Adrienne and Joe break down the greatness of Costco's food court, why Adrienne finally came around on trying the menu, and how Kirkland became a status symbol.

In this episode, we also discuss:

• How excellent the $1.50 hot dogs and pizza at Costco really are

• A review of the new chicken strips, and the controversial chicken bake

• The story behind the wholesale giant’s success

• How Costco quietly adapts its local inventory to match regional demographics

• The best food items and prices, from a chef's perspective

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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

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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

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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

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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

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The Bear has served its final course, and Chef's Cut is breaking down every bite. This week, Adrienne Cheatham and Joe Flamm break down the series finale with a spoiler-filled discussion of what the show got right about restaurant life, from chaotic services and reservation disasters to Michelin stars, leadership, and life in the kitchen. They also explore the journeys of Carmy and Sydney, debate the show's ending, and discuss the lasting impact The Bear may have on restaurant culture.

In this episode:

• A spoiler-filled recap of The Bear's final season

• How accurately the show portrays restaurant life

• Michelin stars, leadership, and kitchen culture

• Carmy, Sydney, Tina, and the series ending

• The legacy of The Bear and its impact on hospitality

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This week, Adrienne and Joe are tackling the latest developments in the René Redzepi and Noma saga. In a newly recorded update, they unpack Redzepi’s controversial return to Noma in a creative director role, the separation of creative vision from daily kitchen operations, and what accountability and "atonement" truly look like in the hospitality industry. Following this introduction, we're revisiting our episode from March, where we first discussed the abuse allegations, the immense pressure of wearing multiple hats as a chef and owner, and where the line is drawn between tough leadership and abusive behavior.

In this episode:

• An update on Noma Copenhagen and René Redzepi’s return as creative director

• Revisiting the earlier scandal and abuse allegations tied to the restaurant

• The separation of creative leadership from daily kitchen operations

• How leadership must evolve as a restaurant or business grows

• What “atonement” and genuine accountability can look like in hospitality

Follow the show: @chefscutpod

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This week, Adrienne and Joe are talking all things travel, sharing their ultimate guide to eating well on the road. From highlighting underrated food cities across the globe to breaking down their insider strategies for finding the best local bites, they cover everything you need to know to plan your next culinary adventure.

In this episode:

• Underrated food cities to add to your itinerary

• How to find great restaurants when traveling and why you should always ask local chefs and bartenders where they eat

• The Hotel vs. Airbnb debate and how to choose the right neighborhood for your trip

• Navigating food tours and the awkwardness of taking local cooking classes as a professional chef

• Why exploring local supermarkets and grocery store tourism is a must-do travel ritual

• The experiential approach to eating and embracing unexpected culinary finds

• Walk-in confessions: Joe's story staging in Florence, accidentally explaining WWE isn't real, and famously not knowing what "basta" means

Follow the show: @chefscutpod

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Follow Joe: @insta.flamm

With the final season of The Bear almost here, Adrienne and Joe revisit the first four seasons of the hit series to discuss what the show gets right about restaurant life, where it misses the mark, and why it has resonated so deeply with chefs and industry professionals. They share their thoughts on kitchen culture, burnout, and healing in the restaurant world, discuss their favorite character arcs, and make predictions about how the series might end. 

In this episode:

• What The Bear gets right and wrong about restaurant life

• How the series portrays trauma, burnout, and healing in the industry

• Why Richie's character arc feels so authentic

• Predictions for the final season

• Whether Carmy could leave restaurants behind and where he may go next

• Adrienne's story about almost working with one of the show's biggest stars

Follow the show: @chefscutpod

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Follow Joe: @insta.flamm

Farmers market season is here, so Adrienne and Joe are sharing the tips, tricks, and insider knowledge that chefs use to find the best ingredients. From the questions you should be asking farmers to the relationships that can completely change the way you shop, they break down how to get the most out of every trip to the market. 

In this episode:

• The questions every shopper should ask at the farmers market

• How to build relationships with farmers and better understand seasonal produce

• The creative process behind developing new dishes and menus

• Why seasonal ingredients drive menu planning in great restaurants

• How technology is changing the hospitality experience for guests

• The growing role of AI in reservations, phone service, and restaurant operations

• Adrienne's Walk-In Confession involving a cooking demo, a head of cabbage, and a chef's knife

This episode of The Chef's Cut is sponsored by Slang AI. Visit https://www.slang.ai/ to learn more!

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