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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

35:05

Marcus Samuelsson on Top Chef Success, Bouncing Back...

The Chef"s Cut ·

2026/10/05

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 ownership, and protecting mentor relationships Lessons from failure: how the closure of Merkato led

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31:50

Marcus Samuelsson on His Rise, Roots, and The Chefs...

The Chef"s Cut ·

2026/09/28

Adrienne and Joe are joined by culinary icon Chef Marcus Samuelsson for Part 1 of a two-part conversation exploring his remarkable career, early New York breakthrough, global training, and the mentors who shaped his philosophy. In this episode, we also discuss:Training across Europe and Japan and blending global technique with personal heritage Finding cultural identity through Swedish roots, Ethiopian heritage, and fine dining Lessons and mentorship from industry legends like Charlie

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32:14

Top Chef, Michelin, 50 Best, & James Beard: The Race...

The Chef"s Cut ·

2026/09/21

Adrienne and Joe take on the high-stakes world of culinary awards and rankings, examining how Michelin, James Beard, Top Chef, and the newly renamed “50 Best” shape restaurant visibility, and whether industry prestige still translates to real-world diners. In this episode, we also discuss:Why a Top Chef run can offer more mainstream business impact than a James Beard win Whether Michelin’s Sysco partnership creates a pay-to-play perception How tourism board funding fuels Michelin’s

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52:00

Top Chefs’ Pantry Must-Haves: What’s Worth Buying and...

The Chef"s Cut ·

2026/09/14

Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss:Essential vinegars, everyday cooking oils, and picking a dependable olive oil Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta Jarred flavor boosters, including anchovies and giardiniera Secret weapon ingredients: dashi, shio

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40:16

A Day in the Life of a Private Chef!!

The Chef"s Cut ·

2026/09/07

Adrienne and Joe pull back the curtain on what a day in the life of a private chef work actually looks like, cutting through the social media romance to expose the real grind of scheduling, travel, client management, and constant prep. In this episode, we also discuss:Navigating a priority-based calendar where you have to meet the client’s needs The daily New York routine, last-minute plan changes, and private chef communication Pantry management, rotating staples, and keeping cellars

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41:46

The Kitchen Tools Top Chefs Love and What Belongs in...

The Chef"s Cut ·

2026/08/31

Adrienne and Joe rank chef-approved kitchen gear into three distinct categories: professional-grade, home-use, and "throw it in the trash." In this episode, we also discuss:Why glass cutting boards, cheap pan sets, and vintage grill tongs belong in the bin Whetstones vs. electric sharpeners (and the truth about rolling sharpeners) Carbon steel vs. nonstick: choosing the right sauté pan for your kitchen Heavy-duty metal vs. silicone: finding tongs that actually grip High-powered food

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32:24

Top Chefs Take on Costco: Food Court Rankings,...

The Chef"s Cut ·

2026/08/24

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

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38:18

Diana Davila: Competing on Padma’s Cooking Show,...

The Chef"s Cut ·

2026/08/17

Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss:Navigating the intense anxiety and public perception of competition television Diana’s approach to Mexican cuisine: history, tradition, and innovation Regional Mexican food divides: Chicago, Texas, California, New York, and Mexico The creative process:

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28:46

Is Ozempic Changing the Restaurant Industry?!?

The Chef"s Cut ·

2026/08/10

Adrienne and Joe dive into the Ozempic and GLP-1 trend to unpack its massive impact on the restaurant industry, shifting diner habits, and what it all means for the future of menus. In this episode, we also discuss:How shifting appetites change what we order, not how often How GLP-1s work and influence habits The demand for smaller portions and higher protein Who adapts faster: fast-casual or fine dining? Fewer desserts, less booze, and the mocktail boom Lessons from

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32:28

The Walk-In Hall of Fame: Greatest Chef Confessions!!

The Chef"s Cut ·

2026/08/03

Adrienne and Joe look back at some of the most memorable walk-in confessions from the show, unpacking early-career kitchen mistakes and the intense pressure of proving yourself on the line. In this special compilation episode, we cover: Kristen Kish’s freezer-mopping disaster and a family meal fryer spill Dan Barber’s improvised fix for an order of overcooked lamb Gail Simmons’s on-set injury and bouncing back for the camera Maneet Chauhan rebuilding a collapsed wedding cake under

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31:18

Michael Solomonov on Zahav, Addiction, and Why Philly...

The Chef"s Cut ·

2026/07/27

Adrienne and Joe are joined by acclaimed Chef Michael Solomonov to talk his award-winning restaurants, the thriving Philadelphia restaurant community, and the realities of addiction and recovery in the industry. In this episode, we also discuss: The origins of Zahav and the inspiration of Israeli food culture Opening a restaurant during the 2008 recession Why Philly’s food scene thrives: affordability and community Moving beyond traditional French and Italian fine dining

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28:09

From Eating History: How Chicago Deep Dish and...

The Chef"s Cut ·

2026/07/20

Adrienne and Joe share their favorite things about regional pizza tastes, including what your favorite Chicago pizzeria says about you. Then we get a taste of Eating History, the newest podcast featuring Adrienne and her husband Stephen Bailey. They dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely?Topics Covered: The origins of Chicago deep dish pizza The partnership that launched Pizzeria Uno How

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42:42

What Chefs Think of The Bear's Final Season!!

The Chef"s Cut ·

2026/07/13

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

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35:07

René Redzepi Returns: Are We Ready for Noma's Next...

The Chef"s Cut ·

2026/07/06

This week, Adrienne and Joe are tackling the latest developments in the René Redzepi and Noma saga. In a newly recorded update, they unpack Redzepi’s controversial return to Noma in a creative director role, the separation of creative vision from daily kitchen operations, and what accountability and "atonement" truly look like in the hospitality industry. Following this introduction, we're revisiting our episode from March, where we first discussed the abuse allegations, the immense pressure of

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43:03

How to Eat Like a Top Chef When You Travel!!

The Chef"s Cut ·

2026/06/29

This week, Adrienne and Joe are talking all things travel, sharing their ultimate guide to eating well on the road. From highlighting underrated food cities across the globe to breaking down their insider strategies for finding the best local bites, they cover everything you need to know to plan your next culinary adventure. In this episode: Underrated food cities to add to your itinerary How to find great restaurants when traveling and why you should always ask local chefs and

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36:13

Inside The Bear: Top Chefs Separate Fact from Fiction!!

The Chef"s Cut ·

2026/06/22

With the final season of The Bear almost here, Adrienne and Joe revisit the first four seasons of the hit series to discuss what the show gets right about restaurant life, where it misses the mark, and why it has resonated so deeply with chefs and industry professionals. They share their thoughts on kitchen culture, burnout, and healing in the restaurant world, discuss their favorite character arcs, and make predictions about how the series might end. In this episode: What The Bear gets right

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44:49

The Secret to Shopping the Farmers Market Like a...

The Chef"s Cut ·

2026/06/15

Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market. In this episode: The questions every shopper should ask at the farmers market How to build relationships with farmers and better understand seasonal produce

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42:44

EXCLUSIVE: Top Chef Winner Reveals What It Took to...

The Chef"s Cut ·

2026/06/09

The Top Chef Season 23 champion joins our podcast for an exclusive conversation about the journey from finalist to winner. Fresh off the finale, the newest Top Chef breaks down the dishes that sealed the victory, the strategy behind the final meal, and the emotions of competing in one of the most pressure-filled moments of the competition. In this episode: A behind-the-scenes look at the Top Chef Season 23 finale The inspiration and cultural influences behind the winning menu Why

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45:46

Top Chef Final 3! An Inside View on the Chaos and...

The Chef"s Cut ·

2026/06/02

SPOILER ALERT!!With the Top Chef Season 23 finale just days away, Adrienne and Joe break down the final three chefs and reveal what it really takes to win it all. They analyze Laurence, Rhoda, and Sherry’s chances, share behind-the-scenes secrets from the competition, and revisit their own Top Chef finale experience, including the mistakes they'd avoid, the sous chefs they'd choose today, and stories they've never shared before. In this episode: The secrets behind how Top Chef is really

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40:55

Reservation Wars, AI in the Dining Room, and the...

The Chef"s Cut ·

2026/05/25

The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss: Why dining experiences have become a huge focus for big tech (and your credit card company) The influence of social media on culinary trends and menu design The evolution of restaurant operations from analog to

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70 results

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