As we’re all staying home during the coronavirus pandemic, many of us have turned to cooking and baking projects to bring us comfort. We’ve pulled a selection of new and old cookbooks to help you hone in some useful skills while in quarantine.

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Master Tequilera, Bertha González Nieves, Co-Founder and CEO of Casa Dragones tequila discusses how her company is adapting and supporting the industry during COVID-19, the creation of Casa Dragones with her co-founder Bob Pittman and how they have pioneered premium sipping tequila to compete on the world stage of spirits. 

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To kick off our new “Hot Spot” series on On The Pass, we sat down with Michael Fox, Co-Founder and CEO of Fable Food Co, a new plant-based meat alternative company based in Australia. Michael shares with us his journey in creating the shiitake mushroom based product and where his company plans on taking it.

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Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn, NY give a sobering depiction of the current reality for many restaurant owners. We discuss their initiative with the NY Hospitality Coalition, how the Paycheck Protection Program is failing independent restaurant owners, and how they’ve pivoted their business to support the community.

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One of the worlds most celebrated pasty chef’s and creator of the Cronut, Dominique Ansel discusses the current state of his business in an era of COVID-19, his evolution as a chef to baking from home and his new book Everyone Can Bake.

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After personally battling cancer last year, chef Dominique Crenn, the genius mind behind San Francisco’s three Michelin starred Atelier Crenn, talks about her personal relationship with food and the importance of planetary health and how it now translates into her cooking.

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