The Chef's Cut

Adrienne and Joe are joined by Chef Diana Davila to discuss competing on Padma’s new show (America’s Culinary Cup), the pressure of cooking competition TV, and taking ownership of your story. In this episode, we also discuss:

Navigating the intense anxiety and public perception of competition television

Diana’s approach to Mexican cuisine: history, tradition, and innovation

Regional Mexican food divides: Chicago, Texas, California, New York, and Mexico

The creative process: mastering classic ingredients before reinventing them

A quick-fire food round on tacos, chiles, onions, and large-scale service

Walk-In Confession: Confronting sexism early in her career and standing up to kitchen intimidation

Follow Diana: @dianalache

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Adrienne and Joe dive into the Ozempic and GLP-1 trend to unpack its massive impact on the restaurant industry, shifting diner habits, and what it all means for the future of menus. In this episode, we also discuss:

How shifting appetites change what we order, not how often

How GLP-1s work and influence habits

The demand for smaller portions and higher protein

Who adapts faster: fast-casual or fine dining?

Fewer desserts, less booze, and the mocktail boom

Lessons from past diet trends like Atkins and Paleo

Why feeling healthier might actually increase dining out

How restaurants survive by constantly adapting

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham

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Adrienne and Joe look back at some of the most memorable walk-in confessions from the show, unpacking early-career kitchen mistakes and the intense pressure of proving yourself on the line.

In this special compilation episode, we cover:

Kristen Kish’s freezer-mopping disaster and a family meal fryer spill

Dan Barber’s improvised fix for an order of overcooked lamb

Gail Simmons’s on-set injury and bouncing back for the camera

Maneet Chauhan rebuilding a collapsed wedding cake under extreme pressure

Sam Kass’s disastrous sauce-cart spill in Vienna

Joe’s brutal kitchen knife injury while butchering a pig

Adrienne’s extremely salty bread-baking accident

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham

Follow Joe: @insta.flamm

Adrienne and Joe are joined by acclaimed Chef Michael Solomonov to talk his award-winning restaurants, the thriving Philadelphia restaurant community, and the realities of addiction and recovery in the industry.

In this episode, we also discuss:

The origins of Zahav and the inspiration of Israeli food culture

Opening a restaurant during the 2008 recession

Why Philly’s food scene thrives: affordability and community

Moving beyond traditional French and Italian fine dining

Ingredient integrity: prioritizing substance over hype

Addiction, recovery, and rebuilding a life in the kitchen

Building healthier kitchen cultures and leaning on partners

Walk In Confession: Cooking out of a neighboring bodega to keep service alive during a power outage.

Follow Michael: @mikesolomonov

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham

Follow Joe: @insta.flamm

Adrienne and Joe share their favorite things about regional pizza tastes, including what your favorite Chicago pizzeria says about you. Then we get a taste of Eating History, the newest podcast featuring Adrienne and her husband Stephen Bailey. They dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely?

Topics Covered:

The origins of Chicago deep dish pizza

The partnership that launched Pizzeria Uno

How deep dish challenged conventional ideas of what pizza could be

The key differences between Chicago and New York pizza

The rise of Detroit-style pizza and its automotive roots

Regional pizza identities and rivalries across America

The growth of pizza franchising and commercialization

The tension between preserving tradition and expanding access

Listen to Season One of Eating History now: Spotify / Apple

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham

Follow Joe: @insta.flamm