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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:

Gregory Gourdet and the Epic Swim Aug 15, 2023

Show notes

In our ninth 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.

For more info visit: foodandwine.com/tinfoilswans

Note: This episode contains mentions of substance use disorder and suicide. If you or someone you know is struggling, call or text 988 or chat at 988lifeline.org to connect with a trained crisis counselor 24/7.

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Enrique Olvera and the Lesson of the Apple Trees Aug 08, 2023

Show notes

In our eighth episode, executive features editor Kat Kinsman checks in with Enrique Olvera as he's on the verge of expanding his international restaurant empire. There's a good chance you're picturing him in a "Chef's Table" glow, making the mole and tostadas and other dishes that has made his Mexico City restaurant Pujol into a global destination since 2000. That flagship was followed by New York outposts Cosme in 2014 and Atla in 2017, then Los Angeles in 2020 with Damian, and he's now adding more to the roster with Atla in Venice Beach, and Tacos Atla in Brooklyn. Fans and fellow chefs plan trips to Mexico City around their Pujol reservations and flock to his restaurants on America's coasts because he's got so much to teach them about the beauty and bounty of a cuisine that has long been undervalued outside of its country of origin. Olvera delves into what keeps him going, how he shares this motivation and passion and energy with the people he trusts to keep such a big empire alive, and the beauty of taking some time to sweat — in a good way.

For more info visit: foodandwine.com/tinfoilswans

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Padma Lakshmi and the Spoonful of Honey Aug 01, 2023

Show notes

In our seventh episode, executive features editor Kat Kinsman gets personal with Padma Lakshmi. The author and TV personality had a stunning 17-season run as a host, judge, and executive producer on "Top Chef," has written multiple bestselling cookbooks and a memoir, and won both James Beard Awards and Emmys. Just days after this recording, it was announced that she was leaving the show, and will be diving full force into "Taste The Nation" – a show that she created for Hulu, focusing on the food culture of immigrant groups from across the nation. In this intimate conversation, Lakshmi opens up about her experience as an immigrant to America, the fear and bravery in calling herself a writer, the onesies she gives to guests, identifying as a dork, and how she's found purpose in using her hard-won platform to amplify marginalized voices.

For more info visit: foodandwine.com/tinfoilswans

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David Chang and the Worst Possible Idea Jul 25, 2023

Show notes

In our sixth episode, Food & Wine's executive features editor Kat Kinsman sits down with the multifaceted David Chang. In 2006, Food & Wine named him as one its Best New Chefs, but no one could have predicted the impact that his restaurants, books, consumer products, TV shows, podcasts, magazine, and more would have on food culture — least of all Chang, who didn't expect to live past 35. Ten years past that self-predicted end, the chef who was once as well-known for his volatile temper as his groundbreaking food is finding himself more comfortable in his own skin, but it's a work in progress. Chang opened up about anger, aging, letting go of being cool, being kinder to himself, and an unexpected apology he'd like to make.

For more info visit: foodandwine.com/tinfoilswans

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Maneet Chauhan and the Fritters She Will Never Make Again Jul 18, 2023

Show notes

In our fifth episode, Food & Wine's executive features editor Kat Kinsman catches up with Maneet Chauhan, the chef and restaurateur behind Chauhan Ale and Masala House, and other excellent Nashville spots, as well as the author of "Chaat: Recipes from the Kitchens, Markets, and Railways of India". These days, Maneet is a force on shows like "Chopped", "Iron Chef America", and "Tournament of Champions", but before all that, she was a self-admitted "complete brat" as a kid, running from house to house in her small community in India, bugging the aunties to teach her to cook, and dreaming of the day she'd get to call herself a chef. Maneet shares her journey to the Culinary Institute of America, the art of running a restaurant empire with her husband, and how making mistakes is the best thing that ever happened to her.

For more info visit: foodandwine.com/tinfoilswans

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Shota Nakajima and the Right Way to Move a Couch Jul 11, 2023

Show notes

In our fourth episode, Food & Wine's executive features editor Kat Kinsman catches up with the eternally optimistic Shota Nakajima. Many people may know him from his incredible run on Top Chef Season 18, his appearances on Food Network shows like Tournament of Champions, his array of Seattle restaurants, or his extremely entertaining and educational Instagram feed. But before his rise to fame, Shota was a "punky looking" high school drop-out with his head deep in a sketchbook, or wandering into the woods looking for mushrooms and bugs, hoping to find his place in the world. Shota opened up about motivation, anime, moving a couch with his friends, never making a Plan B, and always valuing hospitality over food.

For more info visit: foodandwine.com/tinfoilswans

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Antoni Porowski and the Dream of Chickens Jun 27, 2023

Show notes

In our third episode, Food & Wine's executive features editor Kat Kinsman speaks with her friend Antoni Porowski. His rise to fame may seem meteoric, with a star-making role as Queer Eye's food and drinks expert leading to bestselling cookbooks and tours, and a Netflix competition show of his own. But Porowski has been preparing for this moment since he was a multilingual, food-fixated, Martha Stewart-loving kid in Canada with his eye on the silver screen and beyond. Antoni and Kat chatted about panic attacks, Red Lobster, meeting his idol, and the beautiful, dog-and-chicken-filled future he's finally daring to dream.

For more info visit: foodandwine.com/tinfoilswans

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Mashama Bailey and the Life-Changing Pickles Jun 20, 2023

Show notes

In our second episode, Food & Wine's executive features editor Kat Kinsman speaks with the inimitable Mashama Bailey. You may know her from Chef's Table. her James Beard Awards for Best Chef, Southeast and Outstanding Chef, or her book Black, White and the Grey, which she co-authored with her business partner Johno Morisano. You may have caught her on a screen on the back of an airplane seat, sharing the secrets of Southern cooking. Mashama Bailey is everywhere — as she should be! But before all that, she was going to cooking school and getting a degree in social work, but not quite feeling like she had found her place. And then a fateful trip came along that set her on the path to superstardom.

For more info visit: foodandwine.com/tinfoilswans

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Guy Fieri and the Flying Mustard Jar Jun 13, 2023

Show notes

In our debut episode, Food & Wine's executive features editor Kat Kinsman speaks with the one and only chef Guy Fieri. He's become a household name as a restaurateur, cookbook author, host of Diners, Drive-Ins, and Dives, Guy's Grocery Games, Tournament of Champions and more smash-hit shows — and in recent years, as a mega-philanthropist who has raised millions for first responders and hospitality workers. But before all that, Guy was just a kid with big dreams and a Kool-Aid stand in a small town in California. Kat and Guy chatted about how he hustled enough cash to send himself to high school in France, the thing Emeril Lagasse said that gave him chills, his adventures as a flambé captain, and the most defining moment of his career so far.

For more info visit: foodandwine.com/tinfoilswans

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Introducing Tinfoil Swans from Food & Wine May 30, 2023

Show notes

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 a new series of intimate, informative, surprising, and uplifting interviews with the biggest names in the culinary industry, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made them who they are today. Each week, you'll hear from icons and innovators like Guy Fieri, David Chang, Mashama Bailey, 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 for them. 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 starting June 13.

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