On The Pass

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.

For more information on Sweet Loren's:

https://sweetlorens.com

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 around the concept of Food is Medicine. He gives us some insight from his extensive research in the medicinal properties of different plants and foods and talks about what we should be including into our daily routine.

For more information on Superfood Concepts: https://www.superfoodconcepts.com https://www.instagram.com/superfoodconcepts/

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.

For more information on Casa Dragones:

https://casadragones.com

On this episode of the "Hot Spot" series, Gabriel sits down with Michael Fox, Co-Founder and CEO of Fable Food Co, a new company producing plant-based meat alternatives based in Australia. Michael discusses how him and his two partners founded and developed their first product, their current distribution and the future plans for the brand.

For more information on Fable Food Co:

https://fablefood.co

Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn, New York give a sobering depiction of the current reality for many restaurant owners and operators. We discuss the New York Hospitality Coalition, how the Paycheck Protection Program is failing independent restaurant owners and how they've pivoted their business.

For more information on Greg, Max and the New York Hospitality Coalition:

https://www.instagram.com/nyhospcoalition/

https://www.instagram.com/gregbaxtrom/

https://www.instagram.com/max.katzenberg/?hl=en

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 and how his team is responding by supporting the community and healthcare workers. Dominique also gives insight into his evolution as a chef and the important role NY played in that evolution. He also talks about baking from home and his new book Everyone Can Bake, which will be available on April 14th.

For more information on Dominque Ansel and his new book:

www.dominiqueansel.com

www.dominiqueanselbook.com

This is an important episode on how to navigate the COVID-19 CARES Act and what it means for small business owners. Bank of America's Small Business Banking Chief Risk Officer Andrew Glassford and Senior Vice President of Strategy and Segmentation Carol Lee Mitchell discuss the historic economic-rescue package estimated at $2 Trillion. This is a helpful episode as they go in-depth in how you can access the Paycheck Protection Program loans.

For more information on the CARES Act:

www.treasury.gov/cares

On March 14th, pre federal, state and local governments shelter in place / safer at home mandates: Maria Nguyen and Gabriel Ornelas examine the initial impact COVID-19 pandemic has had on the restaurant and hospitality industry.

Resources for impacted restaurant industry: http://theartofplating.com/news/covid-19-resources-for-impacted-restaurant-industry/

Hotelier 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.

For more information on the Proper Hotels and Residences:

https://www.properhotel.com

Iconic award-winning Chef-Owner and Restaurateur Daniel Boulud discusses the early days in his career, why building a strong corporate culture is important, and how he's maintained longevity with over 4 decades in the culinary industry.

For more information on Daniel Boulud and his team:

https://www.danielboulud.com