Antoni Porowski likely never envisioned himself leading a party centered around cheese, but that was precisely the scene last Thursday in Bushwick. At the fromage-themed event he organized with Eventbrite, a giant Parmesan wheel took center stage while attendees donned Ratatouille headgear. Surprisingly, amid the revelry, someone discreetly handed me a small bag of crumbled Cheddar. This raises an interesting question: How did we arrive at such a whimsical yet vibrant gathering?

Porowski gained widespread recognition as a food and beverage expert on Queer Eye, a hit lifestyle series preparing for its 10th season. Throughout the show, he guides participants—or “heroes”—to enhance their culinary skills, meeting them at their respective levels and crafting personalized cooking experiences that resonate within their communities. Now, as the host of National Geographic’s No Taste Like Home With Antoni Porowski, he embarks on culinary journeys alongside celebrities, connecting their tastes to their cultural heritages. Being the son of Polish immigrants, Porowski has passionately advocated for immigrant communities and emphasizes the richness of shared cultural narratives. Amid the lightheartedness of the cheese rave, this event serves as another platform for Porowski to foster community connections.

Hours before the cheese rave, I spoke with Porowski over Zoom. He was still deciding on his outfit—ultimately opting for a jacket reminiscent of aged mimolette cheese. He reflected on the event’s absurdity, highlighting its unique appeal: “I gravitate towards anything that makes you pause and think, How? What? Why? I’ve been passionate about cheese for years and have attended my fair share of raves. This gathering aims to innovate and blend different interests while celebrating community.” The cheese rave was designed for no single individual, but rather as an inclusive experience for all, fulfilling the innate desire for connection. Porowski emphasized the importance of communal gatherings, whether through protests or festivities that bring together those who share an appreciation for dairy farmers and DJs.

Our conversation shifted to his diverse portfolio of projects, his current favorite kitchen and hosting items, and a karaoke moment at Burning Man where he serenaded fellow festival-goers for a chance at a complimentary double smash burger.

Eater: Hi, Antoni. The cheese rave has been described as a community-driven fourth space event. What does that concept mean to you?

Antoni Porowski: Cheese is a significant part of my life. I’ve attended many raves and even visited Burning Man, though I’m no expert in raves. This event is about creatively expanding our definitions of excitement in a city where experiences can often feel mundane. We’ll have interactive ways to explore cheese and its accompaniments, complemented by stellar DJs. People today crave distinctive experiences—they’re not just interested in standard bar crawls; they want to see local cherry blossoms and learn pickling. Ultimately, feeling connected to our community is crucial right now.

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

I discovered Uncrustables there, which are amazing! To be honest, my diet mostly consisted of protein bars and meat sticks. I consumed an extraordinary amount of electrolytes while navigating art installations on my bike with a CamelBak in tow. I must have downed more water than ever before! I also had to perform a verse of “Margaritaville” to earn a free double smash burger, and it wasn’t half bad—I’d rate it a solid 7.5 out of 10.

What excites you most about tonight’s cheese rave?

I’m eager to see the blend of cheese enthusiasts and rave vibes and discover how they interact. The borders between cheese appreciation and rave energy are likely to blur in intriguing ways, and I’m ready to embrace that synergy.

No Taste Like Home has taken you on journeys to countries like Italy, Senegal, and South Korea. Can you share a particularly memorable meal from those trips?

One of my most unforgettable meals was in Borneo. We were there to retrace Henry Golding’s maternal family roots and were welcomed into a longhouse—a communal dwelling for 40 to 60 families. Before filming, the families prepared rice for our crew, creating a beautiful moment of unity among strangers. Despite the chaos prevalent today, such meaningful interactions provide a glimmer of hope and beauty.

Which Polish restaurants in New York City do you recommend?

While residing in Greenpoint, I frequently visited Kiszka for its excellent kabanos, reminiscent of a Polish Slim Jim. I’d hang them in my kitchen, score them for extra crispy goodness, and dip them in spicy mustard—it’s my ultimate snack! Additionally, although not Polish, I can’t help but rave about Peter Pan Donut & Pastry Shop, especially their blueberry cake doughnut, which is divine.

Antoni also shared insights into his favorite kitchen tools, hosting essentials, and must-have cooking gear that enhance his culinary experiences.