The Chef's Cut

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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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 

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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

The 2026 James Beard Award Nominee finalists were just announced, so Adrienne and Joe dive headfirst into the biggest surprises, omissions, and things they’d like to see happen this year. In this episode, we discuss:


The biggest names to make each of the lists


Why weren’t there any Caribbean restaurants represented?


An explanation on how the awards process works


What they’d like to see changed, and why the regional layout may need a makeover

Adrienne Cheatham is a member of the James Beard Awards subcommittee

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

It’s part 3 of our series on restaurant hospitality, and this week Adrienne and Joe are joined by James Beard nominee Simon Kim, the man behind COTE Korean Steakhouse and COQODAQ. In this episode, we discuss:


Reinventing the steakhouse by blending Korean BBQ with classic American fine dining


Building COTE and COQODAQ and redefining what a modern restaurant can be


Betting on yourself: overcoming investor doubt and financial pressure


The role of the restaurateur as a “producer” behind the scenes


Creating the perfect dining experience


Balancing creativity with business realities in today’s restaurant industry


What it really takes to scale a restaurant brand across cities and markets


Walk-In Confession: Facing racism in fine dining while working the floor

Follow Simon: @simonkimnyc

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm