Thanksgiving Special: Ultimate Fast Food Orders, Butter Dipped Ice Cream?, and Thanksgiving Favorites
Thanksgiving is finally upon us, so Adrienne and Joe share some of their favorite holiday memories from the kitchen and at home. Even when you become a professional chef, can you ever escape the scrutiny of grandma’s kitchen? They offer up some of their favorite Thanksgiving staples (which cranberries are best?) and some deep cuts that only family would understand (we’re looking at you Jello salad). Plus, we discuss:
Favorite fast food orders including the iconic Apple Pie from McDonalds and their top fountain coke
Fork It or Forget It: Butter-Dipped Soft Serve from Dominique Ansel
Chefsgiving story-time: What’s it like spending the holiday in a restaurant setting?
Joe’s enormous family gathering that takes days (and hundreds of ravioli) to prepare for
Adrienne’s walk-in confession involving too many turkeys and an ill-received meal offer
Turn-and-Burn: Thanksgiving edition… traditional or experimental?
Follow the show: @chefscutpod
Follow Adrienne: @chefadriennecheatham
Follow Joe: @insta.flamm
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49:44
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49:44
Chef Eric Ripert on the Evolution of Fine Dining, What Defines Le Bernardin’s Success, and How He Maintains Balance
Adrienne and Joe sit down inside the walls of the iconic Le Bernardin in New York City for an intimate chat with chef Eric Ripert. He tells them the secrets behind his ascent to helming one of the best restaurants in the world, including what it takes to maintain a level of excellence worthy of becoming (and remaining) a three-Michelin-starred restaurant. Plus, we discuss:
How fine dining has radically changed in his time as a chef
Chef Ripert’s early years learning from four of the most important chefs in the world
His path to becoming executive chef at only 28 years old
The unique system inside Le Bernardin’s kitchen that sets it apart
Adrienne’s eight years under his tutelage and what he remembers most about her
Fork It or Forget It: Peeling Strawberries (and the dreaded task of peeling peas that followed him to Le Bernardin)
A five-star review of guests who brought a special gift all the way from Japan
The secrets to menu development and changing over time
Keeping a connection to the kitchen and the routine that makes him successful
Who makes better paella: Chef Ripert or José Andrés?
Follow Eric: @ericripert
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Follow Joe: @insta.flamm
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51:12
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51:12
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
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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
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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