About this episode
Nancy Silverton shares her journey from craving simple foods to becoming a celebrated chef.
1990 F&W Best New Chef Nancy Silverton recounts growing up craving white bread and sugary cereal while her mother served spanakopita and beef bourguignon, how a college crush led her to a dorm kitchen where she first realized she wanted to cook for a living, the moment at Chez Panisse that defined her food philosophy, her insistence on simplicity over trends, and why even after decades of acclaim, she still feels like an impostor. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Food & Wine / Hexclad Learn more about your ad choices. Visit podcastchoices.com/adchoices
People in this episode
Host: Food & Wine
Guest: Nancy Silverton
Topics covered
- cooking
- food philosophy
- personal story
- culinary career
- impostor syndrome
Keywords
- Nancy Silverton
- cooking
- food philosophy
- Chez Panisse
- impostor syndrome
Mentioned in this episode
Organizations: Food & Wine, Chez Panisse
Books & works: spanakopita, beef bourguignon
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