 Hello friends, welcome back to another week of episodes secret sauce finale. I hope you guys really enjoyed it and this is just a wrap up video to show you guys exactly what we have done and the results of our mission. How did it all go? It went down fabulous. Everyone's feedback was very very positive and our restaurant partners really really enjoyed it and we raised a ton of funds and on top of that we actually as a team had a lot of fun doing this whole series so it's something that I was I really enjoyed it. For the people that missed out on this beautiful series educational entertainment this is an eight-part series where we get to interview Vancouver's top restaurants about their secrets to success their struggles and their stories and really just having a deep dive in behind the scenes of their rise to fame and during this whole 10-15 minute episodes you're gonna be able to see all those and at the same time you're gonna learn something. All the ad dollars that we have generated went to feeding America and also our local Vancouver food banks. So in total we have generated more than 17,000 meals guys. Our initial goal was 10,000 meals and at that time it felt like a really really big ambitious hairy goal that we had but then a day why don't we just shoot for the moon and see where we are gonna land but we didn't realize the amount of support the amount of views and the amount of just generosity that people have for this industry and also for fighting food and security is just so overwhelming and which is a reason why we were able to raise more than 17,000 meals and just donated them all out. So super super proud of the team without them we can't achieve this and also the viewers like yourself for helping us achieve this mission. Now without me sharing too much with you I want to show you guys some of the behind the scenes let's go right into it. Boom! Okay what just happened? Finally we have finished shooting our prequel for The Secret Sauce and this prequel is basically just asking heavy hitters and people that are movers and shakers in Vancouver journalists PR agencies about what their view is on the restaurant industry so that we can really tie this whole series together properly and we finally did it like it was it was just a thought that we had and just a week and a half ago I was working on this for more than up until 12 last night trying to figure out the script and everything and at the end I decided to scrap the whole script it's just not that great I think it's like a seven out of ten it's not like eight or nine out of ten which I think would do the whole series the service if we were to go ahead with it. Would you not agree Josh? He does not agree he's he's like why are you changing the script why are you deviating why don't you remember your lines? I would have preferred if we had these thoughts. You know I always say that too. Preferred in reality is two different things guys just check out your Instagram yeah so that's a wrap I'm super excited to actually put everything together and show you guys the Secret Sauce. Until then, I'll see you guys soon. Are you looking at the script? Yeah. Gotta study that to make sure that I deliver the best to you Jason otherwise you're gonna yell at me. You're like hey Wilson follow the script. Why didn't you read the script before? No I did I already did. I'm just like rehearsing again just so that way I don't disappoint Mr. Jason behind the camera. And everyone. The whole community. This is Alex. This is Richard. Hello. Hello. What's your name? Michael. Oh thank you. Thanks for doing this. We will do our thing first. All right we should go in the thing and then. Yeah go on the alleyway. Into the depths. What are we doing here today in downtown? We are doing our first episode of Secret Sauce guys. Super excited because I've always wanted to do something a little bit more creative. Something that is less static. Something that is less boring. Something that is more entertaining. And today we're doing something like this. And yeah it's been works in what? We actually thought about this two weeks and now we're shooting already so it's super exciting. Not bad. Not bad at all. Because I always get complaints about from Jason. Jason's like oh you're so boring you only like share all these tips and stuff. So now we're doing something a little bit more entertaining. Today we are interviewing my childhood friend Richard. Super exciting because he is one of the best poke shops in downtown Vancouver. And as you can see this is the heart of downtown Vancouver. He is one of the best poke shops in Vancouver. And yeah super excited to dive into his journey and to share with you guys the secret sauce of how he conducts his business. You know a lot of times when we do shoots it's always in the office. It's kind of boring honestly. It's like we're always sitting in front of a whiteboard. And we're always just drawing pictures. We're always in front of the computer. But to be outside. To be out in the city. To visit my friends. To do something so engaging and so entertaining. I think it will bring us to a new level. Yeah so I'm super excited to do this with Jason. The guy behind the camera. Cool. You want to do the cool thing? The cool transition? See ya! Yeah I never really expected how it's good that Richard is super super easy going. And that he is like very very...what's that called? He's very very easy. He's okay. He's not camera shy. I think that's really really important because a lot of my friends and a lot of the people out there are camera shy. But Richard isn't camera shy. Which makes a whole shooting process a lot easier. And he's willing to share a lot of information. Which is why I chose him as one of my first interviewees. And subject our tests for added very much. Yeah it's going to be quite interesting. I'm starting to actually feel that nervousness actually for the first shot. And I think we're slowly kind of getting warmed up. A little less kind of rigid. A little bit more what's I call comfortable. With shooting off site. Off the office. Something a little bit different. And then you were cutting some fish? Yes I was cutting my own poke bowl and that big piece of fish. I don't want to damage the fish because it's like really expensive. And at the same time I'm like should I even ask whether I can shoot or not and cut it. So it's good and they're so generous to let me actually cut the fish. Which is really exciting. I think you need it. I gotta go. That was amazing. That was really really cool. We just finished shooting with Richard at the poke guy. Yeah it was really really fun to be able to shoot a segment with one of my best friends. And to see him bounce back from uprooting his whole life in Venezuela. To what he is rebuilding his whole thing in Vancouver now. And I just can't wait to see him succeed in what he does now. Cool. See you later. What are we doing today? Today we are shooting another episode of Secret Sauce at Nook. One of Vancouver's top Italian restaurants. It's actually also one of my favorite Italian restaurants. So what are we expecting today? I don't know. It's just some good chats and talk about how they are super popular. They have like four locations in Vancouver. And I talked about some of their finances. I know about some of their finances. And it's just mind blowing about how successful they are. Yeah that's cool. Check it out. Oh yeah the signature transition. We just finished shooting with Mike the owner of Nook. The interview went so much better than I expected. Because Mike has been so generous in sharing a lot of the numbers behind. With us he made the whole process super simple. Because he's just so generous with his information. There's no whole bag, no nothing. And a lot of people within the industry. Especially owners. These are like their competitive advantage. Secret. Their secret sauce. And not a lot of people are willing to share with it. Like how much you guys make. Revenue, rent. Because remember in 2019 we had a video about the top 5 most popular restaurants. Businesses. Half still is one of them. There you go. So like just like a year and a half ago. We shared this video. This one. Or this one right here. Top 5 most popular restaurants. And it has over 400,000 views. And it really is exactly what we preach about. Is pasta. And pizza. So beautiful. I'm going to end it. Hello there. Hello friends. Today I'm bringing you behind the scenes to Bami Traypon. This is actually 2 minutes away from my home. So I always go here. Really want to kind of show you guys behind the scenes. Because these guys have been Smashing success ever since they have been opened. And I've always wondered why they have a lineup of their door all the time. Because these are not really authentic. Authentic Vietnamese food. Well at least not in my eyes. I feel like the authentic Vietnamese food needs to be down and dirty. Full of MSG. That's the like legit way. But actually you know speaking to Lan. She was telling me that. You know what that is not the legit way. I would want to create food. And serve food that I would serve my family. I'll see you guys later on. Boom. Okay so what did we just do? We had an interview with Lan. And it was such a great interview. Because I've known Lan for over 2-3 years. And ever since they first opened. I have been here. And to learn more about her story. Her origins. And really her true passion. In this business. And her passion. With treating and Empowering younger generation and talent. It's something that is really truly inspiring for me. It kind of really touched me. Because that's something that I truly believe in as well. I truly truly believe in Being able to empower the next generation. Because when I first started. I never had that opportunity. Which is why I am such a big advocate of that. And for me to be able to see Lan do that. And do it in such great fashion. Is something that I'm just blown away by. And just like I see her as my inspiration. So. Cool. See you guys in the next episode. Boom. Where are we man? Hello friends. Welcome to another episode of Secret Sauce. Today we have the honor of interviewing a great friend of mine. Amili. In this beautiful, beautiful Vietnamese restaurant. Once again it's Vietnamese. But this time is very very different. Because. They really was able to kind of blend. The traditional Vietnamese cuisine. With the western culture. And like the design here. It's like an art museum. Why? And how Amili and I met. Was because of how much I appreciated the aesthetics. Of this restaurant. I still remember me and Katz. We were visiting this place. We had an amazing lunch. When they first opened. And I can't help. But to actually just be amazed. By the decor. And we started connecting. And we started to actually become friends. So it's really really cool. This is Secret Sauce behind their success. Because ever since they have been open. It's been what four or five years now. And they have been like having lineups. Out the doors every single day. So no. I'm so ready and pumped. I'm going to see you guys after the interview. Boom. What was sharing with me is that. He didn't really care how much he invested in the business. Because he knows he's going to be here for the next 10, 20 years. And that type of commitment. Is truly what is necessary. For the success. Because you're going all in. You know it's going to take a lot of years. It's going to take time. To build. And time to actually make this place good. And that's really what is inspiring for me. Is that commitment to the craft. Because nowadays I feel like that's lost. In a lot of people. Because they're looking at the short term gains. They're looking at the short term. Satisfaction. Of making money. To let everything play out. And that is a really big lesson for me. Boom. Today we are at Juke's. One of the best fried chicken places in Vancouver. They're actually the recipe. Is trademarked. And non GMO. Which makes it super popular. For the more health cautious demographic. The really interesting thing about this place. Is that they coupled it. With a very unique cocktail experience. Which is why I thought this was a really great idea. But the location of Juke's fried chicken. Is at the best cocktail street. Walk in the country. So also another thing. Is that they are located in front of us. In downtown Vancouver. As you know they're just going in and out. And it's only 11am. So super excited. We're going to go and interview Justin right away. See you soon. Watch me have 10 NGs. Saying Juke's. So we have to go behind the scenes. Yeah. We're ready. So back to our session. Yes I was telling Julia I wasn't feeling too good. It's nothing going on. It's just that I had a bad sleep. And yeah. So then I was telling Julia that. I don't think I can perform that well today. And what do you know. Why don't you get some sugar in there. Yeah. I need some rice. I don't know. I need a bit of vegetables. I need carbs. Exactly I need carbs. It's not too bad. And then we usually shoot the intro first. And we didn't get to shoot the intro. Because it was too loud outside. And we had to change locations. And yeah. And everything seemed to be too too right. But I'm just kind of jinxing. I don't know man. Kind of weird. You know those moments when you're like. Today will not be a good day. Or this would be a tough one today. And then everything you kind of. Manifest that. Out as in like. Just doesn't. I'm not even putting my words together properly. Anyways today will be a good interview. I will share more with you. It will be a good day. Jason today is an amazing day. Is that right? Yeah. Good day. Good day. That's what we were doing. Oh beautiful. Okay. Why do we just finish? So there you guys go. We just finished interviewing with Justin. And it was a great interview. It was a great interview. Because I got to learn more about his stories. His philosophy to always innovate. You know what? It's actually really impressive. Because to always innovate. And create dishes. Is a really really big. Job. That not only people love. But also the cost. And also the operations. It's a really big deal. Because once you figure something out. You need to tell your whole line of cooks. And then on top of that. You need to have by your ingredients. You need to restock everything. Recalculate everything. So it's really really impressive. The fact that he was able to open. This restaurant. In the midst of COVID. Even during COVID. And the spread. The food. It is amazing. Guys. You have to see it. You know what? Show them some B-roll. Show them some B-roll of how great the food is. Let's go eat. Julie. Go. Julie. Go. No. No. Come back. We want you to be here. No. Hey guys. Today we are straight and marrow. This place is so unique. Because they cook beef heart. Lamb skewered bread. Pig ear. Bone marrow. These ingredients that are often overlooked. And I got to meet with Chris a few weeks ago. And it's actually really great food. Not only does he really focus on unique ingredients. But also. Master. Bartender. Chad. So Chad is amazing with his cocktails. So that's what his really big focus is. Let's get into it. Yeah. Let's go. Let's get into it. Boom. Good. That was good. Alright. Okay. Got it. I'm so sorry. Jason. Jason. Jason. This is like my biggest fear is whenever we shoot stop and videos is that Jason forgets his or messes up the what, mic. Hey. This time I remembered we're only one minute in. I like that. Cause last time we forgot. Which was very early in our shooting career. It was like what? Eight videos that didn't. Yeah. Eight videos. And then there was no sound in the end. And it was so sad. It was so sad. Because it's so difficult to shoot videos when you're not good at it. And it's like. It takes a lot of effort. I wasn't mad at Jason. I thought I was going to get fired. I just kind of. It was like my first weekend. Oh my god. No. No. But anyways. Yes. Today's interview went really well because Chris. Chris is a true chef and he's a true restaurateur. Like you can see it in his eyes. You can see it with the way he talks the way that he treats his customers and the way that he treats his food. Like he's not only a chef that enjoys cooking food but also enjoys bringing the food to his customers. And that's what he lives and reads. So it's like it's really inspiring to be able to see him do exactly that and his spirit. His spirit is just so there. Like he opened this restaurant like in the midst of COVID and he was still able to kind of push through and without any scare whatsoever. So it's something that is very admirable for me. Yeah. So I think it's really cool that we're doing we're showing the people the secrets of different concepts. Exactly. Different concepts from different walks of life and different people. And that's the most important thing that whether you are a chef or that you just have a dream to create something that you want to be able to serve other people. It is okay. There are still different ways of coming into this industry and really succeeding in it. It's really just having that passion is really what it takes. Yeah. So where are we headed next? We are heading to Fergie. Fergie next guys. Boom. Cheers. Hey. No flaring. Hey should we turn it behind? Is this good? It's good. We're at the doors. Okay. Where are we at? Today we are at Fergie's and okay. Today we're bringing you to Fergie's an hour away from downtown Vancouver in the middle of Squamish. This is truly a hidden gem because honestly when I was first here I was a little bit worried. When Cas brought me here I'm like where are we going? We're driving like 10 minutes away from the highway in the middle of nowhere. It's a little bit concerned but when I got here I was kind of blown away but not really. I wasn't too impressed to be honest with you because I had to wait for an hour before we get our seats and we're like should we come? Should we stay? Should we go? We ended up staying and the food just blew us away. Like I wouldn't expect this kind of food to be in here in the middle of nowhere. Yeah. So I was super super excited to be able to feature Jess and Jake. They're amazing and actually truly authentic founders of this restaurant and this resort. So I'm super excited to interview them to see and check out what their secret sauce is and how they can actually make this work in the middle of Squamish. Anyways, let's go right into the interview. Boom. We're really far away. We just finished and it was really really cool to actually hear all these crazy stories about this tree and this place being burnt down to the investment that this place took to build this. $1.7 million. That's crazy the amount of faith that they have in their restaurant business and I guess like the passion that Jess and Jake have and the detail orientated. Like even these tiles that they cut is all planned out and even the tiles in the washroom everything is meticulously designed to show up and to wow you away. So it definitely is a one-of-a-kind gem in Squamish. If you guys haven't checked it out, you have to check it out because it is that good. I have the pleasure to share this place with you. I really hope that you guys can feel the excitement, the food, everything that is so great about this place. Definitely check them out. Cool. Good morning. Secret sauce guys. Do you know what's in this? It's nothing yet. Yes, yes. But we got some really good shrimp pasta from Food to Go from Joyce, courtesy of Joyce. And we got some secret sauce and we got a bottle of wine for our very important guests and media people and PR and just friends and family. So then that way everyone can enjoy the meal at the comfort of their own home while watching the prequel of the secret sauce. So that's that. We got to get to work. I'll see you soon. Do you have any last-minute questions, Jason? No? Okay. Bye-bye. I'm too excited voting up Jason Julie's car. And then I realized that I did not bring enough boxes now. I delivered my first box and now I'm just going back to office to pick out more boxes and it is really, really silly on my part. But it's okay because here you go guys. Behind this. No, that was really weird. There you go guys. I really hope you enjoyed it. I enjoyed it a lot. Our team enjoyed it a lot. I just want to give a major, major shout out to all of our restaurant partners because without them, the show would not be here. And on top of that, our beautiful, talented videographer Lex and Josh photography. Without them, you would not be able to see such a high production value. So major shout out to them. And also all our sponsors, our sponsors and the PR companies that are basically in support of this whole organization. And also the influencers the influencers that made this show happen. They shared the word with the public in this mission to fight food insecurity. And of course, major shout out to our internal team, Jason, Julie, Brian and Spencer and everyone involved. So major, major shout out to you guys. I had a ton of fun doing this and we are already thinking about season two. So in the link below, let us know your feedback on how we can improve season two. What would you like to see? Which restaurants do you want us to feature? Which restaurants do you want to know and have us open up the curtains to see behind the scenes? Let us know in the link below. Let us know how we can do better for you guys because this show is created for you. Super excited to come back for another season of Secret Sauce episode one. I'll see you guys soon.