Adrienne Cheatham
Host of The Chef's Cut
Adrienne Cheatham is a chef, cookbook creator, and co-host of *The Chef’s Cut* podcast. She is best known as the runner-up on *Top Chef* season 15 and for her work in fine dining, including leadership roles at Le Bernardin and Red Rooster. She is also the founder of SundayBest, a Harlem-based pop-up and dining concept.
Products they talk about
A1 Steak Sauce👍 Recommends
…discussing preferred steak sauces at steakhouses and personal sauce choices
“But once in a while, I'm not going to front like I only do fancy sauces. Hit me with that A1. Oh, no. Hit me with the fucking A1. Oh, no. Yeah, I'm good. No. Or even just like a couple dashes of Worcestershire on the plate I can drag it through.”
on The Chef's Cut
Chili Crisp👍 Recommends
…global condiment cup competition ranking hot sauces by taste preference
“Out of all of the condiments that we had in here, remember we had Tabasco, Sriracha, we had Chili Crisp, and Harissa. Drum roll. Chili Crisp for the win. Chili Crisp blew the others out of the water.”
on The Chef's Cut
Gold Medal Ribbon Ice Cream👍 Recommends
…ranking favorite ice cream flavors including mint chip and caramel ribbon
“My favorite flavor growing up to this day, hands down, and it's specific to Baskin Robbins, I have to say, gold metal ribbon. It is a Baskin Robbins... Is that the chocolate caramel one? It's vanilla and chocolate, and it has a soft caramel ribbon.”
on The Chef's Cut
Goldfish Crackers💬 Mentioned
…trying viral goldfish cracker rice krispie treat recipe and rating it
“This woman is making Rice Krispie Treats with Goldfish crackers. I have seen this. I have. Yes. And I'm interested, is what I will say. Because here's the thing. I grew up in a Rice Krispie Treats household.”
on The Chef's Cut
Harissa💬 Mentioned
…global condiment cup competition ranking hot sauces by taste preference
“Out of all of the condiments that we had in here, remember we had Tabasco, Sriracha, we had Chili Crisp, and Harissa. Drum roll. Chili Crisp for the win. Chili Crisp domination... And then after Sriracha was Tabasco, and then Harissa came in last with only 11%.”
on The Chef's Cut
McDonald's Apple Pie👍 Recommends
…discussing favorite fast food desserts and childhood memories
“McDonald's apple pie. That's my ultimate fast food order... Like that is a superior apple pie. I'm sorry. I've loved that thing since I was a kid. My sister would get soft serve. I would get apple pie. We'd cut them in half and like do a la mode. Oh man. That is, it's a thing of joy.”
on The Chef's Cut
Midnight Roma Tomatoes👍 Recommends
…discussing row seven's midnight roma tomato seeds and their culinary applications
“But I have like the midnight robots like at my house right now because I used to, one of my good buddies who I lived across the street from, he, he grew up in Indiana and he's a great, like, I mean, and we're in backyards on the South side of Chicago. This guy plants an unbelievable garden. It's gorgeous. And he did it the first year and I was so impressed and I tried to plant a garden and everything died and I suck at it. So I bought some of the row seven midnight robot seeds and I was really excited about them. Yeah. It's a deep. It's black on the top and they're unbelievably delicious. They make a great tomato sauce.”
on The Chef's Cut
Rice Krispies Treats💬 Mentioned
…making and tasting viral goldfish cracker rice krispie treat recipe
“Goldfish cracker rice crispy treats. I actually made them. Wow. Essentially, the recipe is two bags of goldfish crackers. Yeah. A whole bag of marshmallows and a stick of butter.”
on The Chef's Cut
Row 7 Seeds👍 Recommends
…discussing row seven seed company and its mission to prioritize flavor in produce
“And he's also incredibly influential with his company, Row 7, that produces vegetables that are bred for flavor, not for drought resistance, not for chemical resistance, but for chefs and the general public to have the most nutritious, most delicious products possible. So got to ask some questions about that. A little mentor moment from, you know, somebody who's had a legendary career.”
on The Chef's Cut
Sriracha💬 Mentioned
…global condiment cup competition ranking hot sauces by taste preference
“Out of all of the condiments that we had in here, remember we had Tabasco, Sriracha, we had Chili Crisp, and Harissa. Drum roll. Chili Crisp for the win... The only one that even came close was Sriracha. Really? And then after Sriracha was Tabasco, and then Harissa came in last with only 11%.”
on The Chef's Cut
Sun-Maid Raisin Bread👍 Recommends
…discussing pastry pairings with coffee in paris
“It reminds me of the sun made raisin bread, the cinnamon swirl raisin bread from when I was a kid. Yeah, no, that stuff's awesome. I love that shit. It's crunchy. It's creamy in the center. It's not too sweet.”
on The Chef's Cut
Sunday Best Cookbook👍 Recommends
…adrienne cheatham promoting her cookbook and upcoming pop-up dinner series
“You can find me at Chef Adrian Cheatham on the gram. You can also check out the Sunday Best Cookbook and Sunday Best Pop-Ups will be coming back in this next year.”
on The Chef's Cut
Tabasco💬 Mentioned
…global condiment cup competition ranking hot sauces by taste preference
“Out of all of the condiments that we had in here, remember we had Tabasco, Sriracha, we had Chili Crisp, and Harissa. Drum roll. Chili Crisp for the win. Chili Crisp domination... I feel like Tabasco is not getting enough love. I feel like people are hating on Tabasco. Tabasco is the number one selling hot sauce worldwide. I'm shocked it didn't do better.”
on The Chef's Cut
The Flavor Bible👍 Recommends
…discussing how ai and reference materials help chefs pair ingredients creatively
“There's that book. What is it? The flavor Bible that has the wheel and it has the wheel where you can like cross reference things. And that was like, you know, a game changer back in the day... Because it compiled everything from, you know, a thousand cookbooks into one.”
on The Chef's Cut
The Last Supper👍 Recommends
…discussing sam's forthcoming book about climate change and the future of food
“So Sam, your first book, Eat a Little Better, was more of a cookbook, but you have a new book coming out, right? I do. Oh, tell us about that. So this book is titled The Last Supper and it has been many years in the making. It was due quite a long time ago, but better late than never. And actually the timing is, I think, quite good. It comes out October 7th. It is really focusing a lot on what the future of food looks like, what's really at stake, and how do we start to overcome many of the challenges we face, largely as a result of climate change.”
on The Chef's Cut