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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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
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Private Chef Life (Part 3): Chef Sam Kass on Cooking for the Obamas, the Future of Food, and when Oprah Saved the Day
Adrienne and Joe return for the third and final installment of our series on private chef work, and this time they’re joined by the Obama family’s longtime personal chef, Sam Kass. He tells us all about his journey from some of the highest pressure kitchens in America and Europe, to landing with the first family and running the kitchen in the West Wing. Plus, we discuss:
Adrienne and Sam’s connection as kids and how their careers in food have taken shape
The biggest “kitchen habits” Sam can’t seem to shake from his days in fine dining
Fork It or Forget It: Strawberry Sandwiches
Sam’s experience working with the Obamas to help shape food policy in America
The best lessons he learned from his most important mentor: forget the (proverbial) onions
Sam’s new book The Last Supper and how a growing food crisis is already affecting access to some of our favorite foods
A story about stepping into the White House for the first time on inauguration and how Oprah saved him from missing it
Walk In Confession: the most expensive mistake of Sam’s career involving a massive meal and a lot of butter
Follow Sam: @samkassdc
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
Check out Sam's new Book: The Last Supper
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Private Chef Life (Part 2): Chef Olivia Tiedemann on Going Private, Breaking Pasta in an Emergency, and Her Worst Restaurant Job Ever
We’re back for part two of our three-part series on private chef work, this time with guest Olivia Tiedemann. She tells us how she went from the fine dining world of New York City, to working as a private chef, to Instagram stardom. Plus, we discuss:
The “kitchen habits” from restaurants that we just can’t kick
Fork It or Forget It: Breaking pasta in half
How Olivia transitioned out of fine dining and her best advice for success in private work
Working big events, including F1, South Beach Wine & Food Festival, and the Cayman Cookout
Walk In Confession: Olivia tells us about the most incompetent chef she ever worked with
Follow Olivia: @oliviatied
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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Private Chef Life (Part 1): How Adrienne Went from Le Bernardin to Kitchen Burnout to Racing Helicopters in the South of France
In part one of our three-part series on private chef work, Adrienne comes clean to Joe about what she really does for a living and pulls back the curtain on what it’s like to work as a private chef. Plus, we discuss:
Global Condiment Cup: Mayo takes the crown
Whisk Takers: Adrienne’s story of going from fine dining to private work
The longest Adrienne went without repeating a dish
Some little-known details about private chef work
The oldest spice in our pantry
Walk In Confession: Adrienne’s salty surprise
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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