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On The Pass

Hot Spot: Loren Brill of Sweet Loren’s

TAOP Staff / July 8, 2020

On this episode of the “Hot Spot” series, which was recorded in early March, Gabriel Ornelas sits down with Loren Brill, Founder and CEO of Sweet Loren’s, a clean ingredient food company known for their all natural cookie dough. Loren discusses how her health journey and being a cancer survivor was the catalyst for starting the company and her mission of bringing clean, Non-GMO, gluten free treats to the world.

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On The Pass

Mike Bagale: Food Is Medicine

TAOP Staff / June 24, 2020

Award winning Chef and Inventor of Floating Food, Mike Bagale calls in from Tulum, Mexico where he has been working on an upcoming project and exploring his passion with Food Is Medicine. He gives us some insight from his extensive research in the medicinal properties of different plants and foods we should be including into our daily routine.

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On The Pass

Bertha González Nieves: Tequila Business of Taste, Not Volume

TAOP Staff / May 13, 2020

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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On The Pass

Hot Spot: Michael Fox of Fable Food Co

TAOP Staff / May 4, 2020

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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On The Pass

Greg Baxtrom and Max Katzenberg: Facing COVID-19 Realities As Restaurant Owners

TAOP Staff / April 29, 2020

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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On The Pass

Dominique Ansel: Finding Sweetness At Home

TAOP Staff / April 15, 2020

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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On The Pass

Dominique Crenn: Connection Between Personal and Planetary Health

TAOP Staff / April 10, 2020

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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On The Pass

Brian De Lowe: Developing A Life Well Lived

TAOP Staff / April 7, 2020

On this episode Brian De Lowe, Co-Founder and President of Proper Hotels and Residences, discusses his journey into hospitality, building the Proper brand, and the importance of living a balanced life.

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On The Pass

Daniel Boulud: Four Decades of Service

TAOP Staff / April 7, 2020

Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong culture is important, and how he’s maintained longevity in the culinary industry.

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