The art of cooking and dining has always been part of the human experience. It’s evolved rapidly in the modern world and is being reimagined once again in the age of COVID. Host Andre Natera welcomed Chef Gabe Erales of Comedor to talk about the state of the industry, lessons learned, and what’s to come.Erales brought his extensive resume and expertise in Mexican-inspired dining to Comedor in Austin, Texas. “My ties to Mexico, working down there and developing menus with techniques like fermentation made the Comedor opportunity a great fit,” he said.Erales philosophy for the food and the staff is holistic. “We practice roof to leaf on vegetables and nose to tail,” he noted.This mindset also plays into how he runs his kitchen with Chef Philip Speer. “We empower staff to be creative and learn. We have a cookbook club, where different staff will get a cookbook of their choice, then have the opportunity to present a new menu item inspired by it,” Erales explained. Creativity of their mind is just one facet of a “healthy” kitchen. Erales cares as much about their emotional and physical health as their talent. These philosophies served him well after the pandemic. The restaurant realized their meals wouldn’t translate well for to-go. So, they tried a twist on meal kits. “We began delivering ingredients to homes with instructions and videos on how to make it. It’s bridging the gap of that in-home dining experience,” Erales added.The restaurant is now shipping these kits across the country. They’ve now reopened the restaurant as well with safety precautions, learning to work in a leaner kitchen with a shorter menu. He knows, however, that diners still have the same expectations for quality and experience. The two chefs ended their chat by discussing the “what’s next” question of dining. Erales said, “The fermentation trend will continue as well as Mexican cuisine, which is having a moment. Right now, I do think diners want a casual approach to food and comfort.” 

How do you get your customers to talk about your business naturally? There is no magic formula, but the key to success is media. Building a channel for your fans to engage with furthers brand and their experience.No one knows this better than Tiffany Derry. Derry has been a mainstay on Top Chef, Bar Rescue, and a plethora of other food-centric programs, and for good reason — she's a bona fide expert.Chef Andre Natera pays a visit to celebrity chef Derry to try the perfect fried chicken and learn how she is growing her restaurant empire through smaller footprints that don't come with a hefty price tag.

How will niche stores connect with their customers and maintain their role in their communities?To answer that question, Executive Chef Andre Natera takes a visit to Dude, Sweet Chocolate in Dallas’s historic Bishop Arts District.Natera is meeting one on one with owner Katherine Clapner to find out how she has protected the company’s flagship location and bet on the shop’s tremendous growth potential in an expanding arena — online.

This January, Executive Chef Andre Natera is heading to a new city in the Lone Star State. You'll follow Chef Natera as he travels to North Texas to take on Dallas, where he'll explore the future of hospitality with the industry movers and shakers leading the way. From chefs growing successful restaurants by building media channels to the changing luxury food market and an expansive culinary project that's uniting a community - Run the Pass is back.

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