On the 10th episode of Tinfoil Swans, Stephanie Izard shares the lessons she learned working at Olive Garden, how she felt getting the call from 'Top Chef,' what it takes to run multiple restaurants like Girl and the Goat and Cabra in Chicago and Los Angeles, and the time she fainted in the dining room.
Hi, Anxiety: Life With a Bad Case of Nerves
, host of Food & Wine's podcast, and founder of Chefs With Issues. Previously, she was the senior food & drinks editor at Extra Crispy, editor-in-chief and editor at large at Tasting Table, and the founding editor of CNN Eatocracy. She won a 2020 IACP Award for Personal Essay/Memoir and has had work included in the 2020 and 2016 editions of.
Each week, you'll hear from icons and innovators like Guy Fieri, Padma Lakshmi, David Chang, Mashama Bailey, Enrique Olvera, Maneet Chauhan, Shota Nakajima, Antoni Porowski, and other special guests 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. Tune in for a feast that'll feed your brain and soul — and plenty of wisdom and quotable morsels to savor.
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Man claims he found rat's foot in bowl of Olive Garden minestrone'I took a bite, felt something stab the inside of my cheek, it felt like a needle,' said Howie.'I lunged and choked myself almost, so when I hacked it up and realized, into a napkin, it was, uh.''
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