The Chef's Cut

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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.

  1. 5日前

    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 🥒 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

    56 分鐘

  2. 22/12/2025

    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 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

    47 分鐘

  3. 15/12/2025

    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 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

    48 分鐘

  4. 09/12/2025

    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 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

    36 分鐘

  5. 02/12/2025

    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 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

    50 分鐘

  6. 24/11/2025

    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). 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

    50 分鐘

  7. 17/11/2025

    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 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

    51 分鐘

  8. 10/11/2025

    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 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

    53 分鐘
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預告

關於

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.

資料

  • 創作者
    Level Media
  • 活躍年份
    2025年
  • 單集
    30
  • 分級
    兒童不宜
  • 版權
    © Level Media
  • 節目網站
    The Chef's Cut

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