The Chef's Cut
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 ma...
Insights from recent episode analysis
On the show
- Karen Akunowicz1 ep
- Gail Simmons1 ep
- Simon Kim1 ep
Also: Drew Nieporent, Eli Sussman, Tristen Epps-Long, Top Chef Season 23 champion, Adrienne Cheatham, Joe Flamm, Diana Davila, Michael Solomonov
Audience Interest
Podcast Focus
Publishing Consistency
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Based on 1 signal.
Built from
By chart position
- 🇺🇸United States · FoodHOME#22.8M to 15M
- 🇬🇧United Kingdom · Food#1040K to 209K
- 🇮🇳India · Food#836K to 191K
- 🇳🇴NO · Food#126K to 138K
- 🇳🇬NG · Food#122.6K to 14K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
2.9M to 16M🎙 ~2x weekly·65 episodes·Last published 6d ago - Monthly Reach
Unique listeners across all episodes (30 days)
5.9M to 31M🇺🇸96%🇬🇧1%🇮🇳1%+1 more - Active Followers
Loyal subscribers who consistently listen
3.2M to 17M
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
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Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 10/19/26 | Pumpkin Spice Is Here to Stay, But Chefs Say These Food Trends Need to Go!! | Adrienne and Joe kick off Pumpkin Spice Season by unpacking the life cycle of food trends, looking at why some viral crazes become enduring classics while others fade. In this episode, we also discuss: The core rule of food trends: why comfort, convenience, and identity outlast novelty Debating hot honey, avocado toast, and how espresso martinis earned their permanent spot Why culinary foam, cake pops, and tower-style plating don't hold up Over-the-top Bloody Mary garnishes: fun spectacle or annoying gimmick? The comeback of cottage cheese, sun-dried tomatoes, and fondue How to evaluate a trend: does it genuinely improve the food or just look good on camera? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 42m 40s | ||||||
| 10/13/26 | Chefs Reveal How to Get Into the Hottest Restaurants In Your City!! | Adrienne and Joe unlock the secrets to scoring the hottest tables in town, breaking down industry insider strategies for beating the reservation bots and getting seated at fully booked restaurants. In this episode, we also discuss: Why showing up at doors-open and working the cancellation list actually works Ditching reservation apps and the power of calling the restaurant directly Building genuine relationships with hosts, floor managers, and door staff How sitting at the bar is often the easiest backdoor into a sold-out room How front-of-house teams manage table inventory and holdbacks behind the scenes Why tweaking your party size or dining time dramatically improves your odds The newest technology in restaurant hospitality A behind-the-scenes story on accommodating the first lady and the Secret Service during a packed service Check out: Superhost by Slang Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 39m 19s | ||||||
| 10/5/26 | Marcus Samuelsson on Top Chef Success, Bouncing Back From Failure, and Showing Up!! (Part 2 of 2) | Adrienne and Joe welcome back Chef Marcus Samuelsson for Part 2 of their conversation, diving deep into the art of mentorship, surviving business failures, the power of plant-forward cooking, and what it takes to build a lasting legacy in food. In this episode, we also discuss: Preparing mentee chefs for high-pressure platforms like Top Chef Building team confidence, granting creative ownership, and protecting mentor relationships Lessons from failure: how the closure of Merkato led directly to the success of Red Rooster Staying hands-on on the line while expanding a multi-faceted culinary career Food tech, raising global visibility for African cuisine, and social media’s impact on young chefs Marcus’s new cookbook and bringing plant-forward ingredients into everyday home cooking Early-career disasters: Marcus’s New Year’s Eve mishap in Switzerland Follow Marcus: @marcuscooks Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 35m 05s | ||||||
| 9/28/26 | Marcus Samuelsson on His Rise, Roots, and The Chefs Who Shaped Him!! (Part 1 of 2) | Adrienne and Joe are joined by culinary icon Chef Marcus Samuelsson for Part 1 of a two-part conversation exploring his remarkable career, early New York breakthrough, global training, and the mentors who shaped his philosophy. In this episode, we also discuss: Training across Europe and Japan and blending global technique with personal heritage Finding cultural identity through Swedish roots, Ethiopian heritage, and fine dining Lessons and mentorship from industry legends like Charlie Trotter and Leah Chase Building access, equity, and visibility for chefs of color and women in the industry Opening Red Rooster and harnessing food as a driver for community pride in Harlem Spotting talent, leading teams, and mentoring the next generation of culinary leaders Rapid-fire “Yes Chef, No Chef” on social media, industry awards, and restaurant longevity Follow Marcus: @marcuscooks Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 31m 50s | ||||||
| 9/21/26 | Top Chef, Michelin, 50 Best, & James Beard: The Race for Restaurant Recognition!! | Adrienne and Joe take on the high-stakes world of culinary awards and rankings, examining how Michelin, James Beard, Top Chef, and the newly renamed “50 Best” shape restaurant visibility, and whether industry prestige still translates to real-world diners. In this episode, we also discuss: Why a Top Chef run can offer more mainstream business impact than a James Beard win Whether Michelin’s Sysco partnership creates a pay-to-play perception How tourism board funding fuels Michelin’s expansion into new markets Stars vs. recommended plaques: how the public misunderstands Michelin tiers Corporate sponsorships, financial independence, and the James Beard Foundation The 50 Best voting model and concerns surrounding hosted chef trips Why major accolades still drive bookings, press, and fine-dining revenue Industry hype vs. actual diners: who really decides if an award matters? Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 32m 14s | ||||||
| 9/14/26 | Top Chefs’ Pantry Must-Haves: What’s Worth Buying and What Isn’t | Adrienne and Joe break down how to build a high-quality, high-utility pantry, spotlighting the versatile staples worth keeping stocked, and the overrated ingredients taking up valuable space. In this episode, we also discuss: Essential vinegars, everyday cooking oils, and picking a dependable olive oil Shelf-stable workhorses: the best canned chickpeas, tomatoes, rice, and pasta Jarred flavor boosters, including anchovies and giardiniera Secret weapon ingredients: dashi, shio koji, and clarified butter Overrated pantry items to toss immediately, from truffle oil to pre-ground pepper Pricy ingredients people buy but rarely use, like saffron, vanilla beans, and showpiece oils Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm | 52m 00s | ||||||
| 9/7/26 | private chef lifeclient management+3 | — | Level Media | New York | private chefclient needs+3 | — | 40m 16s | ||
| 8/31/26 | kitchen toolschef-approved gear+4 | — | glass cutting boardscheap pan sets+16 | — | kitchen toolschef gear+3 | — | 41m 46s | ||
| 8/24/26 | Costco food courtfood recommendations+5 | — | $1.50 hot dogspizza+4 | regional demographics | Costcofood court+5 | — | 32m 24s | ||
| 8/17/26 | cooking competitionMexican cuisine+4 | Diana Davila | Padma’s Cooking ShowAmerica’s Culinary Cup | ChicagoTexas+3 | Diana DavilaPadma’s Cooking Show+6 | — | 38m 18s | ||
| 8/10/26 | Ozempic impactrestaurant industry+5 | — | OzempicGLP-1 | — | OzempicGLP-1+6 | — | 28m 46s | ||
| 8/3/26 | chef confessionskitchen mistakes+4 | — | — | — | chef confessionskitchen mistakes+4 | — | 32m 28s | ||
| 7/27/26 | Israeli food culturePhiladelphia restaurant community+4 | Michael Solomonov | Zahav | Philadelphiabodega | Michael SolomonovZahav+6 | — | 31m 18s | ||
| 7/20/26 | regional pizza tastesChicago deep dish pizza+4 | — | Eating HistoryPizzeria Uno | ChicagoDetroit+1 | Chicago deep dishDetroit pizza+5 | — | 28m 09s | ||
| 7/13/26 | The Bearrestaurant life+5 | Adrienne CheathamJoe Flamm | The Bear | — | The Bearrestaurant culture+6 | — | 42m 42s | ||
| 7/6/26 | Noma updatesRené Redzepi+4 | — | Noma | — | René RedzepiNoma+5 | — | 35m 07s | ||
| 6/29/26 | travelfood+5 | — | WWE | Florence | travel tipsfood cities+5 | — | 43m 03s | ||
| 6/22/26 | restaurant lifekitchen culture+4 | — | The Bear | — | The Bearrestaurant life+5 | — | 36m 13s | ||
| 6/15/26 | farmers market shoppingseasonal ingredients+3 | — | Level Media | — | farmers marketseasonal produce+3 | Slang AI | 44m 49s | ||
| 6/9/26 | Top Chefculinary identity+4 | Top Chef Season 23 champion | Top Chef | — | Top ChefSeason 23+7 | — | 42m 44s | ||
| 6/2/26 | Top Chefcooking competition+4 | — | — | — | Top Cheffinal three chefs+5 | — | 45m 46s | ||
| 5/25/26 | reservation platformsAI in dining+4 | — | SevenRoomsDoorDash+3 | — | reservation warsAI+6 | — | 40m 55s | ||
| 5/18/26 | New York Times Top 100 Restaurantsrestaurant criticism+4 | — | The New York TimesEating History+1 | New York CityNYC+3 | New York Timesrestaurants+5 | — | 31m 53s | ||
| 5/11/26 | Top Cheffine dining+5 | Tristen Epps-Long | Top ChefJames Beard | HoustonRed Rooster | Top ChefTristen Epps-Long+7 | — | 52m 09s | ||
| 5/4/26 | food supply mergerrestaurant industry impact+4 | — | SyscoRestaurant Depot | — | food supplymerger+6 | — | 35m 15s | ||
| 4/27/26 | Boston food sceneBib Gourmand+4 | Karen Akunowicz | Fox & the KnifeDisney World | BostonHouston | Boston foodBib Gourmand+5 | — | 51m 17s | ||
| 4/21/26 | cooking competition showsTop Chef+4 | Gail Simmons | Top ChefBravo | Colorado | Top ChefGail Simmons+6 | — | 58m 43s | ||
| 4/13/26 | Michelin Guiderestaurant dress codes+3 | — | Michelin GuideRuth’s Chris+1 | — | Michelin GuideRuth’s Chris+4 | — | 31m 19s | ||
| 4/7/26 | James Beard Awardsfood industry+3 | — | James Beard Awards | — | James Beard Awardsfinalists+5 | — | 21m 16s | ||
| 3/30/26 | restaurant hospitalitysteakhouse innovation+5 | Simon Kim | COTE Korean SteakhouseCOQODAQ+1 | — | hospitalitysteakhouse+7 | — | 39m 44s | ||
| 3/23/26 | celebrity chefsrestaurant industry+4 | Drew Nieporent | NobuTribeca Grill+1 | — | celebrity chefshospitality+6 | — | 52m 54s | ||
| 3/16/26 | Noma controversyfine dining+3 | — | Noma | — | René RedzepiNoma+3 | — | 23m 49s | ||
| 3/9/26 | restaurant hospitalityrole of the restauranteur+4 | — | James BeardTop Chef | — | hospitalityrestaurant+5 | — | 49m 45s | ||
| 3/2/26 | cooking competition showsjudging secrets+4 | — | Top ChefAmerica’s Culinary Cup+1 | — | Padma LakshmiTop Chef+6 | — | 59m 17s | ||
| 2/23/26 | kitchen humorrestaurant life+4 | Eli Sussman | gertrude'sJames Beard+1 | — | Eli Sussmanrestaurant mistakes+4 | — | 53m 06s | ||
Showing 35 of 65
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Chart history for The Chef's Cut
Peaked at #1 in Norway, top 10 in 5 of 22 tracked markets, currently #1 in Norway.
| Market | Genre | Peak | Current | Trend |
|---|---|---|---|---|
| Norway | — | #1 | #1 | — |
| United States | — | #2 | #2 | — |
| Norway | — | #2 | #2 | — |
| India | — | #8 | #8 | — |
| United Kingdom | — | #10 | #10 | — |
| NG | — | #12 | #12 | — |
| United States | — | #15 | #15 | — |
| KE | — | #35 | #35 | — |
| ID | — | #43 | #43 | — |
| United Kingdom | — | #59 | #59 | — |
| AT | — | #73 | #73 | — |
| SA | — | #77 | #77 | — |
| Canada | — | #87 | #87 | — |
| IL | — | #88 | #88 | — |
| TH | — | #111 | #111 | — |
| AE | — | #114 | #114 | — |
| Germany | — | #121 | #121 | — |
| Mexico | — | #143 | #143 | — |
| CH | — | #159 | #159 | — |
| PL | — | #176 | #176 | — |
Chart Positions
22 placements across 18 markets.
Chart Positions
22 placements across 18 markets.