The Chef's Cut

Adrienne and Joe are digging into the busiest restaurant holiday of the year: Valentine’s Day. They tell us why the prix fixe menu is essential to success, operational challenges when everyone needs a two-top, and what chefs really think of the holiday. Plus, we discuss:


Special Valentine's Day menus: Expectations vs. Reality


How chefs would rather spend the holiday when they have the day off


Restaurant friendships and how to maintain your bond after someone moves on


The real drama of workplace breakups


Playing games with your fellow chefs to maintain motivation


Turn and Burn: Lava Cake vs Chocolate Soufflé

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Top Chef alum and Michelin star chef Byron Gomez of BRUTØ joins us to talk about his path from fast food roots to the world of fine dining. Plus, we discuss:


Skipping culinary school and whether or not it’s a prerequisite to success as a chef


Completing the “culinary treble” at three of the highest profile restaurants in New York


Learning from Daniel Boulud and taking the leap to a new kitchen


Relocating to Denver + cooking your own steak and the “Minturn Baked Potato” ice cream dish


The joy of interacting with Top Chef fans in your restaurant


Byron’s creative use of seasonal ingredients to make surprising dishes later (including a creamsicle dish inspired by New York ice cream trucks)


Walk In Confession: Almost getting fired for accidentally taking the boss’s phone

Follow Byron: @chefbyrongomez 

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

The Super Bowl is just over a week away so Adrienne and Joe try the latest viral snack, Reverse Jalapeño Poppers. They also debate some of your favorite Super Bowl snacks and traditions (ranch or blue cheese?) before the big game arrives. Plus, we discuss:


A listener’s “Salted” Take: Is it ever worth taking a special trip just to try a new burger?


We respond to the latest viral video that tells people never to open a restaurant


Is it harder than ever to open a restaurant? Still worth the trouble?


Adrienne’s Walk In Confession involves measuring incorrectly and failing to wash the herbs

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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