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Tinfoil Swans — Arts
Tinfoil Swans

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Tinfoil Swans continues that legacy with intimate, informative, surprising, and uplifting conversations with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. You’ll hear from icons and innovators like Daniel Boulud, Padma Lakshmi, Tristen Epps, and Maneet Chauhan, going deep on their formative experiences, the dishes and meals that made them, their joys, doubts and dreams, and what’s still on the menu ahead. Tune in for a feast that’ll feed your brain and soul — and plenty of wisdom and quotable morsels to savor later. New episodes every Tuesday.

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Latest Episodes:

Cody Rigsby and the Chicken Finger Math Jun 04, 2024

Show notes

In the 10 years since Cody Rigsby joined Peloton as an instructor, the former McDonald's drive-thru worker, backup dancer, and cater waiter's life has changed in unimaginable ways. He's competed on Dancing with the Stars, written the bestselling memoir XOXO, Cody, and built a massive fanbase of indoor cyclists who are as invested in his hot takes on ranch dressing and snacks as they are in his cardio-challenging HIIT and hills rides. In this episode, Cody Rigsby goes deep on anxiety, working in the service industry, the power of brunch, and the correct sauce-to-chicken-finger ratio.

For more info visit: foodandwine.com/tinfoilswans

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Emeril and E.J. Lagasse and the Magical Butter Trolley May 28, 2024

Show notes

When E.J. Lagasse was four years old, he made his debut appearance in Food & Wine in a feature called "How to Kick Healthy Cooking Up a Notch." He wasn't the one making the recipes — that was his dad Emeril Lagasse — but 17 years later, the father and son are comrades in the kitchen. Most notably at their flagship New Orleans restaurant Emeril's, where E.J. — and if you just did the math, yes, he's 21 — runs the kitchen. The two generations of Lagasse chefs talk about working together, the unique magic of sno-ball season, and watching people's faces react to a massive pyramid of butter.

For more info visit: foodandwine.com/tinfoilswans

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Lee Anne Wong and What Happens When It All Burns Down May 21, 2024

Show notes

When Lee Anne Wong was starting out as a line cook, her nickname in the kitchen was The Little General — and she owns it. For her entire life, she's thrown herself full-force into anything she does, whether it's cooking, competing on TV shows, being a culinary producer on Top Chef, or mentoring young chefs, and it's led to a pretty extraordinary life — complete with running her own restaurants in Hawai'i. But then in August of 2023, suddenly, things were out of her control. Wildfires devastated large sections of Maui. Lee Anne sprang into action, tracking down her staff to make sure they were safe. She coordinated efforts to get her community housed and fed — and she admits, neglected her own wellbeing in the process. In a generous and emotional conversation, Lee Anne opened up about the barriers to rebuilding, the importance of mental healthcare for the industry, and what you can do to help Maui.

For more info visit: foodandwine.com/tinfoilswans

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Rodney Scott and the Two Dollar Bill May 14, 2024

Show notes

Rodney Scott is having a good day. It's right there on the pit master's shirt — the slogan "every day is a good day." He's a James Beard Award-winning chef who rose to national prominence cooking the sumptuous whole-hog barbecue he grew up eating. He's been the subject of a documentary, won accolades for his cookbook, and has plans to expand his restaurant empire everywhere. But back when he was a music-loving kid in Hemingway, South Carolina, annoyed about spending his vacation days working in the fields, chopping wood, or flipping pigs for his family, he never dreamed that barbecue would become his legacy.

For more info visit: foodandwine.com/tinfoilswans

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Daniel Boulud and the Cellar Full of Woodcocks May 07, 2024

Show notes

By the time Daniel Boulud was in Food & Wine's first class of Best New Chefs in 1988, he'd already been working in restaurant kitchens for almost two decades. At 14, he knew school wasn't for him and that despite his parents' concerns, he wanted to be a cook. Now with 20-plus restaurants and countless accolades in his knife roll, the world-famous chef looks back at the moments that made his legendary career, including grueling work in a windowless Lyon basement, creating the first viral burger, and the time he soaked 7,000 stamps off of envelopes so he wouldn't go broke.

For more info visit: foodandwine.com/tinfoilswans

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Food & Wine Is Serving Up Season 2: May 7th, 2024 Apr 30, 2024

Show notes

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978. Season Two of the Tinfoil Swans podcast continues that legacy with even more intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. This season, you'll hear from icons and innovators like Daniel Boulud, Rodney Scott, Asma Khan, Lee Anne Wong, Emeril and EJ Lagasse, Cody Rigsby, and others going deep on the moments that made them, their joys, inspirations, doubts, and dreams, and what's still on the menu for them. Tune in every Tuesday for a feast that'll feed your brain and soul. New episodes starting May 7.

For more info visit: foodandwine.com/tinfoilswans

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Ray Isle and the Taco Bell Principle Sep 12, 2023

Show notes

In our season one finale, Food & Wine's executive features editor Kat Kinsman catches up with her brilliant friend and colleague, Ray Isle, a few weeks before his debut book "The World in a Wineglass" arrives in stores. Growing up in Texas, the self-described "word-drunk kid" was years away from discovering the pleasures of fermented grapes, but he was clearly a born storyteller — and even ended up as a character in a famous novel. The executive wine editor shared his winding, wonderful path to becoming one of the most trusted and beloved writers and educators in the business, the bottle that changed his life, why Morrissey is such a disappointment, and how fast food tacos can help you feel more confident when you're learning about wine.

For more info visit: foodandwine.com/tinfoilswans

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Madhur Jaffrey and the Trap of Perfection Sep 05, 2023

Show notes

When Madhur Jaffrey published "An Invitation to Indian Cooking" in 1973, she had no idea that half a century later, the book would not only still be in print, but also get an anniversary reissue that will welcome future generations in the vast and varied cuisine of her homeland. In the twelfth episode of Tinfoil Swans, Food & Wine's executive features editor Kat Kinsman finally meets her lifelong culinary hero and gets some sage advice from the writer, teacher, and actress about self worth, righteous anger, perfectionism, and what actually matters to you when you turn 90.

For more info visit: foodandwine.com/tinfoilswans

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Rocco DiSpirito and the Very Bad Word Aug 29, 2023

Show notes

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

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Stephanie Izard and the Happy Birthday Song Aug 22, 2023

Show notes

In our tenth episode, executive features editor Kat Kinsman managed to find chef Stephanie Izard in a rare quiet moment when she wasn't fussing over the final details of opening a new restaurant (or two), in front of a camera on "Tournament of Champions" or "Hell's Kitchen", testing a new sauce for her This Little Goat line of products, or at work on one of the billion other projects she has going on at any given time. If you'd shared a snapshot of this future with Izard back in the days before her groundbreaking "Top Chef" win, James Beard Awards, and F&W Best New Chef accolades, back when she was playing "restaurant" with her childhood friends or working the host stand at The Olive Garden, she might have fainted — and it wouldn't be the first time. Izard reflected on her trajectory from competitive swimming, to owning a restaurant in her twenties, to becoming one of the busiest chef-restaurateur-author-entrepreneurs in the food world while still trying to find time for pickleball.

For more info visit: foodandwine.com/tinfoilswans

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