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Back on the Menu: Kristen Kish Dishes It All (First Guest Episode Re-Release) Jan 05, 2026

Show notes

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

Back on the Menu: Adrienne & Joe on Food TV, Tofu Tales, & Real-Life Friendship (First Episode Re-Release) Dec 29, 2025

Show notes

🎙️ 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

Chef Battle Scars, Eggnog Judgment Day, and the One Question Every Chef Hates!! Dec 22, 2025

Show notes

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

Jamila Robinson on Leading Bon Appétit, Picking 50 Best, and the Case Against Anonymous Critics Dec 15, 2025

Show notes

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

The Ultimate Steak Cuts, Viral Fishy-Marshmallow Treats, and Buying Silence to Save your Job!! Dec 09, 2025

Show notes

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

Maneet Chauhan Talks Chef Life, TV Fame, and the Universal Language of Food! Dec 02, 2025

Show notes

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 Special: Ultimate Fast Food Orders, Butter Dipped Ice Cream?, and Thanksgiving Favorites Nov 24, 2025

Show notes

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

Chef Eric Ripert on the Evolution of Fine Dining, What Defines Le Bernardin’s Success, and How He Maintains Balance Nov 17, 2025

Show notes

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

Paris Pastry Pairings, Chicago Deep Dish Pizza Tips, and Behind the Scenes of Joe’s New Restaurant Opening Nov 10, 2025

Show notes

Joe is set to open his newest restaurant, Bar Tutto, and Adrienne asks him all about what it takes to go from concept to reality with a new establishment. He takes us behind the scenes to share all the things you don’t hear about when a restaurant gets started. Plus, we discuss:

The great Paris pastry debate: which French treat do you pair with your coffee?
Fork It or Forget It: Chicago Deep Dish Pizza
Hiring 80+ people in a matter of weeks
The ever-evolving menu of a new restaurant (and the influence of seasonality)
Building a kitchen, the joy of friends & family dinner, and preparing for first service
Walk In Confession: Joe’s story of plating for 350 James Beard guests and almost not making it

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham

Follow Joe: @insta.flamm

Co-Chief NYT Restaurant Critic Ligaya Mishan on Succeeding Pete Wells, Her Most Controversial Reviews, and Branching Out from NYC Nov 03, 2025

Show notes

In a Chef’s Cut first, Adrienne and Joe sit down with co-chief restaurant critic for the New York Times, Ligaya Mishan. They ask her all about taking over for Pete Wells and what goes into writing her reviews every week. Plus, we discuss:

The controversial Alinea review everyone is talking about
Whether or not a one-star review should be considered "good"
How the NYT picks restaurants to review
The standards for reviewing a restaurant, including how soon is too soon and how much she eats
Is it easy to get a reservation as a NYT critic (and does she get recognized)?
Should critics have to read their reviews face-to-face with the people they’re criticizing?
The influence of social media on restaurant reviews
Ligaya’s favorite chef and which restaurant she wishes should could eat at

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