From three-mile walks to school in Guyana and “punishment baking” with his aunt to becoming the first pastry chef named a Food & Wine Best New Chef, Tavel Bristol-Joseph has never followed the expected path. In the latest episode of Tinfoil Swans, he shares the chaos and music of landing in Brooklyn as a teenager, the quiet ritual he keeps each birthday to honor his late father, and why he believes cooking is just the vessel for something much bigger.
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