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.
What this show covers
Marcus SamuelssonTop Chefrestaurant leadershipmentorshipplant-forward cookingHarlemchef identityculinary mentorship50 BestJames BeardMichelinrestaurant awardstravel cookingkitchen logisticsfood careers
What listeners will find here
Marcus Samuelsson on mentorship, failure, Top Chef pressure, and plant-forward cooking
Marcus Samuelsson returns for a conversation about mentorship, business setbacks, plant-forward cooking, and building a lasting legacy in food. The episode also gets into Top Chef preparation, team leadership, food tech, African cuisine’s visibility, and lessons from early-career mistakes.
Marcus Samuelsson on identity, mentorship, and building Red Rooster
Marcus Samuelsson joins Adrienne and Joe for the first half of a conversation about his rise in New York, his training across Europe and Japan, and the mentors who shaped his approach. The episode also digs into identity, leadership, and using restaurants to expand opportunity and community impact.
Do restaurant awards still matter, or just shape the hype around dining?
Restaurant awards and rankings are the focus here, from Michelin and James Beard to Top Chef and 50 Best. Adrienne and Joe dig into how these accolades influence visibility, bookings, and public perception, while questioning who they really serve: the industry or actual diners.
Private chef life, minus the fantasy: schedules, travel, and nonstop prep
Private chef work gets a reality check as Adrienne and Joe walk through the scheduling, travel, communication, and prep that shape a typical day. The episode looks past the glamorous image to show how much of the job depends on logistics, professionalism, and staying ahead.
Which pantry staples top chefs actually keep—and what they’d toss
Adrienne and Joe sort the pantry into true workhorses and expensive clutter. They cover the staples worth stocking, from oils and vinegars to canned goods and flavor boosters, plus the overrated items that often waste money and shelf space.
Episodes
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