The Chef's Cut

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