On The Pass

Can healthy soil save our planet? The short answer is Yes. The long answer is we radically have to rethink how we cultivate and giveback to our farm lands. Our next guest, Anthony Myint, Co-Founder of Mission Chinese Food SF and Zero Foodprint (ZFP), a nonprofit organization building a renewable food system rooted in healthy soil, is taking action to be apart of the daunting solution to a better future. Anthony is the 2019 winner of Basque Culinary World prize and 2020 James Beard Humanitarian Of The Year award winner. This is an eye opening conversation around where we are today with climate change, getting to the core of the effects from conventional farming, and how the solution to climate change is in healthy soil.   Soils have become one of the most vulnerable resources in the world from the effects of biodiversity loss due to the heavy use of chemicals like fertilizers and pesticides. Carbon farming or Regenerative Farming on the other hand restores soil biology, naturally pulling tons of carbon out of the atmosphere to bring soil back to life and replenishing its nutrients. Taking this into consideration, ZFP is a platform that engages key players in the food system such as chefs, restaurants, and food companies to participate by adding a few cents per meal to help farmers implement carbon farming projects through grant programs. ZFP members are funding regenerative agriculture projects in CA and CO, and will begin in the Northeastern US later this year, as well as international collaborations in Asia and Europe. This episode was brought to you by Perrier-Jouët as part of our series to bring sustainability inspired content in celebration of Earth Day. We love their holistic approach to becoming a more sustainable Champagne House, not only in the vineyard but also in production. Perrier-Jouët has reduced their carbon footprint by 55% since 2009, and recently launched the Ecobox, a fully recyclable and sustainably sourced gifting solution made of 100% natural fiber, inspired by the chalky soils of Champagne. Join us in making eco conscious choices and enjoy 15% off the non-vintage Perrier-Jouett Blanc de Blancs Ecobox with code TAOP15 until April 30th.  Enjoy, and please drink responsibly.   For more info on Zero Foodprint: https://www.zerofoodprint.org   Follow ZFP on Instagram: https://www.instagram.com/zerofoodprint/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Breaking barriers and expectations while staying authentic to one’s vision despite the world's exterior pressures is a way of life for our next guests.  On this episode of the “Hot Spot” series, Gabriel Ornelas chats with chef Jeremy Chan and Ire Hassan-Odukale, the creative and business minds behind Ikoyi, a London based restaurant in St James Market. Having no real prior restaurant experience, within a year of jumping onto the scene Ikoyi was awarded a 1 Michelin star along with other numerous  accolades.  Jeremy who is Chinese-Canadian and Ire who is Nigerian, marry inspiration from West Africa and other parts of the world with quality seasonal British produce. Today, Ikoyi has become their creative haven to explore unique flavors, ideas and serve up delicious mind-bending food. Jeremy and Ire discuss how their friendship and partnership has evolved over the years and how they support each other by leaning into each others respective strengths. We talk about their evolving menu, where they began and where they are today, and what guests can look forward to as Ikoyi begins to open back up post pandemic. This episode is about two friends on a journey to find their own identity through a restaurant they call home. For more info on Ikoyi: https://ikoyilondon.com   Follow Ikoyi on Instagram: https://www.instagram.com/ikoyi_london/   Follow Jeremy Chan on Instagram: https://www.instagram.com/jeremychanikoyi/?hl=en     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Our guest this episode is Brian Canlis, someone who along with his family has had a reputation for setting the bar for hospitality through their 70 year old restaurant Canlis, a Seattle institution created by his grandfather Peter Canlis. Since the 1950’s, the restaurant has won multiple awards including their most recent James Beard award for Outstanding Hospitality. Today, Brian and his brother Mark are at the helm of Canlis. Bringing a fresh perspective, they’ve made changes to keep the restaurant evolving and in the last year they’ve steered the restaurant through the pandemic with quick start-up like pivots from turning the restaurant from a fine dining institution to a burger joint, among many other concepts. It's not every day you get to connect and learn from a 3rd generation family restaurant owner. Many times, generational owners take on a huge responsibility to upkeep the legacy and standards of their restaurant while simultaneously working hard to stay relevant. Brian shares his approach to evolving as a brand, his leadership style,  and some valuable lessons from his parents. This is an eye-opening episode on how leading and learning with vulnerability is absolutely a strength rather than a weakness. Enjoy! For more information on Canlis: https://canlis.com   Follow Canlis on Instagram:  https://www.instagram.com/canlisrestaurant/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com      

You don’t have to be in the food-tech space to know there is a lot going on. A simple google search will send you down an endless labyrinth of information overload. You’ve probably heard of companies like, Impossible foods and Beyond Meat, who have raised millions, grown significantly, and can now be found at many local grocery stores and mainstream restaurants.  There’s a whole host of other brands, technologies, and innovations that are being developed such as eggs made of mung beans or protein from fungi, for example. Wanting to learn more, Gabriel talks to our next guest, Larissa Zimberoff, a freelance journalist, who specializes in covering the convergence of food, tech and business. Larissa’s work has appeared in the New York Times, Wall Street Journal, Bloomberg, Businessweek, and many others.  Driven by her personal health journey to better understand and navigate the universe of food and technology, Larissa’s expert research can be explored in her new upcoming book, Technically Food. In this conversation, she is a wealth of knowledge into the diverse and sometimes complex universe of food tech and plant based proteins. More importantly, we ask the fundamental questions: will these innovations become a part of our everyday diet and is it even good for our health?   For more info on Larissa Zimberoff:   https://larissazimberoff.com       Pre-order her book, Technically Food:   https://larissazimberoff.com/book       Follow Larissa on Instagram:   https://www.instagram.com/technically.food/     Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en     Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

What is Ávila? There's more to the agave spirits category than just Tequila and Mezcal. On this episode of the “Hot Spot” series, Gabriel Ornelas chats with Micah McFarlane, CEO of Revel Spirits, an emerging agave spirits brand making Ávila, a regionally specific product with deep roots to Mexico's second smallest state Morelos. With big ambitions to put this new agave subcategory on the map, Revel Spirits combines the techniques of roasting (mezcal) and steaming (tequila) piñas to create an exceptional spirit with subtle smokey notes. Micah, who came from a lifelong career in the entertainment industry as a tour manager for numerous artists, describes his fateful "meeting of someone in a bar" that led him to a beautiful world of agave, the people of Morelos, and to where Revel Spirits is at today. *Hot Spot is an On The Pass series highlighting emerging brands and people in food, drink, and hospitality.   More info on Revel Spirits: https://www.revelspirits.com   Follow Revel: https://www.instagram.com/revelspirits/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en     Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

Who is Shep Gordon? You’ve probably heard the popular phrase "Chefs Are The New Rockstars" — you can thank Shep for that.  He's the visionary who brought chefs like Roger Vergé, Emeril Lagasse, Wolfgang Puck, Roy Yamaguchi and Daniel Boulud to the mainstream and coined the term “Celebrity Chefs.” Coming from a colorful life as a music manager to artists like Alice Cooper, Luther Vandross, Blondie and Teddy Pendergrass to name a few, Shep brought his show business know-how to the culinary arts where he singlehandedly paved the path for chefs to become today's cultural icons. If you've seen him in the beloved 2013 documentary Supermensch: The Legend of Shep Gordon, directed by Mike Myers, his persona is no different in this episode. Being the phenomenal storyteller that Shep is, he shares personal stories about some of today's most iconic chefs before their heydays, what he saw in chefs that encouraged him to create a highway for them to have a better life, and his own journey with food. For more info on Shep Gordon: Website https://www.shepgordon.com   Follow Shep  https://www.instagram.com/supermenschshep/?hl=en   Follow On The Pass: https://www.instagram.com/itsonthepass/?hl=en   Follow our Host, Gabriel Ornelas: https://www.instagram.com/gabrielmornelas/?hl=en   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com  

If anyone knows what goes into making a great cocktail, it's Lynette Marrero, award-winning bartender, mixologist, and philanthropist who is often regarded as a pioneer in the cocktail space. To help us kick off Season 2 of On The Pass, Lynette joins us to talk about her formative years spending summers in Puerto Rico, to her transition from the musical theatre stage to behind the bar post 9/11. She shares her process in pairing cocktails with food and her approach to working closely with chefs to develop a best in class cocktail experience. -- like the ones she created at Llama San and Llama Inn in Manhattan and Brooklyn. We also dive into Speed Rack, a non-profit competition for female bartenders she co-founded to champion women in the space while raising almost a million dollars for cancer research.  For more info on Lynnette and her non-profit Speed Rack: https://www.lynnettemarrero.com https://www.speed-rack.com   Learn more about On The Pass: https://bit.ly/3J2PPXP     Read Gabriel's Articles: http://bit.ly/3SnOsGG     Lets work together! Get in contact: https://www.studioornelas.com www.gabrielornelas.com

We kicked off the 1st Episode of Season 1 with Maria Nguyen, Founder of The Art of Plating, so it was only right to bring her back for the season finale. We wax lyrical on all the things we've learned and loved this season, our biggest takeaways, and who we'd like to have on for Season 2. Thank you to all our listeners and we will see you in 2021. Happy Holidays! Remember to take advantage of Perrier Jouet X The Art of Plating: Champagne Week  Use code TAOP20 from Nov 25th - Dec 31 for a 20% discount on Perrier Jouet products https://www.perrier-jouet.com/en-ww  

If you're not a rum drinker, this episode will surely turn you into one. On this Episode of the “Hot Spot” series, Gabriel Ornelas chats with Marc Farrell, Founder and CEO of Ten To One Rum, an emerging rum brand grounded in celebrating the Caribbean's diverse culture. Coming from a beyond impressive resume  — one that includes studying at MIT at the age of 16, Harvard Business School at 26, and becoming one of the youngest executives at Starbucks at 36 years old — Marc shares with us his wisdoms, lessons, his deep passion for rum, and Ten To One’s newly announced 17 year single cask reserve that's now available for purchase on their online shop. Don't miss his notes on how to pair Rum and what it means to be Caribbean made. Grab a Ten to One with soda water and enjoy this episode! More info on Ten to One Rum: https://www.tentoonerum.com

One of today's most charismatic Chefs, Nyesha Arrington, award-winning Chef, TV personality, and travel enthusiast, graces our studio with a reflection of her journey — one that is laced with stories, wisdom, lessons, and her unconventional philosophy on why she’s a Chef. We talk about where Nyesha stands today as she contemplates her most authentic existence in today’s new reality. Having worked every position in the kitchen to opening and closing several restaurants of her own, Nyesha shows us how resilience has pushed her to continue to evolve as a culinary artist, to focus her intentions, and to dive deeper into being a conduit for Mother Nature. For more information on Nyesha and her non-profit: https://www.nyeshaarrington.com https://www.thecollectiveidentity.org