WEBVTT - Foodie on the Go 0:00:03.160 --> 0:00:07.440 Hello, Hello, everyone, Welcome to your favorite podcast, Cheeky's and Chill. 0:00:07.480 --> 0:00:09.399 I am so happy that you're joining me on this 0:00:09.440 --> 0:00:11.760 week's episode, and for those of you who are here 0:00:11.760 --> 0:00:15.640 for the first time, welcome to the family. It's no 0:00:15.720 --> 0:00:17.720 secret that I'm a huge foody. Guys. 0:00:18.040 --> 0:00:18.720 I love food. 0:00:18.800 --> 0:00:20.560 I love all kinds of food, which is why I 0:00:20.600 --> 0:00:23.640 wanted to create a TV show all about food and 0:00:23.720 --> 0:00:26.320 the people and stories behind the recipes. We're going to 0:00:26.360 --> 0:00:28.760 talk about the show, about some of my favorite spots, 0:00:28.960 --> 0:00:31.560 about my relationship with food, and about the future of 0:00:31.600 --> 0:00:38.839 Foody on the Go as well. So let's get to it. Okay, 0:00:39.040 --> 0:00:41.479 So a lot of people want to know how and 0:00:41.520 --> 0:00:43.600 why I came up with this idea of Foody on 0:00:43.640 --> 0:00:45.519 the Go. Well, first of all, I have my own 0:00:45.520 --> 0:00:49.200 production company. It's called busy Bee Productions, and our first 0:00:49.200 --> 0:00:53.480 production was Chiky Sinfilro and it did very very well. 0:00:54.080 --> 0:00:57.840 It was on vix. It was all about my life, 0:00:57.880 --> 0:01:00.720 you know, the cameras following me. I love to say 0:01:00.720 --> 0:01:03.440 that it's not a reality show because it's a doc 0:01:03.520 --> 0:01:06.679 you follow, but if we're being real, it is kind 0:01:06.680 --> 0:01:10.640 of like a reality show. Although with that show there 0:01:10.720 --> 0:01:14.800 was nothing made up nothing recreated. It was just really 0:01:14.920 --> 0:01:17.319 following me on my day to day, which is super awesome. 0:01:17.319 --> 0:01:20.039 And now we're greenlit for a second season, so I'm 0:01:20.080 --> 0:01:23.000 super excited to talk about that or announce that, should 0:01:23.000 --> 0:01:25.800 I say. And with Foody on the Go, it's also 0:01:25.880 --> 0:01:29.000 under my production company. And it came about because I 0:01:29.120 --> 0:01:32.160 noticed on TikTok more than anywhere, or actually on Instagram 0:01:32.200 --> 0:01:35.000 as well, the times that I've cooked, the times that I, 0:01:35.319 --> 0:01:39.360 you know, post me eating. People like to see me eat. 0:01:39.680 --> 0:01:42.039 I don't know why, but it gets a lot of 0:01:42.080 --> 0:01:45.720 attention and a lot of people start recreating my recipes 0:01:45.760 --> 0:01:48.400 and stuff. So I thought, okay, I have my own 0:01:48.400 --> 0:01:51.320 production company. Especially last year I traveled a lot, so 0:01:51.360 --> 0:01:54.440 I thought, okay, let me put on my producer hat 0:01:54.960 --> 0:01:56.400 and take advantage of the situation. 0:01:56.520 --> 0:01:57.880 It could be Foody on the Go. 0:01:58.040 --> 0:02:01.080 I'm always on the go right when I land in 0:02:01.160 --> 0:02:04.640 a city, I'm always wondering what's the best food to 0:02:04.640 --> 0:02:06.640 eat here? And I go on TikTok and I look 0:02:06.680 --> 0:02:10.440 on social media. I love going to small businesses, so 0:02:10.600 --> 0:02:12.920 that's what the show is all about. As I was 0:02:12.960 --> 0:02:16.320 on the road touring for the Amanthes, i'd be there 0:02:16.360 --> 0:02:18.000 to do a show, and then I'd take the time 0:02:18.080 --> 0:02:21.160 to go and try some food. So that's how it 0:02:21.240 --> 0:02:25.639 was born. Was very organic, and I thought, what better 0:02:26.200 --> 0:02:29.440 because I am a true foody at heart, What better 0:02:29.480 --> 0:02:34.960 than to have a show about food, about traveling, about 0:02:35.080 --> 0:02:40.920 knowing people's story more than anything, the story behind the name, 0:02:41.720 --> 0:02:44.320 the story behind why and how the restaurant started, which 0:02:44.360 --> 0:02:48.560 is why I wanted to go to family owned restaurants. 0:02:48.720 --> 0:02:50.760 Because it's also a way to inspire other people that 0:02:50.800 --> 0:02:52.960 want to open up restaurants, you know, to know how 0:02:53.000 --> 0:02:57.120 people got started. And I just like connecting. I love talking. 0:02:57.200 --> 0:03:00.440 I feel like especially with food, food brings you together nights. 0:03:01.000 --> 0:03:04.760 It helps you understand other cultures and why they use 0:03:04.760 --> 0:03:08.239 certain spices. So I'm super passionate about that stuff. And 0:03:08.639 --> 0:03:11.120 that's why I wanted to put it on a television 0:03:11.760 --> 0:03:14.680 or on your phone because it is on Latination, it's 0:03:14.720 --> 0:03:16.760 on their app, and if you haven't watched it, you guys, 0:03:17.000 --> 0:03:17.959 go ahead and check it out. 0:03:18.240 --> 0:03:19.400 There's six episodes. 0:03:19.639 --> 0:03:23.799 And also we just got the green light for the 0:03:23.840 --> 0:03:24.720 second season. 0:03:24.800 --> 0:03:25.120 Guys. 0:03:25.560 --> 0:03:28.160 Anyway, I wanted to talk about it because I think 0:03:28.200 --> 0:03:31.480 it is important for me that you guys understand why 0:03:32.400 --> 0:03:34.640 And just backtracking a little bit, because I did mention 0:03:34.960 --> 0:03:38.400 quite a few times in regards to us going to 0:03:38.680 --> 0:03:42.560 restaurants that our family owned, that they're small businesses. Yes, 0:03:42.600 --> 0:03:46.280 we had the option of doing five star restaurants, but 0:03:46.600 --> 0:03:49.040 I wanted it to be places that maybe a lot 0:03:49.040 --> 0:03:52.800 of people wouldn't even turn around and look at. Because people, 0:03:53.040 --> 0:03:57.320 all of us, even subconsciously, we tend to judge a 0:03:57.320 --> 0:03:59.840 book by its cover, right, And there's one place in 0:04:00.000 --> 0:04:02.680 particular that I went to in downtown LA. A lot 0:04:02.680 --> 0:04:06.760 of people either like downtown La or dislike it completely. 0:04:07.320 --> 0:04:11.560 And I found this place called mex Peru Gypsy, And 0:04:11.960 --> 0:04:13.480 if you look at it from the outside, you're kind 0:04:13.520 --> 0:04:15.240 of like, oh, they probably don't have good food or 0:04:15.240 --> 0:04:18.760 I don't know, I don't know what someone would think. 0:04:18.960 --> 0:04:21.800 But it's not a five star restaurant, but the food 0:04:22.520 --> 0:04:29.080 is crazy delicious, high quality. Even in their Lomoso they 0:04:29.160 --> 0:04:32.559 use filet mignon that's like unheard of. It's Mexican food 0:04:32.600 --> 0:04:36.440 and Peruvian food. And you guys can find out why 0:04:36.480 --> 0:04:38.800 they named it Gypsy, why they put Gypsy in it, 0:04:38.880 --> 0:04:40.040 because I wanted to know it's. 0:04:39.880 --> 0:04:40.599 Like why Gypsy? 0:04:41.040 --> 0:04:44.560 So anyway, their story was amazing, The food is amazing. 0:04:44.960 --> 0:04:48.400 The owner was so so sweet and so sweet to 0:04:48.440 --> 0:04:50.279 his employees, and I think that goes a long way 0:04:50.360 --> 0:04:53.279 for me. It helped me connect more with him with 0:04:53.360 --> 0:04:55.760 his restaurant. I want to go back, not only because 0:04:55.760 --> 0:04:59.400 it was delicious, but also how wonderful of a person 0:04:59.440 --> 0:05:02.719 he was, how he treats his employees. I always say this, 0:05:02.839 --> 0:05:06.000 the way you treat your employees says a lot about 0:05:06.040 --> 0:05:11.160 your company, about yourself, and everyone that works there has 0:05:11.200 --> 0:05:14.000 been working there for years, for over a decade, and 0:05:14.080 --> 0:05:17.240 the chef guys, he started off as the guy washing 0:05:17.279 --> 0:05:21.680 the dishes and now he's the freaking chef. I think 0:05:21.760 --> 0:05:25.080 that's freaking if there's not anything else that's more inspiring 0:05:25.120 --> 0:05:28.200 than that. And see, and that's the thing. That's why 0:05:28.240 --> 0:05:31.960 I wanted to have this show to show that side 0:05:32.520 --> 0:05:37.120 and show the story behind the food and the restaurant 0:05:37.120 --> 0:05:39.120 and the name. So that's one that really touched my 0:05:39.160 --> 0:05:43.719 heart because this man was so nice with everyone, so polite. 0:05:44.200 --> 0:05:46.880 Everyone that came to eat there, because of course I 0:05:46.920 --> 0:05:49.160 was there for a couple of hours, know him by 0:05:49.200 --> 0:05:51.680 his first name, and they go all the time and 0:05:51.720 --> 0:05:54.240 he knows their name it's just it gives you that 0:05:54.440 --> 0:05:57.440 I'm at home type of feeling with bomb ass food. 0:05:58.000 --> 0:06:01.080 So that was my whole thing behind Foody on the 0:06:01.120 --> 0:06:04.919 Go was going to those types of places, places that 0:06:06.200 --> 0:06:10.240 someone would even think twice about going into. And if 0:06:10.279 --> 0:06:15.040 I can help people with their businesses through my production 0:06:15.160 --> 0:06:18.320 company and this show, why not, you know. And then 0:06:18.320 --> 0:06:20.120 there are places like, for instance, the place that we 0:06:20.160 --> 0:06:23.800 went to in Chicago called Volare. It is a more 0:06:23.880 --> 0:06:28.440 upscale restaurant, but it's family owned, you know, and it's Italian. 0:06:28.560 --> 0:06:30.960 And I wanted to know how to make the terramiszoo 0:06:31.000 --> 0:06:34.360 and that's what tripped me out. I thought almost every 0:06:34.360 --> 0:06:37.480 dessert was baked, and the terra masou is not baked 0:06:37.480 --> 0:06:40.200 at all. I learned that you can go watch and 0:06:40.279 --> 0:06:42.760 see the recipe and try to make it at home. 0:06:43.400 --> 0:06:44.440 But I learned so much. 0:06:44.839 --> 0:06:48.800 And also I learned how to make black risoto and 0:06:48.839 --> 0:06:51.400 it's made with octopus ink, which at first I'm like, 0:06:51.400 --> 0:06:52.680 I don't know if I'm going to want to eat this, 0:06:53.960 --> 0:06:56.400 but I did and it was so good. So do 0:06:56.520 --> 0:06:58.560 not judge a book by its cover, That is the 0:06:58.600 --> 0:07:01.320 main thing, because I probably wouldn't have given it a 0:07:01.360 --> 0:07:05.559 second look or thought twice about ordering the risotto because 0:07:05.560 --> 0:07:08.520 it has octopus ink. I didn't even know what octopus 0:07:08.560 --> 0:07:11.120 ink was, Like, really I didn't. I didn't really, I've 0:07:11.160 --> 0:07:13.720 never used it in anything that I've cooked, so it 0:07:13.800 --> 0:07:16.880 took me by surprise that I really enjoyed it. I 0:07:16.920 --> 0:07:20.880 love seafood, and the chef there was so nice. Massimo 0:07:21.160 --> 0:07:30.200 was his name. Out of the six restaurants, I had 0:07:30.200 --> 0:07:34.080 only been to one, which was in Miami versus and 0:07:35.120 --> 0:07:36.880 it's a place that I love. I always go to 0:07:36.960 --> 0:07:39.000 when I go to Miami, I have to stop by 0:07:39.280 --> 0:07:43.440 for sure. Love it super authentic Cuban food and I 0:07:43.480 --> 0:07:45.520 had never had That's one thing. I would go in 0:07:45.560 --> 0:07:50.360 there and have their poyoo or the Vaca frita like 0:07:50.480 --> 0:07:52.840 all that because I love Cuban food. But I had 0:07:52.880 --> 0:07:55.760 never tried the Cuban sandwich. So I was like, Okay, 0:07:55.800 --> 0:07:59.200 I want to come here and learn to make something 0:07:59.560 --> 0:08:03.840 that is simple but I have never tried. And that's 0:08:03.880 --> 0:08:08.520 what we did, and it was so good. Simple ingredients guys, 0:08:08.720 --> 0:08:12.520 but it's how they make it the detail that makes 0:08:12.560 --> 0:08:15.560 the biggest difference, and how it's twice baked and everything 0:08:15.640 --> 0:08:18.680 is just or toasted so good. But the other five 0:08:18.720 --> 0:08:22.080 restaurants I had never been to. I promise you, out 0:08:22.080 --> 0:08:25.880 of these five restaurants, there's not one dish I didn't like. 0:08:26.640 --> 0:08:28.920 And I also want to be very honest. So if 0:08:28.920 --> 0:08:30.760 I do go to a restaurant for the second season 0:08:30.800 --> 0:08:32.480 and I don't like something, I want to be able 0:08:32.480 --> 0:08:34.320 to say it, not to make the restaurant look bad, 0:08:34.880 --> 0:08:36.880 but also just say, oh, it wasn't really like my 0:08:37.320 --> 0:08:41.240 kind of you know, you know, like, for instance, Liver, 0:08:41.280 --> 0:08:43.160 I don't like Liver. I just want to be honest, dude. 0:08:43.160 --> 0:08:45.640 I think that's very important. But these restaurants that I 0:08:45.679 --> 0:08:50.640 went to were freaking so good, all everything, the peasants feast. 0:08:50.760 --> 0:08:54.040 I had never gone to Solving, California. It's such a 0:08:54.080 --> 0:08:56.080 beautiful little town. It's like a little Danish town that 0:08:56.120 --> 0:09:00.400 we went to, so freaking cute, and that that place 0:09:00.480 --> 0:09:04.160 is a gem. Also, their story was amazing. They opened 0:09:04.160 --> 0:09:06.200 in the middle of the pandemic. And the way that 0:09:06.240 --> 0:09:08.600 I found these restaurants was of course, I have a 0:09:08.679 --> 0:09:11.120 team that researches everything. I tell them this is a 0:09:11.200 --> 0:09:14.760 kind of food that I'm craving or I've never had 0:09:14.800 --> 0:09:18.120 this type of food. Can you, guys, find a restaurant 0:09:18.120 --> 0:09:23.119 in this city or I follow hashtag foodie on Instagram 0:09:23.880 --> 0:09:27.680 as well, and you can find a whole lot on there, guys. 0:09:28.280 --> 0:09:30.199 So that's kind of how I did it. I wanted 0:09:30.360 --> 0:09:35.280 it to be very authentic and organic and go and 0:09:36.200 --> 0:09:39.079 meet these people for the first time and know their stories, 0:09:39.720 --> 0:09:43.280 except for versize because the owner happens to be my friend. 0:09:43.840 --> 0:09:46.559 But again, I made a dish and I tried something 0:09:46.600 --> 0:09:49.400 I had never tried before, and it was a very 0:09:49.480 --> 0:09:51.480 nice experience. It felt like it was the first time 0:09:52.280 --> 0:09:54.120 because I am a little bit of a creature of 0:09:54.240 --> 0:09:58.120 habit and I know what I like, and when I 0:09:58.120 --> 0:09:59.440 go to the restaurants, I just want to order the 0:09:59.440 --> 0:10:02.120 same thing. But with foody on the go, I do 0:10:02.200 --> 0:10:04.040 want to step outside of the box. I'm not very 0:10:04.040 --> 0:10:04.880 picky with food. 0:10:05.120 --> 0:10:05.360 Again. 0:10:05.440 --> 0:10:07.839 The only thing I probably will never want to eat 0:10:07.960 --> 0:10:10.800 again in my life is liver. Other than that, I'm 0:10:10.840 --> 0:10:15.120 pretty open to trying everything. I'm not the type of 0:10:15.120 --> 0:10:18.840 person be like, oh no, unless it's something like brains 0:10:18.880 --> 0:10:22.440 and tongue and intestines and three pars. It's just not 0:10:22.800 --> 0:10:25.280 my thing. But if I'm going to go to a restaurant. 0:10:25.280 --> 0:10:27.040 It's my first time. They're like, you got to try it. 0:10:27.120 --> 0:10:27.839 I will. 0:10:29.360 --> 0:10:32.120 Also another thing that people have been saying is well 0:10:33.480 --> 0:10:36.920 and it makes me laugh because of course there's always 0:10:36.920 --> 0:10:39.400 someone that's like, aren't you on this healthy journey? And 0:10:40.320 --> 0:10:43.960 you know, you're always talking about working out and detoxing 0:10:44.000 --> 0:10:47.800 and all this stuff. I'm like, yeah, I try eighty 0:10:47.800 --> 0:10:50.160 five percent of my life to eat good and be 0:10:50.240 --> 0:10:52.840 gluten free and not have so much of this and 0:10:52.880 --> 0:10:56.400 be excessive and too much of anything is bad for 0:10:56.440 --> 0:10:58.960 you guys, you know, or bad for us. I always 0:10:59.000 --> 0:11:03.360 say this, but with foody on the go, and I've 0:11:03.440 --> 0:11:05.960 learned in the past few years. 0:11:05.559 --> 0:11:09.760 That it's portion control. I can have anything I want. Really. 0:11:10.640 --> 0:11:12.920 I can have pizza, I can have fries. Because there's 0:11:13.000 --> 0:11:14.920 days like the other day, like two days ago, I 0:11:15.040 --> 0:11:17.880 was feeling a little down and my comfort food is 0:11:17.920 --> 0:11:20.600 French fries. I'm like, I want some McDonald's French fries 0:11:20.679 --> 0:11:23.240 right now. And I did that and I didn't feel 0:11:23.240 --> 0:11:25.800 bad about it. But I don't get the large size. 0:11:25.960 --> 0:11:28.240 I get the kids the kid's meal. I'll get my 0:11:28.240 --> 0:11:31.640 little kids meal with my four chicken nuggets and you know, 0:11:31.679 --> 0:11:34.400 my fries and I'll just eat half of everything and 0:11:34.440 --> 0:11:37.080 I'll share with other people or a media and I 0:11:37.120 --> 0:11:39.400 share like I'm like, I'm going to satisfy my craving 0:11:39.480 --> 0:11:42.280 right now, but I don't need to supersize it. I 0:11:42.280 --> 0:11:44.559 don't need the large size, Like I can just satisfy 0:11:44.559 --> 0:11:47.199 this craving and be done with it. When people send 0:11:47.280 --> 0:11:49.880 me cakes because they do all the time, or cheesecakes 0:11:49.960 --> 0:11:52.959 or cookies, I take a bite, I take a few 0:11:53.400 --> 0:11:56.360 spoonfuls of my dessert when we all order, and then 0:11:56.440 --> 0:11:59.160 that's it. I'm very good with that. It's all about willpower. 0:11:59.200 --> 0:12:02.400 It's all about Porsche and control guys, and that's been 0:12:02.440 --> 0:12:04.400 the biggest difference for me. And of course I work 0:12:04.440 --> 0:12:07.280 out and I drink a lot of water, and Monday 0:12:07.320 --> 0:12:09.240 through Friday, I do my best to just be really 0:12:09.280 --> 0:12:12.920 good and follow this lifestyle that I have going because 0:12:13.040 --> 0:12:14.960 it makes me feel good. But if I go to 0:12:15.000 --> 0:12:17.640 a restaurant and someone orders something and they have passin 0:12:17.720 --> 0:12:19.880 I'm having, I don't know, a salad. I'll pick a 0:12:19.920 --> 0:12:21.719 little bit at the pasta, but I won't have the 0:12:21.760 --> 0:12:24.320 whole thing or what I've been getting better with as 0:12:24.320 --> 0:12:26.520 well as again, like I said, sharing Emilia and I 0:12:26.559 --> 0:12:29.800 have been trying to order one plate and share and 0:12:30.000 --> 0:12:33.040 that works for us and it's been pretty good. Or 0:12:33.080 --> 0:12:36.240 I take leftovers. I love leftovers now I didn't before. 0:12:36.240 --> 0:12:37.720 I would just bring them home and I wouldn't eat them. 0:12:37.760 --> 0:12:39.160 Now I'm like, Okay, if I really like this, I'm 0:12:39.200 --> 0:12:41.160 taking it home and I'm gonna reheat it and I'm 0:12:41.160 --> 0:12:43.560 gonna eat this the next day or later on. So 0:12:43.840 --> 0:12:45.959 a lot of people have asked me like, how are you, 0:12:45.960 --> 0:12:51.200 you know, losing weight or staying consistent with this lifestyle 0:12:51.240 --> 0:12:53.840 that you have, And this is exactly how. And I 0:12:53.880 --> 0:12:56.040 always say it on my Instagram as well or on 0:12:56.200 --> 0:13:00.640 whenever I'm doing a video. It's all about balance and 0:13:01.640 --> 0:13:04.079 I'm practicing that. I'm trying to do that in every 0:13:04.200 --> 0:13:07.720 aspect of my life, especially with food, because as you 0:13:07.760 --> 0:13:10.840 guys know, I've shared a lot on the podcast that 0:13:10.960 --> 0:13:15.160 I've had this weird relationship with food since I could remember. 0:13:15.679 --> 0:13:19.120 The portion thing has completely changed my life. 0:13:19.800 --> 0:13:21.400 So this is how I could do foody on the 0:13:21.440 --> 0:13:26.440 go and still stay I don't want to say fit 0:13:26.640 --> 0:13:28.480 because I can't say that I'm like where I want 0:13:28.480 --> 0:13:31.360 to be or I'm fit or anything, but because I 0:13:31.440 --> 0:13:34.640 work out, you know, and there's consistency. Consistency is key 0:13:35.000 --> 0:13:36.760 because I got that question so much when I was 0:13:36.760 --> 0:13:41.280 on promo, and obviously those interviews are very short, so 0:13:41.320 --> 0:13:47.880 I couldn't explain it thoroughly like it can hear. But balance, Okay, 0:13:47.960 --> 0:13:51.400 don't deprive yourself. There's no need unless you're doing a 0:13:51.440 --> 0:14:00.400 fast obviously, or you're doing a detalk. And just to 0:14:00.400 --> 0:14:03.360 be clear, this isn't something that happened overnight for me, 0:14:04.280 --> 0:14:06.840 I have told you guys, I tried trend diets, I 0:14:06.920 --> 0:14:11.839 tried all kinds of things to lose weight because weight 0:14:11.920 --> 0:14:15.400 has been an issue in my life, in my family forever. 0:14:15.960 --> 0:14:18.240 But I think what made the biggest difference for me 0:14:18.640 --> 0:14:24.080 was really just switching that mindset of diet to a lifestyle, 0:14:24.200 --> 0:14:28.200 like just choosing to treat my body better because I 0:14:28.240 --> 0:14:31.400 want to feel better, because I want to have more energy. 0:14:31.440 --> 0:14:35.280 And as we get older, at least I personally have 0:14:35.400 --> 0:14:37.840 fallen more in love with my body and saying, okay, 0:14:37.840 --> 0:14:40.800 I'm not getting any younger, what can I do to 0:14:40.880 --> 0:14:43.720 take care of my body this temple that God has 0:14:43.720 --> 0:14:48.080 given me so that it can run the best way possible. 0:14:48.680 --> 0:14:51.840 So it's really just getting to that point and not 0:14:51.960 --> 0:14:54.320 just doing it to lose weight, because when you do 0:14:54.360 --> 0:14:58.000 it just to lose weight and you want that fast fix, 0:14:58.840 --> 0:15:01.480 it doesn't last long. I want something that's long lasting. 0:15:01.520 --> 0:15:04.840 I'm thinking longevity. I'm thinking not just the right now. 0:15:04.880 --> 0:15:08.000 I'm thinking tomorrow and the next day and how I'm 0:15:08.040 --> 0:15:10.200 going to feel more than anything. And that's what just 0:15:10.280 --> 0:15:13.200 really changed for me, Like I have to love myself 0:15:13.400 --> 0:15:18.000 enough to make better choices, to be able to control. 0:15:18.160 --> 0:15:21.120 And I love that. I love challenging myself. We've talked 0:15:21.160 --> 0:15:23.880 about that as well. I love challenging myself. I love 0:15:23.960 --> 0:15:26.120 knowing that I feel accomplished that I did it, that 0:15:26.160 --> 0:15:29.400 I was able to sit at a table and everyone 0:15:29.480 --> 0:15:32.360 else is having alcohol or having a dessert, and because 0:15:32.400 --> 0:15:34.320 that day I told myself, I'm not going to have 0:15:34.320 --> 0:15:38.040 the desert today because I don't want to, whatever the 0:15:38.040 --> 0:15:39.800 reason may be. And I love to know that I 0:15:39.880 --> 0:15:43.800 was able to do it, that I was able to 0:15:43.800 --> 0:15:46.960 say no, that I was able to control myself, that 0:15:47.360 --> 0:15:49.840 I don't know get a high off of that. But 0:15:49.880 --> 0:15:52.600 that didn't happen until a few years ago, where I 0:15:52.640 --> 0:15:54.680 was like, Okay, I really needed this to click, like 0:15:54.720 --> 0:15:56.840 this needs to be a long term thing for me, 0:15:57.680 --> 0:16:00.480 and I think for a long time. When you hear 0:16:00.520 --> 0:16:03.960 the word diet, you think I'm restricted. And when you 0:16:03.960 --> 0:16:07.160 feel restricted and you feel you can't do something or 0:16:07.200 --> 0:16:09.840 you can't have something, you want it even more. So 0:16:09.840 --> 0:16:13.080 it's switching and just saying, Okay, this is a lifestyle change. 0:16:13.160 --> 0:16:15.440 I really want to feel better. I want to look better, 0:16:15.480 --> 0:16:18.560 of course, but instead of losing five pounds by tomorrow 0:16:18.680 --> 0:16:24.400 with this lemonade, drinker, this pill, why not just say, Okay, 0:16:24.440 --> 0:16:27.360 I'm going to give myself this short term goal of 0:16:27.400 --> 0:16:29.640 losing these five pounds, and I'm gonna give myself three 0:16:29.680 --> 0:16:33.760 weeks or a month versus wanting it so fast, because 0:16:33.760 --> 0:16:36.040 then you gain those five pounds as fast as you 0:16:36.120 --> 0:16:40.960 lost him. And then plus some believe me, been there, 0:16:41.160 --> 0:16:44.120 done that. I did that to my body so much 0:16:44.400 --> 0:16:48.600 so unhealthy guys, this fad diet or oh you know 0:16:48.680 --> 0:16:50.880 this trend is going on, And I did that and 0:16:50.920 --> 0:16:54.040 I would lose weight, but I was in a bad mood. 0:16:54.080 --> 0:16:54.840 I was irritable. 0:16:55.360 --> 0:16:57.760 I couldn't stand anyone, and I was like, don't talk 0:16:57.800 --> 0:16:59.480 to me. I don't want to be around food. It 0:16:59.560 --> 0:17:03.720 was just too much versus making small changes that are 0:17:03.760 --> 0:17:07.239 long lasting. Anyway, I hope that made sense, but I 0:17:07.240 --> 0:17:10.720 did want to clarify that because everyone's wondering. They're like, 0:17:10.760 --> 0:17:12.879 oh my god, Cheeky's is gonna get fat again? And 0:17:13.200 --> 0:17:14.960 or some people still call me fat. You know, people 0:17:15.000 --> 0:17:17.040 could be really mean on the internet, but a lot 0:17:17.080 --> 0:17:19.080 of them, oh my god, of course, Cheeky's, You're gonna 0:17:19.080 --> 0:17:21.919 freaking blow up and this and that. I'm like, Okay, 0:17:22.400 --> 0:17:24.840 obviously you don't know me. You don't listen to my podcast, 0:17:25.000 --> 0:17:27.600 you don't know what I'm about miss negative Nancy over here. 0:17:28.440 --> 0:17:30.760 But for you guys that I love and care about, 0:17:31.720 --> 0:17:34.520 I will explain it thoroughly because I want you guys 0:17:34.520 --> 0:17:36.239 to understand where I'm coming from, and hopefully it can 0:17:36.280 --> 0:17:39.439 also help you on your journey of just living a 0:17:39.480 --> 0:17:44.040 healthier life for a healthier you. And don't get me wrong, 0:17:44.640 --> 0:17:47.960 there are times and days where I just want to 0:17:48.000 --> 0:17:51.160 eat whatever I want, and it's usually with the media, 0:17:51.760 --> 0:17:55.040 and it's on the weekend or a Friday night. And 0:17:55.119 --> 0:17:56.280 the good thing is that him and I are on 0:17:56.320 --> 0:17:59.199 the same frequency right now, on the same wavelength, and 0:17:59.400 --> 0:18:01.320 we both are in the gym and wanting to feel 0:18:01.359 --> 0:18:03.679 and look good, and that helps a lot. But we 0:18:03.800 --> 0:18:06.399 are both foodies. That's one of the things that connected us. 0:18:06.680 --> 0:18:10.480 So there are days that we will just order whatever 0:18:10.520 --> 0:18:16.760 we want, or I'll make something very very hearty or 0:18:16.800 --> 0:18:20.359 fried and I'll enjoy it. I'll enjoy the heck out 0:18:20.359 --> 0:18:21.879 of it, and I'll eat as much as i want. 0:18:22.359 --> 0:18:23.959 But then the next day, I'm like, Okay, today I'm 0:18:23.960 --> 0:18:26.560 gonna eat clean. You have the balance. That's a big 0:18:26.600 --> 0:18:29.439 thing because I'm not saying that I'm perfect and that 0:18:29.520 --> 0:18:31.879 every day of my life. I eat gluten free and 0:18:31.920 --> 0:18:32.760 I have no dairy. 0:18:33.200 --> 0:18:33.600 I do. 0:18:33.720 --> 0:18:35.920 Sometimes I want a slice of pizza and I'll have it, 0:18:36.119 --> 0:18:37.560 but I won't have the whole thing, or I won't 0:18:37.600 --> 0:18:40.800 have two slices because I love pizza, I love cheese, guys, 0:18:41.080 --> 0:18:42.679 and I love red meat. But I'm not having as 0:18:42.760 --> 0:18:46.000 much red meat. But I'm not perfect, and I do 0:18:46.119 --> 0:18:50.800 allow myself to enjoy. And you know, going back to 0:18:52.080 --> 0:18:55.879 the show and going back to my production company, busy Bee, 0:18:56.359 --> 0:18:59.880 we are working on shows that I can be behind 0:19:00.080 --> 0:19:02.800 the cameras one hundred percent because I enjoy I enjoy 0:19:02.840 --> 0:19:05.920 being behind the cameras. I feel very comfortable in front 0:19:05.960 --> 0:19:09.399 of the camera, but I started my career behind the camera, 0:19:10.000 --> 0:19:13.800 and I've always had a lot of creative ideas, and 0:19:13.960 --> 0:19:16.200 I helped direct my mom's photo shoots and a lot 0:19:16.200 --> 0:19:18.199 of her videos and even for some of my siblings. 0:19:18.280 --> 0:19:21.280 Like it's something that has always come very natural to me, 0:19:22.280 --> 0:19:26.359 is creating, and I have a lot of ideas, but 0:19:26.400 --> 0:19:28.120 when you're in front of the camera, it's very hard 0:19:28.119 --> 0:19:31.479 to do both. So we are working on shows, and 0:19:31.800 --> 0:19:33.639 we have so many different things in the works and 0:19:33.680 --> 0:19:36.840 in the pipeline, Like, for instance, we have one that's 0:19:36.840 --> 0:19:39.480 called the One to One Girls. It's about some gen 0:19:39.600 --> 0:19:42.480 Z young ladies. It's a girl group, a girl band, 0:19:43.160 --> 0:19:45.320 and they sing and they dance and they're super awesome. 0:19:45.359 --> 0:19:48.520 They're seventeen eighteen. So we have something like that. We 0:19:48.600 --> 0:19:53.760 also have working on one for other artists, other women 0:19:54.760 --> 0:19:57.439 in my genre. I can't say the name yet, but 0:19:57.560 --> 0:19:59.919 to also uplift other women and not only women, men 0:20:00.080 --> 0:20:02.600 as well. I want to do a rom com. So 0:20:02.680 --> 0:20:04.239 there are a lot of things that we're working on, 0:20:04.960 --> 0:20:09.800 and I want to start tapping more into the directing 0:20:09.840 --> 0:20:12.480 side the producing side, because I really enjoy it with 0:20:12.560 --> 0:20:17.320 Chikisim Fildro there wasn't a lot of producing, but because 0:20:17.359 --> 0:20:19.480 I was in front of the camera and also behind it, 0:20:19.480 --> 0:20:22.000 it was very easy in that aspect because there was 0:20:22.040 --> 0:20:24.480 nothing scripted. It was just, hey, this is my life. 0:20:24.800 --> 0:20:26.560 I want the cameras here, this is what I'm doing. 0:20:26.600 --> 0:20:29.399 It was very easy to schedule everything because I was 0:20:29.400 --> 0:20:32.919 a producer on it, and it worked wonderfully. You know, 0:20:32.960 --> 0:20:35.600 we were We did really, really good. So I'm really 0:20:35.640 --> 0:20:37.560 happy that you guys will be able to see the 0:20:37.600 --> 0:20:41.120 second season of Chicken sen Fhilro because there's a lot 0:20:41.160 --> 0:20:43.960 happening and I feel like the people here on the 0:20:43.960 --> 0:20:48.280 podcast know because I tell you guys everything before everyone else. 0:20:48.520 --> 0:20:49.919 So that's kind of cool. But now you guys are 0:20:49.920 --> 0:20:52.239 going to have a visual so I look out for that. 0:20:52.240 --> 0:20:54.320 It's going to be pretty cool. And I don't know 0:20:54.359 --> 0:20:57.800