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

Follow Ligaya: @ligayamishan

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Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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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Follow Joe: @insta.flamm

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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This week, Adrienne and Joe are back to chat about the newest list everyone is talking about: North America's 50 Best Restaurants. They tell us what they love about the list, how it actually gets made, and what it means to restaurants who make the list. Plus, we discuss:

Diner classics: Adrienne and Joe pick their favorite breakfast foods

Fork It or Forget It: Using AI to help with new menus (and how to fix it)

Review culture and the influence of lists on fine dining

Walk In Confession: Joe’s elevator mishap that almost ruined his holiday gathering

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Adrienne and Joe return for the third and final installment of our series on private chef work, and this time they’re joined by the Obama family’s longtime personal chef, Sam Kass. He tells us all about his journey from some of the highest pressure kitchens in America and Europe, to landing with the first family and running the kitchen in the West Wing. Plus, we discuss:

Adrienne and Sam’s connection as kids and how their careers in food have taken shape

The biggest “kitchen habits” Sam can’t seem to shake from his days in fine dining

Fork It or Forget It: Strawberry Sandwiches

Sam’s experience working with the Obamas to help shape food policy in America

The best lessons he learned from his most important mentor: forget the (proverbial) onions

Sam’s new book The Last Supper and how a growing food crisis is already affecting access to some of our favorite foods

A story about stepping into the White House for the first time on inauguration and how Oprah saved him from missing it

Walk In Confession: the most expensive mistake of Sam’s career involving a massive meal and a lot of butter

Follow Sam: @samkassdc

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Check out Sam's new Book: The Last Supper

We’re back for part two of our three-part series on private chef work, this time with guest Olivia Tiedemann. She tells us how she went from the fine dining world of New York City, to working as a private chef, to Instagram stardom. Plus, we discuss:

The “kitchen habits” from restaurants that we just can’t kick

Fork It or Forget It: Breaking pasta in half

How Olivia transitioned out of fine dining and her best advice for success in private work

Working big events, including F1, South Beach Wine & Food Festival, and the Cayman Cookout 

Walk In Confession: Olivia tells us about the most incompetent chef she ever worked with

Follow Olivia: @oliviatied

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Follow Joe: @insta.flamm

In part one of our three-part series on private chef work, Adrienne comes clean to Joe about what she really does for a living and pulls back the curtain on what it’s like to work as a private chef. Plus, we discuss:

Global Condiment Cup: Mayo takes the crown

Whisk Takers: Adrienne’s story of going from fine dining to private work

The longest Adrienne went without repeating a dish

Some little-known details about private chef work

The oldest spice in our pantry

Walk In Confession: Adrienne’s salty surprise

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

This week Adrienne and Joe are joined by Ayesha Nurdjaja, Executive Chef of Shuka and Shukette in New York City. She tells us all about her recent debut as the newest Titan on Bobby's Triple Threat. Plus, we discuss:

Kitchen Pet Peeves: Dirty floors, painted nails, and not saying hello

Fork It or Forget It: Zesting lemons… the right way?

Review Review: Showing up without a reservation at a busy restaurant (and then complaining about it)

The truth behind NYC reservation hype (is it bogus?)

Training with Bobby Flay and how Ayesha found her confidence to star on the Food Network

Walk In Confession: a triumphant story of serving the puree that almost went horribly wrong

Follow Ayesha: @ayesha_rare

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm