Advertise on podcast: The Chef's Cut

Adrienne and Joe crack open the freezer to destroy the stigma around frozen food, breaking down why frozen ingredients often beat "fresh" produce and how to turn a freezer into the ultimate culinary armory.  In this episode, we also discuss: Why frozen produce is often picked at peak freshness and holds more nutrients Essential freezer proteins: shrimp and big cuts like pork shoulder and short ribs Vegetable workhorses: peas, frozen spinach, and peas Freezer fruit favorites: wild blueberries for baking, dark cherries, and instant smoothies Guilty pleasures and wild cards: hash brown patties, Uncrustables, Stouffer's lasagna, and Totino's pizza rolls What to skip in the freezer aisle Go-to ice cream and sorbet picks, from Häagen-Dazs Alphonso Mango to McConnell's Salted Caramel Chip Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe are joined by culinary legend Chef Marc Vetri, one of Philadelphia's most influential chefs, acclaimed cookbook author, and a key force behind bringing the Michelin Guide to the city. In this episode, we also discuss: Why he chose Philly over New York in 1998 and how the local food scene evolved How Philadelphia welcomes hometown chefs versus industry outsiders Marc’s Philly food map: breakfast pho, Reading Terminal Market, cheesesteaks, Zahav, and Royal Izakaya Opening Vetri in the early days when diners weren't ready for regional Italian fine dining Staying strictly in his lane: Italian culinary philosophy and why rules vary region to region The two-year lobbying effort to bring the Michelin Guide to Philadelphia The concepts behind his restaurants: Vetri, Fiorella Pasta, and Pizzeria Salvy Walk-In Confession: A baby lamb vs. goat mix-up that sparked a long-running feud with a food critic Follow Marc: @marcvetri Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Adrienne and Joe kick off Pumpkin Spice Season by unpacking the life cycle of food trends, looking at why some viral crazes become enduring classics while others fade. In this episode, we also discuss: The core rule of food trends: why comfort, convenience, and identity outlast novelty Debating hot honey, avocado toast, and how espresso martinis earned their permanent spot Why culinary foam, cake pops, and tower-style plating don't hold up Over-the-top Bloody Mary garnishes: fun spectacle or annoying gimmick? The comeback of cottage cheese, sun-dried tomatoes, and fondue How to evaluate a trend: does it genuinely improve the food or just look good on camera? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

Adrienne and Joe unlock the secrets to scoring the hottest tables in town, breaking down industry insider strategies for beating the reservation bots and getting seated at fully booked restaurants. In this episode, we also discuss: Why showing up at doors-open and working the cancellation list actually works Ditching reservation apps and the power of calling the restaurant directly Building genuine relationships with hosts, floor managers, and door staff How sitting at the bar is often the easiest backdoor into a sold-out room How front-of-house teams manage table inventory and holdbacks behind the scenes Why tweaking your party size or dining time dramatically improves your odds The newest technology in restaurant hospitality A behind-the-scenes story on accommodating the first lady and the Secret Service during a packed service Check out: Superhost by Slang Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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 directly to the success of Red Rooster Staying hands-on on the line while expanding a multi-faceted culinary career Food tech, raising global visibility for African cuisine, and social media’s impact on young chefs Marcus’s new cookbook and bringing plant-forward ingredients into everyday home cooking Early-career disasters: Marcus’s New Year’s Eve mishap in Switzerland Follow Marcus: @marcuscooks Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

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