The Chef's Cut

Adrienne and Joe are joined by acclaimed Chef Michael Anthony to talk about his time at the iconic Gramercy Tavern, and what he hopes to achieve at his new restaurant, Lex Yard at the Waldorf Astoria Hotel. Plus, we discuss:

His biggest mistake after taking over the kitchen at Gramercy Tavern

The most exciting things about launching at the Waldorf Astoria and why its history is so important

His journey from Indiana to Japan, then to France, and finally to New York City

What it means to have “courage” in the kitchen and whether or not the industry has gotten too soft (hint: it hasn’t)

Reinventing and updating the Waldorf Salad

Fork It or Forget It: Skyline Chili (compliments of Michael's hometown)

Walk In Confession: Mike finds an emergency hire and somehow doesn’t live to regret it

Follow Michael: @chefmikeanthony

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Adrienne and Joe are back in the new year and tell us all about their biggest goals for what lies ahead, including TV hosting aspirations and building more community among local chefs. Plus, we discuss:

The most controversial Michelin star upgrades (and downgrades) among major American restaurants 

Why it means so much to get one or more Michelin stars and how it impacts a restaurant

A surprising stat about just how many black chefs have (and have not) received a Michelin star

Fork It or Forget It: Adrienne baked the viral phyllo dough cake

Walk In Confession: Joe’s grueling wait to find out if he got his first Michelin star

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

It’s a new year, so we’re throwing it back to one of our favorite episodes of The Chef’s Cut. Award-winning chef Kristen Kish joins hosts Adrienne Cheatham and Joe Flamm for a deep, fun, and unfiltered conversation about her Top Chef memories, Chicago food roots, and the biggest lessons from the kitchen. In this episode, they dive into:

The power of kitchen mentorship, featuring the San Pellegrino Young Chef Academy

Kristen, Adrienne, and Joe’s first impressions and early memories of one another

The buzz around the Charlie Trotter tribute pop-up event

A new round of Fork It or Forget It featuring Raspberry Espresso

Tom Colicchio’s hidden tradition from the Top Chef finale

Kristen’s shocking Walk-In Confession about her worst kitchen mistake

Burning foie gras, forgetting meat, and other culinary disasters

Her honest journey writing "Accidentally on Purpose," her personal memoir

🎧 Whether you're a Top Chef fan, an aspiring chef, or love insider food stories — this episode is packed with flavor, failure, and fun.

🔗 Follow the Hosts & Guest:

👩‍🍳 Kristen Kish:⁠ @kristenlkish⁠

👩‍🍳 Adrienne Cheatham:⁠ @chefadriennecheatham⁠

👨‍🍳 Joe Flamm:⁠ @insta.flamm

🎙️ We’re throwing it back to our first ever episode of The Chef’s Cut, as Adrienne and Joe dive into everything from food industry headlines to hilarious kitchen horror stories, including:

🍽️ Gregory Gourdet’s bold return to NYC’s dining scene

📺 Padma Lakshmi’s new cooking show—and how much the winner actually takes home

😂 Review Review: People who complain about sunshine

🥒 Fork It or Forget It: Pickle Lemonade + NYT’s hot take on Caesar Salad & French Fries

🔥 Joe’s tofu-in-a-wok story (spoiler: it nearly took off his eyebrows)

😱 Adrienne’s unforgettable Brillo Pad disaster that made it to the dining room

💬 Tune in for this fun, unfiltered, and flavorful conversation between two Top Chef stars turned podcast co-hosts.

📱 Follow Adrienne:⁠ @chefadriennecheatham⁠

📱 Follow Joe:⁠ @insta.flamm

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

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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?

Follow Jamila: @jamilarobinson

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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?

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm