This Grandmother's EPIC Comeback: Opera Singer → Shocking Gordon Ramsay → Food Network Star!

Episode Transcript
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SPEAKER_01 (00:31):
This year at Bur the Burning Hans Perspectives at the
World Food Championships again.
We have Chef Rebecca Evans herewho's amazing.
And uh she actually explains ourrelationship better than me and
Kristen could, right?
Because I like the definition ofit.

SPEAKER_00 (00:43):
Yes, so I was so lucky to be able to cook for you
last year.
And so we made a great steakdinner, everybody had the best
time, we had a few drinkstogether, and and I really felt
like I met my brother and sisterfrom a different mister.
And so I mean, literally, it'slike the people that you meet in
in this arena, there are somethat you just hook on, and
that's how I feel about you all.

SPEAKER_01 (01:04):
Absolutely.
So you you have a reallyinteresting journey, right?
And in what was now cooked forus, it was a it was a World Food
Champions cooking for the besttype of thing.
It wasn't just a you werecooking at your house, we were
doing it here.
Yes, yes.
And uh you really put it out andit was really good.
I still remember that.
So it was.
Oh, I felt that.

SPEAKER_00 (01:21):
I'm so glad.

SPEAKER_01 (01:22):
So we're talking to show with a huge uh resume here.

SPEAKER_02 (01:27):
A very big resume, and I think and it's so funny
because I think even in thecompetition space, you being
female, you know, and you saidthe boomer generation, like
people don't expect or theydon't know what you're capable
of, but you've been on all ofthese network shows, so I think
people find it kind of fun andfascinating what shows you've
been a part of that areactually, I mean, really
well-known shows.

SPEAKER_00 (01:47):
Well, that and and that this was the starting point
for that.
World Food Championship gave mea platform to start cooking
against uh professional chefs.
As a home cook, you know, I beatStephen Coe uh the second year
out and became the bacon worldchampion.

SPEAKER_02 (02:02):
So she's the one who's beaten Stephen Coe,
because he beat Bobby Flay.
And now I'm gonna beat BobbyFlay.
Technically, you beat BobbyFlay.

SPEAKER_00 (02:08):
That's right.

SPEAKER_01 (02:08):
So you beat you beat Bobby, you beat Stephen Coe
twice.
Uh Stephen Coe beat Bobby Flaytwice.
Yes.
And you beat Stephen Coe.
How do you like that?

SPEAKER_00 (02:16):
I love that.
I mean, really, that's like mymy second biggest flame
defending.

SPEAKER_02 (02:20):
We're gonna oh he gets ready.

SPEAKER_00 (02:22):
Stephen Co and I want Bobby Flay.
That's my next thing.
Oh my god, wouldn't that behysterical?

SPEAKER_02 (02:27):
Oh, this is like this is like um UFC where you
get to call out your next fight.
Yeah.
So your next fight, you want tocall out call out Bobby Flay.

SPEAKER_00 (02:34):
Bobby, Stephen Co, hook me up, ladies and men.
I'm coming.

SPEAKER_02 (02:39):
Oh my gosh, I love it.

SPEAKER_00 (02:40):
So, yeah, the thing I like about this this arena is
that we really do get to startsomewhere.
When I b began doing this, I wasreally kind of in a place where
I thought, what am I doing?
Why am I doing this?
I'm food blogging, I'm old,people don't care about me.
And I finally came to World Foodand I placed fourth fourth the
first year.
Oh my god.
And then the third year I tookthe eat class in the middle, and

(03:01):
then uh the third year I becamethe bacon world champion.
And so um from that I startedgetting phone calls from Food
Network.
I was on Food Network and won myepisode of Clash of the
Grandmas, and so that was aninteresting experience.
And uh then I went on to be onMasterChef uh just recently in
the MasterChef Generations.

SPEAKER_01 (03:20):
Yeah, I think.
So you were on up you were onthe Food Network shows twice.

SPEAKER_00 (03:23):
Yes.

SPEAKER_02 (03:23):
At least very cool.
Well, and yeah, among everythingelse you do.

SPEAKER_00 (03:27):
Yeah, well, and that's the thing.
I mean, I'm a mom, I'm agrandmother of age, I'm a wife,
uh, you know, I do this foodsport crazy thing.
And so, yeah.
And since I was on MasterChef,I've lost 70 pounds.

SPEAKER_02 (03:39):
Wow.
I know, you look amazing.
And I mean, this woman does notlook her age, and you haven't
aged, and it's a I love seeingit.
I know.
Yeah, you're eating good food,right?

SPEAKER_00 (03:48):
Well, eating good food and take care of myself.
I mean, you see yourself on TV,it's like, oh holy mother of
God, what is that?
And so I really was encouragedand I thought, you know, I need
to do something.

SPEAKER_01 (04:00):
Well, you're on multiple episodes of these
shows, it wasn't just you showedup.

SPEAKER_00 (04:03):
Right, yeah, I didn't just get show and and and
be, you know, hooked out.
I mean, every show I've been on,I've made it very far.
And in in MastershipGenerations, I am the oldest
person to finish fourth.
And so, um, you know, big deal.
That's a really big deal to makeit to the semi semifinals.

SPEAKER_02 (04:17):
So well, I think it's a testament too to like, I
mean, you can start your nextjourney at any time and be
successful at it.
Yes.
There is no time limit on that.

SPEAKER_00 (04:27):
Right.
Well, and I that's what I loveabout your show, is you guys
talk about what are you waitingfor?
Yes.
You know, why are you why areyou, you know, taking all this
time thinking it over and overand over.
Just go do it.

SPEAKER_01 (04:37):
That's why we both live by that.
And that's why we work so goodtogether, because it doesn't
matter what your field is.
You have to if you have if youdon't have to, but if you do
have that mentality, you'regoing to automatically be ahead
of everyone else.
Because everyone else is worriedabout what they're going to do
wrong or what they didn't doyesterday.
Yesterday's gone, and worryingabout it is wrong.
Exactly.
That's all I got to say to you.
Absolutely.

(04:57):
So just keep on moving.
Go big or go home.

SPEAKER_00 (05:00):
Well, and you never go into a competition thinking
you're going to lose, or this isjust for fun, in my opinion.
I love it.
And yes, it's fun, and I've madegreat friends, but I am here to
win every single time.
And I don't let fear interferewith uh that's a very good
thing.

SPEAKER_01 (05:15):
It's easy to do.

SPEAKER_00 (05:16):
It is.

SPEAKER_01 (05:16):
Especially when now it's gonna be a good topic
because you are a home sh homecook who came into a forum full
of worldwide chefs.
Yes.
And so you at the time when youwon the bacon contest at the
bacon competition, you wereprobably one of the only ones
that were not a professional.

SPEAKER_00 (05:32):
Yeah, I would say that it was probably 30, you
know, percent was um us homecooks, and the rest were all
pros.
And so it was reallyintimidating to come and do that
and not know what the heck I wasdoing.

SPEAKER_01 (05:43):
I just never had a chef coat or you're wearing like
a blouse.

SPEAKER_00 (05:46):
I was wearing a blouse.
Yeah, and so yeah, I just camein.
I didn't even know the personthat was my sous chef.
She found me on Facebook and shesaid, Hey, I heard that you
wanted a sous chef.
Me and my husband would like tocome.
Mark and Kimpanic, I love you.
And uh, I mean, they never sawmy recipes and we finished
fourth, the first year.

SPEAKER_01 (06:03):
That's amazing.
And that's and that's aconnection you guys made here.
Yes of in the kitchen.
Yes, I don't care where thekitchen is, you made it in the
kitchen.
And that damn kitchen isresponsible for a lot of
relationships, some of them bad.

SPEAKER_00 (06:13):
Yes, you know, yeah, most of the ones I have here are
good.

SPEAKER_01 (06:16):
We won't talk about the bad thing.
Yeah, sure.
I have some bad stories too.
I have a long history ofkitchen.
Yeah, yeah, yeah.
I mean, you're gonna live in thekitchen all your life, even the
things outside of the kitchenhours still revolve around the
kitchen because you're in therenine, ten, twelve, thirteen,
fourteen hours a day.
Right.
You know what I mean?
So how you're the people you'resurrounded by in the kitchen
does wash off on you and kind ofrub off on you when you walk out

(06:37):
of the kitchen, you know?
Yeah, yeah.

SPEAKER_00 (06:38):
So I have to ask you, are you like me?
I mean, all food people, do youdream food?
Do you think food all day long?

SPEAKER_01 (06:44):
I I yes, I do because if you rely on writing
the food, writer's block comesin a lot.
So you need to when I I'm arestaurant, I'm a chef actively,
and I always have to have uhspecials going and new concepts
and new menu creations.
I can't rely on anyone else forthat.
But I'm going into my 14th yearof one restaurant and my fourth

(07:06):
in the other.
And I'm doing that constantly,switching menus, all based
around my genre, which isItalian, multi-regional infusion
of Italy, which that allows meto expand a little bit.
Yeah.
But it it does get tough.
So yes, I have to wind updreaming about food.
Because if if I've thought aboutit all day and it wasn't coming
together.
So sometimes I'll dream aboutsomething and it will come

(07:27):
together there.

SPEAKER_00 (07:28):
That's right.
It really it's crazy that beingfood people.

SPEAKER_02 (07:31):
It takes over.

SPEAKER_00 (07:32):
Yeah, and you know, being a competitor, you know,
put together with all of that.
I I mean things are like, oh,this would be really good
together, and oh, that would bereally good together, and then
you just try and you know it'sgot hit and miss.
So I love it.
I I love it.
This is like my my place where Iget all my power from.

SPEAKER_02 (07:46):
Yeah.
Well, and when you started here,like you know, you kind of just
entered this competition.
I think the fun part is watchingyour social media journey
because there's people that wantto say, like, I don't understand
it, I'm not tech savvy, I can'tdo social media.
This woman is here to prove youcompletely wrong because you
straight up dove into it andlearn it.

(08:08):
And you your social media is sofun.
So kind of explain to everybodywho maybe is afraid to start it,
kind of how your journey went ascombining the cooking, the
social together.

SPEAKER_00 (08:20):
Right.
You know, when you when I firststarted, food blogging was more
kind and gentle, number one.
Yeah, everybody got along, weall supported each other.
Now it's like, look out, they'recoming for you.
I mean, it is it's reallyfrightening out there because if
you don't keep up, you're gonnabe gone.
You'll be you'll be wasted.

SPEAKER_01 (08:35):
Competition is fierce.

SPEAKER_00 (08:36):
Right, and so you know, I just had to learn, okay,
what is an algorithm, you know,what is meta, you know, what are
all these things?
And and luckily I have thatartistic side, yeah, and then I
have that drive, and so thathelps me to like okay, I want to
learn something new.
And again, that's part of mypersonality.
I don't ever want to stop beingsomething different.
And then now I'm kind of mixingthings with my food.

(08:57):
I'm also doing this journey ofweight loss and recovery, and
what do you do with all theloose skin?
And are you gonna get abaselift?
What kind of products are youusing?
And so I'm mixing that in alittle bit and seeing how that
works.
Um, I've lost some people, butI've gained some people after
the beach picture.

SPEAKER_02 (09:13):
Yeah, so she put a little um thirst trap photo up
recently with the beach picture.
We were talking about it alittle bit moment, but you know.
Yeah, I mean, it's own it, ownthe moment because it's a sexy
grandma.

SPEAKER_01 (09:24):
I mean, you just have the glasses shard menu,
it's over.
I know.
I just reel them right in.

SPEAKER_02 (09:29):
It's a party.

SPEAKER_01 (09:31):
I love it.
I love it.

SPEAKER_02 (09:32):
We could go on vacation.

SPEAKER_00 (09:33):
I mean, we would have the we're gonna have a
great time.
Like our you know, age is isjust a state of mind.
And you know, and I found myselfwhen I was heavier getting into
that state of mind as well,you're a little chubby, you
don't look that anymore.
You know, you kind of get into afunky kind of almost a
depression.
And so I really am hoping thatpeople realize stick that
together with this wholecompetition and fight with

(09:54):
yourself.
You know, make something up thatyou know makes you a better
person, even if it's not losingweight, but it's trying to just
make yourself a better person.

SPEAKER_01 (10:00):
Yeah.
So where did you get it when youwere back?
Let's go back a little bit towhen because it always intrigues
me when someone's not a chef andthey're coming into this
competition.
Where did you hear about it andsaid, I'm gonna go do that?
Where where how did this come toyou?

SPEAKER_00 (10:13):
Well, I think the very first thing was that all my
kids went to school and I wasalone in the at the house and I
didn't know what to do withmyself.
And so I I saw a few of myfriends were doing some food
blogging, so I started that.
And um people started reachingout because again, it was nicer
back then, people were nicerabout it, and they said, Hey, do
you wanna be part of ourcontest?
And it was somebody that was inlike Switzerland, right?

(10:34):
And I'm like, Okay, sure, I'lldo that.
And and I handed in a chocolatetamale that was a chocolate
contest, and I won a littlesticker.
I mean, literally, it was avirtual sticker this big that
she sent me.
Yay, you won! And so you don'tknow how what that did to me.
It was like it opened this wholething up, and I still have the
stickers on my website.
You can find it on at the batbottom of my uh awards page.

(10:57):
And so that just really got mestarted, and so I thought, you
know, I can do this.
I I'm smart enough, I can figureit out.
I had a one of those DOScomputers, not not not, you
know, and I didn't know anythingabout it, I didn't know how to
do anything.
I just started making videos, Istarted doing all the stuff, and
they're horrible.
If you go back and you look atmy stuff 13, 14 years ago, all
of our stuff is horrible.

(11:17):
But you know, and I love thatthe the dichotomy, it's like
this is where I started.
It was a nightmare, but I becamethis.
And so, yes, it takes time, butyou have to be committed, right?

SPEAKER_01 (11:28):
Same with our challenge here, or or not
challenge so much, it's journey.

SPEAKER_00 (11:31):
Right.

SPEAKER_01 (11:31):
Our journey here has been the same.
It's we've been only a shortyear, but it's a long year.
So it depends on how you'relooking at it, right?
Right, right.
It's short when you're lookingback, but while you're in the
middle of the journey, it's notshort at all.
Right.
Your money's being spent to dothis, you're you're still
feeding a passion, you're stillmaking it a hobby.
Yeah.
You still have to ask yourselfsometimes, is the hobby worth
everything?
But in the end, yes, it is.

SPEAKER_00 (11:52):
Well, and your family thinks, what the hell are
you doing?
Yeah.
I mean, really, my family waslike, Were they what is mom
doing?
What my my husband's like,You're doing what?
You know, and I'm like, Yeah,you have to be quiet.
I need to make a video, and youcan't eat the food yet.
I have to take a picture, youknow.
So what is happening?
Right.
It's like I became thisdifferent person, but it is hard
because you're fighting againstthe things around you.

(12:13):
And if you let that push you inand say, Stop, then you'll never
make it.
And so I just said, back off,everybody.
I have to do something, youknow, here for me.

SPEAKER_02 (12:24):
We got the whistles going off, people can hear.
We have the active competitionright now going on at World
Food.
It is China, they're true.
That's that's whistle.
It's some aggressivewhistleblowing right now.

SPEAKER_00 (12:35):
That is an aggressive chefery.
Very aggressive cheffery.

SPEAKER_02 (12:39):
Gotta love it.

SPEAKER_00 (12:39):
Someone needs to be somewhere now.

SPEAKER_02 (12:41):
I know, exactly.
So, with all this trajectory,how long have you been doing it
now?
Like total for I would say 17years.
Okay.

SPEAKER_00 (12:48):
From beginning to the end.
And, you know, going back to myearlier, you know, years, my
mother was an amazing cook.
My father traveled a lot andbrought home all the foods from
all the places he lived.
Okay.
And so, you know, other momswere serving TV dinners.
My mom was serving food that shegot in the garden.
And so I really had that tastefor what good food tasted like.

SPEAKER_01 (13:06):
And once you get it young, there's no touchpad.

SPEAKER_00 (13:08):
Yeah.
Right.

SPEAKER_01 (13:09):
It works the other way too.
Once somebody, it's really it'shard for some people who have
eaten bland and kind of uhmenial all their life to go out
and start trying new things.
That's right.
It's a lot, it's a lot toprocess.

SPEAKER_00 (13:20):
It really is.
So I'm very, very thankful forthat.
That doesn't mean that if youdon't have it, you can't do it.
Um, but and I do think that thefood is is like the thing that
brings us all together.
I mean, all these people, halfof us don't speak the same
language that are here today.
And we all are here because welove food.

SPEAKER_02 (13:35):
Yeah.
Well, I think let's share someof the food stories because you
shared some of your TV storieswith us last time of what people
may not expect from those typeof reality type shows.
So you had a little coaching onthings to say to people and to
be character characterized, butthey did kind of characterize
you.

SPEAKER_00 (13:54):
There is kind of that feeling, especially in the
generations, because I reallyfelt that that push to, oh,
well, what about that, you know,young kid doing XYZ?
Did you like that?
You know, and I'm like, oh, youknow, and then that just yeah,
the baiting thing.
And for me, it was like, don'tpiss me off.
I'm like, you know, don't makeme say that, you know.
But by like the you know, thirdmonth, I was like, just tell me

(14:15):
what to say.
I'm so tired.
So was that long?
Oh, yeah, it was crazy.
I was there for a very longtime.
It was it was ridiculous, yeah.
And so anyway, yeah, and andyou're stuck in a hotel room,
you you know, it just it's it'sa nuts.
But the relationships are veryinteresting, and and the one
that I think and that we talkedabout before is I was the very
first person to tell GordonRamsay to excuse my French, fuck

(14:38):
off.

SPEAKER_02 (14:38):
Yep.

SPEAKER_00 (14:39):
And uh they actually Yeah, well, you know, grandmas
aren't supposed to say that, butall my grandkids have heard me
say it at least once or twice.
Oh, here you can say whatever hewants it's you know the burnt
hamper stuff.

SPEAKER_02 (14:48):
So telling telling Gordon Ramsay, who is the king
of saying fuck off to people tofuck off himself.

SPEAKER_00 (14:54):
Right.
Well, it was very interesting.
I had not met him until becauseyou know, when you're
auditioning, that was during myaudition.
I was making my pork chop, andit was the very first time, and
they do this thing called youknow the snake, and they come
around and they taste your foodand everything.
And he oh, we just like hit itoff immediately.
It was like that energy that wehave.
That's how I felt with Gordon.
It was just it was like kidsmet, it was crazy.

(15:16):
And he started picking at me andI started poking back, and Eron
Sanchez was like, Oh my god, noone ever talks to him like that.
And I'm like, Well, I'm gonna, Idon't, you know, I'm not afraid
of him.
And so then he knew, and so heleaned over and he whispered in
my ear, When I walk away, tellme to fuck off.

SPEAKER_02 (15:33):
So he coached, he actually okay.

SPEAKER_00 (15:35):
He did, and so I know you're not supposed to know
that, but um, it actually wasreally fun because if you knew
the backstory, I what well and II don't feel like it was
actually really coached, it wasjust at the moment the funniest.
It was just funny and great.
And so and after that, it waslike, you know, that's how we
were the whole time.
But you didn't get to see a lotof that, so yeah, but it's fun.

SPEAKER_02 (15:56):
I mean, I don't think people get that when they
watch those cooking shows.

SPEAKER_00 (15:59):
Like, I mean, yes, a lot of it is organic, but yes,
well, a lot of it ends up on thecutting room floor, yeah, you
know, too.
And so there are many momentslike the one of the times that
um I was in the very first groupchallenge, and Anna, the the gal
that glissed the you know, theleader of our our group, the
blue team, um, they show us justfighting the whole time.

SPEAKER_02 (16:20):
Oh my gosh.

SPEAKER_00 (16:20):
And they don't show us resolving that.
And so I felt really bad becauseI was like, okay, I'm if they
show me boomer, me kind ofpictures, and you know, with her
being very, you know, whatever,and that that's really not how
we were in real life.
Um, you know, I went over, Igrabbed her by the arms, and I'm
like, I got you, you know, andI've been doing this for a long
time.
And again, they said I was anopera singer, but they didn't

(16:43):
say that I was a foodcompetitor.
And so all of that kind of gotmissed.
And so I don't think peoplerealize that, you know, I've
cooked this many pieces of fishfor by myself at events without
any help.
And so, you know, I don't thinkthey understood that.
Um the public didn't, and um andit wasn't capital.

SPEAKER_02 (17:02):
Right, and so um Are we skipping over that you you're
an opera singer?

SPEAKER_00 (17:07):
You can I mean we can talk about it.
We we skipped, we didn't evenhear that part before.
I'm I'm I'm well, I'm old, andso I I am not like I don't have
the chops I used to have, and soI've lost a lot of the top range
as your body changes, and you'renot you know strengthening all
the muscles you have tostrengthen for bah-huh.
You don't get it, right?
And so uh I love it anyway.

(17:29):
So that's it.

SPEAKER_02 (17:29):
Okay, but that's just a fun fact.
We did not know about you untilthis very moment.
I didn't know, I didn't know theopera.

SPEAKER_00 (17:35):
I sang professionally for 18 years.
Really?
And yeah, and then my uh my job,my real job, I was a
hairstylist.
I owned my own salon also forthat.
I did all the hair for all theoperas I was in.
So I was working 20, you know,12 hour days and work at hair,
go do hair for the opera in thecolour.

SPEAKER_01 (17:53):
You live in Colorado.
Now I do now in this region?

SPEAKER_00 (17:56):
Yes?

SPEAKER_01 (17:56):
Do you yodel?

SPEAKER_00 (17:58):
No.
I'm only I I've never Do youknow how hard yodeling is?
No, that's why I'm asking.
Oh my gosh, it is very hard.
You have to hit octaves and youhave to have that really like uh
that tone in your voice, thatlow kind of alto sound.
Okay, and be and then have asuper high range at the top, so
you have to be able to go, oh,and I can't do it.

(18:18):
I mean, literally, that washorrible.

SPEAKER_01 (18:19):
So that's that's a communication to the mountains
back.

SPEAKER_00 (18:21):
Right, and you have to I mean you learned that
young, right?
I mean, it's bad.
So yeah, no, I don't do that.

SPEAKER_02 (18:26):
Food competition to yodeling all in one up.
Only with thing, right?
Only with the universe backthen.
This is amazing.

SPEAKER_00 (18:32):
And I love to fish, I love to be outdoors, I love to
do all of that, and I like toget just as dirty as I like to
dress up.
Yeah.
And so, yeah, I want to catchwhat we we eat and go play and
make out time.

SPEAKER_01 (18:44):
How long have you been married?

SPEAKER_00 (18:45):
This time, 25 years.

SPEAKER_01 (18:47):
Wow.
So that's 25 years someone hadto have you as a catch.
That's great.

SPEAKER_00 (18:50):
Yeah, well, I hope he thinks that.
Well, I'm sure he does.
Yeah.

SPEAKER_01 (18:53):
He better.

SPEAKER_02 (18:54):
He'll come out there and back you up if he doesn't.

SPEAKER_00 (18:56):
If he's yeah, I have five amazing children and eight
grandchildren, and yeah, I justam very, very blessed.
So what's next?

SPEAKER_01 (19:04):
I'll tell you what's next, her coming to Virginia and
Cooper.

SPEAKER_02 (19:06):
Well, yes, that's right.
We are risotto class.
We are gonna have class togetherand get her to Virginia so you
can fight.

SPEAKER_00 (19:12):
I did compete here and I made risotto um the
following year.
My okay, this is a good story.
So my husband said, I want to beyour sous chef, and all I could
think was, Oh shit.
I didn't want that to happenbecause we do not get along in
the kitchen at all.
And so I'm like, he doesn'tcook, he and he has total
different taste buds, he doesn'teat uh any kind of vegetables.

(19:34):
It was awful.
So anyway, we made risotto,bacon risotto, absolutely
delicious, delicious.
And I placed 24th.
First time ever.
I've I've finished in the topten every single time.
And so he I fired himimmediately.

SPEAKER_02 (19:47):
I fired my.

SPEAKER_00 (19:49):
You are not coming back unless you're just coming
to drink and hang out.

SPEAKER_02 (19:52):
Okay.
Yeah.
All right, well a lot of a lotof messages in today's.

SPEAKER_00 (19:56):
So I need to say what I'm doing next, but that's
okay.
We'll we'll we'll catch up nexttime.

SPEAKER_02 (19:59):
I know this is amazing.
So, well, I mean, yeah, but whatis next on the plate right now?

SPEAKER_00 (20:03):
Really on the the next on the plate taking care of
my nine 90 year old grandma andmaking sure that or my my my
mother.
Okay, let's start again withthat, because that is like blue.
Anyway, I'm taking care of my 90year old mother, who is amazing,
the one who cooked for me when Iwas young.
And then um, you know, justreally trying to change my brand
a little bit, and there's somuch more to talk about than
just.

(20:24):
Just food.
Yeah.
In my opinion.
I mean, we get kind of stuck inthat.
And so I want to really meetwomen my age and where we're at.
Okay, you little chubby, there'sanswers for that.
It doesn't mean that you have togo work your ass up every day in
the gym.
Yeah.
You know, there are GL1Ps,there's all this stuff, you
know, there's makeup, there'sjust everything that we can use,
and then feel good aboutyourself inside.

(20:44):
Yeah.

SPEAKER_01 (20:44):
And what is it?
That's the most important.
Once you're learning aboutyourself inside, that's the most
important.

SPEAKER_00 (20:48):
Yeah.

SPEAKER_02 (20:48):
Well, I know for anybody who wants to follow your
journey, please shout out wherethey can find you.

SPEAKER_00 (20:53):
You can find me at Rebecca Evans and or at
homewithrebeka.com.
That's my blog.
And then everything else, socialmedia-wise, is Rebecca Evans
now.
So and I'm on TikTok, I'm onInsta, I'm on Facebook, I'm
everywhere.

SPEAKER_01 (21:05):
Great.
Rebecca, we love you.
Thanks for coming.

SPEAKER_00 (21:07):
I love you guys too.
Thank you so much.
Thank you so much for you.

SPEAKER_01 (21:14):
I'm just gonna eat.

SPEAKER_00 (21:16):
Oh my god.
I'm ready.

SPEAKER_01 (21:17):
All right, ciao for now.
Ciao.

SPEAKER_00 (21:18):
Bye guys.
Bye.

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