January 22, 2025 • 54 mins
In this episode, we explore the world of food with Valentina Mussi, the creative mind behind @sweetportfolio and author of The Unofficial TikTok Cookbook. From her rigorous training at a French pastry school to crafting viral recipes online, Valentina takes us through a journey that’s as expansive as her imagination.We delve into the artistry of French pastries, the role of love in her cooking, and the creative process of writing her cookbook—including a potential spin-off for her four-legged fans. Valentina also opens up about the realities of being an influencer, making cooking accessible, and shares the most unforgettable dish she’s ever tasted.
Join us for a conversation filled with inspiration, flavor, and a deeper look at the culinary universe Valentina has created.
Featuring: Valentina Mussi, Emily Estefan, Gemeny Hernandez
See omnystudio.com/listener for privacy information.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I pulled so many onliners, like every old lighter I
never pulled in my life because that I go to college.
Speaker 2 (00:05):
But you crammed it in right there.
Speaker 1 (00:09):
Yeah, that's how I started. Like my addiction to to
red Bull. I'm kidding, I'm not addicted, but.
Speaker 2 (00:17):
Red Bull collaborate.
Speaker 1 (00:18):
I do think like I am helf conscious and but
I do realize I am lucky I get to put
that much emphasis on the food I'm consuming.
Speaker 3 (00:27):
You have good eating faces, which I think is like
a requirement of food greater right, Like did.
Speaker 2 (00:33):
You say you have good eating Yes?
Speaker 3 (00:35):
Some people look strange when they choose no offense to
you know whatever, enjoy your food.
Speaker 1 (00:39):
I will not post something I don't like. I do
not believe in negative reviews, like I will not say like,
oh I don't hate this plate like that's true, that's unnecessary.
I was a really picky eater. I had my first
burger when I was like nineteen. I hated bread.
Speaker 2 (00:57):
Okay, so those bread. I have a question.
Speaker 3 (01:00):
You went to paste school.
Speaker 1 (01:01):
I love right now?
Speaker 4 (01:13):
All right, everyone, welcome back. Well, not welcome back because
I know you've been with us this entire time, but
welcome back to another episode of in our own world.
We're a special guest who has been taking the culinary
world by storm. Valentina Moshi better known as at Sweet
Portfolio with over two million followers across social media. Valentina
(01:35):
is not only a food content creator, but a pastry chef.
And trust me, when you see the story and you
follow her story, you're going to see she fell on
the street.
Speaker 2 (01:44):
I followed that journey that.
Speaker 4 (01:45):
Well, no, but it's how she got back up that matters.
Speaker 1 (01:50):
And I did literally fall.
Speaker 2 (01:52):
Yeah.
Speaker 4 (01:53):
She is a cookbook author, okay, a storyteller who transformed
her passion from food and to a career and something
that can inspire everybody out there to do the same.
Speaker 2 (02:04):
So welcome with a lot of love, Valentina, mo was it.
Speaker 1 (02:09):
Thank you for having me. I'm so happy to see
you again, So happy to meet you.
Speaker 3 (02:13):
Yay to meet you. Talk to me about you all
the time, like I told you when you got here,
because I could not compare myself to you. But I
love the kitchen. It's a safe place for me. I
really enjoy making food for people. I love it feels
like I'm giving off little pieces of my soul. So
she's always been like you have to see my friend Valentina.
(02:33):
You have to see my friend Valentina. You guys got
to meet. You guys got to meet. So it's really
awesome to put a face to the name and also
get to meet one of EM's old friends. I mean
you guys, I've known each other since high school.
Speaker 1 (02:43):
Yeah, I was what like three years younger than you
maybe yeah, around there. So I think like as soon
as she graduated, started country day and then she would
go back to school a lot to like because you
stayed in touch for like the music, yeah people, and
she just always be there and that's how we connected.
And she's just great.
Speaker 2 (03:00):
I say that, I love that.
Speaker 4 (03:03):
I have a lot of respect for you. I think
that what you've done by taking your.
Speaker 3 (03:08):
Passion, No for your flowers, girl, no, but for real,
like I tell.
Speaker 4 (03:11):
Them all the time, Like the fact that you've been
able to take what you love so much and turn
it into your career means a lot. And not only
that Colombian Italian, the fact that you have that in
your roots. My question to you is, like, when did
you when you graduated school, when we left our path, right, how.
Speaker 2 (03:30):
Did you know that that's what you wanted to do?
Speaker 1 (03:32):
I honestly had no glueble. First of all, thank you
for your kind words. I'm so bad at taking a compliment.
Maybe that should be one of my twenty twenty five resolutions.
I kind of like learn how to take those kind
words from people and like actually believe it. Yeah it's hard,
I'm like, but you it really do Then how do
(03:53):
I get started? I did not know I wanted to
do this. I was very different in school. I thought
I was going to get into with like political science.
I was applying to college in DC. I did an
internship with a congresswoman here in Florida. Then I was
the mayor's intern like for the city of Miami, and
(04:13):
I just was like very politically inclined, and I thought, okay, well,
I'm going to be a lawyer. Very very different. But
around the same time, I started my food account on Instagram.
Like this was like twenty seventeen. I graduated high school
twenty sixteen.
Speaker 2 (04:27):
Oh wow, amazing.
Speaker 1 (04:28):
And I really wasn't sure about what I wanted to do.
And thankfully my parents are the kind of people that
have always trusted me since I was very little. So
I said, Okay, I don't think I'm ready to make
a decision. I don't think I'm happy with my options
right now. So what if I take a year, I
do these two internships like great internships, Yeah, Congress Mayor's office,
(04:50):
and kind of figure things out. And they were happy
because I graduated young and I always been really close
to my family, so they were happy to have me
at home for like Estra, Yes, stay at home. We're
happy with it.
Speaker 3 (05:01):
And you grew up here in Miami, right, Yeah, I.
Speaker 1 (05:03):
Moved here when I was like thirteen fourteen.
Speaker 2 (05:05):
Okay, that's old.
Speaker 3 (05:09):
Yeah, well nothing to remember where you were.
Speaker 1 (05:12):
Yeah, and you're that really impacted me, and I think
has really changed a lot about how I actually perceived myself.
I think because that Latin background. Yeah, but going back
to your initial question, I never thought I would do
anything to do with this. I always loved food. I mean,
(05:34):
with my background being Italian Colombian, it was a way
for my family to connect, Like our Christmas was very blended.
It was like Italian dishes Colombian dishes, like I have
had either one of those course, and then also like
pasta or things like that.
Speaker 4 (05:52):
So when you made that ragu girl, oh god, the
ten hour ragu, you guys, please go online.
Speaker 3 (06:01):
Girl, I was a fan.
Speaker 1 (06:04):
Yeah, so, I mean that's those are the kind of
dishes my parents would make, so I would always see
them in the kitchen my grandparents. So I always loved food.
I always loved going to restaurants. I loved desserts and
one of my family bakes. That was always the go
to baker. That's how I got into into sweets, I think.
And yeah, my counsel to take off. After those internships,
(06:26):
I realized, oh my god, I don't want to do
anything with politics. It was horrible, horrible, Oh my goodness,
it's so corrupt. Like even as an intern, I could
see like, yeah, this is not my vibe. Like I
could see how people would go to events like I
mean everyone at the office, like we would go and
let's say it was Thanksgiving and like feed the homeless.
(06:48):
It felt like they were putting on a show. It
didn't feel like genuine, like they genuinely wanted to help.
I'm sure some people do get into politics because they
want to make a difference, like I'm not going to
take away from that. However, not everyone's interest are are
genuine like that, and that's something bad. I hate it.
And I'm just so bad at lying.
Speaker 3 (07:08):
That's a great quality, frbulous quality.
Speaker 1 (07:10):
Saved my life. And I'm like, I get nervous, like
my face like twitch. She's like yeah, helmo, oh my god.
So then and I stayed in Miami. I started posting
my cancer, my accounselor and take off, and I realized,
wait a minute, I can't go to college when this
stick is blowing up, Like this is like my one
chance to make something out of it, and school's always
(07:32):
going to be there, you can always go back. So
I went full force, and then I started to get
paid for it, which was really exciting. I mean, I
think when you're nineteen, like a thousand dollars, it's like
that's a lot of a lot of money.
Speaker 3 (07:49):
Yeah.
Speaker 1 (07:50):
So it just like snowballed into that, and I think
I took like all those qualities I had from like
when I was younger, like just being so focus and
so good at school. Yeah, so responsible. So I didn't
take it as a joke at all. So for me,
it was more so like, Okay, how can I make
something out of this?
Speaker 3 (08:10):
Yeah?
Speaker 1 (08:11):
So I started looking in hashtags and making self spreadsheets.
I would like write down this hashtags, see how many
posts it had. Then compare like two weeks later, see
which hashtag grew more. Then look at accounts, see what
like they were posting, which hashtags they were using that.
I would compare which hashtags would like overlap between these accounts,
(08:31):
and like which folks were performing better.
Speaker 3 (08:35):
Serious research.
Speaker 2 (08:36):
That's serious, ship, dude.
Speaker 1 (08:38):
I literally don't do anything like that. Oh my god,
I'm so lazy. I'll just feel like hashtag suit, I'm good,
hashtag sorry.
Speaker 2 (08:49):
That's a big deal.
Speaker 4 (08:50):
I want to touch on that, like the fact that
you were able to see the algorithm kind of but
it was more predictable.
Speaker 1 (08:57):
Now I don't understand it. I've given up on that.
Speaker 3 (09:00):
Yeah, I feel like it's changed to consistently like really
keep up with you never.
Speaker 1 (09:05):
Know what's going to do all. I mean think about it,
like you guys are promoting your podcast, right, and.
Speaker 2 (09:10):
Sometimes we don't want anybody to listen to this.
Speaker 1 (09:14):
Don't listen to.
Speaker 4 (09:15):
It, hashtag don't listen hashtag fail.
Speaker 1 (09:19):
Right. But like sometimes you'll post something and you're like
this is gonna go viral, this is right, great review.
I mean this was like the funniest moment ever. You'll
post it crickets and then you'll post whatever random thing
it's on your calendar or schedule. You're like, yeah, I
just have to post in the no Go viral yep,
And you don't understand.
Speaker 2 (09:36):
That's what happened.
Speaker 3 (09:37):
It's so weird.
Speaker 1 (09:38):
I think about like any time, like you with your
outfits or like you did like this incredible collaboration event.
Speaker 3 (09:46):
Yeah, and then.
Speaker 1 (09:50):
It's like a Tuesday nine pm and the thing is
blowing up. Like you wake up the next day and
you're like, what that's happened.
Speaker 3 (09:57):
To me too? And I've got a couple of occasions
like weeks after the fact. Those really surprised me.
Speaker 2 (10:03):
Oh, those are weird.
Speaker 3 (10:04):
Were right, You're like, this is like I opened, I
uploaded this like almost a month ago, and now it
has a bunch of traffic for no reason. Yeah.
Speaker 4 (10:12):
Well, one thing I really wanted to ask you, because
I've you mentioned it now. You said, I'm very disciplined,
I'm very you know, you know that what you want
to do, you do it right. One thing that really
stuck out to me is that you were able to
go to Paris and study baking or I want to
hear more about this because I just got it.
Speaker 2 (10:34):
From the line school pastry school.
Speaker 4 (10:35):
Yeah, but for me, that's like one of the hardest
things that you can do when you're cooking. And what
I really appreciate about you is that you took something
that people think is like, we know, we're online and
you're an influencer, and now you're like the most legit person.
Speaker 3 (10:51):
No, for real, Like you don't understand what its formal
training when you first started exactly.
Speaker 2 (10:56):
So what led you to actually go to there?
Speaker 1 (10:59):
I think wanted to continue evolving and growing as a person.
That to me was very important and it would I
think it would be odd for me to be at
the same place I was when I was nineteen now
that I'm like twenty six, Yeah, for sure. So for
me and I also had to do with that, and
just like my real passion for baking and cooking, I
just wanted to continue to learn more and in order
(11:23):
for me to get better, I needed that solid foundation
and what I believe you can be self taught. I mean,
I didn't go to college. I dare you sorry, I'm
sorry your varent's forced you and I just go to college.
And I wrote one you were enough a baby you
kind of had to go to school.
Speaker 3 (11:43):
Yeah, exactly, she did have a choice that.
Speaker 2 (11:47):
No.
Speaker 1 (11:47):
I mean I think it's a great experience. It wasn't
for me in my specific time where I was at.
But I mean my brother's in college and I would
like kill him. He ever hinted at a dropping out
really well, because he wants to do like something different.
He wants to be an engineer. You can't be without
(12:08):
going to college, like stay in college, especially if you
want to do something like that. But if you're more
of a creative person and there's things that you can
generally learn online with like all these tools, absolutely do that. Yeah,
it really depends on the person. And also it goes
back to discipline. Like for me, I knew that at
that point. In twenty twenty three, I was like, okay,
(12:31):
we're am I. I wrote a cookbook. It did well.
I sold sixty thousand copies.
Speaker 3 (12:38):
I read about that, the unofficial TikTok cookbook. Right, yeah,
you know you you offered viral recipes online? What inspired
that idea?
Speaker 1 (12:51):
So, actually, my publisher came up to me. I worked
with Simon and Schuster and they wanted to I mean,
we're with somebody that was creating all these viral recipes
and kind of like, I mean, make a cookbook out
of it. And I thought, okay, this is great. I
think I do love physical media, so for me, that
(13:11):
was a dream come true. I love reading books, so
I was so happy I got to work on that.
And it's really cool to get that specific period of
time like twenty twenty immortalize the bookcase. I mean you
can look back at it like as from a history perspective. Wow,
I mean thirty years from now, like you look back
(13:32):
at the pandemic and like what the culture was like
the shift, and you can look at a cookbook like
that one and it'll tell you what people were making
given the circumstances or just like the culture the way
it was, like it was like the rise of gen Z,
so things were more playful, indifferent. So I'm really lucky
I got to work on that. And then imagine, that's
(13:55):
like a really big high career wise at a young age.
And then I was thinking to myself, Okay, what's next,
Like how do I continue to evolve and grow? I
cannot write another TikTok cookbook. I mean I mean I could,
you could, but yeah, like I mean maybe there's a
new platform, right, But yeah, I had to continue to grow.
(14:17):
So I was looking at Patry School. I was looking
at different ones in the US, and they were all
so expensive, and I just thought, okay, well, but what's
stopping me? Like why do if I get to I
could like technically like move somewhere else. Ye will true,
I think I forget that I'm an adult, and I
can you.
Speaker 4 (14:38):
Can do whatever you want. Listen to her. If you
forget that, you have free will. Listen to her right now,
you can go wherever you want. I mean money is
a limitation.
Speaker 1 (14:49):
Yeah, so well it is a limitation. And I thought, okay,
can I should I spend like sixty thousand dollars going
to New York or maybe like fifteen and go to France? Yeah,
I think France.
Speaker 3 (15:03):
Sounds schooler, friends sounds way cooler. So forget about the money.
Speaker 1 (15:08):
And it was a different culture because I was looking
at fat school and in Spain I speak Spanish fluently, Yeah,
and I was looking in Italy. But at the end
of the day, I mean, I think a lot of
I mean, I think French pastry is just the basis. Yeah,
it's like a modern pastry. And I would do myself
(15:30):
as a service if I didn't go to like the
to the birthplace, yeah, right of what we know as
like desserts and pastries. So I applied to patry School
in Bordeaux. It's one of the co owners is one
of my pastry chefs, favorite pastry chefs, spear met, and
I just thought, okay, this is meant to be. I did.
(15:52):
I applied, I did interviews and then I got an
acceptance letter like this will happened from like January to February,
and then by like April, you.
Speaker 2 (16:01):
Were out of here gone and it was.
Speaker 1 (16:04):
Like, like you were telling me earlier, like twenty twenty five,
it's like my year, Like I feel like it's there's
a shift. Yeah I felt that this year, But twenty
twenty three I was like shift, this is my year,
Like I need to do something. I have free will, yes,
like what am I waiting for? So, I mean that
was an incredible experience. It was definitely difficult, like being
on your feet and for me like working from home,
(16:27):
working by myself. I'm my own boss. Yeahhy and I
have like a French pastry chef yelling at me.
Speaker 3 (16:35):
Yeah, that's definitely there. Mean I'm not used it with
the class in French.
Speaker 1 (16:40):
No, it was in English, thank god, so big cultural shift.
But I'm glad I put myself in that uncomfortable situation
because like it's so easy to get comfortable and for
you to not continue to grow and experiment, you think.
So yeah, I'm so glad I did it. I learned
a lot and now I am trying to figure out
what's next.
Speaker 3 (16:59):
What's my So, what's what's the favorite thing that you
learned in pastry school?
Speaker 1 (17:05):
I really love making tarts. Like people ask me, like,
what's your favorite thing to make? And I always say tarts.
I don't know why. I think I just really enjoy
making the dough. It's a sweet dough. And then it's
just like the base, but you can add any filling,
any talking. It's a completely different delicious.
Speaker 3 (17:23):
I think I saw you did one for was it
like your final Yeah?
Speaker 1 (17:27):
Yeah, so that was like my like my final project.
So like made a recipe. So initially I was gonna
make cannoli.
Speaker 3 (17:35):
And appropriate appropriate I see the connection.
Speaker 1 (17:38):
So because they were like you can make something from
like your culture. Oh I'm gonna make canoli. I love that.
And they were supposed to get me like these molds,
so I could like make dough, wrap it and fry it.
But they didn't get the molds in time. So it
was like, Okay, this thing is do tomorrow. I'm gonna
make a tart. So I made a rocotta tart, so
(17:58):
like try to come by.
Speaker 4 (18:02):
Yeah, but like sweet sweet like no.
Speaker 3 (18:06):
Like think of like the cream, Yeah, yeah, it would taste.
Speaker 1 (18:10):
Delic palate is not equipped for you both, Like do
you like like you like drama seu that's me with cheese?
Speaker 3 (18:18):
Yeah, it's mascar.
Speaker 1 (18:22):
You don't like cheesecake.
Speaker 2 (18:23):
I didn't know that was made with cheese.
Speaker 1 (18:26):
A lot of things with cheese.
Speaker 4 (18:28):
Yeah, I mean like guys, did you guys know that.
Speaker 2 (18:37):
You better not over there?
Speaker 1 (18:39):
Do you like cimaros?
Speaker 2 (18:40):
Does it have cheese?
Speaker 1 (18:41):
Well, the frost, the icing is made with cheese.
Speaker 2 (18:45):
I'm out.
Speaker 5 (18:45):
She breaks the cars anyway.
Speaker 3 (19:01):
After having formal training in France, nonetheless, what qualifies the
perfect dessert? What should we what should you look for?
Speaker 1 (19:10):
I think balance. So something I've noticed is that a
lot of the things that trend online or just like
extremely over the top or things like just like a
bunch of flavors, So like, think about I don't know,
they'll make like an ice cream Sunday. It's like three
types of like ice cream, so like strawberry chocolate, Rocky Road,
(19:31):
and then it's like fudge with syrup and caramel and
marshmallow and natilla and like whipped cream and like M
and m's whatever. But like it's just an overload of flavors. Yeah,
and you at the end of the day, you can't
taste anything, right, So I think like something that's balanced,
where the flavors complement each other or like actually shine
(19:54):
through that to me, it's better. Like I don't know,
if you've had a chocolate chip cookie and they add
salt on the it just makes it. It enhances the chocolate. Player.
You don't like salt on your she doesn't like.
Speaker 3 (20:06):
Salt on her sweet stuff, But I love it. I
love it.
Speaker 1 (20:09):
Do you like salted camel?
Speaker 3 (20:11):
No, it's it's.
Speaker 2 (20:12):
Rough for me, okay, But I understand the science, and.
Speaker 1 (20:17):
Most recipes do have salt.
Speaker 4 (20:19):
Yeah, everything has salt. Even when I cook savor things,
I put well, yeah, sugar sometimes.
Speaker 2 (20:25):
But the thing is that I can't. I can't with
Why would you want a cookie where you can taste
the salt? I can't. I can't. I can't.
Speaker 3 (20:32):
It's almost like it's like when you put lime juice
on top of your sofa.
Speaker 2 (20:37):
I believe you like your old palate. I can't. I can't.
Speaker 3 (20:41):
I know you're doing much better. Listen, when I started
dating with them, Yeah, she got water bottles and.
Speaker 2 (20:46):
Ketchup and her red brownie brownie.
Speaker 3 (20:49):
Yes, it was like a brownie somebody had gifted you.
And she ate like no vegetables, some fruit, nothing else,
like no nuts, no seeds, legomes. She yeah, but she's
come very It's ok.
Speaker 1 (21:03):
I was a really picky eater. I had my first
burger when I was like nineteen. I hated bread.
Speaker 2 (21:10):
Okay, So I have a question.
Speaker 3 (21:13):
You went to taste school. I love brand now, but
I have a real question that's so crazy for those
people out there that are wondering how to expand their palate.
Speaker 4 (21:21):
M Okay, what would you recommend to people to start
to taste things that perhaps they are opposed to tasting.
Speaker 1 (21:30):
I would say start with restaurants, like, go to restaurants
from cultures that are different to yours that you may
not be familiar with. I think that's a good way
and just kind of like looking up what's the most
popular item and tasting it and you may not like it,
but I mean that that's how I started to like food.
I think it started my account. I started getting invited
(21:50):
to these restaurants. Were just so curious. Yeah, and like
I hated burgers my whole life. When they kept on,
I mean, I kept being served to me, it's like, okay, teaste.
I'm like, okay, it's not that bad, and I actually
like them. Or I didn't eat bread for most of
my life. I still don't need like wonderbread, like that
white bread.
Speaker 3 (22:10):
Yeah, no, it's you don't like fifty percent chemicals, so
you're good.
Speaker 1 (22:15):
Yeah, so it's not my favorite, But now I can
appreciate like sour dough, like different breads which you made. Yeah,
do you like fikatcha yeah?
Speaker 3 (22:27):
Oka redeem Redeeming yourself is just like your bread.
Speaker 1 (22:32):
Only For instance, I don't love chocolate, but I do
appreciate good chocolate, and like I'm not gonna eat like
a roin.
Speaker 2 (22:39):
You like candy, but you don't like chocolate.
Speaker 1 (22:41):
Yeah, I see, I love candy and like that's that's
not balance, that's not fancy. That's like a red forty
yellow seven whatever.
Speaker 2 (22:50):
Yeah, yeah, yeah, yeah.
Speaker 1 (22:51):
Bunch of chemicals. But I love I love candy.
Speaker 2 (22:54):
Okay you're ready? Oh sorry, no, please go.
Speaker 3 (22:56):
That was a question I had for you. Since now
you kind of live a life that's centered around food,
do you find that you're becoming like I'm assuming you
become aware, right, but like, do you are you like
more health conscious as a result of now being so
aware of what you're putting in your mouth? Essentially?
Speaker 2 (23:15):
Yeah?
Speaker 1 (23:15):
Absolutely, I think like knowing what something is supposed to
taste like and like the ingredients. So I mean a
cookie should be like butter, sugar, eggs, cocoa powder, flower
cockle chips.
Speaker 3 (23:31):
That's like only five ingredients.
Speaker 1 (23:33):
Yeah, I do know what's supposed to be inside something.
And then if you read ingredients, I mean the back
of some labels, like you know, I mean those things
are not supposed to be there, or I understand why
they're there. Yeah, I mean you want things to be
self stable and like it's hard when you want everyone
to have access to food and for it to be
(23:55):
as cheap as possible. But also I mean, good quality
ingredients expensive for sure.
Speaker 3 (24:02):
We don't also don't have the regulations here that we
might have, like you know, it may bee in France
for example.
Speaker 1 (24:08):
So yeah, that's something really interesting about France. So croissants
and like all their UNASSERI is protected by laws. So
like for instance, you cannot sell a loaf of bread
that's a day old. Has to be made the same
day otherwise it gets thrown out or I mean yeager
(24:31):
charity or repurposed. Same thing with croissants, and like all pastries,
so they are protected by government, and like they have
to include like X, Y and Z ingredients. They have
to be real like wow, like you cannot make wonderbread
out here.
Speaker 3 (24:47):
Yeah, you cannot. Wonderbread would be illegal literally.
Speaker 1 (24:50):
But also I mean a lotle b of bread there
is one year ow to your right here, that same
thing is like nine dollars. I mean that's not excess.
So I do think like I am health conscious, but
I do realize I am lucky. I get to put
that much emphasis on the food I'm consuming. So I
have access to farmer's markets, I have access to mean
(25:15):
apps like Instacart, or I can like walk to any
grocery store. While there's food deserts in this country and
people who have no access to fresh food or everything
is just so expensive, so what you're left with is
either fast food or things you will find like at
the dollar store. Yeah. I mean people are trying their best.
(25:35):
So I think it's this, like recent commentary about seed
oils and whatnot, is from a point of view that's
very privileged. You're not looking at people that don't have
access to things. And I think that's also how I
got started, because we were talking about how my recipes
were so simple with ingredients that you could find anywhere,
(25:58):
and that they were cheap and affordable, and it had
to do with a pandemic. So I was thinking, Okay,
well we didn't have I think people forget that during
the pandemic there were I mean we were in Florida,
which was very different, but most of the country people
didn't have access to most like fresh foods. A lot
of things were prepackaged, or people had lost their jobs,
(26:19):
they didn't have income. So I was thinking, you can
to make a recipe that's under ten dollars ingredient. Yeah,
because I would be looking at all these cheves who
like left their jobs, like pastry chefs, and they were like, yeah,
so I'm gonna start making recipes at home and they
would be saying like, okay, you need like roast petals,
(26:40):
vanilla beans. No, those vanilla beans for twenty dollars. Yeah,
and like this is not just the health crisis, it's
also like an economical crisis. So you kind of have
to be aware.
Speaker 3 (26:51):
Like I think a lot of people, I think that's awesome.
Speaker 1 (26:54):
Lack of self awareness when it comes to when it
comes to food, like food is a privilege.
Speaker 3 (26:58):
Yeah that's true.
Speaker 1 (26:59):
So yeah, I think it's maybe I don't agree with
shaming people from what they eat. Ever, So I can
also look back at classmates, like I remember when I
was maybe in like first grade, like people made fun
of like this one kid that was Korean and like
bring food that was like to us would smell and
like mind you, I wasn't any better. I also thought,
(27:21):
oh my god, smell. So yeah. I mean I was
in first grade, I wasn't educated. I had never tried
Korean food.
Speaker 3 (27:28):
At that point in my life, right right.
Speaker 1 (27:31):
So I think like that's something we should society like
like go off shaming food, like oh, are you eating
punk because she likes it?
Speaker 4 (27:41):
I remember like my dad would pack me waaa every
day and for ten years.
Speaker 2 (27:46):
My best friend Jared thought that it was salmon, and he's.
Speaker 4 (27:49):
Like, I can't believe you're eating fish every day, and
like it's white salmon for you, Like, I don't need fish,
it's only But anyway, even in the weirdest places where
you don't think that you're gonna get shame for something, Yeah,
I feel like a lot of people get weirdnesses for
like ito le doradro. This is something that I'm not
used to seeing. And then the irony is that they're
(28:11):
feeding you plastic blue two three four mac and cheese
diabolical shit every day.
Speaker 1 (28:17):
And oh did you see the wicked mac and cheese? No?
Speaker 3 (28:20):
I did it?
Speaker 1 (28:20):
So like Kraft Mac and Cheese made this mac and cheese,
and like you didn't know what color was gonna come through,
either be pink or green.
Speaker 3 (28:28):
Oh oh that's.
Speaker 2 (28:29):
Terrible, bow exciting, It's terrible. But where can I buy it?
Speaker 3 (28:35):
We're a little bit I got a wicked kick for
the last three months.
Speaker 4 (28:40):
Not to change subjects too much, but I do have
a question for you that I've been itching to ask.
What is the most delicious thing that you've ever tasted
in your life?
Speaker 1 (28:49):
Oh? My god, that's so hard. I think anything my
grandparents made, I mean they both passed away, so I
mean I can never taste that again. So I think,
to me, like just looking back at my childhood, so
I mean my grandma loved making and then they has
and like there's this Columbian to Bahiaco, all those things
(29:14):
same for my grandpa. So it's just like those childhood
memories that like I cherish, and I think a lot
of people could ask, like, oh, what's the best version
of this dish, and like my mom's version or my
grandma's version. So to me, it's that I think, like
food evolves evoke so many memories and like feelings and
(29:34):
like I don't know, like it's cheesy, but I do
think like she made things with love and you could
like taste it. Like I knew like she genuinely cared
about me, so I could just see how she showed
her love for me through food and like for for
my family. So that I would say.
Speaker 3 (29:53):
That is that was the perfect answer. I want to
go back to your cookbook because we kind of touched
upon that, but then we we went swiftly away. So
the cookbook it was only your recipes or it had
other recipes.
Speaker 1 (30:06):
No, they were all my recipes.
Speaker 2 (30:07):
Wow.
Speaker 1 (30:08):
So I made seventy five recipes least. And then I
had a second version, which was like the Walmart exclusive,
So I had to make eighty five recipes for that one.
Speaker 3 (30:19):
You're kidding me, That's epic.
Speaker 1 (30:21):
So honestly, it was like such a fun experience and
also like so surreal, Like looking back, I cannot believe
I did that, Like I pulled out all like I
look at my photos like, cause you know when your
phone gives you like random memories, yeah, sometimes you're awful.
Speaker 3 (30:36):
Yeah, sometimes it's like my phone.
Speaker 1 (30:38):
Sometimes it's like the worst time of my life, like
crying like something. It's like for me, it was like recently,
like my grandma passed away November will be like memories
and it's just like me at the hospital like facetiping
my mom like she died. But then it's like moments
like that one. I'm like, wait a minute, why my
cookbook was sold the Walmart Target? And like I had
(30:58):
like a commercial playing when you went to Target to
like the CD and in book section, I like a
commercial like look into Target.
Speaker 3 (31:07):
Wow.
Speaker 1 (31:08):
So I'm like I was such a baby. I was
so young when that happened like twenty one, twenty two.
Speaker 3 (31:14):
Wow, that's incredible. That's incredible. So how did you go
about like choosing what recipes you were going to include?
Speaker 1 (31:22):
So I was very organized and said that okay, okay,
so I do rainstorm this in in research and look
at So I did a lot of the stuff I
had already posted y which I did fine tune, but also
are the recipes that were coming up, like make my
version of that, or things that I thought would go
viral on TikTok or were like similar to the things
(31:45):
that people were posting. So it's like a research process
and looking at those recipes that had created and then
maybe come up with other versions of them as well.
So yeah, it was it was quite the process. How
much help did you have? No help because it was
the middle.
Speaker 3 (32:02):
It was just you.
Speaker 1 (32:03):
Yeah, because it was the middle of the quarantine, so
I couldn't get it. I never even met my geez editor.
I didn't meet when people were taking the photos. Everything
was done virtually, so they looked at like my aesthetic whatever.
They were like, where's buy that plate? I'm like, I
don't know.
Speaker 3 (32:21):
So they had to recreate your recipes to photograph them.
Speaker 1 (32:25):
Yes, and then like a food stylist and it was
like a whole team, but none of us got to meet.
So when I was like promoting my book, I remember
I I mean, they pitched me to Good Morning America
and The Today's Show, and they both liked me and
they were like, hey, we want to show your recipes,
but they I couldn't go to the studio, which I
(32:45):
would kill to do. I never got to do that.
So I filmed like these versions of my recipes for
them to post on their social media and there and
they're like Today Show, yeah, yeah, whatever. And then I
remember I did like Instagram lives with someone from from
The Today Show, which was really fun. But yeah, my
experience was definitely very different because it happened during twenty
(33:08):
twenty twenty one. If it were to happen now, be
completely different. Like traditional, I would get more time to
work on it.
Speaker 3 (33:19):
How long was the process.
Speaker 1 (33:21):
It was only like eight months long, but normally a
cookbook takes like two three years. But I think it
was also something that was trending at the time, so
they wanted it out as soon as possible. And I
think they were also worried about like issues with printing
and things being closed like factories whatever.
Speaker 3 (33:40):
Right, so we're kind of a time of the pandemic.
Speaker 1 (33:43):
Yeah, so we were like time crunch. They were. I
pulled so many onliners, like every all lighter. I never
pulled in my life that I don't go to.
Speaker 2 (33:51):
College, but you all crammed it in right there.
Speaker 1 (33:54):
Yeah, that's how I started, like my addiction to to
red Wall. I'm kidding, I'm not addicted, but.
Speaker 2 (34:02):
That whole collaboration.
Speaker 1 (34:04):
No, actually, like I was never I always liked coffee,
but I was never like I drink coffee eight every
day person, or I drink enertey.
Speaker 2 (34:12):
Literally, I'm like, though, you have to coffee.
Speaker 1 (34:14):
Now I have to drink coffee every day.
Speaker 2 (34:16):
I do.
Speaker 1 (34:17):
Like if I like, I'm stressed, I need to get
stuff done.
Speaker 2 (34:20):
Like you'll do an either, no, but I'll drink like.
Speaker 1 (34:25):
No horrible. I got to about like a nine PM.
Speaker 3 (34:28):
I love that for you. That's another twenty twenty five
goal for myself.
Speaker 2 (34:32):
You know what, I just had an amazing idea. You've
inspired me.
Speaker 4 (34:35):
I'm going to write a song and I want you
to write a recipe that oh wow is.
Speaker 2 (34:41):
And then we released the song and the recipe at
the same time.
Speaker 3 (34:44):
Okay, I love that. Imited to listen and eat. She's
gonna dressing else dress address.
Speaker 2 (34:52):
I was pretty amazing. A dresses me every day, so no.
Speaker 1 (34:55):
I know I can I could see the shift.
Speaker 2 (34:59):
I don't even know. She's so right, she lived the
bright arrow.
Speaker 1 (35:06):
I'm so jealous, Like I went someone in my life
like that.
Speaker 3 (35:22):
We were talking about getting out of your comfort zone.
So I wondered this, and I guess it's like an outsider.
Maybe the answer is different now than it was in
the beginning. But because I know that you have a
lot of collaborations with like restaurants, and I'm sure you
get invited to some places. But when you go to
a place that, let's say, is not expecting you, but
you want to film your experience, do you usually say
(35:46):
something to them ahead of time or is it just
you know, like a lot of people film what they
eat these days, do you just like, you know, like
whip out your phone.
Speaker 1 (35:55):
And so it's a mix of both. Like I started
out just being on my phone and taking a photo
at the time where it was like a faux pall,
like you couldn't do that right, like you were in
a restroom people be like that, like it wasn't cool.
It's like I actually got yelled at multiple times, but
like people running next to me because like if I
had a flash on and obviously like I would never
(36:17):
want to store anyone, but it happens like they'll see
you and like it's not like I was flashing my light,
but it's like old people like people like why are
you doing that? Or like rude or like staring at you.
So I mean that's how I got started, and that
was always putting myself outside of my comfort zone because
I'm like I'm not confrontational. I'm rather shy in that sense.
(36:39):
But it's a mix to both. Now, if I know
I want to film something specific and get like a
behind the scenes, I will reach out or a lot
of the times people do invite me, I will not
post something I don't like. I do not believe intive reviews,
Like I will not say like, oh I don't hate
this plate like that's true, that's not necessary. Yeah, I
(37:01):
like to keep it positive. That's what you have yelped for.
But even like yell people or too much too much.
Speaker 3 (37:07):
Like have you ever been invited somewhere with the expectation
is that you'll create content but you didn't like it.
Speaker 1 (37:12):
Yeah, so many times, And what do you do sometimes
Like restaurants have publicists and they'll invite me and they'll
say like, oh, we want to have you whatever. Yeah.
I don't do that as much now that my content
is mostly shifted to my recipes and travel. Yeah, but
when I did, it was like uncomfortable. But I would
be like really honest and I would say, thank you
(37:33):
so much for inviting me. I appreciate it. I would
like normally like I would have to tip and then
like of course my server and stuff like that, but
I would just be honest, like I did not enjoy
my experience wasn't as great for X, Y and Z.
Speaker 3 (37:47):
Yeah, I would.
Speaker 1 (37:48):
Get feedback because I mean I would do them as
the service if I didn't tell them what I didn't
like and then just like leave it at that, like
I would love to try you again in the future,
Like yeah, kind of like be really polite about it,
Like I know, I mean, but I love that you
off nights like that happens. Like think about your favorite
takeout place. There's like the one time that it's not good,
(38:10):
Like what's happened.
Speaker 2 (38:11):
I'm a musician. You think that I don't have a
show that sucks.
Speaker 1 (38:14):
Yeah, sucks sometimes like I fail, Like that's that's normal.
So but I would never bash someone, especially like a
lot of restaurants or like small businesses.
Speaker 3 (38:27):
They're just trying.
Speaker 1 (38:27):
So I mean someone out there may like it. Yeah,
I don't know. Maybe I don't like it, but their
mom likes it. So it's just like that negativity, like
we don't need that. Like the other day, I was
reading the news and I was like, Okay, horrible, horrible,
especially with like what's happening in California, so it's like awful, man,
(38:49):
Like you just look at I don't know Ukraine and
like what's happening in the country, and like someone else
got robbed. This happened like the most horrible things, and
I cannot find a single possible artile. Like I went
on Apple News and then I like went in TBS
and like Boston Globe, Miami Herold, you can find like
a single positive thing, and like the one positive thing
(39:10):
was just like the randomest story.
Speaker 4 (39:13):
Dog survives drownings.
Speaker 1 (39:16):
That would make me happy, But it wasn't even like that.
It was like person took out a loanee something right now.
And I just don't think we need more of that. Yeah,
Like I don't enjoy the negativity. Were like, I don't
want to foster a community with people like will start
bashing around it because like you also create that conversation.
So if I say I don't like this place, people
(39:39):
in the comments are going to be like, oh yeah,
or I love it or yeah Miami sucks. We're like this,
Well that's not the real Miami, right, right, right right, Yeah,
it's like redded ship.
Speaker 3 (39:51):
Yeah, keep that over there. So you said that you're
focusing more on on on travel, and I wonder what
what is it? Because you film all of your own
content correct, it's still to this day.
Speaker 1 (40:01):
Yeah, that's a lot of work.
Speaker 3 (40:02):
Wow, that's your heart.
Speaker 1 (40:04):
I mean, my me with photos sometimes if I'm with
a friend, like the hold of the phone, and I
have a team, you don't. But I do have a
manager and team now no, no, no, but they don't
help me. I've had I have somebody that helps me
editing shout out to Michelle, she's great.
Speaker 2 (40:23):
I have.
Speaker 1 (40:24):
But other than that now and I mean I still
add a lot of my stuff and yeah, but I'm
by myself.
Speaker 3 (40:31):
So when you travel, do you travel with like a
cooking kit and and like a shooting kit.
Speaker 1 (40:37):
So sometimes if I'm like staying long term, like in
an airbnb situation, like I'll bring something if I can
come up with a recipe on there. Yeah, but a
lot of the time it's impossible. If if I'm at
a hotel, right, but I do come with like my
cameras and trypots microphone and try to a lot of
(40:59):
the time it's possible to do that. Like imagine you're
just like walking around I don't know, like Barcelona, Like
I don't want to get mug hard. I don't want to.
A lot of times I travel by myself, like a
solo female traveler, Like I don't want that much attention
like a giant camera. So I'll just bring my phone
and like try to film stuff on the go, and
(41:21):
if it's something specific, like I'll blend it out and
be smart about it, like small backpack. But I don't
have like a huge production because it's it's just not
feasible for me.
Speaker 3 (41:33):
I don't know, and you don't really need it. The
iPhone camera is so amazing.
Speaker 4 (41:37):
Not only that, like what what you've we've learned about
how you've shared with us about your experience and how
you're able to like capture the real and do it
just like that. I think that that's what people respond to.
That's what I respond to when I watch your videos.
It seems super not only relatable but accessible as like
a watcher. Like I can feel from your video is
(42:00):
that that's you shooting them having that experience. I connect
to that you have good eating faces, which I think
is like a requirement of food content greater, right, Like
did you say you have good eating Yes, some people
look strange when they choose no offense to you know whatever,
enjoy your food.
Speaker 3 (42:15):
But you know, like I always.
Speaker 1 (42:17):
Wonder, I also try to like not fill myself swallowing too,
just like I don't want to be like cool right
in the video, like I'll crop it, but just like
make it graceful.
Speaker 3 (42:29):
And you always have a manicure. I noticed your nails
are always done.
Speaker 2 (42:34):
Such a gay thing to say, geminy.
Speaker 3 (42:35):
You know what it is like watching the food channel
and I realized that food looks more appetizing when the
person preparing it has nice like manicured I like clean,
clean exactly, not necessarily with nail polish, but like manicured.
Speaker 1 (42:50):
I'm out my nails on NonStop. Since I was like, maybe,
like eleven, we might be the same person, except for
when I was in page school. Maybe we take it
off like my.
Speaker 3 (43:01):
Polo said that earlier.
Speaker 1 (43:02):
It was like it was like that was awful. But yeah,
like these things like.
Speaker 3 (43:09):
It could chip off or yeah, they were like whatever.
Speaker 1 (43:13):
So that was hard. But at the end of the day,
like at night, I would just like fi like, sure
it looked, it looked good because like I don't want
showing them right now that's digsted.
Speaker 3 (43:22):
Yeah, I agree.
Speaker 1 (43:23):
They think that's worse. And then now yeah, they were
like theoble kind of soft. I don't know. I don't
know what's happened, because I guess if they haven't had
a break other than those like whatever months on the weekends,
that would pay them.
Speaker 3 (43:37):
Oh my god, that's so funny.
Speaker 2 (43:38):
It's like, I'll take it off back.
Speaker 3 (43:40):
It's true. You also love animals.
Speaker 1 (43:42):
I learned about you love animals?
Speaker 3 (43:44):
You is it Alfonso and Cosmo? Yeah, so I saw
which I thought was so cute that you did a
fancy feast inspired a fancy Feast inspired recipe.
Speaker 1 (43:56):
That was yeah, yeah, that was really fun.
Speaker 3 (43:59):
Would you ever consider doing like making pet food?
Speaker 1 (44:03):
Oh my god, that would be because I.
Speaker 3 (44:05):
You know, like I feel like it takes food cookbook
pet food cooking.
Speaker 1 (44:08):
It makes a great idea.
Speaker 2 (44:09):
That's a great idea.
Speaker 3 (44:11):
I think it takes people who really, you know, care
about animals, and unfortunately there's like no regulation.
Speaker 2 (44:16):
I was about to say pets, but.
Speaker 3 (44:20):
I don't know. I was super inspired by that. I
was like, she should do a pet cookbook or like.
Speaker 1 (44:25):
I mean, I love my pets like there were my children,
and like you don't understand, Like I will buy the
most expensive pet food and like full of like organs
and whatever I cook it. I do sometimes, but they're picky. Yeah,
like like they won like full like once you feed
them like organs and stuff like that, they just want
(44:46):
the organs. So I don't want to make chicken hearts.
I'm sorry, Oh so right now, so I have them
like the chicken livers whatever. Yeah, but it goes bad
so quickly too, because you can only have that refrigerator
for like three to four days. So I do buy
like free stride and yeah, I do like try my
(45:07):
best two feet then like the best possible stuff. I
mean that's how they're going to live longer. Yeah, because
like I'm terrified of something.
Speaker 4 (45:16):
Yeah, because jem is always She's taught me a lot
about like doing the research.
Speaker 1 (45:21):
So many cats do you guys have?
Speaker 2 (45:23):
We have four cats?
Speaker 1 (45:24):
No?
Speaker 3 (45:25):
No, we have four dogs.
Speaker 2 (45:26):
No, we have four cats and one dog.
Speaker 3 (45:29):
We have four dogs and one cat, some coyfish. We
had a spider, but she passed away.
Speaker 2 (45:34):
We had two spiders.
Speaker 3 (45:35):
What the hell kind they were jumping spiders.
Speaker 2 (45:38):
We'll talk, Yeah, we'll talk. That was the best, one
of the most amazing experiences I've ever had.
Speaker 4 (45:44):
And I told her every step of the way to
not get the spider. And it's the most amazing experience.
Speaker 3 (45:48):
It's really crazy to experience developing like such profound feelings
for something that's like, yeah, the.
Speaker 2 (45:54):
Meters big, but it's the most amazing experience.
Speaker 1 (45:58):
You have toyfish right now? Yeah? Are they like really
smart of her? Oh?
Speaker 2 (46:02):
You know what?
Speaker 1 (46:03):
They recognize you?
Speaker 3 (46:04):
I don't know, of course I wouldn't know. I've never tested.
Speaker 2 (46:07):
Yesterday, I went to feed them and they came up
to be.
Speaker 3 (46:09):
Like yep, they they know when you're walking towards the
pod and they like come up like do you also got.
Speaker 2 (46:14):
Playing my guitar for them and they respond to sweet.
Speaker 3 (46:17):
They didn't know that I love that.
Speaker 1 (46:21):
I do love animals. Like for my birthday a year
and a half ago, I went to an Ostrich farm.
I was in Majorca and sall and they were like,
what do you do for your birthday? And I was like,
I want to go to an Ostrich farm and feed.
I was just in South Africa and it did like
five days of safari.
Speaker 2 (46:38):
Oh wait, the elephants incredible.
Speaker 1 (46:40):
Yeah, yeah, I was a fat elephants. I love animals,
like my dream is to like one day I have
a big house, like with chickens and.
Speaker 4 (46:47):
I think pigs that you should do like dog cookbook,
and you should revolutionize what dogs are eating.
Speaker 1 (46:54):
But should be like recipes that we can both eat
or make.
Speaker 3 (46:57):
Oh I like that, I think I said, they can't
have so many things.
Speaker 4 (47:01):
But not only that, she said something that's amazing. She
said during the pandemic, I tried to take recipes that
were cost efficient. If you can make a cost efficient
cookbook for dog owners, that would be dope.
Speaker 3 (47:13):
That would be I don't know, we're not pushing you
or anything.
Speaker 4 (47:15):
I'm pushing it, but I'll give a fuck anyway.
Speaker 2 (47:19):
Well, Jermaine, before I go.
Speaker 4 (47:21):
To what I am dying to go to, do you
have any last burning questions?
Speaker 2 (47:24):
I told you would love her.
Speaker 3 (47:26):
I do, but I won't ask them all. I don't
know if you're comfortable sharing. It's okay if you're not.
I was watching a recent video of yours and you
were talking about a flight experience that you had had
and you said, I'm not eating onions because I'm low
low flought map, low fod map. What is that? And
how come?
Speaker 1 (47:45):
So I've struggled a little bit with like digestive issues
for like the last ten years, like on and off,
Like I've experienced that, Like there's a couple of months
where I feel really well, Yeah there's that I don't
So I realized, like I'm sensitive to garlic and onion,
so like that just triggers like worst digestion. Yeah, so
(48:08):
I tend to avoid it and like replace that like
flavor profile with shallatts.
Speaker 3 (48:13):
Oh okay, delicious, And I.
Speaker 1 (48:15):
Mean with restaurants, like I do eat out and I
cannot avoid it, but at home I do try to
like say whatever whenever possible. But there's different foods that
are like higher in histamines or in like there's night
shades and right, so like for me, like some like
the triggers was like corn, like I had a harder
(48:37):
time digesting or soy certain foods like just be harder.
But now I think I'm okay. I do have like
periods of time where it's harder, Like I did have
to go to a gastrodoctor scoopy.
Speaker 4 (48:54):
I had some really serious digestive issues after my grandma died.
Speaker 2 (48:58):
I stopped eating and I had like uh.
Speaker 4 (49:02):
Ulcers and I had to get the endoscopy, and like
reframing my relationship with food was weird because I would
wake up and like not be hungry and be throwing up,
and then I would eat things that I usually love
and they taste like acid and they taste like shit,
and like.
Speaker 2 (49:20):
Yeah, knowing your body and like what you can eat, your.
Speaker 1 (49:24):
Body's always changing, and it's like recognizing that, right and
like doing whatever works for it at that period of time,
Like for you at that time, like those fruits you
loved did not work and that's happened to me too,
And it's just like kind of a recognizing like hey,
you need a break, like maybe we're all talking that
we all got sick over winter break, right, so it's like, Okay,
(49:45):
these next couple of days, you have to take it
easy and see what like your body needs at this time.
And that's something that's really helped me with my digestive issues,
is understanding okay at this time, Like I do feel
like the hartware and I know I cannot eat all
these and kind of like stay away from it even
though I love it, but it's not it's not working
(50:07):
for me. And I understand, like what it's like loosening
your grandbear and that's so close to you. Like those
days like I did not feel like eating, and then
if you're not eating, like the acid and your stomach starts.
Speaker 4 (50:17):
To like build.
Speaker 1 (50:19):
Up, and like, I mean you got to a point
where you had an ulcer. Yeah, I know, that's that's tricky.
Like good relationship with food is so tricky, so tricky,
like you need food to survive, but it's also something
you enjoy.
Speaker 3 (50:34):
Yeah, And the stomach is like a second brain. You
really like cross so many emotions through there. When I'm
feeling I mean, it hasn't happened a long time, but
when I'm feeling like an extreme emotion, like any anything
that's like off the bar for me, I'll throw up.
Speaker 1 (50:50):
Well, like yeah, you feel nautious. Yeah, like when I'm
extremely anxious, and I suffered with anxiety all for the
last couple of years, and like the way I feel
it like being triggered, and it's like so I'm like,
oh my god, I think I'm going to throw up.
Ooh girl, Like I can't eat, like yeah.
Speaker 4 (51:08):
My anxiety literally like sweating, heart pulsing. Then all of
a sudden, I'll be starving. Then I won't want to eat.
Then I'll try to eat something and then I'll throw up.
Speaker 2 (51:18):
It's crazy wild.
Speaker 4 (51:20):
So now that we're waiting for the dog Cookbook and
the Anxiety Cookbook, and now that Gema's finished all her
burning questions, because I knew these two were going to
love each other. But to be real, ever since I've
met you, I've really clocked a couple of things that
you've said today in our interview, which is your love
for discipline, your love for your family, which I see
(51:44):
in everything you do, and just the kind person that
you are, Like you've always just made everything better. And
I've gotten that since the moment that I met you,
so thank you for being here.
Speaker 2 (51:55):
It's been an absolute pleasure.
Speaker 4 (51:57):
Please trust me if you've heard this, which you have,
because everybody in the world.
Speaker 2 (52:02):
Listens to this podcast.
Speaker 4 (52:03):
Just kidding, but please listen along and to the Dog
Cookbook and everything else.
Speaker 2 (52:09):
But before we leave, it's going to indoctrinate her. We're
getting very special. That's going to traumatize her for the
rest of life.
Speaker 4 (52:14):
As when you say, somebody it's.
Speaker 1 (52:17):
Called space news.
Speaker 4 (52:20):
Fucking report the news in space. Everything that you're about
to hear is one hundred percent.
Speaker 2 (52:24):
Church, no lies, no lies, all true. Okay, all right,
ladies and gentlemen.
Speaker 4 (52:31):
This week in Space, Blue Origin scrubs the first new
Glen rocket launch due to technical issues.
Speaker 2 (52:38):
That's crazy.
Speaker 4 (52:39):
It turns out the flex snard didn't latch correctly to
the larvar.
Speaker 2 (52:43):
Chick dot com got it.
Speaker 4 (52:47):
That's what happened. That's the official term for what happened. Okay,
google it all right. On this day in Space, in
nineteen seventy eight, NASA hired its first female astronaut, marking
a monumental mark for how long men decided to realize.
Speaker 2 (53:02):
Women are better at everything we do.
Speaker 1 (53:07):
That's so recent, I.
Speaker 2 (53:08):
Know women are better at everything we do. I just
report the news. Lastly, for the.
Speaker 4 (53:17):
First time, astronomers have captured a zoomed in selfie like
image of a star located beyond the Milky Way galaxy.
They have officially named it the Kardashian Constellation.
Speaker 2 (53:30):
I just report the news and say news.
Speaker 4 (53:36):
All right, everybody, thank you for flying with us this week.
It really has been a pleasure. I've been waiting for
this for a while, asked Jim. I knew back that
this is going to be a conversation that will benefit
everybody out there.
Speaker 2 (53:47):
Wanta thank you for being with us. You are fucking awesome.
Speaker 4 (53:50):
You guys, Please tell everybody what you're up to, where
to find you on social media, and what to look
forward to.
Speaker 1 (53:56):
I'm at sweet portfolio and social media, and I'm posting
recipes every week, posting about my travels, posting about my
very cute pets, doing random psycheposts like coming on this podcast.
Speaker 4 (54:08):
Follow along, follow along, and follow us at in our
own World pod. And I keep saying it every week.
Go to only fans. We're not there, but hopefully with
enough time we will generate interest so that we will
have to make it an just be fans have.
Speaker 2 (54:22):
Just been to be fans.
Speaker 3 (54:23):
Pictures of fans anyway.
Speaker 4 (54:25):
Really pre portfolio in our Own World pod Jermaine Dupree.
Speaker 2 (54:30):
Anything you have to say before we go?
Speaker 3 (54:31):
No, you've said it all.
Speaker 2 (54:32):
I said it all. I'm happy she see you, See
you next week. Bye.
Speaker 4 (54:41):
Launch.
Speaker 3 (54:42):
This podcast is brought to you by Moonflower Productions in
partnership with Iheartsmichael Do.
Speaker 2 (54:47):
That Podcast Network.
Speaker 3 (54:48):
For more podcasts, visit the iHeartRadio app or wherever you
listen to your favorite shows.
I pulled so many onliners, like every old lighter I
never pulled in my life because that I go to college.
Speaker 2 (00:05):
But you crammed it in right there.
Speaker 1 (00:09):
Yeah, that's how I started. Like my addiction to to
red Bull. I'm kidding, I'm not addicted, but.
Speaker 2 (00:17):
Red Bull collaborate.
Speaker 1 (00:18):
I do think like I am helf conscious and but
I do realize I am lucky I get to put
that much emphasis on the food I'm consuming.
Speaker 3 (00:27):
You have good eating faces, which I think is like
a requirement of food greater right, Like did.
Speaker 2 (00:33):
You say you have good eating Yes?
Speaker 3 (00:35):
Some people look strange when they choose no offense to
you know whatever, enjoy your food.
Speaker 1 (00:39):
I will not post something I don't like. I do
not believe in negative reviews, like I will not say like,
oh I don't hate this plate like that's true, that's unnecessary.
I was a really picky eater. I had my first
burger when I was like nineteen. I hated bread.
Speaker 2 (00:57):
Okay, so those bread. I have a question.
Speaker 3 (01:00):
You went to paste school.
Speaker 1 (01:01):
I love right now?
Speaker 4 (01:13):
All right, everyone, welcome back. Well, not welcome back because
I know you've been with us this entire time, but
welcome back to another episode of in our own world.
We're a special guest who has been taking the culinary
world by storm. Valentina Moshi better known as at Sweet
Portfolio with over two million followers across social media. Valentina
(01:35):
is not only a food content creator, but a pastry chef.
And trust me, when you see the story and you
follow her story, you're going to see she fell on
the street.
Speaker 2 (01:44):
I followed that journey that.
Speaker 4 (01:45):
Well, no, but it's how she got back up that matters.
Speaker 1 (01:50):
And I did literally fall.
Speaker 2 (01:52):
Yeah.
Speaker 4 (01:53):
She is a cookbook author, okay, a storyteller who transformed
her passion from food and to a career and something
that can inspire everybody out there to do the same.
Speaker 2 (02:04):
So welcome with a lot of love, Valentina, mo was it.
Speaker 1 (02:09):
Thank you for having me. I'm so happy to see
you again, So happy to meet you.
Speaker 3 (02:13):
Yay to meet you. Talk to me about you all
the time, like I told you when you got here,
because I could not compare myself to you. But I
love the kitchen. It's a safe place for me. I
really enjoy making food for people. I love it feels
like I'm giving off little pieces of my soul. So
she's always been like you have to see my friend Valentina.
(02:33):
You have to see my friend Valentina. You guys got
to meet. You guys got to meet. So it's really
awesome to put a face to the name and also
get to meet one of EM's old friends. I mean
you guys, I've known each other since high school.
Speaker 1 (02:43):
Yeah, I was what like three years younger than you
maybe yeah, around there. So I think like as soon
as she graduated, started country day and then she would
go back to school a lot to like because you
stayed in touch for like the music, yeah people, and
she just always be there and that's how we connected.
And she's just great.
Speaker 2 (03:00):
I say that, I love that.
Speaker 4 (03:03):
I have a lot of respect for you. I think
that what you've done by taking your.
Speaker 3 (03:08):
Passion, No for your flowers, girl, no, but for real,
like I tell.
Speaker 4 (03:11):
Them all the time, Like the fact that you've been
able to take what you love so much and turn
it into your career means a lot. And not only
that Colombian Italian, the fact that you have that in
your roots. My question to you is, like, when did
you when you graduated school, when we left our path, right, how.
Speaker 2 (03:30):
Did you know that that's what you wanted to do?
Speaker 1 (03:32):
I honestly had no glueble. First of all, thank you
for your kind words. I'm so bad at taking a compliment.
Maybe that should be one of my twenty twenty five resolutions.
I kind of like learn how to take those kind
words from people and like actually believe it. Yeah it's hard,
I'm like, but you it really do Then how do
(03:53):
I get started? I did not know I wanted to
do this. I was very different in school. I thought
I was going to get into with like political science.
I was applying to college in DC. I did an
internship with a congresswoman here in Florida. Then I was
the mayor's intern like for the city of Miami, and
(04:13):
I just was like very politically inclined, and I thought, okay, well,
I'm going to be a lawyer. Very very different. But
around the same time, I started my food account on Instagram.
Like this was like twenty seventeen. I graduated high school
twenty sixteen.
Speaker 2 (04:27):
Oh wow, amazing.
Speaker 1 (04:28):
And I really wasn't sure about what I wanted to do.
And thankfully my parents are the kind of people that
have always trusted me since I was very little. So
I said, Okay, I don't think I'm ready to make
a decision. I don't think I'm happy with my options
right now. So what if I take a year, I
do these two internships like great internships, Yeah, Congress Mayor's office,
(04:50):
and kind of figure things out. And they were happy
because I graduated young and I always been really close
to my family, so they were happy to have me
at home for like Estra, Yes, stay at home. We're
happy with it.
Speaker 3 (05:01):
And you grew up here in Miami, right, Yeah, I.
Speaker 1 (05:03):
Moved here when I was like thirteen fourteen.
Speaker 2 (05:05):
Okay, that's old.
Speaker 3 (05:09):
Yeah, well nothing to remember where you were.
Speaker 1 (05:12):
Yeah, and you're that really impacted me, and I think
has really changed a lot about how I actually perceived myself.
I think because that Latin background. Yeah, but going back
to your initial question, I never thought I would do
anything to do with this. I always loved food. I mean,
(05:34):
with my background being Italian Colombian, it was a way
for my family to connect, Like our Christmas was very blended.
It was like Italian dishes Colombian dishes, like I have
had either one of those course, and then also like
pasta or things like that.
Speaker 4 (05:52):
So when you made that ragu girl, oh god, the
ten hour ragu, you guys, please go online.
Speaker 3 (06:01):
Girl, I was a fan.
Speaker 1 (06:04):
Yeah, so, I mean that's those are the kind of
dishes my parents would make, so I would always see
them in the kitchen my grandparents. So I always loved food.
I always loved going to restaurants. I loved desserts and
one of my family bakes. That was always the go
to baker. That's how I got into into sweets, I think.
And yeah, my counsel to take off. After those internships,
(06:26):
I realized, oh my god, I don't want to do
anything with politics. It was horrible, horrible, Oh my goodness,
it's so corrupt. Like even as an intern, I could
see like, yeah, this is not my vibe. Like I
could see how people would go to events like I
mean everyone at the office, like we would go and
let's say it was Thanksgiving and like feed the homeless.
(06:48):
It felt like they were putting on a show. It
didn't feel like genuine, like they genuinely wanted to help.
I'm sure some people do get into politics because they
want to make a difference, like I'm not going to
take away from that. However, not everyone's interest are are
genuine like that, and that's something bad. I hate it.
And I'm just so bad at lying.
Speaker 3 (07:08):
That's a great quality, frbulous quality.
Speaker 1 (07:10):
Saved my life. And I'm like, I get nervous, like
my face like twitch. She's like yeah, helmo, oh my god.
So then and I stayed in Miami. I started posting
my cancer, my accounselor and take off, and I realized,
wait a minute, I can't go to college when this
stick is blowing up, Like this is like my one
chance to make something out of it, and school's always
(07:32):
going to be there, you can always go back. So
I went full force, and then I started to get
paid for it, which was really exciting. I mean, I
think when you're nineteen, like a thousand dollars, it's like
that's a lot of a lot of money.
Speaker 3 (07:49):
Yeah.
Speaker 1 (07:50):
So it just like snowballed into that, and I think
I took like all those qualities I had from like
when I was younger, like just being so focus and
so good at school. Yeah, so responsible. So I didn't
take it as a joke at all. So for me,
it was more so like, Okay, how can I make
something out of this?
Speaker 3 (08:10):
Yeah?
Speaker 1 (08:11):
So I started looking in hashtags and making self spreadsheets.
I would like write down this hashtags, see how many
posts it had. Then compare like two weeks later, see
which hashtag grew more. Then look at accounts, see what
like they were posting, which hashtags they were using that.
I would compare which hashtags would like overlap between these accounts,
(08:31):
and like which folks were performing better.
Speaker 3 (08:35):
Serious research.
Speaker 2 (08:36):
That's serious, ship, dude.
Speaker 1 (08:38):
I literally don't do anything like that. Oh my god,
I'm so lazy. I'll just feel like hashtag suit, I'm good,
hashtag sorry.
Speaker 2 (08:49):
That's a big deal.
Speaker 4 (08:50):
I want to touch on that, like the fact that
you were able to see the algorithm kind of but
it was more predictable.
Speaker 1 (08:57):
Now I don't understand it. I've given up on that.
Speaker 3 (09:00):
Yeah, I feel like it's changed to consistently like really
keep up with you never.
Speaker 1 (09:05):
Know what's going to do all. I mean think about it,
like you guys are promoting your podcast, right, and.
Speaker 2 (09:10):
Sometimes we don't want anybody to listen to this.
Speaker 1 (09:14):
Don't listen to.
Speaker 4 (09:15):
It, hashtag don't listen hashtag fail.
Speaker 1 (09:19):
Right. But like sometimes you'll post something and you're like
this is gonna go viral, this is right, great review.
I mean this was like the funniest moment ever. You'll
post it crickets and then you'll post whatever random thing
it's on your calendar or schedule. You're like, yeah, I
just have to post in the no Go viral yep,
And you don't understand.
Speaker 2 (09:36):
That's what happened.
Speaker 3 (09:37):
It's so weird.
Speaker 1 (09:38):
I think about like any time, like you with your
outfits or like you did like this incredible collaboration event.
Speaker 3 (09:46):
Yeah, and then.
Speaker 1 (09:50):
It's like a Tuesday nine pm and the thing is
blowing up. Like you wake up the next day and
you're like, what that's happened.
Speaker 3 (09:57):
To me too? And I've got a couple of occasions
like weeks after the fact. Those really surprised me.
Speaker 2 (10:03):
Oh, those are weird.
Speaker 3 (10:04):
Were right, You're like, this is like I opened, I
uploaded this like almost a month ago, and now it
has a bunch of traffic for no reason. Yeah.
Speaker 4 (10:12):
Well, one thing I really wanted to ask you, because
I've you mentioned it now. You said, I'm very disciplined,
I'm very you know, you know that what you want
to do, you do it right. One thing that really
stuck out to me is that you were able to
go to Paris and study baking or I want to
hear more about this because I just got it.
Speaker 2 (10:34):
From the line school pastry school.
Speaker 4 (10:35):
Yeah, but for me, that's like one of the hardest
things that you can do when you're cooking. And what
I really appreciate about you is that you took something
that people think is like, we know, we're online and
you're an influencer, and now you're like the most legit person.
Speaker 3 (10:51):
No, for real, Like you don't understand what its formal
training when you first started exactly.
Speaker 2 (10:56):
So what led you to actually go to there?
Speaker 1 (10:59):
I think wanted to continue evolving and growing as a person.
That to me was very important and it would I
think it would be odd for me to be at
the same place I was when I was nineteen now
that I'm like twenty six, Yeah, for sure. So for
me and I also had to do with that, and
just like my real passion for baking and cooking, I
just wanted to continue to learn more and in order
(11:23):
for me to get better, I needed that solid foundation
and what I believe you can be self taught. I mean,
I didn't go to college. I dare you sorry, I'm
sorry your varent's forced you and I just go to college.
And I wrote one you were enough a baby you
kind of had to go to school.
Speaker 3 (11:43):
Yeah, exactly, she did have a choice that.
Speaker 2 (11:47):
No.
Speaker 1 (11:47):
I mean I think it's a great experience. It wasn't
for me in my specific time where I was at.
But I mean my brother's in college and I would
like kill him. He ever hinted at a dropping out
really well, because he wants to do like something different.
He wants to be an engineer. You can't be without
(12:08):
going to college, like stay in college, especially if you
want to do something like that. But if you're more
of a creative person and there's things that you can
generally learn online with like all these tools, absolutely do that. Yeah,
it really depends on the person. And also it goes
back to discipline. Like for me, I knew that at
that point. In twenty twenty three, I was like, okay,
(12:31):
we're am I. I wrote a cookbook. It did well.
I sold sixty thousand copies.
Speaker 3 (12:38):
I read about that, the unofficial TikTok cookbook. Right, yeah,
you know you you offered viral recipes online? What inspired
that idea?
Speaker 1 (12:51):
So, actually, my publisher came up to me. I worked
with Simon and Schuster and they wanted to I mean,
we're with somebody that was creating all these viral recipes
and kind of like, I mean, make a cookbook out
of it. And I thought, okay, this is great. I
think I do love physical media, so for me, that
(13:11):
was a dream come true. I love reading books, so
I was so happy I got to work on that.
And it's really cool to get that specific period of
time like twenty twenty immortalize the bookcase. I mean you
can look back at it like as from a history perspective. Wow,
I mean thirty years from now, like you look back
(13:32):
at the pandemic and like what the culture was like
the shift, and you can look at a cookbook like
that one and it'll tell you what people were making
given the circumstances or just like the culture the way
it was, like it was like the rise of gen Z,
so things were more playful, indifferent. So I'm really lucky
I got to work on that. And then imagine, that's
(13:55):
like a really big high career wise at a young age.
And then I was thinking to myself, Okay, what's next,
Like how do I continue to evolve and grow? I
cannot write another TikTok cookbook. I mean I mean I could,
you could, but yeah, like I mean maybe there's a
new platform, right, But yeah, I had to continue to grow.
(14:17):
So I was looking at Patry School. I was looking
at different ones in the US, and they were all
so expensive, and I just thought, okay, well, but what's
stopping me? Like why do if I get to I
could like technically like move somewhere else. Ye will true,
I think I forget that I'm an adult, and I
can you.
Speaker 4 (14:38):
Can do whatever you want. Listen to her. If you
forget that, you have free will. Listen to her right now,
you can go wherever you want. I mean money is
a limitation.
Speaker 1 (14:49):
Yeah, so well it is a limitation. And I thought, okay,
can I should I spend like sixty thousand dollars going
to New York or maybe like fifteen and go to France? Yeah,
I think France.
Speaker 3 (15:03):
Sounds schooler, friends sounds way cooler. So forget about the money.
Speaker 1 (15:08):
And it was a different culture because I was looking
at fat school and in Spain I speak Spanish fluently, Yeah,
and I was looking in Italy. But at the end
of the day, I mean, I think a lot of
I mean, I think French pastry is just the basis. Yeah,
it's like a modern pastry. And I would do myself
(15:30):
as a service if I didn't go to like the
to the birthplace, yeah, right of what we know as
like desserts and pastries. So I applied to patry School
in Bordeaux. It's one of the co owners is one
of my pastry chefs, favorite pastry chefs, spear met, and
I just thought, okay, this is meant to be. I did.
(15:52):
I applied, I did interviews and then I got an
acceptance letter like this will happened from like January to February,
and then by like April, you.
Speaker 2 (16:01):
Were out of here gone and it was.
Speaker 1 (16:04):
Like, like you were telling me earlier, like twenty twenty five,
it's like my year, Like I feel like it's there's
a shift. Yeah I felt that this year, But twenty
twenty three I was like shift, this is my year,
Like I need to do something. I have free will, yes,
like what am I waiting for? So, I mean that
was an incredible experience. It was definitely difficult, like being
on your feet and for me like working from home,
(16:27):
working by myself. I'm my own boss. Yeahhy and I
have like a French pastry chef yelling at me.
Speaker 3 (16:35):
Yeah, that's definitely there. Mean I'm not used it with
the class in French.
Speaker 1 (16:40):
No, it was in English, thank god, so big cultural shift.
But I'm glad I put myself in that uncomfortable situation
because like it's so easy to get comfortable and for
you to not continue to grow and experiment, you think.
So yeah, I'm so glad I did it. I learned
a lot and now I am trying to figure out
what's next.
Speaker 3 (16:59):
What's my So, what's what's the favorite thing that you
learned in pastry school?
Speaker 1 (17:05):
I really love making tarts. Like people ask me, like,
what's your favorite thing to make? And I always say tarts.
I don't know why. I think I just really enjoy
making the dough. It's a sweet dough. And then it's
just like the base, but you can add any filling,
any talking. It's a completely different delicious.
Speaker 3 (17:23):
I think I saw you did one for was it
like your final Yeah?
Speaker 1 (17:27):
Yeah, so that was like my like my final project.
So like made a recipe. So initially I was gonna
make cannoli.
Speaker 3 (17:35):
And appropriate appropriate I see the connection.
Speaker 1 (17:38):
So because they were like you can make something from
like your culture. Oh I'm gonna make canoli. I love that.
And they were supposed to get me like these molds,
so I could like make dough, wrap it and fry it.
But they didn't get the molds in time. So it
was like, Okay, this thing is do tomorrow. I'm gonna
make a tart. So I made a rocotta tart, so
(17:58):
like try to come by.
Speaker 4 (18:02):
Yeah, but like sweet sweet like no.
Speaker 3 (18:06):
Like think of like the cream, Yeah, yeah, it would taste.
Speaker 1 (18:10):
Delic palate is not equipped for you both, Like do
you like like you like drama seu that's me with cheese?
Speaker 3 (18:18):
Yeah, it's mascar.
Speaker 1 (18:22):
You don't like cheesecake.
Speaker 2 (18:23):
I didn't know that was made with cheese.
Speaker 1 (18:26):
A lot of things with cheese.
Speaker 4 (18:28):
Yeah, I mean like guys, did you guys know that.
Speaker 2 (18:37):
You better not over there?
Speaker 1 (18:39):
Do you like cimaros?
Speaker 2 (18:40):
Does it have cheese?
Speaker 1 (18:41):
Well, the frost, the icing is made with cheese.
Speaker 2 (18:45):
I'm out.
Speaker 5 (18:45):
She breaks the cars anyway.
Speaker 3 (19:01):
After having formal training in France, nonetheless, what qualifies the
perfect dessert? What should we what should you look for?
Speaker 1 (19:10):
I think balance. So something I've noticed is that a
lot of the things that trend online or just like
extremely over the top or things like just like a
bunch of flavors, So like, think about I don't know,
they'll make like an ice cream Sunday. It's like three
types of like ice cream, so like strawberry chocolate, Rocky Road,
(19:31):
and then it's like fudge with syrup and caramel and
marshmallow and natilla and like whipped cream and like M
and m's whatever. But like it's just an overload of flavors. Yeah,
and you at the end of the day, you can't
taste anything, right, So I think like something that's balanced,
where the flavors complement each other or like actually shine
(19:54):
through that to me, it's better. Like I don't know,
if you've had a chocolate chip cookie and they add
salt on the it just makes it. It enhances the chocolate. Player.
You don't like salt on your she doesn't like.
Speaker 3 (20:06):
Salt on her sweet stuff, But I love it. I
love it.
Speaker 1 (20:09):
Do you like salted camel?
Speaker 3 (20:11):
No, it's it's.
Speaker 2 (20:12):
Rough for me, okay, But I understand the science, and.
Speaker 1 (20:17):
Most recipes do have salt.
Speaker 4 (20:19):
Yeah, everything has salt. Even when I cook savor things,
I put well, yeah, sugar sometimes.
Speaker 2 (20:25):
But the thing is that I can't. I can't with
Why would you want a cookie where you can taste
the salt? I can't. I can't. I can't.
Speaker 3 (20:32):
It's almost like it's like when you put lime juice
on top of your sofa.
Speaker 2 (20:37):
I believe you like your old palate. I can't. I can't.
Speaker 3 (20:41):
I know you're doing much better. Listen, when I started
dating with them, Yeah, she got water bottles and.
Speaker 2 (20:46):
Ketchup and her red brownie brownie.
Speaker 3 (20:49):
Yes, it was like a brownie somebody had gifted you.
And she ate like no vegetables, some fruit, nothing else,
like no nuts, no seeds, legomes. She yeah, but she's
come very It's ok.
Speaker 1 (21:03):
I was a really picky eater. I had my first
burger when I was like nineteen. I hated bread.
Speaker 2 (21:10):
Okay, So I have a question.
Speaker 3 (21:13):
You went to taste school. I love brand now, but
I have a real question that's so crazy for those
people out there that are wondering how to expand their palate.
Speaker 4 (21:21):
M Okay, what would you recommend to people to start
to taste things that perhaps they are opposed to tasting.
Speaker 1 (21:30):
I would say start with restaurants, like, go to restaurants
from cultures that are different to yours that you may
not be familiar with. I think that's a good way
and just kind of like looking up what's the most
popular item and tasting it and you may not like it,
but I mean that that's how I started to like food.
I think it started my account. I started getting invited
(21:50):
to these restaurants. Were just so curious. Yeah, and like
I hated burgers my whole life. When they kept on,
I mean, I kept being served to me, it's like, okay, teaste.
I'm like, okay, it's not that bad, and I actually
like them. Or I didn't eat bread for most of
my life. I still don't need like wonderbread, like that
white bread.
Speaker 3 (22:10):
Yeah, no, it's you don't like fifty percent chemicals, so
you're good.
Speaker 1 (22:15):
Yeah, so it's not my favorite, But now I can
appreciate like sour dough, like different breads which you made. Yeah,
do you like fikatcha yeah?
Speaker 3 (22:27):
Oka redeem Redeeming yourself is just like your bread.
Speaker 1 (22:32):
Only For instance, I don't love chocolate, but I do
appreciate good chocolate, and like I'm not gonna eat like
a roin.
Speaker 2 (22:39):
You like candy, but you don't like chocolate.
Speaker 1 (22:41):
Yeah, I see, I love candy and like that's that's
not balance, that's not fancy. That's like a red forty
yellow seven whatever.
Speaker 2 (22:50):
Yeah, yeah, yeah, yeah.
Speaker 1 (22:51):
Bunch of chemicals. But I love I love candy.
Speaker 2 (22:54):
Okay you're ready? Oh sorry, no, please go.
Speaker 3 (22:56):
That was a question I had for you. Since now
you kind of live a life that's centered around food,
do you find that you're becoming like I'm assuming you
become aware, right, but like, do you are you like
more health conscious as a result of now being so
aware of what you're putting in your mouth? Essentially?
Speaker 2 (23:15):
Yeah?
Speaker 1 (23:15):
Absolutely, I think like knowing what something is supposed to
taste like and like the ingredients. So I mean a
cookie should be like butter, sugar, eggs, cocoa powder, flower
cockle chips.
Speaker 3 (23:31):
That's like only five ingredients.
Speaker 1 (23:33):
Yeah, I do know what's supposed to be inside something.
And then if you read ingredients, I mean the back
of some labels, like you know, I mean those things
are not supposed to be there, or I understand why
they're there. Yeah, I mean you want things to be
self stable and like it's hard when you want everyone
to have access to food and for it to be
(23:55):
as cheap as possible. But also I mean, good quality
ingredients expensive for sure.
Speaker 3 (24:02):
We don't also don't have the regulations here that we
might have, like you know, it may bee in France
for example.
Speaker 1 (24:08):
So yeah, that's something really interesting about France. So croissants
and like all their UNASSERI is protected by laws. So
like for instance, you cannot sell a loaf of bread
that's a day old. Has to be made the same
day otherwise it gets thrown out or I mean yeager
(24:31):
charity or repurposed. Same thing with croissants, and like all pastries,
so they are protected by government, and like they have
to include like X, Y and Z ingredients. They have
to be real like wow, like you cannot make wonderbread
out here.
Speaker 3 (24:47):
Yeah, you cannot. Wonderbread would be illegal literally.
Speaker 1 (24:50):
But also I mean a lotle b of bread there
is one year ow to your right here, that same
thing is like nine dollars. I mean that's not excess.
So I do think like I am health conscious, but
I do realize I am lucky. I get to put
that much emphasis on the food I'm consuming. So I
have access to farmer's markets, I have access to mean
(25:15):
apps like Instacart, or I can like walk to any
grocery store. While there's food deserts in this country and
people who have no access to fresh food or everything
is just so expensive, so what you're left with is
either fast food or things you will find like at
the dollar store. Yeah. I mean people are trying their best.
(25:35):
So I think it's this, like recent commentary about seed
oils and whatnot, is from a point of view that's
very privileged. You're not looking at people that don't have
access to things. And I think that's also how I
got started, because we were talking about how my recipes
were so simple with ingredients that you could find anywhere,
(25:58):
and that they were cheap and affordable, and it had
to do with a pandemic. So I was thinking, Okay,
well we didn't have I think people forget that during
the pandemic there were I mean we were in Florida,
which was very different, but most of the country people
didn't have access to most like fresh foods. A lot
of things were prepackaged, or people had lost their jobs,
(26:19):
they didn't have income. So I was thinking, you can
to make a recipe that's under ten dollars ingredient. Yeah,
because I would be looking at all these cheves who
like left their jobs, like pastry chefs, and they were like, yeah,
so I'm gonna start making recipes at home and they
would be saying like, okay, you need like roast petals,
(26:40):
vanilla beans. No, those vanilla beans for twenty dollars. Yeah,
and like this is not just the health crisis, it's
also like an economical crisis. So you kind of have
to be aware.
Speaker 3 (26:51):
Like I think a lot of people, I think that's awesome.
Speaker 1 (26:54):
Lack of self awareness when it comes to when it
comes to food, like food is a privilege.
Speaker 3 (26:58):
Yeah that's true.
Speaker 1 (26:59):
So yeah, I think it's maybe I don't agree with
shaming people from what they eat. Ever, So I can
also look back at classmates, like I remember when I
was maybe in like first grade, like people made fun
of like this one kid that was Korean and like
bring food that was like to us would smell and
like mind you, I wasn't any better. I also thought,
(27:21):
oh my god, smell. So yeah. I mean I was
in first grade, I wasn't educated. I had never tried
Korean food.
Speaker 3 (27:28):
At that point in my life, right right.
Speaker 1 (27:31):
So I think like that's something we should society like
like go off shaming food, like oh, are you eating
punk because she likes it?
Speaker 4 (27:41):
I remember like my dad would pack me waaa every
day and for ten years.
Speaker 2 (27:46):
My best friend Jared thought that it was salmon, and he's.
Speaker 4 (27:49):
Like, I can't believe you're eating fish every day, and
like it's white salmon for you, Like, I don't need fish,
it's only But anyway, even in the weirdest places where
you don't think that you're gonna get shame for something, Yeah,
I feel like a lot of people get weirdnesses for
like ito le doradro. This is something that I'm not
used to seeing. And then the irony is that they're
(28:11):
feeding you plastic blue two three four mac and cheese
diabolical shit every day.
Speaker 1 (28:17):
And oh did you see the wicked mac and cheese? No?
Speaker 3 (28:20):
I did it?
Speaker 1 (28:20):
So like Kraft Mac and Cheese made this mac and cheese,
and like you didn't know what color was gonna come through,
either be pink or green.
Speaker 3 (28:28):
Oh oh that's.
Speaker 2 (28:29):
Terrible, bow exciting, It's terrible. But where can I buy it?
Speaker 3 (28:35):
We're a little bit I got a wicked kick for
the last three months.
Speaker 4 (28:40):
Not to change subjects too much, but I do have
a question for you that I've been itching to ask.
What is the most delicious thing that you've ever tasted
in your life?
Speaker 1 (28:49):
Oh? My god, that's so hard. I think anything my
grandparents made, I mean they both passed away, so I
mean I can never taste that again. So I think,
to me, like just looking back at my childhood, so
I mean my grandma loved making and then they has
and like there's this Columbian to Bahiaco, all those things
(29:14):
same for my grandpa. So it's just like those childhood
memories that like I cherish, and I think a lot
of people could ask, like, oh, what's the best version
of this dish, and like my mom's version or my
grandma's version. So to me, it's that I think, like
food evolves evoke so many memories and like feelings and
(29:34):
like I don't know, like it's cheesy, but I do
think like she made things with love and you could
like taste it. Like I knew like she genuinely cared
about me, so I could just see how she showed
her love for me through food and like for for
my family. So that I would say.
Speaker 3 (29:53):
That is that was the perfect answer. I want to
go back to your cookbook because we kind of touched
upon that, but then we we went swiftly away. So
the cookbook it was only your recipes or it had
other recipes.
Speaker 1 (30:06):
No, they were all my recipes.
Speaker 2 (30:07):
Wow.
Speaker 1 (30:08):
So I made seventy five recipes least. And then I
had a second version, which was like the Walmart exclusive,
So I had to make eighty five recipes for that one.
Speaker 3 (30:19):
You're kidding me, That's epic.
Speaker 1 (30:21):
So honestly, it was like such a fun experience and
also like so surreal, Like looking back, I cannot believe
I did that, Like I pulled out all like I
look at my photos like, cause you know when your
phone gives you like random memories, yeah, sometimes you're awful.
Speaker 3 (30:36):
Yeah, sometimes it's like my phone.
Speaker 1 (30:38):
Sometimes it's like the worst time of my life, like
crying like something. It's like for me, it was like recently,
like my grandma passed away November will be like memories
and it's just like me at the hospital like facetiping
my mom like she died. But then it's like moments
like that one. I'm like, wait a minute, why my
cookbook was sold the Walmart Target? And like I had
(30:58):
like a commercial playing when you went to Target to
like the CD and in book section, I like a
commercial like look into Target.
Speaker 3 (31:07):
Wow.
Speaker 1 (31:08):
So I'm like I was such a baby. I was
so young when that happened like twenty one, twenty two.
Speaker 3 (31:14):
Wow, that's incredible. That's incredible. So how did you go
about like choosing what recipes you were going to include?
Speaker 1 (31:22):
So I was very organized and said that okay, okay,
so I do rainstorm this in in research and look
at So I did a lot of the stuff I
had already posted y which I did fine tune, but also
are the recipes that were coming up, like make my
version of that, or things that I thought would go
viral on TikTok or were like similar to the things
(31:45):
that people were posting. So it's like a research process
and looking at those recipes that had created and then
maybe come up with other versions of them as well.
So yeah, it was it was quite the process. How
much help did you have? No help because it was
the middle.
Speaker 3 (32:02):
It was just you.
Speaker 1 (32:03):
Yeah, because it was the middle of the quarantine, so
I couldn't get it. I never even met my geez editor.
I didn't meet when people were taking the photos. Everything
was done virtually, so they looked at like my aesthetic whatever.
They were like, where's buy that plate? I'm like, I
don't know.
Speaker 3 (32:21):
So they had to recreate your recipes to photograph them.
Speaker 1 (32:25):
Yes, and then like a food stylist and it was
like a whole team, but none of us got to meet.
So when I was like promoting my book, I remember
I I mean, they pitched me to Good Morning America
and The Today's Show, and they both liked me and
they were like, hey, we want to show your recipes,
but they I couldn't go to the studio, which I
(32:45):
would kill to do. I never got to do that.
So I filmed like these versions of my recipes for
them to post on their social media and there and
they're like Today Show, yeah, yeah, whatever. And then I
remember I did like Instagram lives with someone from from
The Today Show, which was really fun. But yeah, my
experience was definitely very different because it happened during twenty
(33:08):
twenty twenty one. If it were to happen now, be
completely different. Like traditional, I would get more time to
work on it.
Speaker 3 (33:19):
How long was the process.
Speaker 1 (33:21):
It was only like eight months long, but normally a
cookbook takes like two three years. But I think it
was also something that was trending at the time, so
they wanted it out as soon as possible. And I
think they were also worried about like issues with printing
and things being closed like factories whatever.
Speaker 3 (33:40):
Right, so we're kind of a time of the pandemic.
Speaker 1 (33:43):
Yeah, so we were like time crunch. They were. I
pulled so many onliners, like every all lighter. I never
pulled in my life that I don't go to.
Speaker 2 (33:51):
College, but you all crammed it in right there.
Speaker 1 (33:54):
Yeah, that's how I started, like my addiction to to
red Wall. I'm kidding, I'm not addicted, but.
Speaker 2 (34:02):
That whole collaboration.
Speaker 1 (34:04):
No, actually, like I was never I always liked coffee,
but I was never like I drink coffee eight every
day person, or I drink enertey.
Speaker 2 (34:12):
Literally, I'm like, though, you have to coffee.
Speaker 1 (34:14):
Now I have to drink coffee every day.
Speaker 2 (34:16):
I do.
Speaker 1 (34:17):
Like if I like, I'm stressed, I need to get
stuff done.
Speaker 2 (34:20):
Like you'll do an either, no, but I'll drink like.
Speaker 1 (34:25):
No horrible. I got to about like a nine PM.
Speaker 3 (34:28):
I love that for you. That's another twenty twenty five
goal for myself.
Speaker 2 (34:32):
You know what, I just had an amazing idea. You've
inspired me.
Speaker 4 (34:35):
I'm going to write a song and I want you
to write a recipe that oh wow is.
Speaker 2 (34:41):
And then we released the song and the recipe at
the same time.
Speaker 3 (34:44):
Okay, I love that. Imited to listen and eat. She's
gonna dressing else dress address.
Speaker 2 (34:52):
I was pretty amazing. A dresses me every day, so no.
Speaker 1 (34:55):
I know I can I could see the shift.
Speaker 2 (34:59):
I don't even know. She's so right, she lived the
bright arrow.
Speaker 1 (35:06):
I'm so jealous, Like I went someone in my life
like that.
Speaker 3 (35:22):
We were talking about getting out of your comfort zone.
So I wondered this, and I guess it's like an outsider.
Maybe the answer is different now than it was in
the beginning. But because I know that you have a
lot of collaborations with like restaurants, and I'm sure you
get invited to some places. But when you go to
a place that, let's say, is not expecting you, but
you want to film your experience, do you usually say
(35:46):
something to them ahead of time or is it just
you know, like a lot of people film what they
eat these days, do you just like, you know, like
whip out your phone.
Speaker 1 (35:55):
And so it's a mix of both. Like I started
out just being on my phone and taking a photo
at the time where it was like a faux pall,
like you couldn't do that right, like you were in
a restroom people be like that, like it wasn't cool.
It's like I actually got yelled at multiple times, but
like people running next to me because like if I
had a flash on and obviously like I would never
(36:17):
want to store anyone, but it happens like they'll see
you and like it's not like I was flashing my light,
but it's like old people like people like why are
you doing that? Or like rude or like staring at you.
So I mean that's how I got started, and that
was always putting myself outside of my comfort zone because
I'm like I'm not confrontational. I'm rather shy in that sense.
(36:39):
But it's a mix to both. Now, if I know
I want to film something specific and get like a
behind the scenes, I will reach out or a lot
of the times people do invite me, I will not
post something I don't like. I do not believe intive reviews,
Like I will not say like, oh I don't hate
this plate like that's true, that's not necessary. Yeah, I
(37:01):
like to keep it positive. That's what you have yelped for.
But even like yell people or too much too much.
Speaker 3 (37:07):
Like have you ever been invited somewhere with the expectation
is that you'll create content but you didn't like it.
Speaker 1 (37:12):
Yeah, so many times, And what do you do sometimes
Like restaurants have publicists and they'll invite me and they'll
say like, oh, we want to have you whatever. Yeah.
I don't do that as much now that my content
is mostly shifted to my recipes and travel. Yeah, but
when I did, it was like uncomfortable. But I would
be like really honest and I would say, thank you
(37:33):
so much for inviting me. I appreciate it. I would
like normally like I would have to tip and then
like of course my server and stuff like that, but
I would just be honest, like I did not enjoy
my experience wasn't as great for X, Y and Z.
Speaker 3 (37:47):
Yeah, I would.
Speaker 1 (37:48):
Get feedback because I mean I would do them as
the service if I didn't tell them what I didn't
like and then just like leave it at that, like
I would love to try you again in the future,
Like yeah, kind of like be really polite about it,
Like I know, I mean, but I love that you
off nights like that happens. Like think about your favorite
takeout place. There's like the one time that it's not good,
(38:10):
Like what's happened.
Speaker 2 (38:11):
I'm a musician. You think that I don't have a
show that sucks.
Speaker 1 (38:14):
Yeah, sucks sometimes like I fail, Like that's that's normal.
So but I would never bash someone, especially like a
lot of restaurants or like small businesses.
Speaker 3 (38:27):
They're just trying.
Speaker 1 (38:27):
So I mean someone out there may like it. Yeah,
I don't know. Maybe I don't like it, but their
mom likes it. So it's just like that negativity, like
we don't need that. Like the other day, I was
reading the news and I was like, Okay, horrible, horrible,
especially with like what's happening in California, so it's like awful, man,
(38:49):
Like you just look at I don't know Ukraine and
like what's happening in the country, and like someone else
got robbed. This happened like the most horrible things, and
I cannot find a single possible artile. Like I went
on Apple News and then I like went in TBS
and like Boston Globe, Miami Herold, you can find like
a single positive thing, and like the one positive thing
(39:10):
was just like the randomest story.
Speaker 4 (39:13):
Dog survives drownings.
Speaker 1 (39:16):
That would make me happy, But it wasn't even like that.
It was like person took out a loanee something right now.
And I just don't think we need more of that. Yeah,
Like I don't enjoy the negativity. Were like, I don't
want to foster a community with people like will start
bashing around it because like you also create that conversation.
So if I say I don't like this place, people
(39:39):
in the comments are going to be like, oh yeah,
or I love it or yeah Miami sucks. We're like this,
Well that's not the real Miami, right, right, right right, Yeah,
it's like redded ship.
Speaker 3 (39:51):
Yeah, keep that over there. So you said that you're
focusing more on on on travel, and I wonder what
what is it? Because you film all of your own
content correct, it's still to this day.
Speaker 1 (40:01):
Yeah, that's a lot of work.
Speaker 3 (40:02):
Wow, that's your heart.
Speaker 1 (40:04):
I mean, my me with photos sometimes if I'm with
a friend, like the hold of the phone, and I
have a team, you don't. But I do have a
manager and team now no, no, no, but they don't
help me. I've had I have somebody that helps me
editing shout out to Michelle, she's great.
Speaker 2 (40:23):
I have.
Speaker 1 (40:24):
But other than that now and I mean I still
add a lot of my stuff and yeah, but I'm
by myself.
Speaker 3 (40:31):
So when you travel, do you travel with like a
cooking kit and and like a shooting kit.
Speaker 1 (40:37):
So sometimes if I'm like staying long term, like in
an airbnb situation, like I'll bring something if I can
come up with a recipe on there. Yeah, but a
lot of the time it's impossible. If if I'm at
a hotel, right, but I do come with like my
cameras and trypots microphone and try to a lot of
(40:59):
the time it's possible to do that. Like imagine you're
just like walking around I don't know, like Barcelona, Like
I don't want to get mug hard. I don't want to.
A lot of times I travel by myself, like a
solo female traveler, Like I don't want that much attention
like a giant camera. So I'll just bring my phone
and like try to film stuff on the go, and
(41:21):
if it's something specific, like I'll blend it out and
be smart about it, like small backpack. But I don't
have like a huge production because it's it's just not
feasible for me.
Speaker 3 (41:33):
I don't know, and you don't really need it. The
iPhone camera is so amazing.
Speaker 4 (41:37):
Not only that, like what what you've we've learned about
how you've shared with us about your experience and how
you're able to like capture the real and do it
just like that. I think that that's what people respond to.
That's what I respond to when I watch your videos.
It seems super not only relatable but accessible as like
a watcher. Like I can feel from your video is
(42:00):
that that's you shooting them having that experience. I connect
to that you have good eating faces, which I think
is like a requirement of food content greater, right, Like
did you say you have good eating Yes, some people
look strange when they choose no offense to you know whatever,
enjoy your food.
Speaker 3 (42:15):
But you know, like I always.
Speaker 1 (42:17):
Wonder, I also try to like not fill myself swallowing too,
just like I don't want to be like cool right
in the video, like I'll crop it, but just like
make it graceful.
Speaker 3 (42:29):
And you always have a manicure. I noticed your nails
are always done.
Speaker 2 (42:34):
Such a gay thing to say, geminy.
Speaker 3 (42:35):
You know what it is like watching the food channel
and I realized that food looks more appetizing when the
person preparing it has nice like manicured I like clean,
clean exactly, not necessarily with nail polish, but like manicured.
Speaker 1 (42:50):
I'm out my nails on NonStop. Since I was like, maybe,
like eleven, we might be the same person, except for
when I was in page school. Maybe we take it
off like my.
Speaker 3 (43:01):
Polo said that earlier.
Speaker 1 (43:02):
It was like it was like that was awful. But yeah,
like these things like.
Speaker 3 (43:09):
It could chip off or yeah, they were like whatever.
Speaker 1 (43:13):
So that was hard. But at the end of the day,
like at night, I would just like fi like, sure
it looked, it looked good because like I don't want
showing them right now that's digsted.
Speaker 3 (43:22):
Yeah, I agree.
Speaker 1 (43:23):
They think that's worse. And then now yeah, they were
like theoble kind of soft. I don't know. I don't
know what's happened, because I guess if they haven't had
a break other than those like whatever months on the weekends,
that would pay them.
Speaker 3 (43:37):
Oh my god, that's so funny.
Speaker 2 (43:38):
It's like, I'll take it off back.
Speaker 3 (43:40):
It's true. You also love animals.
Speaker 1 (43:42):
I learned about you love animals?
Speaker 3 (43:44):
You is it Alfonso and Cosmo? Yeah, so I saw
which I thought was so cute that you did a
fancy feast inspired a fancy Feast inspired recipe.
Speaker 1 (43:56):
That was yeah, yeah, that was really fun.
Speaker 3 (43:59):
Would you ever consider doing like making pet food?
Speaker 1 (44:03):
Oh my god, that would be because I.
Speaker 3 (44:05):
You know, like I feel like it takes food cookbook
pet food cooking.
Speaker 1 (44:08):
It makes a great idea.
Speaker 2 (44:09):
That's a great idea.
Speaker 3 (44:11):
I think it takes people who really, you know, care
about animals, and unfortunately there's like no regulation.
Speaker 2 (44:16):
I was about to say pets, but.
Speaker 3 (44:20):
I don't know. I was super inspired by that. I
was like, she should do a pet cookbook or like.
Speaker 1 (44:25):
I mean, I love my pets like there were my children,
and like you don't understand, Like I will buy the
most expensive pet food and like full of like organs
and whatever I cook it. I do sometimes, but they're picky. Yeah,
like like they won like full like once you feed
them like organs and stuff like that, they just want
(44:46):
the organs. So I don't want to make chicken hearts.
I'm sorry, Oh so right now, so I have them
like the chicken livers whatever. Yeah, but it goes bad
so quickly too, because you can only have that refrigerator
for like three to four days. So I do buy
like free stride and yeah, I do like try my
(45:07):
best two feet then like the best possible stuff. I
mean that's how they're going to live longer. Yeah, because
like I'm terrified of something.
Speaker 4 (45:16):
Yeah, because jem is always She's taught me a lot
about like doing the research.
Speaker 1 (45:21):
So many cats do you guys have?
Speaker 2 (45:23):
We have four cats?
Speaker 1 (45:24):
No?
Speaker 3 (45:25):
No, we have four dogs.
Speaker 2 (45:26):
No, we have four cats and one dog.
Speaker 3 (45:29):
We have four dogs and one cat, some coyfish. We
had a spider, but she passed away.
Speaker 2 (45:34):
We had two spiders.
Speaker 3 (45:35):
What the hell kind they were jumping spiders.
Speaker 2 (45:38):
We'll talk, Yeah, we'll talk. That was the best, one
of the most amazing experiences I've ever had.
Speaker 4 (45:44):
And I told her every step of the way to
not get the spider. And it's the most amazing experience.
Speaker 3 (45:48):
It's really crazy to experience developing like such profound feelings
for something that's like, yeah, the.
Speaker 2 (45:54):
Meters big, but it's the most amazing experience.
Speaker 1 (45:58):
You have toyfish right now? Yeah? Are they like really
smart of her? Oh?
Speaker 2 (46:02):
You know what?
Speaker 1 (46:03):
They recognize you?
Speaker 3 (46:04):
I don't know, of course I wouldn't know. I've never tested.
Speaker 2 (46:07):
Yesterday, I went to feed them and they came up
to be.
Speaker 3 (46:09):
Like yep, they they know when you're walking towards the
pod and they like come up like do you also got.
Speaker 2 (46:14):
Playing my guitar for them and they respond to sweet.
Speaker 3 (46:17):
They didn't know that I love that.
Speaker 1 (46:21):
I do love animals. Like for my birthday a year
and a half ago, I went to an Ostrich farm.
I was in Majorca and sall and they were like,
what do you do for your birthday? And I was like,
I want to go to an Ostrich farm and feed.
I was just in South Africa and it did like
five days of safari.
Speaker 2 (46:38):
Oh wait, the elephants incredible.
Speaker 1 (46:40):
Yeah, yeah, I was a fat elephants. I love animals,
like my dream is to like one day I have
a big house, like with chickens and.
Speaker 4 (46:47):
I think pigs that you should do like dog cookbook,
and you should revolutionize what dogs are eating.
Speaker 1 (46:54):
But should be like recipes that we can both eat
or make.
Speaker 3 (46:57):
Oh I like that, I think I said, they can't
have so many things.
Speaker 4 (47:01):
But not only that, she said something that's amazing. She
said during the pandemic, I tried to take recipes that
were cost efficient. If you can make a cost efficient
cookbook for dog owners, that would be dope.
Speaker 3 (47:13):
That would be I don't know, we're not pushing you
or anything.
Speaker 4 (47:15):
I'm pushing it, but I'll give a fuck anyway.
Speaker 2 (47:19):
Well, Jermaine, before I go.
Speaker 4 (47:21):
To what I am dying to go to, do you
have any last burning questions?
Speaker 2 (47:24):
I told you would love her.
Speaker 3 (47:26):
I do, but I won't ask them all. I don't
know if you're comfortable sharing. It's okay if you're not.
I was watching a recent video of yours and you
were talking about a flight experience that you had had
and you said, I'm not eating onions because I'm low
low flought map, low fod map. What is that? And
how come?
Speaker 1 (47:45):
So I've struggled a little bit with like digestive issues
for like the last ten years, like on and off,
Like I've experienced that, Like there's a couple of months
where I feel really well, Yeah there's that I don't
So I realized, like I'm sensitive to garlic and onion,
so like that just triggers like worst digestion. Yeah, so
(48:08):
I tend to avoid it and like replace that like
flavor profile with shallatts.
Speaker 3 (48:13):
Oh okay, delicious, And I.
Speaker 1 (48:15):
Mean with restaurants, like I do eat out and I
cannot avoid it, but at home I do try to
like say whatever whenever possible. But there's different foods that
are like higher in histamines or in like there's night
shades and right, so like for me, like some like
the triggers was like corn, like I had a harder
(48:37):
time digesting or soy certain foods like just be harder.
But now I think I'm okay. I do have like
periods of time where it's harder, Like I did have
to go to a gastrodoctor scoopy.
Speaker 4 (48:54):
I had some really serious digestive issues after my grandma died.
Speaker 2 (48:58):
I stopped eating and I had like uh.
Speaker 4 (49:02):
Ulcers and I had to get the endoscopy, and like
reframing my relationship with food was weird because I would
wake up and like not be hungry and be throwing up,
and then I would eat things that I usually love
and they taste like acid and they taste like shit,
and like.
Speaker 2 (49:20):
Yeah, knowing your body and like what you can eat, your.
Speaker 1 (49:24):
Body's always changing, and it's like recognizing that, right and
like doing whatever works for it at that period of time,
Like for you at that time, like those fruits you
loved did not work and that's happened to me too,
And it's just like kind of a recognizing like hey,
you need a break, like maybe we're all talking that
we all got sick over winter break, right, so it's like, Okay,
(49:45):
these next couple of days, you have to take it
easy and see what like your body needs at this time.
And that's something that's really helped me with my digestive issues,
is understanding okay at this time, Like I do feel
like the hartware and I know I cannot eat all
these and kind of like stay away from it even
though I love it, but it's not it's not working
(50:07):
for me. And I understand, like what it's like loosening
your grandbear and that's so close to you. Like those
days like I did not feel like eating, and then
if you're not eating, like the acid and your stomach starts.
Speaker 4 (50:17):
To like build.
Speaker 1 (50:19):
Up, and like, I mean you got to a point
where you had an ulcer. Yeah, I know, that's that's tricky.
Like good relationship with food is so tricky, so tricky,
like you need food to survive, but it's also something
you enjoy.
Speaker 3 (50:34):
Yeah, And the stomach is like a second brain. You
really like cross so many emotions through there. When I'm
feeling I mean, it hasn't happened a long time, but
when I'm feeling like an extreme emotion, like any anything
that's like off the bar for me, I'll throw up.
Speaker 1 (50:50):
Well, like yeah, you feel nautious. Yeah, like when I'm
extremely anxious, and I suffered with anxiety all for the
last couple of years, and like the way I feel
it like being triggered, and it's like so I'm like,
oh my god, I think I'm going to throw up.
Ooh girl, Like I can't eat, like yeah.
Speaker 4 (51:08):
My anxiety literally like sweating, heart pulsing. Then all of
a sudden, I'll be starving. Then I won't want to eat.
Then I'll try to eat something and then I'll throw up.
Speaker 2 (51:18):
It's crazy wild.
Speaker 4 (51:20):
So now that we're waiting for the dog Cookbook and
the Anxiety Cookbook, and now that Gema's finished all her
burning questions, because I knew these two were going to
love each other. But to be real, ever since I've
met you, I've really clocked a couple of things that
you've said today in our interview, which is your love
for discipline, your love for your family, which I see
(51:44):
in everything you do, and just the kind person that
you are, Like you've always just made everything better. And
I've gotten that since the moment that I met you,
so thank you for being here.
Speaker 2 (51:55):
It's been an absolute pleasure.
Speaker 4 (51:57):
Please trust me if you've heard this, which you have,
because everybody in the world.
Speaker 2 (52:02):
Listens to this podcast.
Speaker 4 (52:03):
Just kidding, but please listen along and to the Dog
Cookbook and everything else.
Speaker 2 (52:09):
But before we leave, it's going to indoctrinate her. We're
getting very special. That's going to traumatize her for the
rest of life.
Speaker 4 (52:14):
As when you say, somebody it's.
Speaker 1 (52:17):
Called space news.
Speaker 4 (52:20):
Fucking report the news in space. Everything that you're about
to hear is one hundred percent.
Speaker 2 (52:24):
Church, no lies, no lies, all true. Okay, all right,
ladies and gentlemen.
Speaker 4 (52:31):
This week in Space, Blue Origin scrubs the first new
Glen rocket launch due to technical issues.
Speaker 2 (52:38):
That's crazy.
Speaker 4 (52:39):
It turns out the flex snard didn't latch correctly to
the larvar.
Speaker 2 (52:43):
Chick dot com got it.
Speaker 4 (52:47):
That's what happened. That's the official term for what happened. Okay,
google it all right. On this day in Space, in
nineteen seventy eight, NASA hired its first female astronaut, marking
a monumental mark for how long men decided to realize.
Speaker 2 (53:02):
Women are better at everything we do.
Speaker 1 (53:07):
That's so recent, I.
Speaker 2 (53:08):
Know women are better at everything we do. I just
report the news. Lastly, for the.
Speaker 4 (53:17):
First time, astronomers have captured a zoomed in selfie like
image of a star located beyond the Milky Way galaxy.
They have officially named it the Kardashian Constellation.
Speaker 2 (53:30):
I just report the news and say news.
Speaker 4 (53:36):
All right, everybody, thank you for flying with us this week.
It really has been a pleasure. I've been waiting for
this for a while, asked Jim. I knew back that
this is going to be a conversation that will benefit
everybody out there.
Speaker 2 (53:47):
Wanta thank you for being with us. You are fucking awesome.
Speaker 4 (53:50):
You guys, Please tell everybody what you're up to, where
to find you on social media, and what to look
forward to.
Speaker 1 (53:56):
I'm at sweet portfolio and social media, and I'm posting
recipes every week, posting about my travels, posting about my
very cute pets, doing random psycheposts like coming on this podcast.
Speaker 4 (54:08):
Follow along, follow along, and follow us at in our
own World pod. And I keep saying it every week.
Go to only fans. We're not there, but hopefully with
enough time we will generate interest so that we will
have to make it an just be fans have.
Speaker 2 (54:22):
Just been to be fans.
Speaker 3 (54:23):
Pictures of fans anyway.
Speaker 4 (54:25):
Really pre portfolio in our Own World pod Jermaine Dupree.
Speaker 2 (54:30):
Anything you have to say before we go?
Speaker 3 (54:31):
No, you've said it all.
Speaker 2 (54:32):
I said it all. I'm happy she see you, See
you next week. Bye.
Speaker 4 (54:41):
Launch.
Speaker 3 (54:42):
This podcast is brought to you by Moonflower Productions in
partnership with Iheartsmichael Do.
Speaker 2 (54:47):
That Podcast Network.
Speaker 3 (54:48):
For more podcasts, visit the iHeartRadio app or wherever you
listen to your favorite shows.
Hosts And Creators
Gemeny Hernandez
Emily Estefan
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