The Chef's Cut

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 share food tips that will make you look like a culinary hero, all while hanging out with their celebrity chef friends and making you laugh a lot. If you’re a foodie, there’s a good chance The Chef’s Cut will be the highlight of your week! New episodes drop every Tuesday.

The Chef's Cut is a arts podcast hosted by The Chef, with 62 episodes on record and a Required Pod Score of 80. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.

The Chef hosts The Chef's Cut, a arts show with 62 episodes published.

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  The Chef's Cut

  Diana Davila: Competing on Padma’s Cooking Show, Owning the Narrative & Making Mexican Food Her Own!!

  Aug 17, 202638 min

  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

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  The Chef's Cut

  Is Ozempic Changing the Restaurant Industry?!?

  Aug 10, 202629 min

  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

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  The Chef's Cut

  The Walk-In Hall of Fame: Greatest Chef Confessions

  Aug 3, 202632 min

  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

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  The Chef's Cut

  Michael Solomonov on Zahav, Addiction, and Why Philly is the Best Food City!!

  Jul 27, 202631 min

  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

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  The Chef's Cut

  From Eating History: How Chicago Deep Dish and Detroit Pizza Were Born!!

  Jul 20, 202628 min

  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

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