Culinary Beginnings & Kitchen Confessions: Rhubarb, Raw Salmon, and Real Talk with Adrienne Cheatham & Joe Flamm
In the latest episode of The Chef's Cut, hosts Adrienne Cheatham and Joe Flamm share how they got their start as chefs — and the paths that brought them to New York and Chicago.
They dive into:
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Big debate: Is rhubarb ever worth the trouble?
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Why they both love Le Creuset (how could you not?)
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The challenges of transitioning from culinary school to a real working kitchen
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A brutal one-star review from someone who didn’t even eat at the restaurant
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Adrienne’s honest confession: the time she accidentally sent out raw salmon
This episode blends humor, honesty, and behind-the-line insight from two acclaimed chefs.
🔗 Follow Adrienne: @chefadriennecheatham
🔗 Follow Joe: @insta.flamm
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In the latest episode of The Chef's Cut, hosts Adrienne Cheatham and Joe Flamm share how they got their start as chefs — and the paths that brought them to New York and Chicago.
They dive into:
-
Big debate: Is rhubarb ever worth the trouble?
-
Why they both love Le Creuset (how could you not?)
-
The challenges of transitioning from culinary school to a real working kitchen
-
A brutal one-star review from someone who didn’t even eat at the restaurant
-
Adrienne’s honest confession: the time she accidentally sent out raw salmon
This episode blends humor, honesty, and behind-the-line insight from two acclaimed chefs.
🔗 Follow Adrienne: @chefadriennecheatham
🔗 Follow Joe: @insta.flamm
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