Adam Vettorel
At The Pass with Adam VettorelEpisodes
Episodes of At The Pass
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Tracy Turnbull gave Ottawa Trio and The Moonroom. She is now hanging up the cocktail shakers and I speak with her about what her next steps are going to be. I also try (unsuccessfully) to get her to acknowledge how big of an impact she had on O
Simon and I discuss the incredible work going on at the Parkdale Food Center and the general state of things on Ottawa. If you are unfamiliar with this organization then let this be your introduction and then visit them at www.parkdalefoodcentr
Jonny and I worked together to set up the kitchen at Cantina Gia during the Pandemic. We talk about all the various challenges that presented as well as his experience making the transition from cook to Chef.
Justine and I talk about his time at some of Canada's most influential restaurants, and what motivated him to take on the Industry himself. His restaurant, Perch has been turning heads in the Ottawa dining scene and he has no plans on slowing d
Today I am joined by two young guys making waves in the Ottawa's culinary scene. The Torta Boyz have carved out a space with big flavours and an infectious energy. They have added a something to the local scene that we often associate with bigg
I speak with Dominion City’s Scott Denyer about his job as Head Brewmaster. I pick his brain about what it is like to deal with a fermented product on the scale of a brewery. I hope you enjoy.
Today I speak with Dominion City’s head brew master Scott Denyer. I mostly pick his brain about what it’s like to try and execute a consistent product from a fermenting vat. I hope I’m not the only one interested in that.
Today I speak with Chef T about his food, his evolving business model and the things that inspire him to keep cooking.
Eric and I discuss his journey from line cook to CDC at North & Navy. He walks us through the NoNa curing program and our approach to running a high end kitchen.
If you are a young cook looking to work your way up to sous-chef or Chef this is the podcast for you. Eric took his time and earned his place at the head of a professional kitchen.
I speak with the Wakefield raised Chef about opening a restaurant with his brother, Eric during a pandemic. We talk fish and our approaches to new dish ideas among other things.
The Ottawa Born, Wakefield raised chef tells us all about how he and his brother Eric realized their dream during less than ideal times.
Today I speak with the Knife nerd about how he switched from the kitchen to retail and how his experience as a chef informs his business practices.
Today I am joined by Caroline Murphy and Emma Campbell of Corner Peach. We talk about their recent expansion, how they got there in the first place and everything in between. I hope you enjoy.
Anna and I discuss the wide variety of culinary experiences she has accumulated as well as her new career focus. Hope you enjoy.
Two of my favorite people, Vicki and Jonas are producing some incredible sparkling wines that have helped put PEC on the map for serious wine producers. We discuss how they decided to make sparkling as opposed to still wine, their collaboration
The onset of the pandemic was the beginning of a long struggle for almost every restaurant. For my guests it was unfortunately not the start, but another hurtle to overcome directly on the heels of a year and a half of construction. We talk abo
Trish and I discuss her journey through some of Ottawa's best kitchens, her Kombucha company and her online local grocery store
I get a chance to speak to my mentor and I get to share it with you. I hope you enjoy!
Oz Balpinar, owner of OZ cafe takes me through her journey opening Ottawas iconic late night chef hang out spot.
Today Stephen and I dispense with formality and get right in to COVOID predictions, pontifications, pivots and panic. I hope you enjoy.
Dominique and I discuss Top Chef Canada, Opening a restaurant with her partner, dealing with a Pandemic and her unique perspective on the Ottawa restaurant scene. I hope you enjoy.
Today Imrun and I talk about his journey to become a chef, his experience on Top Chef Canada and his travels around the world. I hope you enjoy
Today I speak with John Svazas of Fauna and Bar Laurel about running 2 restaurants in a Pandemic, the crazy story of how Fauna came to be and a bunch of other things. I hope you enjoy.
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