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Karla LaJeunesse, aka the NM Donut Kween, joins the chefs on this episode to chat about her love of food, travel, and the way her passion for donuts came about. Creating a local business out of a love of food is always a challenge when it comes to the business side, and the three brainstorm some ideas to expand the reach and appeal of these mini donuts, although they are already really delicious and appealing! Other topics include the legacy she’s created by instilling this passion for food and adventure in her children and the small businesses that surround her brand new shop in downtown Albuquerque. Simply Sinful Donuts – ABQ is a woman owned local small business new to Albuquerque. She specializes in creating mini-donuts and mini-bombs with different combinations that create a product full of sweet, devilishly delicious flavor. Her love for food started at a young age with her grandparents teaching her simple recipes and has grown into a deep love of creating different types of savory & sweet dishes. This love for food has transcended into many delicious treats but specializing in these mini creations makes her heart happy. In turn her love is poured into each Pandora’s Box & Pandora's Cup assortment that she creates. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

On this episode, Dom and Tristin talk with Hollow Spirits’ head distiller, Mick Falter-Hahn. Join this rollicking tour of his experiences around New Mexico and in Albuquerque’s service industry. Thanks to his tenacity, he achieved his dream of becoming a premier beer brewer in his hometown. After achieving his goal of creating beautiful, delicious, and award-winning beers, Mick turned his attention to the distillation of spirits, where he has now also won Best Of awards for his various recipes. Mick Falter-Hahn was born and raised in Albuquerque, New Mexico and has work in nearly every aspect of the service industry in the past 16 years, most notably producing alcohol for some of the state’s favorite breweries and distilleries. After achieving a degree in Chemical Engineering from New Mexico Tech, their journey into the fantastic world of fermentation began at Marble Brewing in 2012, before having the opportunity to run Turtle Mountain’s brewing operation, where they won a gold medal for their house lager, “Wooden Teeth,” at the 2018 Great American Beer Festival. Mick is currently the head distiller at Hollow Spirits. When not busy building Burque’s best beverages, Mick is either golfing or relaxing at home with his wonderful wife, Alex. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Life can throw you a curveball or ten, even when you’ve figured out your passion as a young person. Without understanding how to navigate some of these most challenging obstacles, it can all feel like it’s wrong. In this episode, Stephen Ormsby discusses some of his darkest times, even amidst professional success. His vulnerability and willingness to look these challenges in the eye are what has created for him an even greater opportunity to succeed and help others to do so as well. Stephen Ormsby is an industry lifer, holding virtually every position in both front and back of house, who has branched out on his own and tried his hand at multiple concepts. His career began in Taos, NM, where he credits his early mentor and high school instructor, the late Benji Apodaca, for creating the foundation for his culinary career. After high school, Ormsby relocated to Scottsdale, Arizona to attend the Scottsdale Culinary Institute. While living and working in Scottsdale, he began to develop an interest and passion for the theater and workings of the dining room and shifted his focus to becoming a front of house trainer and eventual manager for Fox Restaurant Concepts. In 2010, he was visiting family in Albuquerque and upon his return to Arizona decided he was ready for a change and moved back to New Mexico. He has since taken on dual roles in kitchens and dining rooms in many of the city’s top restaurants. His love for both sides led him to begin a private chef and catering concept where he could combine the best parts of the kitchen and dining room into one role. Personal matters eventually caused him to have to shut the business down, which has since led him on his greatest venture yet: a journey of self-discovery. If you feel like you need to talk to someone about the struggles you’re currently experiencing, please call 1-855-4NM-7100 (466-7100). --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Brittany and Courtney join the guys to discuss their experiences as front of house staff. What servers go through, some tips on etiquette, and what it takes to be a good waiter are topics discussed while also showcasing how their fetching personalities bring the effervescence that their place of work values the most. Brittany Sterling was born in Albuquerque, New Mexico, and has been working in the service industry for 6 years. She’s currently waiting tables and tending bar at Hollow Spirits. One of her favorite aspects of the job is thinking outside the box, and even though she’s naturally more introverted, she finds herself able to come into her element with her coworkers and the customers she makes connections with. Courtney is a pint sized firecracker. She was born in Long Beach, CA but was happily raised in the heart of Albuquerque, NM. She loves dogs, cocktails, and long walks on the beach. She's been in the industry for 12 years and currently slanging drinks at Hollow Spirits and Monte Vista. Come visit her for a fun time! --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Eric Banda is an award-winning bartender in Albuquerque, NM who has learned from the best to create not only signature cocktails, but the tastiest version of your bartime classic, whatever it is, and how to have fun in a high-volume, high-energy environment at the Dirty Bourbon Dance Hall. Listen in to find out how he came up through the ranks of the kitchen’s best friend, the bar. He’s now been in the bar and restaurant scene for over 10 years, and hopes his high-energy vibe continues to encourage the local brewery/distillery/bar and night club scene to thrive, even through hard times. Fresh off his win in Las Cruces in November (when we recorded it), this episode drops just as he’s getting ready to join On The Backburner Podcast’s co-host, Chef Dominic Valenzuela, at the 505 Food and Bar Fights on Feb. 28th, 2022. We won’t know how that contest ends when this episode drops, but that only means we’ll be brining back good friend of the podcast, Eric Banda, for another ep. in the near future. Follow our socials @backburnerpc to find out all the details on how to see Eric and Dominic in action. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Happy Valentine's Day! This week we sat down with Chef and wife team, Kayla and Misty Vallejos, as they talked about the ups and downs of quitting their jobs to open an Italian/New Mexican fusion food truck and now their brand new brick and mortar, @tasteoflove_505, located inside Albuquerque's 505 Central Food Hall @505central. Kayla Vallejos is New Jersey born and raised. She  moved to California for almost a year and then found her new home here in Albuquerque. Cooking is a passion and an art that she strives for. "To me it is very therapeutic and beautiful to combine cultures of food and to elevate the basics." Check out the Taste Of Love social media channels to see the new things they are creating: Facebook: https://www.facebook.com/tasteoflovefoodtruck Instagram: https://www.instagram.com/tasteoflove_505/ --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

In this episode, we delve into the details of expanding a project, and what it takes, from making the boards for a charcuterie experience that begs to be replicated, to deciding to open Sundays to create an unforgettable brunch experience. How far are you willing to go to make your vision come true? Chef Josh Kennon is a Deming, NM native and local restaurateur. Kennon trained at Le Cordon Bleu and honed his expertise in restaurant kitchens and private chef gigs in Los Angeles, Nashville and Phoenix. He joined the open market in Albuquerque in January of 2015 when he opened Fork & Fig. While Kennon is a chef by trade, he also enjoys working construction; he even finished the eatery’s interior himself, including the rustic tables located in his restaurant. Fork and Fig specializes in fresh food with no freezer and no fryer! Join us as we chat with Josh Kennon about his now and future projects, his upbringing in southern New Mexico, and some insights into the way he organizes his kitchen for success. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Want to talk about grit and determination? Check out this episode, where Raul Maestas recounts his journey from Hawai'i to the 505.  Raul started when he was 19 years old, after he got out of the Army, in a Hawaiian Japanese restaurant in Las Vegas, NV. He worked there for 7 years. Then he moved back to NM and started at Hyatt Tamaya, working in Fine Dining at the Corn Maiden restaurant for 7 years. He then moved on to Sakura Sushi and Grill for 3 years. Soon after, he worked at Bien Shur located inside the Sandia Casino for 1 year, then Santa Ana Casino for another year. He then had all the tools he needed to open his own food truck, which is still open after 8 years, Street Food Blvd. During that time he also opened a sushi Hawaiian restaurant called Ohana Hut, which has been open for over 5 years, and just won best Take Out in the city. What would you do to break back into a field that you love? --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Hollow Spirits’ brand manager is on the podcast! His name is Kicker Gonzales and he’s lived in New Mexico his whole life. He loves Albuquerque and its industry people. He’s been in the service industry for more than 10 years, and says it’s been awesome growing with the city and industry people. He’s held many positions through the years, but bartending is his favorite. He loves cocktails, serving people, and his current job at Hollow Spirits. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Happy New Year! It comes as no surprise that the end of the year’s city-wide best of polls netted wins for several of last year’s OTBB guests and hosts. Our last episode of the season covers some of the best bits of those interviews, as well as sneak peeks to upcoming Season 2 episodes with two more Best Of winners.  Congratulations to Dominic Valenzuela of Tako Ten, Kate Gerwin of Happy Accidents, Mike White of Highpoint Grill, Marie Yniguez of Slowroasted Bocadillos, Frank Holloway and the rest of the crew at Hollow Spirits, John Katrinak of Soo Bak Seoul Bowl, Mikey Vince of Burnt Fideo, Raul Maestas of Ohana Hut, and Eric Banda of Dirty Bourbon. Thank you to all of our guests, many of whom are and have been winners and will be in the future, and those of you who've embarked on this journey with us. To a happy and fruitful new year, new guests, and our audience. Cheers! Tune in and find out what it takes to be Best Of in this city and in the industry. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Happy holidays! On this Merry Christmas episode, Mikey Vince joins the pod to discuss starting a food truck during a pandemic as well as some of his favorite Christmas foods and traditions. Mikey's love for food began as a kid. His passion ignited at age 4 when he tried to surprise his grandma and almost burned down her kitchen. Mikey’s connection to food and family traditions are embedded in his unique version of New Mexican street food. Regardless of his career path, be it as CEO of Live Life Multimedia or on a construction job site as Project Manager, Mikey never stopped cooking. He knew the culinary arts were his passion. Burnt Fideo was a concept born from “prep meals with a twist.” His goal was to preserve New Mexican culinary cuisine in a healthy format. Within months of the opening, Mikey had to re-think his business model to survive and thrive in the pandemic and the new norm, Burnt Fideo (V.2). Burnt Fideo is a whole vibe. When you visit the truck the music, the food, and the aesthetics are part of the experience. Mikey talks in depth about the inception of his creations and plans to expand his successful business venture. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support

Dominic and Tristin have the opportunity to sit down with a mentor and former boss. Marco Espinoza traces his career from the dish pit in the kitchens of Las Vegas to overseeing multiple properties for an international hospitality chain. Now, Marco has his sights set on achieving yet another goal, which is to bring his sabor to Albuquerque. So, sandwiches or tacos? Find out! Originally from Compton CA, Marco spent most of his early years line cooking in Las Vegas NV. He began his career in 1994 as a Line Cook at the Rainforest Café at the MGM Casino in Las Vegas. He worked at various restaurants in various casinos. When he met his wife, he moved to Albuquerque NM. Soon he was the Sous Chef at the Hilton’s Ranchers Club, where he worked under Executive Chef Salim Khoury, a great mentor and friend.  Subsequently, he moved on to become the opening  Executive Chef for Gruet Grill. After that, he moved on to become the Executive at Chef Sandia Golf Course, Executive Chef Whisque Bar and Grill, and Executive Chef at One Up Elevated Lounge. For the past 10 years, he’s been Legacy Hospitality’s Cooperate Chef where he oversees 12 properties in Albuquerque, NM and Seattle, WA . Marco is based in Albuquerque, is married and has two children, a 14 year old daughter and a 12 year old son, and 2 furry kids, Oreo and Jazzy, both Shorkies. Marco is a u13 Competitive Soccer Coach and is addicted to great food. --- Support this podcast: https://anchor.fm/on-the-backburner-podcast/support