Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!

Reservation Wars, AI in the Dining Room, and the Future of Hospitality!!

The reservation wars are heating up, as SevenRooms (via DoorDash) seeks to challenge OpenTable and Resy with a major play. Adrienne and Joe tell us why this is just the beginning, and how technology and AI are changing the dining experience. In this episode, we also discuss: * Why dining experiences have become a huge focus for big tech (and your credit card company) * The influence of social media on culinary trends and menu design * The evolution of restaurant operations from analog to digital (and why we may be moving back) * A shift in power for how restaurants are able to book reservations * The initial rise of reservation platforms like OpenTable, Tock, and Resy * The role of AI in restaurant operations and guest experience * Should we trust AI to get involved in our reservations? * Walk In Confession: Joe’s first restaurant convention (a coming of age) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Our Spicy Takes On The New York Times Top 100 Restaurants & A New Show Launch for Food and History Lovers!!

The New York Times released their list of the 100 Best Restaurants in New York City, and people are in their feelings about it. Arienne and Joe sit down to give their thoughts on the backlash, what they did and didn't like about the list, and why former Chef’s Cut guest Ligaya Mishan [https://open.spotify.com/episode/0u7HjcH6otGkGC6mIFZMKT] deserves some grace. In this episode, we also discuss: * Budget restaurants vs. fine dining and how to properly compare them * The biggest NYC restaurants that didn’t make the list (Gramercy Tavern, Per Se, etc.) * Kabawa at number one and the ascent of afro-caribbean cuisine * Some of their favorite NYC dining spots that you should try * The inclusion of street food and a debate about what actually counts as a “real” restaurant * Adrienne announces the newest podcast to join the Chef’s Cut family: Eating History (and our new season all about the history of pizza) Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

Tristen Epps-Long on Fast Food Beginnings, Michelin’s Race Problem, and Becoming a Top Chef Champion!!

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  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm

This Merger Could Change What You Eat—and How Much You Pay For It

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

Karen Akunowicz on Boston’s Food Scene, Bib Gourmand, and the Importance of Powerlifting!!

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  Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham  Follow Joe: @insta.flamm