Paris Pastry Pairings, Chicago Deep Dish Pizza Tips, and Behind the Scenes of Joe’s New Restaurant Opening
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
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53:06
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53:06
Co-Chief NYT Restaurant Critic Ligaya Mishan on Succeeding Pete Wells, Her Most Controversial Reviews, and Branching Out from NYC
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
Follow Ligaya: @ligayamishan
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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58:35
The Perfect Steakhouse Order, Golden Diner Pancake Mania, and an All-Access Pass into the World of Cookbooks
This week, Adrienne and Joe are back and giving us their reaction to the viral Golden Diner pancakes everyone is talking about. Joe prepared a batch at home and shares his honest opinion on whether they’re worthy of the hype. Plus, we discuss:
What’s your go-to steakhouse order?
Adrienne’s controversial opinion on A1 steak sauce
Cookbooks: All the inside info on what it takes to go from idea to reality
Insights on testing recipes for a book
Walk In Confession: Adrienne’s cookbook hit a snag thanks to an unrelated controversy in the publishing world
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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50:13
Chef Dan Barber on the Farm-to-Table Movement, Making Our Food Supply More Delicious, and Faking Rare Lamb in an Emergency
Adrienne and Joe are joined by one of the most celebrated chefs in the world, Dan Barber of the legendary Blue Hill at Stone Barns and Family Meal at Blue Hill. He tells us all about his innovative approach to cooking and sustainable agriculture, including how he runs his own kitchen at Blue Hill. Plus, we discuss:
Farm to Table: Has the word lost its meaning?
The origins of “farm to table” and why it spread all over the world
Fork It or Forget It: Facial hair in the kitchen
Which shoes do each of our chefs prefer to wear when cooking?
The story behind Row 7, a seed company he founded to prioritize flavor in produce
His famous honeynut squash, and how it came to be
Dan reflects on his mentor, Chef David Boulet
A Walk In Confession featuring overcooked lamb and some beet juice
Follow Dan: @chefdanbarber
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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57:21
The Big Breakfast Debate, ChatGPT on the Menu, and the First 50 Best Restaurant List for N. America
This week, Adrienne and Joe are back to chat about the newest list everyone is talking about: North America's 50 Best Restaurants. They tell us what they love about the list, how it actually gets made, and what it means to restaurants who make the list. Plus, we discuss:
Diner classics: Adrienne and Joe pick their favorite breakfast foods
Fork It or Forget It: Using AI to help with new menus (and how to fix it)
Review culture and the influence of lists on fine dining
Walk In Confession: Joe’s elevator mishap that almost ruined his holiday gathering
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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.
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