Vegan Abattoir

Kevin & Harley speak with Chef Moni, founder and head chef of ONOMONI Vegan Dim Sum.

Chef Moni has been running her dim sum business for six years. She shares how her formal education as a fashion designer plays into her food creations, how she broke into the food industry with zero experience, and why operating exclusively as a pop-up restaurant makes more sense for her food.

Follow INOMONI: https://www.instagram.com/inomonivegan/

Shop Credo: https://credofoods.com/

Use the code SMITH for 20% off

https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this video, please reach out to [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley sit down with Chef Brennan — founder and head chef of Ocado Restaurant — to talk about what happens when you ignore conventional restaurant wisdom and build something your own way.

From buying an existing restaurant to rethinking menus, operations, and expectations, Chef Brennan shares how his unconventional path reshaped everything — including the food.

Follow Ocado Restaurant: https://www.instagram.com/ocadolosangeles/

Shop Credo Foods: https://credofoods.com/ and use offer code SMITH for 20% off

Follow Vegan Abattoir: https://www.instagram.com/veganabattoir/

Business inquiries: [email protected]

Hosted on Acast. See acast.com/privacy for more information.

On this episode of Vegan Abattoir, Kevin and Harley Quinn Smith sit down with Cheri Kim, founder and head chef of Araya’s Place, to talk about food and survival.

Cheri shares how Araya’s Place survived lockdowns, strikes, and fires, the realities of delivery apps like DoorDash, and how her menu carries forward her mother’s legacy — all while Kevin has a true first-time food moment.

Follow Araya’s Place: https://www.instagram.com/arayasplace/

Shop Credo Foods: https://credofoods.com/

Use code SMITH for 20% off

For any questions or inquiries regarding this video, please reach out to [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley speak with Carmen, co-founder of Cena Vegan. Carmen tells the deep lore of where the culture behind Cena comes from, how restoring a forest was the genesis for creating the most meat-like vegan tacos in the world, and the non-negotiable importance of authenticity in Cena Vegan’s food.

Follow Cena Vegan: https://www.instagram.com/cenavegan/

Order from Plant Strong: https://plantstrong.com/

Use the code SMITH for 40% off

Shop Credo: https://credofoods.com/

Use the code SMITH for 20% off

https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this video, please reach out to [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley speak with Chris Federico, founder of Gooey Center Bakery. Chris shares his belief that we should be eating cinnamon rolls year-round, why he started baking vegan rolls even though he’s not vegan, and why he prefers popups over having a storefront.

Follow Gooey Center Bakery: https://www.instagram.com/gooeycenterbakery/

Order from Plant Strong: https://plantstrong.com/ use the code SMITH for 40% off

Shop Credo: https://credofoods.com/ use the code SMITH for 20% off

https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this, please reach out to [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley speak with Geoff Sandler, founder and head chef of Element Vegan Cuisine. They address a number of questions. Are vegans or non-vegans easier to serve? Which is better, Beyond or Impossible? And the most core question of all, what makes running a food popup worth it, even during tough times?

Follow Element Vegan Cuisine: https://www.instagram.com/elementvegancuisine/

Order from Plant Strong: https://plantstrong.com/

Use the code SMITH for 40% off

Shop Credo: https://credofoods.com/

Use the code SMITH for 20% off

https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this video, please reach out to [email protected].

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley speak with Maya Madsen, founder of Maya's Cookies in San Diego. They discuss how she got her business started with limited resources, the unconventional ideas she came up with in order to cover her bills, hiring convicted felons, and how survival situations serve as powerful motivators for taking action.

Visit Maya’s Cookies: https://www.instagram.com/mayascookiessandiego/

Order from Plant Strong: https://plantstrong.com/

Use the code SMITH for 40% off

Shop Credo: https://credofoods.com/

Use the code SMITH for 20% off

https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this video, please reach out to [email protected]

Hosted on Acast. See acast.com/privacy for more information.

Kevin & Harley speak with Bee and Wali, the owners of BeeWali’s Vegan AF. Find out why they opened a restaurant when restaurants all over Los Angeles were closing, the philosophy behind the food they cook, and the importance of patience, and many more topics.

► Shop PlantStrong with offer code SMITH to get 40% off your order: https://plantstrong.com/

► Use Offer Code SMITH to get 20% off your order from Shop Credo: https://credofoods.com/

► Visit BeeWali’s: https://www.instagram.com/beewali_vegan_af/

► Follow Vegan Abattoir: https://www.instagram.com/veganabattoir/

For any questions or inquiries regarding this video, please reach out to

[email protected]

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.