An All-New Season of Food & Wine's Podcast Features Daniel Boulud, Asma Khan, Rodney Scott, Cody Rigsby, and More

Welcome to Tinfoil Swans Season 2.

Food & Wine has led the conversation about 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 and beyond, sharing never-before-heard stories about the successes, struggles, and fork-in-the-road moments that made these personalities who they are today.

In Season 1, you heard from icons and innovators including Guy Fieri, Padma Lakshmi, David Chang, Mashama Bailey, Enrique Olvera, Maneet Chauhan, Shota Nakajima, Antoni Porowski, Madhur Jaffrey, Ray Isle, Rocco DiSpirito, Stephanie Izard, and Gregory Gourdet going deep with host Kat Kinsman on their formative experiences; the dishes and meals that made them; their joys, doubts, and dreams; and what's on the menu in the future.

In Season 2, we're setting the table for conversations with all-new conversations featuring chef Daniel Boulud, pitmaster Rodney Scott, restaurateur Asma Khan, chef Lee Anne Wong, pastry chef Claudia Fleming, chef-restaurateurs Emeril and EJ Lagasse, nonprofit founder and chef Dan Giusti, chef Dave Beran, food journalist Priya Krishna, and Peloton instructor Cody Rigsby — and that's just for starters.

Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor.

New episodes will drop every Tuesday starting May 7. Listen and Follow on: Apple Podcasts, Spotify, or wherever you listen to podcasts.

Coming May 7: Daniel Boulud and the Cellar Full of Woodcocks

You know Daniel Boulud's name. He's got more than 20 restaurants around the world, has written nine cookbooks, collected every culinary accolade under the sun — including being in the inaugural class of Food & Wine Best New Chefs in 1988. He has been recognized by the president of France for his contributions to the culture and made the Guinness Book of World Records for a burger he created. But before all that, he was just a kid growing up in the French countryside, not really loving school, and spending hours and hours a day plucking birds in a smelly restaurant basement and trying to find his place in the world.

"By the time I was 14, I wanted to quit school. And my parents didn't know what to do. So they put me in a small college where I could learn cooking. It was convenient because it was toward the side of Lyon where I was living, but it was a bit in the ghetto of Lyon. The school was terrible and after maybe two weeks, I told my parents that I didn't want to go to that school. I hated the school. The food was bad. The whole thing was bad. And so my parents were desperate. And I was adamant I wanted to be a chef."

Daniel Boulud

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