Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices">podcastchoices.com/adchoices</a>

Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Outgoing New York Times restaurant critic Pete Wells gets personal with his longtime friend about his path from high school cheerleader to college dropout to the pages of Sassy magazine — all the way to the most prestigious critic's seat in the country. Plus, he's got a little challenge for Thomas Keller. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit <a href="https://podcastchoices.com/adchoices" rel="noopener noreferrer">podcastchoices.com/adchoices</a>

Pete Wells and the Suitcase Full of Sausage

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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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.

Food &amp; Wine&nbsp;has led the conversation around food, drinks, and hospitality in America and around the world since 1978.&nbsp;Tinfoil Swans&nbsp;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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Pete Wells and the Suitcase Full of Sausage

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