Advertise on podcast: The Chef's Cut

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 Trotter and Leah Chase Building access, equity, and visibility for chefs of color and women in the industry Opening Red Rooster and harnessing food as a driver for community pride in Harlem Spotting talent, leading teams, and mentoring the next generation of culinary leaders Rapid-fire “Yes Chef, No Chef” on social media, industry awards, and restaurant longevity Follow Marcus: @marcuscooks Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 expansion into new markets Stars vs. recommended plaques: how the public misunderstands Michelin tiers Corporate sponsorships, financial independence, and the James Beard Foundation The 50 Best voting model and concerns surrounding hosted chef trips Why major accolades still drive bookings, press, and fine-dining revenue Industry hype vs. actual diners: who really decides if an award matters? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

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 koji, and clarified butter Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 stocked across multiple homes The reality of cooking on the road, feeding household staff, and training local teams abroad Why the core restaurant rule still applies: get ahead, stay ahead Why relationships, reputation, and professionalism matter just as much as cooking skill Myth-busting private chef life: chef whites, cooking freedom, and how much time is actually spent at the stove Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 processors and where the Magic Bullet fits in Instant-read meat thermometers vs. frustrating app-dependent probes Quick-fire verdicts on oven mitts, immersion blenders, garlic presses, and air fryers Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 prices, from a chef's perspective Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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: mastering classic ingredients before reinventing them A quick-fire food round on tacos, chiles, onions, and large-scale service Walk-In Confession: Confronting sexism early in her career and standing up to kitchen intimidation Follow Diana: @dianalache Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 past diet trends like Atkins and Paleo Why feeling healthier might actually increase dining out How restaurants survive by constantly adapting Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 extreme pressure Sam Kass’s disastrous sauce-cart spill in Vienna Joe’s brutal kitchen knife injury while butchering a pig Adrienne’s extremely salty bread-baking accident Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 Ingredient integrity: prioritizing substance over hype Addiction, recovery, and rebuilding a life in the kitchen Building healthier kitchen cultures and leaning on partners Walk In Confession: Cooking out of a neighboring bodega to keep service alive during a power outage. Follow Michael: @mikesolomonov Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 deep dish challenged conventional ideas of what pizza could be The key differences between Chicago and New York pizza The rise of Detroit-style pizza and its automotive roots Regional pizza identities and rivalries across America The growth of pizza franchising and commercialization The tension between preserving tradition and expanding access Listen to Season One of Eating History now: Spotify / Apple Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 episode: A spoiler-filled recap of The Bear's final season How accurately the show portrays restaurant life Michelin stars, leadership, and kitchen culture Carmy, Sydney, Tina, and the series ending The legacy of The Bear and its impact on hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 wearing multiple hats as a chef and owner, and where the line is drawn between tough leadership and abusive behavior. In this episode: An update on Noma Copenhagen and René Redzepi’s return as creative director Revisiting the earlier scandal and abuse allegations tied to the restaurant The separation of creative leadership from daily kitchen operations How leadership must evolve as a restaurant or business grows What “atonement” and genuine accountability can look like in hospitality Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 bartenders where they eat The Hotel vs. Airbnb debate and how to choose the right neighborhood for your trip Navigating food tours and the awkwardness of taking local cooking classes as a professional chef Why exploring local supermarkets and grocery store tourism is a must-do travel ritual The experiential approach to eating and embracing unexpected culinary finds Walk-in confessions: Joe's story staging in Florence, accidentally explaining WWE isn't real, and famously not knowing what "basta" means Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 and wrong about restaurant life How the series portrays trauma, burnout, and healing in the industry Why Richie's character arc feels so authentic Predictions for the final season Whether Carmy could leave restaurants behind and where he may go next Adrienne's story about almost working with one of the show's biggest stars Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm