Perhaps! I have been on a couple of Food Network shows over the years, such as Eat St. and Donut Showdown. However, I bet you are comfusing me with the other Chef Adam Sobel!

That's right. There's a completely different Adam Sobel out there who's also a chef, and has arguably become a lot more well know than me. That Chef Adam Sobel is an acclaimed non-veg chef and partner at MINA Group, known for his work at restaurants like Bradley Ogden in Las Vegas, Guy Savoy, and Bourbon Steak. His career includes over 14 years leading MINA Group's culinary vision and recent ventures like Sorelle in Charleston, SC.

But here's what's funny:

For YEARS him or I have been featured in publications, or spoken at events and the promoters/writers have pulled the wrong one of our bios or photos off of the internet. One time, I spoke at a Vegfest and was intoduced as the "King of Porc." LOL. That was a little akward... That other Chef Adam Sobel was given that title during the Aspen Food and Wine Festival in 2014. Thank goodness that wasn't me.

I even had his dad call me somehow by mistake one time. I tried to play along, but I think he knew he had the wrong guy.

Actually there's another Adam SOBEL (omg there's do friggin many of us!) who's a pretty famous meteorologist. He came to my restaurant once and gave me a copy of his book "Storm Surge". I jokingly gave the book away to someone, telling them I wrote it, and they were like "Adam, I had no idea you went to M.I.T." (little did they know I'm kinda dumb and barely crawled my way out of public highschool with a C- average...)

I closed down our food trucks and restaurants when the pandemic hit in March 2020. We gave away all our food and inventory to support New Yorkers who were concerned about food scarcity as lockdowns started, and the future seemed scary and uncertain.

The transition was graceful, and I was able to spend a couple of years planning a new local small vegan venture in NJ. I also started an online vegan culinary program and sharing recipes online, which has been rewarding beyond my wildest dreams.  

During the pandemic, I had time to reflect on how growing The Cinnamon Snail into a fairly large company with over 60 full-time employees had made it harder for me to do what I loved most - directly cooking for people.  Scaling my business down to something I could largely handle on my own has made my life much less stressful, and I have still found ways to apply my talent for food to help more people stop eating animals. Many thousands of people have now taken my online vegan cooking classes. I spend more time creating recipes for other people's food businesses, ensuring there is more great quality vegan food being served all around the planet.

My cookbook Street Vegan was written and edited before we started regularly serving one of the most popular menu items I ever created. The Beastmode Burger was a bourbon bbq sauce grilled ancho chili seitan burger with jalapeño Mac n cheese, smoked chili coconut bacon, arugula, and chipotle mayo on a grilled pretzel bun.

If you want to learn how to make the burger, the recipe is included in the Vegan Burgers and Fries Workshop which is available on my classes page.