Roy Choi and the Out-of-Body Emeril Experience

Growing up as an immigrant latchkey kid, Roy Choi spent a lot of time wandering the streets of Los Angeles alone, thinking he'd never fit in anywhere. He had a scar on his face from cleft palate surgery, and he thought of himself as an alley cat, slipping through the world unnoticed and he took in every detail of the way people interacted, especially at restaurants. It's this nuanced and empathetic view of humanity that's made the 2010 Food & Wine Best New Chef such a force in the hospitality world. He joined Tinfoil Swans to talk about going through life feeling unwelcome, how that's informed every business decision he's ever made, his new cookbook, and why he sometimes feels like a baked potato. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Om Podcasten

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.