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PODCAST

The Chef"s Cut

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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All Episodes

50:36

Nina Compton on The Top Chef Runner-Up Club,...

The Chef"s Cut ·

2026/02/16

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

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44:20

Valentine’s Day Romance vs Reality and Falling...

The Chef"s Cut ·

2026/02/09

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

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52:20

Byron Gomez on Burger King Beginnings, Life After Top...

The Chef"s Cut ·

2026/02/02

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

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45:39

Super Bowl Snacks, Burger Hype, and the Internet’s...

The Chef"s Cut ·

2026/01/26

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

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48:47

Michael Anthony’s Gramercy Tavern Legacy, His First...

The Chef"s Cut ·

2026/01/19

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

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49:56

Michelin Guide Controversy, New Year’s Goals and the...

The Chef"s Cut ·

2026/01/12

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

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50:54

Back on the Menu: Kristen Kish Dishes It All (First...

The Chef"s Cut ·

2026/01/05

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

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55:34

Back on the Menu: Adrienne & Joe on Food TV, Tofu...

The Chef"s Cut ·

2025/12/29

🎙️ 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 🔥

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46:51

Chef Battle Scars, Eggnog Judgment Day, and the One...

The Chef"s Cut ·

2025/12/22

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

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48:06

Jamila Robinson on Leading Bon Appétit, Picking 50...

The Chef"s Cut ·

2025/12/15

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

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36:29

The Ultimate Steak Cuts, Viral Fishy-Marshmallow...

The Chef"s Cut ·

2025/12/09

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

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50:20

Maneet Chauhan Talks Chef Life, TV Fame, and the...

The Chef"s Cut ·

2025/12/02

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

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49:44

Thanksgiving Special: Ultimate Fast Food Orders,...

The Chef"s Cut ·

2025/11/24

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

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51:12

Chef Eric Ripert on the Evolution of Fine Dining,...

The Chef"s Cut ·

2025/11/17

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

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53:06

Paris Pastry Pairings, Chicago Deep Dish Pizza Tips,...

The Chef"s Cut ·

2025/11/10

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

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58:35

Co-Chief NYT Restaurant Critic Ligaya Mishan on...

The Chef"s Cut ·

2025/11/03

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

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50:13

The Perfect Steakhouse Order, Golden Diner Pancake...

The Chef"s Cut ·

2025/10/27

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

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57:21

Chef Dan Barber on the Farm-to-Table Movement, Making...

The Chef"s Cut ·

2025/10/20

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

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45:17

The Big Breakfast Debate, ChatGPT on the Menu, and...

The Chef"s Cut ·

2025/10/13

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

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64:36

Private Chef Life (Part 3): Chef Sam Kass on Cooking...

The Chef"s Cut ·

2025/10/06

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

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