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

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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?

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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

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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

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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?

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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

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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

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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

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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

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Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss:

Farm to Table: Has the word lost its meaning?

The origins of “farm to table” and why it spread all over the world

Fork It or Forget It: Facial hair in the kitchen

Which shoes do each of our chefs prefer to wear when cooking?

The story behind Row 7, a seed company he founded to prioritize flavor in produce

His famous honeynut squash, and how it came to be

Dan reflects on his mentor, Chef David Boulet

A Walk In Confession featuring overcooked lamb and some beet juice

Follow Dan: @chefdanbarber

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