Episódios
-
Since 2008, actor and writer Darron Cardosa has been setting the internet ablaze with his pioneering blog "The Bitchy Waiter" — which he has since spun into a rollicking book and stage show of the same name. Darron is also one of Food & Wine's most prolific and popular writers, and in this inspiring and emotional conversation, he shares his feelings about weird customer requests, being a voice for the service industry, his upcoming movie, and why it's so rude to leave a penny tip.
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Bobby Flay has been a fixture on Food Network since the beginning, written 18 cookbooks, and is pretty much a household name. But the thing that gets lost in the sauce is that he's a James Beard Award-winning restaurant chef who changed the restaurant scene in some bold and groundbreaking ways. He joined Tinfoil Swans to talk about his new book Chapter 1, his rules for visitors, being competitive, and why a tiny chef coat made him cry.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Estão a faltar episódios?
-
When Tom Holland's parents enrolled him in dance classes as a kid, no one could have dreamed he'd end up as an international superstar, internet icon, and entrepreneur — and he still has to pinch himself to believe it. The Spider-Man actor joined Tinfoil Swans to talk about some horrible lamb shanks he'd cooked, his favorite pizza place, getting sober, and his grand hopes for his new nonalcoholic brand, Bero.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Dolly Parton is an American icon for all the right reasons. She's always been unabashedly herself, employing that authenticity, work ethic, humor, talent, and grace to make enduring art — and use her hard-earned platform and cash to support causes dear to her heart. She and her sister, Rachel Parton George, recently co-authored the cookbook Good Lookin' Cookin' and joined Tinfoil Swans for a rollicking chat about being proud of where you're from, eating bear and squirrel meat, feeling insecure in restaurants, taking care of cast-iron, and the joy of chosen family.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Chef and author Yotam Ottolenghi is internationally beloved for his joyful and accessible approach to fresh ingredients in his restaurants, and also in his recipes for home cooks. The self-described "greedy little boy" from Jerusalem shares how he found his way out of academia and into kitchens; the ways he's trying not to be a nervous parent; and why now more than ever, he believes everyone should find comfort in food — no matter where you come from.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
When chef Kylie Kwong announced that she was going to be shuttering her destination dining spot Lucky Kwong to take on a new role at the Powerhouse Museum in Sydney, working at the intersection of food, community, and education to honor the people and foods that have made Australian cuisine so distinctive and precious — it made sense. Kwong has always centered humanity in everything she does, including this raw and astonishing conversation about cooking for a first date, valuing the wisdom of elders, finding your way through grief, and so much more.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Nick Cho is beloved by millions for his empathetic and affirming "Your Korean Dad" videos on TikTok and Instagram, but the real-life coffee expert and entrepreneur is so much more than the character he plays online. Cho joined Tinfoil Swans for a robust conversation on growing up in a place you're not wanted, the fallacy of "good" people vs "bad" people, what American food actually IS, the role of authenticity, his brand-new coffee venture, and why bad Korean barbecue doesn't get a pass from him.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Christine D'Ercole is a legendary competitive cyclist, compelling public speaker, and fan-favorite Peloton instructor. That's in part because of her intense and often New Wave and Goth-playlisted classes, but also because she loves to cook and savor incredible meals, and share frank talk about complicated emotions around bodies and aging and exercise. She joined Tinfoil Swans for an intimate and uplifting conversation about body image, life-changing restaurant meals, her wild career as a bike messenger, learning to cook, and what meal she'd make for her favorite musician.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Food & Wine's restaurant editor Raphael Brion talks about the tremendous impact that the Best New Chefs accolade has had on people's careers, why each member of the 2024 class was selected, his time working in New York City kitchens, the time Anthony Bourdain gave him a paper bag full of $100 dollar bills, and what it does to the human body when you spend months on the road eating nonstop.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Ti Martin — along with her cousin and co-proprietor, Lally Brennan — is ensuring that the family's 131-year-old New Orleans restaurant Commander's Palace is living up to its legacy and moving into the future. At the Food & Wine Classic in Aspen this past June, Ti joined Tinfoil Swans for a spirited conversation about kicking down doors, the gift and responsibility that comes with running an iconic family business, why hospitality and service are NOT the same thing, and how to get people dancing in the dining room.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Cheetie Kumar is — by pretty much everyone's accounts — one of the coolest people ever. At the 2024 Food & Wine Classic in Aspen, the Raleigh-based chef, restaurateur, and Birds of Avalon guitarist made time for a quick chat about how she had to rethink restaurants through Covid, created the structure of her new restaurant to make sure it benefitted the neighborhood and the people who work there, the joy of introducing new flavors to a population that maybe hadn't experienced them before, and the bands she absolutely will not play in the dining room.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Former NBA powerhouse turned winemaker Channing Frye nerds out about moving from slap the bag to the nuances of terroir, what it's really like to drink baller wine on the team jet, and how therapy got him out of his depression sweatpants
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
When Priya Krishna was a little kid — a blob, as she calls herself — she started traveling the whole world with her family because her mom worked in the airline industry. As it turns out, the wildly successful reporter, author, and video host had a truly wild and wonderful journey ahead. Though it wasn't public at the time this was recorded, she was also about to be tapped as interim restaurant critic at the New York Times. Right before going on tour for her brilliant new kids cookbook Priya's Kitchen Adventures, she opened up about her musical theater background, the importance of seeing yourself reflected in media, and why your weirdness is your greatest asset.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Recorded live onstage at the Food & Wine Classic in Aspen: David Chang Unfiltered — and with a face full of wasp stings. The notoriously opinionated chef shares some raw talk about the chili crunch controversy, failure, living life under a microscope, Guy Fieri (spoiler alert — they're BFFs now), and why people are so weird about microwaves.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
In this episode, executive features editor Kat Kinsman gets raw with Gregory Gourdet. You might know him from "Top Chef," "Iron Chef," or playing himself on "Portlandia." You might be a fan of his cookbook "Everyone's Table: Global Recipes for Modern Health." Perhaps you've read Korsha Wilson's profile of him in the August issue of Food & Wine or spent months scheming to get into his James Beard Award-winning Portland restaurant Kann. Gregory Gourdet is — and should be — at the forefront of restaurant cuisine in America. And he's pretty surprised to be here and takes none of his life for granted. Gourdet didn't hold back about being a chef in recovery, learning to swim, his nerdy passions, and why De La Soul is so important. Note: This episode contains mentions of substance use disorder and suicide.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
There's a good chance you know chef and author Kevin Gillespie from his fan-favorite stint on Season 6 of Top Chef or his return on the All Stars Season 20, but the Georgia native's talent can't be reduced to the small screen. His new Atlanta restaurant, Nàdair, is a full-throated love letter to his Scottish heritage — something Gillespie's family had always been made to feel ashamed of. But in the aftermath of renal cancer, doctors begging him to retire, and the loss of multiple family members in the past year, he's put life on fast-forward and opened the restaurant that would make his ancestors proud. Gillespie got raw and real about a childhood split between Appalachia and aristocracy, how facing death has changed his relationship to fear, and what the next chapter holds for him — no matter how long it lasts.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Chef Asma Khan is a bolt of lightning to the senses. Born a second daughter, she felt dismissed by society, but Asma Khan has always known her worth. With her restaurant Darjeeling Express in London, she takes pride in her all-women staff, cooking food they'd serve at home. Her contributions to the culinary world were recognized on the Time 100 list of people who are deeply influential in the world and she was featured in an episode of Chef's Table. Khan spoke with Tinfoil Swans about how change happens in restaurants and the power of ganging up with good souls.
For more info visit: foodandwine.com/tinfoilswans
This episode contains mentions of abuse. If you or someone you know needs help, please refer to the link for resources.
https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
Season 3 of the smash hit FX/Hulu show “The Bear” roared to life just days ago, but Will Poulter (the actor who plays fan-favorite Luca) and 2014 F&W Best New Chef Dave Beran had been prepping for weeks. Poulter — like his co-star Jeremy Allen White — staged with Beran at his Santa Monica restaurant Pasjoli to learn how to accurately portray a professional chef onscreen. The lessons went so well, Beran says he’d hire Poulter as a cook — even despite a messy mishap with a pastry bag. The two dished all about getting kitchen culture right on and offscreen, what it takes to be at the top of your craft, and the pure magic of a great restaurant service.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices -
In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself.
For more info visit: foodandwine.com/tinfoilswans
Learn more about your ad choices. Visit podcastchoices.com/adchoices - Mostrar mais
