The Chef's Cut

Viral Chef Eli Sussman joins Adrienne and Joe to talk about how he became a hero to line cooks everywhere. They discuss his relatable kitchen humor, how he gained such a large and devoted social media following, and why certain things are true no matter what restaurant you work in. In this episode, we discuss:


Eli’s biggest lessons from opening (and closing) restaurants, including gertrude's in Brooklyn


Eli’s upcoming satire book – and the shortcomings of the self-help industry


Learning the ropes as a chef (and how to manage a team)


The mistakes all restaurant owners make when they’re new


Hosting a show at the James Beard awards


Turn and Burn: Sandwich bread, too many knives, and fine dining snobbery


Walk In Confession: Eli’s biggest regret and the story of his Samesa chain of restaurants

Follow Eli: @thesussmans

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Award-winning chef and Top-Chef runner-up Nina Compton joins Adrienne and Joe to talk about the rise of Caribbean cuisine, Mardi Gras in a New Orleans kitchen, and life after Top Chef. In this episode, we discuss:


Caribbean food finally getting its moment in fine dining


Representing Caribbean cuisine on Top Chef


The joys of being in the Top Chef “Second Place Club”


Nina’s experience moving to New Orleans and opening Compère Lapin


Turn and Burn: Mardi Gras traditions


Walk In Confession: Nina’s first Mardi Gras mishap

Follow Nina: @ninacompton

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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