Tinfoil Swans

By: Food & Wine
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  • Summary

  • 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 conversations 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 Daniel Boulud, Guy Fieri, 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.
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Art Cooking Social Sciences
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Episodes
  • Joel McHale and the Spiced Steak Fantasy

    Joel McHale and the Spiced Steak Fantasy
    Nov 12 2024
    You may know Joel McHale from his star turns on beloved shows like Community, The Soup, or Animal Control, his standup special Live From Pyongyang, or as host of House of Villains and Crime Scene Kitchen. Chefs know him from their nightmares — or rather as the menacing chef David Fields on The Bear. He's also a very talented cook, especially in the realm of meat. McHale joined Tinfoil Swans to talk about working at a coffee stand in his teens, crappy tippers, what he thinks about men who don’t do their part in the kitchen, why Robert Smith of The Cure is a genius, and what a joy it was to terrorize Carmy on The Bear. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    36 mins
  • “Bitchy Waiter" Darron Cardosa and the Tipping Conundrum

    “Bitchy Waiter" Darron Cardosa and the Tipping Conundrum
    Nov 5 2024
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    51 mins
  • Bobby Flay and the Review That Made His Career

    Bobby Flay and the Review That Made His Career
    Oct 29 2024
    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
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    49 mins

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