On The Pass Gabriel Ornelas

On this episode of the High Tea series, Gabriel Ornelas sits down with Kayla Stewart, Houston-and-NY-based food and travel journalist, cookbook author and Editor of Eater Houston.
 
Kayla’s work has been featured in The New York Times, The Washington Post, Eater, Travel + Leisure, Food & Wine, and others. Her piece, “The Sweetest Harvest,” won the 2023 James Beard Foundation Profile Award, and her story, “Teach a Man to Fish,” will be anthologized in the 2023 edition of Best American Food Writing. She’s currently working on a cookbook with Chef Christopher Williams about Black cuisine in Texas for Ten Speed Press.
 
In this episode, we discuss:
☑️Cultural applications to timeless American classics
☑️Cultural convergence in the dining scene
☑️Food and dining is changing. Tastes are changing
☑️American food has always been impacted by immigrants 
☑️Generation of diners who want to know where their food is from
☑️Eater Houston working on coverage with Latino and Asian communities
☑️Cookbook about w/ Chef Christopher Williams 
☑️Thoughts on future of storytelling in food 
 
 
Follow Kayla Stewart on Instagram:
https://bit.ly/44ZhFOm
 
 
Learn more about Kayla Stewart:
https://bit.ly/4bRAhSK
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Connect with Gabriel on LinkedIn:
https://bit.ly/3Oxa2I3
 
 
On The Pass Website:
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
 
 

When was the last time you ate Korean food at your local Koreatown, enjoyed a K-drama on your favorite streaming service, or flipped open TikTok to a viral sensation soundtracked by a famous K-pop band? Have you noticed the impact of Korean cuisine and culture on our world? Maybe you're noticing it now, or perhaps you're already a citizen of Koreaworld, deeply connected to the culture.
 
Our next two guests, Deuki Hong and Matt Rodbard, are true citizens of Koreaworld—global ambassadors with a deep love, passion, and appreciation for Korean food and culture. Their recent book, titled Koreaworld: A Cookbook, encapsulates this passion with over two years of travel specifically for this book and close to a decade of exploration.
 
Deuki is a Korean-American executive chef and owner of The Sunday Family Hospitality Group in San Francisco. Matt is a writer, editor, and author of food and culture books with more than two decades of experience. He's also the co-host of This Is Taste podcast. Together, 10 years ago, Deuki and Matt co-authored the New York Times Bestseller Koreatown: A Cookbook.
 
As they both witnessed the continued influence and impact of Korean culture worldwide, they were compelled to follow up their first book with Koreaworld: a story about vibrant people, community, and brilliant recipes. You're about to listen to the story of a culinary revolution.
  
Learn more about Koreaworld: A Cookbook:
https://bit.ly/3WQUcgv
 
 
Follow Deuki Hong on Instagram:
https://bit.ly/4bQHz99
 
 
Follow Matt Rodbard on Instagram:
https://bit.ly/4atjzbb
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
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

On this episode of the High Tea series, Gabriel Ornelas sits down with Prairie Rose, Los Angeles-based journalist, trained sommelier, cocktail book author, and wine and spirits educator.
 
 Prairie is Food & Wine's senior drinks editor and also the senior editor of Liquor.com. In addition to Food & Wine, her work has been featured in The Whiskey Wash, Forbes, Men's Health, Self Magazine, and Design Sponge, among others. She is the author of the book Mixology for Beginners: Innovative Craft Cocktails for the Home Bartender.
 
In this episode, we discuss:
☑️New move to Senior Drinks Editor, Food & Wine
☑️Ability to reach a broader audience, more culinary focused audience 
☑️Exploration of non-alcoholic, teas, kombuchas, etc. 
☑️Celebrity booze brands..finally some transparency  
☑️The experts behind these “Celeb brands”
☑️How do we stay excited about beverage storytelling?
☑️What are we drinking summer 2024?
 
Follow Prairie Rose on Instagram:
https://bit.ly/3yrFVg9
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Connect with Gabriel on LinkedIn:
https://bit.ly/3Oxa2I3
 
 
On The Pass Website:
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

On this episode of the High Tea series, Gabriel Ornelas sits down with June Kim, Los Angeles-based food media executive and Head of Video for Bon Appétit and Epicurious.
 
As Head of Video, June oversees numerous shows and series highlighting compelling chefs and restaurants, delicious recipes from their test kitchen, and other food and beverage culture formats that help bring Bon Appétit and Epicurious to life on screen. June and her team were recently nominated for two James Beard Awards, for their shows, On The Line and Street Eats, which are available on the BA website and YouTube. 
 
In this episode, we discuss:
☑️Video and the world of storytelling
☑️Reinventing or redifining American cuisine  
☑️Bringing BA to a more international audience
☑️Finding the talents in these international markets
☑️Street Eats with Lucas Sin 
☑️Exploration of India and Mexico
☑️June loves the show, “The Bear”
☑️Pulling inspiration from Tik Tok
☑️Two James Beard Noiminations 
 
Follow June Kim on Instagram:
https://bit.ly/3QH4OdT
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Connect with Gabriel on LinkedIn:
https://bit.ly/3Oxa2I3
 
 
On The Pass Website:
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

This is an episode rerelease from our On The Pass archives. We hope you enjoy!
 
Can chefs step up and takeover our broken food system? Chef Dan Barber thinks they can and should. Dan is the Co-owner of Blue Hill and Blue Hill at Stone Barns, author of The New York Times Bestseller "The Third Plate", and Co-Founder of Row 7 Seeds, a company developing and exploring new varieties of vegetables and grains.
 
We dissect today’s broken food system and take a deeper look at the current state of our farms, how the seeds today have been modified for high yield rather than grown for nutrition, and how his company Row 7 Seeds is looking to combat that by breeding organic seeds that result in maximum nutrition and flavor.
 
Dan is someone who is deeply committed to the concept that better ingredients means better health for ourselves and for our lands. He also is adamant that chefs can be the vehicle to help change our world. Honest, open, and quite the conversationalist, this episode is not to be missed.
 
Learn more about Dan Barber and Blue Hill Farm:
https://bit.ly/3UPgL3v
 
 
Follow Dan Barber on Instagram:
https://bit.ly/4baR8Qw
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
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

On this episode of the High Tea series, Gabriel Ornelas sits down with Kat Odell, Brooklyn-based food and travel journalist.
 
Kat is the author of Unicorn Food and Day Drinking and is a TasteHunter for The World’s 50 Best Restaurants and 50 Best Bars. She’s been published in Vogue, New York Times’, Travel + Leisure, Condé Nast Traveler, Bloomberg and Michelin Guide to name a few. As a creative consultant, she also advises numerous companies on their culinary strategy. 
 
In this episode, we discuss:
☑️New Openings — César Ramirez 
☑️10 seat sushi counter called Sendo — Sushi Namba
☑️Omakase 5 Day Pop-up 
☑️Mike + Kat looking at next concept to create
☑️Kat's love and passion for Japanese food and culture
☑️Sip&Guzzle (West Village NYC)
☑️The power of hospitality and human capital 
☑️New York is the gold standard for high end sushi experiences
 
 
Follow Kat on Instagram:
https://bit.ly/44t0wfV
 
 
Follow On The Pass on Instagram:
http://bit.ly/3Kvgm1n
 
 
Follow our Host, Gabriel Ornelas:
http://bit.ly/3YS964b
 
 
Connect with Gabriel on LinkedIn:
https://bit.ly/3Oxa2I3
 
 
On The Pass Website:
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