The Chef's Cut

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

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

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

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

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

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

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

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

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 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