Tinfoil Swans Podcast

and و the و Tinfoil – تفاصيل مهمة

Spotify

On this episode

Houston-based sommelier and restaurateur June Rodil shares her journey from an immigrant kid decoding American culture throughBabysitters Clubbooks to a bar and restaurant visionary redefining what it means to serve with empathy. She opens up about fitting in, what Waffle House and Olive Garden taught her about hospitalityand the refuge she finds beneath her comforter when the world gets too loud.

and و her و to – تفاصيل مهمة

Meet our guest

Filipino-born and Texas-based June Rodil is a Master Sommelier, restaurateur, and CEO and partner at Houston, Texas-based Goodnight Hospitality. She helped launch Montrose Cheese & Wine, Rosie Cannonball, Marchand The Marigold Cluband she remains a partner in Austin’s June’s All Day. She created June’s Brut Rosé in 2017. She is the only person to have received the Restaurants of the Year (2017) and Sommelier of the Year (2014) accolades in Food & Wine history.

Meet our host

Kat Kinsman is the executive features editor at Food & Wine, author ofHi, Anxiety: Life With a Bad Case of Nerveshost of Food & Wine’s Gold Signal Award-winning and Folio Award-nominated podcastTinfoil Swansand 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 2024 IACP Award for Narrative Food Writing With Recipes and a 2020 IACP Award for Personal Essay/Memoirand has had work included in the 2020 and 2016 editions ofThe Best American Food Writing.

She was nominated for a James Beard Broadcast Award in 2013, won a 2011 EPPY Award for Best Food Website with 1 million unique monthly visitors, and was a finalist in 2012 and 2013. She is a sought-after international keynote speaker and moderator on food culture and mental health in the hospitality industry, and is the former vice chair of the James Beard Journalism Committee.

and و the و of – تفاصيل مهمة

Highlights from the episode

On transforming herself into a Texas cheerleader

“I was a nerdy little kid and then I decided not to be a nerdy little kid. I was the captain of the cheerleading team in high school. Honestly, it’s because I was a horrible dancer when I was a kid, but I could do the gymnastics part and be very stiff and loud. In Texas, that’s intense — people die over it! When I made the squad, it was mortifying because there are hundreds of girls dreaming of it, and I was just like, I don’t know what’s happening. But the girls were lovely and through them, I figured out how these social things work in American public schools.”

On Waffle House as her early model of hospitality

“We were at the booth where you could see them cook on the line, and I loved watching them. I loved listening to that weird brigade and thought that there was this really wild rhythm of the way they talk to each other. It was so rad. I didn’t understand any of it, but the food was always good and it always came out quickly. My family always had a good time.”

On why she hires people from chain restaurants “If I see (Olive Garden parent company) Darden on someone’s résumé and they lasted than a year, they get an interview face-to-face. Not even a phone interview. I love a system. Systems make people efficient so they can be creative. It’s hard to say that to artists, but systems give you the freedom to be creative.”

I و the و a – تفاصيل مهمة

On balancing community and self-care

“Every day it’s terrifying to own your own thing. But I have great business partners that help me with that. I’m torn between that philosophy of ‘put your gas mask on first’ and the fact that I am Asian — you yourself can never come first. It’s always your community. It’s the mindset of ‘you should die for your community,’ versus growing up in America, where it’s ‘put your gas mask on first.’ I grapple with that every day.”

On the impossibility of rest

“I think there’s something genetic happening, something with my background, about seeing everybody work. There’s also something about me not feeling fulfilled in any way without work. Don’t get me wrong, I love sleeping in a bed,and on a day off, I’m in the duvet, recharging in my little pod for the rest of the week. But I don’t think I see retirement anytime soon.”

About the podcast

Food & Wine has led the conversation around food, drinks, and hospitality in America and around the world since 1978.Tinfoil Swanscontinues 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.

the و in و and – تفاصيل مهمة

This season, you’ll hear from icons and innovators like Roy Choi, Byron Gomez, Vikas Khanna, Romy Gill, Matthew Lillard, Ana and Lydia Castro, Laurie Woolever, Karen Akunowicz, Hawa Hassan, Dr. Jessica B. Harris, Wylie Dufresne, Samin Nosrat, Curtis Stone, Tristen Epps, Padma Lakshmi, Ayesha Curry, Regina King, Antoni Porowski, Run the Jewels, Chris Shepherd, Tavel Bristol-Joseph, Paola Velez, Bryan Caswell, Harry Hamlin, Angela Kinsey and Joshua Snyder, Hunter Lewis, Dana Cowin, Edward Lee, Cassandra Peterson (aka Elvira), Ruby Tandoh, June BornPhil Rosenthal, 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.

New episodes drop every Tuesday.Listen and follow on:Apple Podcasts, Spotify, iHeart Radio, Amazon Music, TuneIn or wherever you get your podcasts.

These interview excerpts have been edited for clarity.

Editor’s Note: The transcript for download does not go through our standard editorial process and may contain inaccuracies and grammatical errors.

and و for و New – تفاصيل مهمة