We had the good fortune of connecting with Glenn Vilar Troy Galvan and we’ve shared our conversation below.
Hi Glenn Vilar, we’d love to hear about how you approach risk and risk-taking
Risk is a very interesting subject. It can be very scary yet exciting. I think we like to approach risk by analyzing the positive and the potentially negative aspects. Depending on the actual risk at hand we sometimes roll the dice and hope for the best and sometimes we take the less riskier choice to make sure we come out ahead. I think starting a business at any time is a risk. You risk and sacrifice so much to put yourself our there and you push towards certain goals because like us we had a product and concept we felt was lacking and we knew that we couldn’t drag our feet in it because we needed to provide a service. Ultimately I believe risk taking is a very important ingredient because you discover things about yourself that you would have never known if you’d ignored them in the first place.
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Well Troy and I went to culinary school together where we learned our skill set and way around a professional kitchen, but before that I was a musical theatre major and are a classically trained tenor. I was in numerous community plays and músicals. Troy has a passion for music and has played piano since he was 6 years old. While going out on auditions I grew tired of the never ending let downs and competitive exhaustion. I decided to shift gears and focus on my first passion of Cooking . I believe all of this plays a role in our current endeavor, we can always draw on artistic inspiration from music, art and culture to help create dishes. Along the way we learned that you can have multiple artistic abilities and you can always change your creative output as long as it brings you joy.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Oh what a great question, our week long trip would be filled with great food, sight seeing and nature. Every day would be a new experience. We would start with home made breakfast of a vegan cuban style omelette with home made cuban chorizo topped with avocado , fresh tomatoes and avocado slices and paired with a loaf of fresh cuban bread and washed down with an iced cafe con leche. We would then hurry on over to walk the beautiful gardens of Rancho Los Cerritos and tour the old Adobe house. We would then head over to sunken city in san pedro for a hike and photo op. We would visit our friends at vinh loi tofu house in cerritos for lunch and explore it the Laguna beach coastline for some beach vibes. Then head back to Little India to have dinner at Ashoka the great. We would fill the rest of the week with a Los Angeles version visiting. art museums and exploring vegan favorites like monty burgers, mohawk bend and little pine. We would have to hit up a concert to dance the night away. We would hike every other day in nature and explore as many historical landmarks as possible and finishing the week off with a goofy time at Disneyland and enjoying all the amazing vegan options that they have to offer.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Well, I think there are many people we can really thank for our success and story. First of all our customers who really enjoyed our food from the beginning. Then going down the list I would say my family including my mother in law Susan who helped us purchase many pieces of equipment to get started , My brother Andrew for his amazing branding and designs and his girlfriend holly with her photography skills. The original people at munchies diner for giving us the first residency at a weekly pop up to collaborators including Agung from a good vibes society and Dina from Feel Good Salsa kitchen and to the amazing vegan community who continue to support one another and last but not least Troy for his hard work and partnership and my father who always wanted to open a restaurant, He was the one who showed me how to cook and gave birth to my culinary skills.
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