The Chef's Cut

By Level MediaArts Food

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20
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Typical duration
36 min
per episode

Based on Podcast App listening data

The Chef's Cut episodes

August 17Diana Davila: Competing on Padma’s Cooking Show, Owning the Narrative & Making Mexican Food Her Own!!
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
39 min
August 10Is Ozempic Changing the Restaurant Industry?!?
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
29 min
August 03The Walk-In Hall of Fame: Greatest Chef Confessions!!
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
33 min
July 27Michael Solomonov on Zahav, Addiction, and Why Philly is the Best Food City!!
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
32 min
July 20From Eating History: How Chicago Deep Dish and Detroit Pizza Were Born!!
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
29 min
July 13What Chefs Think of The Bear's Final Season!!
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
43 min
July 06René Redzepi Returns: Are We Ready for Noma's Next Chapter?
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
36 min
June 29How to Eat Like a Top Chef When You Travel!!
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
44 min
June 22Inside The Bear: Top Chefs Separate Fact from Fiction!!
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
37 min
June 15The Secret to Shopping the Farmers Market Like a Chef, and Technology Transforming Hospitality!!
Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market.
In this episode:
The questions every shopper should ask at the farmers market

How to build relationships with farmers and better understand seasonal produce

The creative process behind developing new dishes and menus

Why seasonal ingredients drive menu planning in great restaurants

How technology is changing the hospitality experience for guests

The growing role of AI in reservations, phone service, and restaurant operations

Adrienne's Walk-In Confession involving a cooking demo, a head of cabbage, and a chef's knife
This episode of The Chef's Cut is sponsored by Slang AI. Visit https://www.slang.ai/ to learn more!
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
45 min

About The Chef's Cut

From the publisher's feed

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…