The Chef's Cut

This week on the Chef’s Cut, Adrienne and Joe react to René Redzepi stepping down from Noma amid allegations of past abuse. They talk about how this story has reverberated throughout the world of fine dining, and speculate on how it will influence kitchens going forward. In this episode, we discuss:


The $1500 Noma pop-up in Los Angeles


Abuse in restaurants and why the new generation of chefs aren’t putting up with it


Noma and René Redzepi’s impact on the fine dining industry


How diners vote with their dollars


Joe’s thoughts on running a positive and supportive kitchen


Adrienne’s own stories of enduring abusive behavior in the kitchen

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Adrienne and Joe sit down for part one of our three part series on restaurant hospitality and the role of the restauranteur. They preview our upcoming conversations with Simon Kim and Drew Nieporent, including their James Beard accolades and insights into creating a unique restaurant experience. In this episode, we discuss:


Joe and his team were nominated for a James Beard award!


What does Joe focus on when he opens a restaurant? (hint: don’t ignore the bathrooms)


Top Chef Restaurant Wars memories


Lessons from front of the house, including a master class on service


Walk In Confession: Adrienne tells us about the time she almost opened her own restaurant after Top Chef

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Cooking competition shows are heating up this week as Padma Lakshmi’s new show (America’s Culinary Cup) takes on Top Chef. Adrienne and Joe debate which format will win out, and whether or not the Culinary Cup will capture our attention. In this episode, we discuss:


The new ACC format and fine dining focus


Judging vs competing: Which is more fun?


The secrets of judging on food tv


Would you rather: 30-minute quick fires vs doing a dish demo


How cooking shows used to be (teach us something!) vs today’s style of TV


Walk In Confession: Joe’s memories of competing on Iron Chef

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss:


Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn


Eli’s upcoming satire book – and the shortcomings of the self-help industry


Learning the ropes as a chef (and how to manage a team)


The mistakes all restaurant owners make when they’re new


Hosting a show at the James Beard awards


Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery


Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants

Follow Eli: @thesussmans

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:


Caribbean food finally getting its moment in fine dining


Representing Caribbean cuisine on Top Chef


The joys of being in the Top Chef “Second Place Club”


Nina’s experience moving to New Orleans and opening Compère Lapin


Turn and Burn: Mardi Gras traditions


Walk In Confession: Nina’s first Mardi Gras mishap

Follow Nina: @ninacompton

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm