Paul Carmichael and the Blessing of Uncle Clive

Chef Paul Carmichael traces his path from a teenage cook in Barbados to the chef behind Kabawa, which Food & Wine recently named the best restaurant in the U.S. He opens up about feeling like an impostor in top kitchens, the mentors (like Wylie Dufresne, Marcus Samuelsson, and David Chang) who shaped him, and the turning point that led him to “burn clean” and build a restaurant rooted in purpose, not pressure. Visit foodandwine.com/tinfoilswans for more Episode Art Courtesy of Paul C: Food & Wine / Paul Carmichael Learn more about your ad choices. Visit podcastchoices.com/adchoices