Dish Pizza
Hiring 80+ people in a matter of weeks
The ever-evolving menu of a new restaurant (and the influence of seasonality)
Building a kitchen, the joy of friends & family dinner, and preparing for first service
Walk In Confession: Joe’s story of plating for 350 James Beard guests and almost not making it
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss:
The controversial Alinea review everyone is talking about
Whether or not a one-star review should be considered "good"
How the NYT picks restaurants to review
The standards for reviewing a restaurant, including how soon is too soon and how much she eats
Is it easy to get a reservation as a NYT critic (and does she get recognized)?
Should critics have to read their reviews face-to-face with the people they’re criticizing?
The influence of social media on restaurant reviews
Ligaya’s favorite chef and which restaurant she wishes should could eat at
Follow Ligaya: @ligayamishan
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
This week, Adrienne and Joe are back and giving us their reaction to the viral Golden Diner pancakes everyone is talking about. Joe prepared a batch at home and shares his honest opinion on whether they’re worthy of the hype. Plus, we discuss:
What’s your go-to steakhouse order?
Adrienne’s controversial opinion on A1 steak sauce
Cookbooks: All the inside info on what it takes to go from idea to reality
Insights on testing recipes for a book
Walk In Confession: Adrienne’s cookbook hit a snag thanks to an unrelated controversy in the publishing world
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss:
Farm to Table: Has the word lost its meaning?
The origins of “farm to table” and why it spread all over the world
Fork It or Forget It: Facial hair in the kitchen
Which shoes do each of our chefs prefer to wear when cooking?
The story behind Row 7, a seed company he founded to prioritize flavor in produce
His famous honeynut squash, and how it came to be
Dan reflects on his mentor, Chef David Boulet
A Walk In Confession featuring overcooked lamb and some beet juice
Follow Dan: @chefdanbarber
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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
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
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