The Chef's Cut

Reigning Top Chef champion Tristen Epps-Long joins Adrienne and Joe to talk about life after Top Chef, fine dining in Afro-Caribbean cuisine, and what comes after Top Chef (including his new restaurant in Houston). In this episode, we also discuss:


Top Chef favorites this season and his best advice for getting through it all


Who Tristen would want to face off against in a Top Chef Masters season


Whether Michelin is racist or cuisineist


Tristen and Adrienne’s time together at Red Rooster


His ascent from McDonald’s to James Beard nominee and cooking competition champ


The role of Marcus Samuelsson in his career


What life after Top Chef is really like for chefs


The culinary scene in Houston


Walk In Confession: Booking reservations on Open Table to get out of work early 

Follow Tristen: @cheftristenepps 

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Follow Joe: @insta.flamm

There’s an impending food supply merger that could have a huge impact on the restaurant industry, so Adrienne and Joe break down what that means for business owners, consumers, and the food that ends up on your plate. In this episode, we discuss:


The Sysco–Restaurant Depot merger and why a food supply monopoly is bad for you


Why customers are ultimately going to foot the bill with rising prices


The difference between wholesale delivery (Sysco) and cash-and-carry (Restaurant Depot)


A chef’s perspective on how wholesale purchasing actually works


Rising food costs, and the hidden impact of eliminating competition


Will this spell doom for small restaurants?


Why a merger wouldn’t just impact costs, but also the selection of brands, ingredients, and supplies you have access to


What we can all do to keep this from happening

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

Adrienne and Joe are joined by Bib Gourmand award-winning Chef Karen Akunowicz to talk about the Boston food scene, excellent food at a great value, and the importance of finding balance in and out of the kitchen (if that’s even possible). In this episode, we also discuss:


Fork It or Forget It: Lobster Rolls (cold or hot?)


The booming Boston food scene and how Karen got her start as a Houston’s bartender


Prominent female chefs in Boston and the example they set


Her restaurants (including Fox & the Knife) achieving Bib Gourmand status


Training in Italy and making Italian food (with a very different chef background)


The influence of her time working at Disney World and what hospitality excellence looks like


Karen’s time spent outside the kitchen as a powerlifter


The illusion of work-life balance (especially when you’re building a career)


Walk In Confession: Karen’s first day as a line cook… and head chef for a night 

Follow Karen: @chefkarenakunowicz 

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Follow Joe: @insta.flamm

This week we’re joined by the one and only Gail Simmons, Top Chef judging legend and renowned food author. Andrienne and Joe ask her what has kept Top Chef on top for so many years, what to expect in the latest season, and how judging really works on a food competition show. In this episode, we also discuss:


The secret sauce behind the show’s appeal and why locations are everything


Behind the scenes of working with Tom and Kristen (among others)


Whether or not Gail has seen Padma’s new show


The real origin story of Top Chef and why they owe it all to another Bravo show


Stories from Top Chef: Colorado and taking a turn at judging


Gail’s upbringing, career, and how she landed on TV


Walk In Confession: Gail’s mishap during filming that almost derailed the latest season 

Follow Gail: @gailsimmons 

Follow the show: @chefscutpod

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Follow Joe: @insta.flamm

The Michelin Guide is taking a new tack with American restaurants, but is it just diluting their brand? Adrienne and Joe discuss the “recommended” restaurant approach, Michelin plaques with no stars, and why they just don’t get the American Market. In this episode, we also discuss:


Ruth’s Chris battling it out with Chili’s over dining room dress codes


Whether or not you should be allowed to wear a hoodie and hat to a steakhouse


Michelin’s latest ploy to represent southern food in America


What Joe chose to do with his new Michelin plaque


Fork It or Forget It: Wonton Lasagna

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm