Antoni Porowski on His 6 Favorite Kitchen Tools (and Why He Hosted a Cheese Rave)

Porowski’s media career first blew up on Queer Eye, the beloved lifestyle show that is about to film its 10th season, in which he is a food and beverage expert helping to improve the cooking chops of makeover recipients. In the words of one Reddit user, “Antoni is an extremely sensitive soul who favors simplicity as an act of consideration”; he meets the show’s participants, or “heroes,” where they are, on both a skill-based and emotional level, and only then does he begin to carve out a place for cooking that works for them and their communities. It feels only fitting to now watch him host the National Geographic show No Taste Like Home With Antony Porowski, which sees him accompany celebrities on culinary travels related to their cultural roots. As the child of Polish immigrants himself, Porowski has been vocal about the importance of supporting immigrant communities, and championing shared cultural experiences. For all of its silliness, the cheese rave is another important feather in Porowski’s community-boosting cap.

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I chatted with Porowski on Zoom a few hours before the event, at which point he was still deciding which outfit to wear (he ended up wearing a jacket the color of aged mimolette), and he explained why the cheese rave’s absurdity was its best selling point, saying, “I gravitate towards anything that makes you pause and think, How? What? Why? I’ve been talking about cheese for years, and raves — well, I’ve gone to my share. This is about getting creative, melding different passions, and being with community.” The cheese rave was for no one person in particular, and, in that way, it was for everyone. It existed [puffs Lacanian cigar] simply to sustain the need for its own desire. And, in Porowski’s words, “It’s incredibly important to just be surrounded by people right now, whether that be through a protest, or getting in a room with a lot of people who have a love of dairy farmers and DJs.”

I spoke with Porowski about his kaleidoscopic range of projects, his favorite kitchen- and entertaining-related products of the moment, and what karaoke song he performed at Burning Man to win a free double smash burger.

Eater: Hi, Antoni. The cheese rave has described itself as a kind of community and/or third space event. What does that mean to you?

Antoni Porowski: I mean, cheese is a massive part of my identity. I’ve also been to my share of raves, and even Burning Man, although I’m by no means an expert. This is really about finding a creative way to do something exciting in a city that goes beyond just your standard ghost tour or distillery visit. Not that those tours can’t be great, but this felt new to me. There will be creative ways to learn about cheese, and its accouterments. There will be some of the city’s best DJs. And I think people want something different. They don’t just want to do a bar crawl; they want to see the local cherry blossoms and learn pickling. They want new combinations of things, and, as you mention, I really do think it’s important to feel like we’re surrounded by community right now.

I have to ask, what did you eat at Burning Man?

I had never had Uncrustables. They’re amazing. Otherwise, if I’m honest, it was a lot of protein bars and meat sticks. I had my fair share of electrolytes because I had one of those CamelBaks, and I just biked all day looking at art installations. I’ve never consumed more water in my life. I did have to sing an entire verse of “Margaritaville” to have a free double smash burger. And I’m not gonna lie, it was a solid 7.5 out of 10.

What are you most excited to experience at the cheese rave tonight?

I’m just excited to see a bunch of, like, cheese nerds and ravers together, and to see what happens in that kind of an environment. Where does the cheese start and the rave begin? I don’t really know, but I’m ready to fully lean into it.

No Taste Like Home took you to Italy, Senegal, and South Korea, just to name a few countries. What was one of your most memorable meals?

Gosh, it’s a really simple one. When we arrived in Borneo to [retrace] Henry Golding’s maternal family, we arrived at his mother’s longhouse — which is literally a long house where 40 to 60 families live, each with their own independent and communal spaces — to start filming. Before we did, we saw that all of the families had gone out of their way to prepare rice for the production crew. It was such a beautiful moment to break bread together as strangers. I’m terrified of so much that’s happening right now, but I think of little profound moments like that, and it’s beautiful.

What are your favorite Polish spots in New York City?

When I lived in Greenpoint, I would go to Kiszka regularly. They have really good kabanos, which is kind of like the Polish version of a Slim Jim. I’ll hang them on the handles in my kitchen, score them a bit so that the fat dribbles out, and they get nice and crispy, and then you can dip them into spicy mustard. It’s my favorite snack of all time. Oh, and it’s not Polish necessarily, but I have to say how much I love Peter Pan Donut & Pastry Shop. The blueberry cake doughnut is especially delicious.

Antoni also divulged a handful of his favorite items for hosting, go-to kitchen accessories, and tried-and-true cooking essentials that have been making his everyday life a little easier and more joyful.

This aesthetic kettle (that looks way more expensive than it is)

Puiforcat Chontico Silver-Plated Fork

Prices taken at time of publishing.

“I love classic Deco machine-aged lines, and this flatware is so sturdy.” — Antoni Porowski