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The Chef's Cut

Level Media

#3 in Arts this week

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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  • 29 episodes
  • weekly
  • Avg 38 min
  • English

Episodes 29

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  • May 18 · 31 min

    Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!!

    The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan deserves some grace. In this episode, we also discuss: Budget restaurants vs. fine dining and how to properly compare them The biggest NYC restaurants that didn’t make the list (Gramercy Tavern, Per Se, etc.) Kabawa at number one and the ascent of afro-caribbean cuisine Some of their favorite NYC dining spots that you should try The inclusion of street food and a debate about what actually counts as a “real” restaurant Adrienne announces the newest podcast to join the Chef’s Cut family: Eating History (and our new season all about the history of pizza) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • May 11 · 52 min

    Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!

    Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss: Top Chef favorites this season and his best advice for getting through it all Who Tristen would want to face off against in a Top Chef Masters season Whether Michelin is racist or cuisineist Tristen and Adrienne’s time together at Red Rooster His ascent from McDonald’s to James Beard nominee and cooking competition champ The role of Marcus Samuelsson in his career What life after Top Chef is really like for chefs The culinary scene in Houston Walk In Confession: Booking reservations on Open Table to get out of work early Follow Tristen: @cheftristenepps Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • May 4 · 35 min

    This Merger Could Change What You Eat—and How Much You Pay For It

    There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss: The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you Why customers are ultimately going to foot the bill with rising prices The difference between wholesale delivery (Sysco) and cash-and-carry (Restaurant Depot) A chef’s perspective on how wholesale purchasing actually works Rising food costs, and the hidden impact of eliminating competition Will this spell doom for small restaurants? Why a merger wouldn’t just impact costs, but also the selection of brands, ingredients, and supplies you have access to What we can all do to keep this from happening Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • April 27 · 51 min

    Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!!

    Adrienne and Joe are joined by Bib Gourmand award-winning Chef Karen Akunowicz to talk about the Boston food scene, excellent food at a great value, and the importance of finding balance in and out of the kitchen (if that’s even possible). In this episode, we also discuss: Fork It or Forget It: Lobster Rolls (cold or hot?) The booming Boston food scene and how Karen got her start as a Houston’s bartender Prominent female chefs in Boston and the example they set Her restaurants (including Fox & the Knife) achieving Bib Gourmand status Training in Italy and making Italian food (with a very different chef background) The influence of her time working at Disney World and what hospitality excellence looks like Karen’s time spent outside the kitchen as a powerlifter The illusion of work-life balance (especially when you’re building a career) Walk In Confession: Karen’s first day as a line cook… and head chef for a night Follow Karen: @chefkarenakunowicz Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • April 21 · 58 min

    Gail Simmons on Why Top Chef Wins, Cooking Competition Shows and What Judges Really Think!!

    This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss: The secret sauce behind the show’s appeal and why locations are everything Behind the scenes of working with Tom and Kristen (among others) Whether or not Gail has seen Padma’s new show The real origin story of Top Chef and why they owe it all to another Bravo show Stories from Top Chef: Colorado and taking a turn at judging Gail’s upbringing, career, and how she landed on TV Walk In Confession: Gail’s mishap during filming that almost derailed the latest season Follow Gail: @gailsimmons Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • April 13 · 31 min

    The Ruth’s Chris-Chili’s Dress Code Feud, Michelin’s Identity Crisis, and Wonton Lasagna!!

    The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss: Ruth’s Chris battling it out with Chili’s over dining room dress codes Whether or not you should be allowed to wear a hoodie and hat to a steakhouse Michelin’s latest ploy to represent southern food in America What Joe chose to do with his new Michelin plaque Fork It or Forget It: Wonton Lasagna Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

  • April 7 · 21 min

    James Beard Finalists Revealed: The Surprises, Snubs, and Secrets!!

    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

  • March 30 · 39 min

    Hospitality Series Pt. 3: Simon Kim on Breaking Steakhouse Rules, Redefining Fried Chicken, and Going Global!!

    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

  • March 23 · 52 min

    Hospitality Series (Pt. 2): Drew Nieporent on Creating Celebrity Chefs, A-List Partnerships, and Going 40 for 40!!

    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

Showing 21–29 of 29 episodes