Speaker 1: Scrubbing In with Becca Tilly and Tanya rap An iHeartRadio podcast.
Speaker 2: Hello, everybody, we are scrubbing in scrubbing in.
Speaker 3: How you doing doing great?
Speaker 4: How are you doing?
Speaker 3: I am fantastic.
Speaker 4: Tell me why? Tell me why?
Speaker 2: Oh?
Speaker 3: I was gonna go Oh, I was gonna go a
Speaker 3: different key. I was gonna go a different song. Why
Speaker 3: what song was I about singing? Wasn't that?
Speaker 2: No?
Speaker 3: I know, I know what yours was, but then I
Speaker 3: was singing another song. Anyways, I don't know. I'm just good.
Speaker 4: Yeah, how are you doing?
Speaker 3: Sure?
Speaker 5: Tonight's tonight? Tany is going to tell tonight.
Speaker 3: Yeah, I'm going I have butterflies in my stomach, butterflies
Speaker 3: all over my body.
Speaker 2: Oh, and I made you a bracelet with butterflies on it.
Speaker 4: Yeah, so cute. I know this is made to trade,
Speaker 4: but I don't want to trade it because so cute.
Speaker 3: I knew you were gonna say that, but it's part
Speaker 3: of the part of the problem.
Speaker 4: I'm gonna trade one and I'm gonna keep the other.
Speaker 3: Okay, that's fine.
Speaker 5: Taylor has a song called tell Me Why is that
Speaker 5: what you were thinking?
Speaker 3: No, I don't know what song I was fearless? Yeah,
Speaker 3: I know, but I don't know. I'll have to think
Speaker 3: about that.
Speaker 4: Do you think about that?
Speaker 3: I hear something really cute that Haley did the other
Speaker 3: night always, So we were going to bed and she
Speaker 3: rolled over to say good night, you know, the official
Speaker 3: good night. It's like good night and then it's the
Speaker 3: official good night, and she was like, love you so much,
Speaker 3: like sweet dreams, and she was like, I can't wait
Speaker 3: to see you tomorrow. And I literally thought about it
Speaker 3: all night, like I was like, oh my, it just
Speaker 3: made me feel like so loved. I don't even know.
Speaker 3: It was so simple, and she's done that before, it's
Speaker 3: not like the first time, but for some reason it
Speaker 3: really stuck out to me because it's just so sweet.
Speaker 3: So the next day I was like asking about and
Speaker 3: she's like I did. She's like, I mean she forgot,
Speaker 3: and I was like, I feel like I was in
Speaker 3: like a delirious date when I said good night, And
Speaker 3: she was like, but I always feel that way, like
Speaker 3: I'm always excited to like say good night and then
Speaker 3: see you in the morning.
Speaker 4: I know, you know, like it makes me. I get
Speaker 4: sad on the mornings that I have to leave him
Speaker 4: to go to work because I don't see him at all.
Speaker 4: It's like pitch dark in there, Like it's like it's
Speaker 4: like nothing next to me, you know what I mean.
Speaker 4: And so like I don't get to see him, I
Speaker 4: don't get to say good morning, and I'm like, I
Speaker 4: don't know. It's like sad.
Speaker 3: You should wake up with you, y'a should have like
Speaker 3: a nice coffee morning.
Speaker 4: I did on my birthday. He woke up with me,
Speaker 4: and I felt really bad, Like I was like, please
Speaker 4: go to sleep. I just don't want you to be
Speaker 4: up at this hour. Nothing is worse pretty so ungodly,
Speaker 4: what y'all? Yeah, y'all do? He did it one morning,
Speaker 4: and I would. I don't want him to wake up
Speaker 4: with me. Yeah, but it makes me appreciate the mornings,
Speaker 4: like the weekend and stuff when I get to wake
Speaker 4: up with him.
Speaker 6: Yeah.
Speaker 3: Yeah. It was just really cute.
Speaker 4: And I'm going to use that tonight. Don't tell me.
Speaker 4: Tell him.
Speaker 3: Hopefully he doesn't hear this.
Speaker 4: I told him no listening to the podcast.
Speaker 3: I wonder if he sneaks episode in here and there.
Speaker 4: The only time I know he was listening to it
Speaker 4: was when he broke his He broke eight ribs and
Speaker 4: he was like in the emergency room and he was
Speaker 4: like on so many I don't even know what drugs
Speaker 4: he was because he was like laughing and I could
Speaker 4: hear the podcast playing in the background, but I don't
Speaker 4: think he remembered anything from it.
Speaker 3: That's really funny.
Speaker 4: Yeah, because he was just in there and I had
Speaker 4: nothing to do, and so he was laughing.
Speaker 3: We made him block out loud. Yeah yeah, yeah, oh
Speaker 3: my gosh.
Speaker 5: So the only time he listens is when he's highly medicated.
Speaker 4: Correct.
Speaker 3: Honestly, I can't think of a better way to listen
Speaker 3: to this podcast.
Speaker 4: Because I tell him not to listen because I'm like,
Speaker 4: this is privy information, like you shouldn't be like listening
Speaker 4: to It's like me going to boys' night, you know.
Speaker 4: But he did listen when we broke up.
Speaker 3: Mm yeah, how else is he so has to know
Speaker 3: what you're up to?
Speaker 4: Yeah, And I can't remember what it was, but I
Speaker 4: talked about some guy gave me his number at some point,
Speaker 4: and he's like, that was really hard to listen to.
Speaker 3: And I was like, yeah, you were hoping he was
Speaker 3: listening at that point, Yeah, totally, you were. You were
Speaker 3: putting anything out there that maybe a little trail back
Speaker 3: to you.
Speaker 4: Yeah, I'm like, everybody's giving me their number. I'm getting
Speaker 4: hit up every day.
Speaker 3: Have we stayed with the same surprise songs you're hoping for? Yes,
Speaker 3: just seeing if anything and change if you had come
Speaker 3: across any other ones that sounded interesting.
Speaker 4: It sounded interesting. No, I'm really hoping for those those four. Okay, endgame,
Speaker 4: Cornelia Street, I forgot that you existed in Babe. Babe's
Speaker 4: a good song. I don't know what you're doing.
Speaker 3: I did not say it's not a good song, Like,
Speaker 3: it's not a song that I'm like, if it was
Speaker 3: on the set list, I'd be like, okay, fine, but
Speaker 3: like it's.
Speaker 4: A fault song. It'll be like popping up the cherry.
Speaker 3: To be sung on. And but just to confirm long
Speaker 3: Live is now part of the set, right.
Speaker 4: You know, that's an interesting point because what is a
Speaker 4: part of the set? Invisible String is sometimes and sometimes not.
Speaker 5: I think it's pretty well set.
Speaker 4: I heard Summer Now It's Coming.
Speaker 5: Out is always the second song, not always.
Speaker 3: I have not heard any that's ther most. That's like
Speaker 3: the biggest part of the show is when the crowd
Speaker 3: screens seattle, like all let's call there was like a
Speaker 3: or something from the Cruel Summer Bridge. She's not gonna
Speaker 3: be what's the what's the person's name? When before you
Speaker 3: had TikTok that you got your news from Ginger Chan.
Speaker 3: I don't know wh you're getting that info.
Speaker 5: Yeah, invisible Spring replaces the one. Everyone replaces the one
Speaker 5: from time to time different shows.
Speaker 3: That's anya.
Speaker 7: If your dress is invisible, stream doesn't play.
Speaker 4: That's gonna be a dark moment for me.
Speaker 3: That's real because she was entertaining the one.
Speaker 4: I know, I know it's a possibility.
Speaker 5: Wow.
Speaker 3: You know which one I'm really looking forward to seeing,
Speaker 3: to seeing live is the when she says I can
Speaker 3: go anywhere I want anywhere? What just like no, just
Speaker 3: like that, No, she says, just not home.
Speaker 5: Wow.
Speaker 4: You realize as we've been like leading up to the
Speaker 4: Taylor Show, we've been playing games in the Morning Show
Speaker 4: to give the tickets away. I don't know her lyrics
Speaker 4: that well, yeah.
Speaker 3: Well I don't think you're as much of a lyric
Speaker 3: person as you.
Speaker 4: No, like the lyrics that like mean something to me,
Speaker 4: like really mean something to me, and then the rest
Speaker 4: I kind of like, but.
Speaker 3: Remember we did that game where we did lyrics, and
Speaker 3: you chose Alena Gomez and I chose Taylor songs and
Speaker 3: you were it was alterable a blowout.
Speaker 4: Yeah, it's pretty wild.
Speaker 5: Do you want to Should we try it? Should we
Speaker 5: see how Becker does on the game we played this morning?
Speaker 3: Oh yeah, yeah, yeah, yeah.
Speaker 4: Wait, let's see if she can do the swift swifty five?
Speaker 5: Swifty five. So we took five different instances of Taylor
Speaker 5: singing the lyric in the middle of the night.
Speaker 4: And you can only listen to it twice.
Speaker 5: Okay, here we go, first time through, in the middle
Speaker 5: of them. All right, do you want to go now
Speaker 5: or do you want to write some notes down?
Speaker 3: Can I write down?
Speaker 2: Oh?
Speaker 3: Wait?
Speaker 5: Okay, okay, here we go, second time through swifty five
Speaker 5: in the middle.
Speaker 2: Of the night, in the middle, in the.
Speaker 5: Middle of them, okay, song number one. I don't care
Speaker 5: if you go in order. Actually, just give me the
Speaker 5: five songs. She's got one at a time.
Speaker 3: Are you ready for it? Okay? Last ones? Are you
Speaker 3: ready for it? Number four was just ready for it? Whatever?
Speaker 1: Wait?
Speaker 3: Oh my god? Wait? What was the first one? Was?
Speaker 3: Can I get one more? Play?
Speaker 5: Here we go?
Speaker 3: Okay? Rather does you belong with me?
Speaker 5: The first two are the toughest of the first.
Speaker 3: Enough, when I'm in the stream, it's like a million
Speaker 3: littles kind say that I know the song.
Speaker 8: It's uh, you're almost there.
Speaker 5: You have like two more lines, then you get the title.
Speaker 5: Watching someone trying to remember something is so fun. They
Speaker 5: go to this transit.
Speaker 3: Say that will be together. I'm so irritated. I this
Speaker 3: is like one of This is like one of my
Speaker 3: favorite old songs of Taylor. I just can't. I can
Speaker 3: sing the lyrics. Come on cool. Oh my god, you're.
Speaker 4: More of a fifty than is here.
Speaker 5: So I have to tell you the what is it untouchable?
Speaker 6: Oh?
Speaker 3: Yeah, that one I was having a hard time with.
Speaker 3: But I knew, I knew. I know every lyrics untouchable
Speaker 3: except for the obviously the important one. All right, well,
Speaker 3: there you go, Terrible.
Speaker 5: Tell us about our guest today.
Speaker 3: Let me tell you about her. We have an amazing guest.
Speaker 3: She is an incredible private chef and she is based
Speaker 3: in Los Angeles and joining us in studio today.
Speaker 4: She now has three hundred over three hundred thousand followers
Speaker 4: on TikTok. She works with many celebrity clients creating healthy,
Speaker 4: allergy free recipes.
Speaker 3: She's been on the Food Network in America's Test Kitchen.
Speaker 3: She continues to amaze her followers and Tanya with her beautiful,
Speaker 3: healthy dishes, celebrity client Air one runs, and fun TikTok content.
Speaker 4: Please help us. Welcome to the podcast.
Speaker 3: Shud Okay. We're so happy that you're here because for
Speaker 3: having me, Tanya.
Speaker 1: She this is.
Speaker 4: Already starting off really great because so I have I'm weird,
Speaker 4: like I'm a total weirdo. Same and I've been following
Speaker 4: you on Instagram forever and you were doing this collab
Speaker 4: with air one and when you so we had like
Speaker 4: a we had an interaction in the wild and I
Speaker 4: was telling everybody about it, and then when you walked in,
Speaker 4: I was like, do you remember when we met? And
Speaker 4: you were like really having a hard time placing me,
Speaker 4: And that is so on brand for me. You have
Speaker 4: no idea?
Speaker 7: Well you were.
Speaker 1: I swear there was another event where I saw you too,
Speaker 1: because I've seen you more than once, but you were
Speaker 1: with was it your boyfriend that.
Speaker 7: You were my air one club?
Speaker 5: Kay?
Speaker 1: Yeah, So I remember you at the air one Cloud,
Speaker 1: But I swear there was another time too. I didn't
Speaker 1: forget you at the Air One collab. But I guess
Speaker 1: I was like me, I guess that was the first time.
Speaker 4: No, but it was like so creepy because you did
Speaker 4: this collab and you were doing it was like the
Speaker 4: gluten free carrot cake and the chocolate chip cookies. Yeah,
Speaker 4: and it was launching on like a Sunday, and so
Speaker 4: we went the night before and you were like cooking
Speaker 4: and stuff and you okay. My boyfriend was like, oh
Speaker 4: my god, they're chef Bay and he was like, well,
Speaker 4: why don't you go say hi to her? And I
Speaker 4: was like, I can't say hi to her.
Speaker 3: What are you talking about?
Speaker 4: Cant her? She's working, Like I'm not gonna have to
Speaker 4: hide her. And so we kept like walking by your
Speaker 4: area and like staring at you, but like not approaching you.
Speaker 4: And so my boyfriend was like, now she's gonna think
Speaker 4: you're total like freak, but we need to just go
Speaker 4: up and you need to say hi. And I was
Speaker 4: like so nervous to like approach you, but I did it,
Speaker 4: and then I felt really good after.
Speaker 3: Oh.
Speaker 7: I was so in my zone.
Speaker 1: I wouldn't even notice anything that goes around outside of
Speaker 1: this bubble. I was there for twenty hours straight cooking.
Speaker 1: So you could have had a circus beforeward in front
Speaker 1: of me and I wouldn't even have noticed.
Speaker 3: But I'm so glad.
Speaker 6: No.
Speaker 1: Yeah, the first I guess to come to the collab
Speaker 1: quote unquote because it started the next day.
Speaker 4: It started the next day. Oh my gosh, she's like
Speaker 4: really in here cooking at all.
Speaker 3: Like it was like crazy. Tanya is known to like
Speaker 3: stare without saying anything, like she'll just stare. So I'm
Speaker 3: picturing her walking back and forth in your area, just
Speaker 3: like staring with her eyes wide, but like not making
Speaker 3: any move to introduce herself. So right, Yeah, that feels
Speaker 3: very Tanya.
Speaker 2: Yeah.
Speaker 1: Oh I love people watching, honestly, It's the best thing
Speaker 1: at Airwan. Oh my god, watching people all day.
Speaker 4: Yeah, yeah, sounds very interesting. I do have this like
Speaker 4: weird line because like, if you were Shawn Mendes, I
Speaker 4: would have gone up to you and been like hey,
Speaker 4: but for some reason, with you, I was like, oh
Speaker 4: I just can't.
Speaker 3: So nervous.
Speaker 4: I'm so nervous.
Speaker 1: I'm flattered. I would be just staring at Sean all day,
Speaker 1: just like never would go up to him. But you know, Sean,
Speaker 1: if you're listening slide to the DM.
Speaker 4: But it is crazy because I feel like I've been
Speaker 4: watching you make all these things on instant, like make
Speaker 4: all your dishes, and you make them seem so simple,
Speaker 4: but like they're really not.
Speaker 6: Yeah.
Speaker 1: No, I think social media, like anything, it just glamorizes it.
Speaker 1: It's very much a highlight reel. So people think, you know,
Speaker 1: I go into these people's home and I just you know,
Speaker 1: cook whatever I want and then get driven by drivers
Speaker 1: to go to Airwan and spend three thousand dollars and
Speaker 1: do whatever I want. But truly, there's so much that
Speaker 1: goes on behind the scenes. My background is food science
Speaker 1: and holistic health, so I mean a lot of my
Speaker 1: celebrity and high profile clientele for lack of I don't
Speaker 1: know how to say this in the best way, but
Speaker 1: their job is to be fit and hot. So every
Speaker 1: single calorie and everything that goes into these people's bodies matters.
Speaker 1: So every gram of sodium, every every gram of fat,
Speaker 1: how much water they're drinking, when they're eating, they're portion sizing,
Speaker 1: is all laid out their menu planning. The menu planning
Speaker 1: is done down to a tea with trainers and nutritionness
Speaker 1: and and.
Speaker 4: So you're just the like you're just the you're making it,
Speaker 4: You're not like creating the.
Speaker 1: So I create the menu with trainers nutritionness oftentimes, and
Speaker 1: then I it's completely customed to them, and then I
Speaker 1: work with their entire teams to say, you know, does
Speaker 1: it need.
Speaker 7: To go to set?
Speaker 1: Does it need to go up to a field if
Speaker 1: it's a professional athlete to eat between training hours? And
Speaker 1: there's so much that goes behind the scenes, but every
Speaker 1: single thing that goes on those plates is meticulously calculated
Speaker 1: out and planned and that doesn't go into social media.
Speaker 1: So I always get these dms like, oh, I'm a
Speaker 1: private chef, you know, how do I how do I
Speaker 1: get your job in what you're doing? And I'm like,
Speaker 1: my whole my background is more than just culinary. It's
Speaker 1: the food science behind it is huge. But there's a
Speaker 1: lot of planning. It's more planning than cooking.
Speaker 3: Can we go back to like when you because I
Speaker 3: don't cook, but I always feel like people who start
Speaker 3: cooking there's something, there's like a moment in their life
Speaker 3: where they're like it's either they have to do it
Speaker 3: because of like an allergy, or it's like something their
Speaker 3: mom did and taught them, Like did you have a
Speaker 3: moment where you started cooking or did the holistic and
Speaker 3: like nutrition side peak. You're interesting the cooking part.
Speaker 1: So that's why when you say allergies, I grew up
Speaker 1: in an allergy household. I don't know how this happened,
Speaker 1: but my mom is celiac and can't have dairy. I'm
Speaker 1: allergic to soy. My brother is allergic to peanuts, peas
Speaker 1: like gooms. My sister can't have a million other things.
Speaker 1: So my love of food really started from making food
Speaker 1: my entire family could eat growing up and experimenting in
Speaker 1: the kitchen with gluten free, dairy free, soy free, vegan
Speaker 1: alternatives before things like almond milk and nutritional yeast were
Speaker 1: on the market at all. And that really sparked my
Speaker 1: creative side. And then with that came up with some
Speaker 1: really good recipes, and then from then I just started
Speaker 1: to fall in love with food. But I've always loved food.
Speaker 3: So how old were How old were you making all
Speaker 3: the meals for your family?
Speaker 1: Seven or something? I mean they tried some disgusting things,
Speaker 1: still get me wrong, but no, I think even at
Speaker 1: the dairy free, gluten free mac and cheese that I
Speaker 1: made then for my family is still the recipe that
Speaker 1: I make for my client's kids today. So some of
Speaker 1: the recipes stuck. But I was making my own almond
Speaker 1: milk and people thought I was so weird and going
Speaker 1: on this weird website to get nutritional yeast and people
Speaker 1: are like, what is that? And now you can walk
Speaker 1: into Whole Foods and you can get nutritional yeast. So yeah,
Speaker 1: it was.
Speaker 7: Fun.
Speaker 1: But I've always just loved healthy food and making food
Speaker 1: that everyone can eat no matter their dietary and need
Speaker 1: a restriction, and breaking that stigma that healthy, dietary friendly
Speaker 1: food is at all boring or not delicious or indulgent
Speaker 1: or beautiful looking.
Speaker 4: You're not a fan of nutritional yeast, just heads up,
Speaker 4: I'm not no, okay?
Speaker 3: Are you talking about those crackers that I imagine she
Speaker 3: could probably use some nutritional youth to make a very
Speaker 3: different thing that you creed.
Speaker 4: I make my own almond milk too, and I got
Speaker 4: to a point where I was like, I hate just
Speaker 4: throwing away the pulp, Like I feel like I just
Speaker 4: throw away, like you know, the pulp of the almonds.
Speaker 4: And so I was starting to make crackers with them
Speaker 4: with the nutritional yeast, and I loved them, and I
Speaker 4: gave them to her one day and she's like, this
Speaker 4: is the most disgusting thing I've ever tried.
Speaker 3: It was a literal cardboard, like, there's no.
Speaker 1: I make really good CD crackers. The next time, I'll
Speaker 1: bring my my CD crackers for you guys. There's sesame seeds,
Speaker 1: flax seeds, hemp seeds, pumpkin seeds, chia and just in
Speaker 1: these really seedy crackers.
Speaker 4: I've seen those.
Speaker 7: You can add your almond pulp to them.
Speaker 5: Yea, yeah, that.
Speaker 4: Sounds so good.
Speaker 3: So when did you the celebrity chef? When did that
Speaker 3: line up? Like did you ever see that being your
Speaker 3: path or did it kind of fall into your lab?
Speaker 1: So I knew I didn't want to go into the
Speaker 1: restaurant world. I didn't want to go from high school
Speaker 1: to culinary school, work my way up in a toxic
Speaker 1: restaurant environment. I just knew I wanted to be in
Speaker 1: the healthy food world. I never wanted to make the
Speaker 1: same thing twice. I didn't want to work in a
Speaker 1: restaurant or a hotel, and my parents were like, good luck,
Speaker 1: what are you possibly going to do in the food world.
Speaker 1: So to make myself more well rounded. I actually got
Speaker 1: a degree in business and product development when I was
Speaker 1: studying undergrad at Syracuse University, and then at that point,
Speaker 1: food on the Internet and health food product development was exploding.
Speaker 1: BuzzFeed Tasty was starting out, meal kits and meal delivery
Speaker 1: services were in infancy, and light bulbs went off in
Speaker 1: my head and I was like, that's where I want
Speaker 1: to go. It's the creative food side. It's food is
Speaker 1: just going to go get healthier and healthier. People are
Speaker 1: going to be more attentive to what's going in their
Speaker 1: food and clean recipe, clean ingredient labels.
Speaker 7: So in undergrad I did I was some of the
Speaker 7: hands in.
Speaker 1: The BuzzFeed Tasty videos, those first food videos on the Internet,
Speaker 1: the girls' hands. And then with my background in product
Speaker 1: development in business, I went into corporate product development. So
Speaker 1: I did healthy products for Starbucks, like the egg bites
Speaker 1: for Starbucks.
Speaker 7: They did, so I was like, I probably cooked for you.
Speaker 1: That's what I always say for people, because I simple
Speaker 1: Mills RX bar Hugh Kitchen Freshly. I led the product
Speaker 1: development team there for the meal delivery service company that
Speaker 1: you just kind of put them in your microwave and
Speaker 1: that boom during COVID, so just creating the prototypes for
Speaker 1: them that were paleo, keto vegan on the healthier side.
Speaker 1: And then I went to culinary school with this job.
Speaker 7: They were like, you need to be an official chef.
Speaker 1: So I was one of the first graduates from a
Speaker 1: health supportive culinary arts program. And then my just entire
Speaker 1: background ended up leading its way to private chefing. It
Speaker 1: was just word of mouth taking on private clients here
Speaker 1: and there when I was living in New York.
Speaker 7: But the mix of the nutrition.
Speaker 1: Background, product development background, food science background, it just was
Speaker 1: an inch interesting combination that not many chefs still have
Speaker 1: to this day. And through word of mouth, started taking
Speaker 1: athlete private clients, so NFL, NBA, then some actors, models,
Speaker 1: and it just snowballed from there and I fell in
Speaker 1: love with the world of private chefing and then moved
Speaker 1: to LA a couple of years ago and just did
Speaker 1: that full time.
Speaker 4: At what point did you do America's Test Kitchen.
Speaker 1: That was a little over a year ago.
Speaker 4: Oh so it's fairly new.
Speaker 7: Yeah, so that was interesting.
Speaker 1: I had done some shows on the Food Network, like
Speaker 1: Chopped and all of that, and I was like, oh,
Speaker 1: this is another competition show. It'll be so fun, but
Speaker 1: I think that show is geared more toward Middle America.
Speaker 1: And then I come in as like the gluten free, vegan, refined,
Speaker 1: sugar free, healthy chef, and everyone's like a what, And
Speaker 1: I think it was geared toward I home cooks trying
Speaker 1: to be chefs. So I don't know honestly why I
Speaker 1: was cast on that show, to be honest, but it
Speaker 1: was the episodes and challenges that I won. Throughout that season.
Speaker 1: I ended up filming as spinoffs for my own cooking show,
Speaker 1: which was really fun, but I yeah, there were wild
Speaker 1: It's not you can't think of it as your actual cooking.
Speaker 1: I mean these episodes. One episode, they gave me a
Speaker 1: basket of it was like chopped on steroids. It gave
Speaker 1: me pickles, mayonnaise, white bread, sennal barbecue, pork ribs, slice
Speaker 1: deli ham, and I little pearled pickled onions. And I
Speaker 1: had to make a meal for a Michelin star chef
Speaker 1: with this in forty five minutes. And I was, oh,
Speaker 1: in ketchup, no, no, no, not ketch up.
Speaker 7: Dehydrated. It was like old marin Aara sauce.
Speaker 1: And I had to make a meal out of this,
Speaker 1: and I'm like, oh gosh, now, my I mean, I
Speaker 1: swear I have clients that reach out and they're like,
Speaker 1: what was this?
Speaker 7: I mean it ended up taking multiple bites of this meal.
Speaker 1: But yeah, it's not I don't judge my culinary skills
Speaker 1: off of that show.
Speaker 4: That is so funny. Okay, so you had this is like,
Speaker 4: how many clients do you have at once?
Speaker 1: I have about forty clients that I rotate between New
Speaker 1: York and LA.
Speaker 4: How do you do it?
Speaker 7: Yeah, how takes a village. I have the food ship myself,
Speaker 7: I know.
Speaker 1: So I'd say every other month I'm in New York
Speaker 1: and I do back to back clients for events that
Speaker 1: I'll schedule out. But then eighty percent of my clients
Speaker 1: are in LA, so they'll book me for a brand event.
Speaker 1: So say one of my clients is launching a makeup
Speaker 1: line or Vogue will reach out or supplement company to
Speaker 1: do their influencer dinner or PR dinner, or a client
Speaker 1: will just book me for the day to do lunch, dinner,
Speaker 1: and then meal prep for the rest of the week,
Speaker 1: and then their assistance or their managers will heat up
Speaker 1: the food throughout the week, but I don't do anyone
Speaker 1: full time. They'll just book me for a specific day
Speaker 1: and all do my private chefing. But it keeps it
Speaker 1: fun and interesting. Never make the same time.
Speaker 4: I was always under the impression, so I when I
Speaker 4: first started following you, I was like, because you're like
Speaker 4: a look inside the life of like a private chef.
Speaker 4: I can't remember exactly how you opened every story or every.
Speaker 1: Yeah dead in the life of a private celebrity chef
Speaker 1: of Beverly Hills.
Speaker 7: I actually talked that fast.
Speaker 3: Yeah.
Speaker 4: So I always thought it was the same person that
Speaker 4: you were going to. So for like, I always thought
Speaker 4: it was just one person that you were going to
Speaker 4: every single day. And I was like, so I had
Speaker 4: like girlfriends that I would text and be like, who
Speaker 4: is this person? I was like convinced it was Christy
Speaker 4: tigue In for a while. Now that's not the case.
Speaker 4: Now I know it's not even the same person you're
Speaker 4: going to evering, but we like try to figure out,
Speaker 4: like whose house you were going to every day. I
Speaker 4: thought it was just like one person that you and
Speaker 4: the fact that you do forty different people is so crazy.
Speaker 1: Yeah, that was that video was a Royal family that
Speaker 1: was actually flying in, which is really fun. I love Royals.
Speaker 1: They're always just they have just different foods wherever they live,
Speaker 1: whether it's British Royals or Middle Eastern Royals, and they're
Speaker 1: always just they love Airwan.
Speaker 7: They see it on social media.
Speaker 1: They're so fascinated by the ingredients in the way of
Speaker 1: life here that that's just so fun. And they have
Speaker 1: a million bodyguards and a whole team. You get to
Speaker 1: feed that. Those are I was a Royal family. Christy Teak,
Speaker 1: it's great. Done, Christy Teak, you have done her? Yeah? Yeah,
Speaker 1: I recently did content where I made her healthy twinkies,
Speaker 1: which is really fun.
Speaker 7: And I'm posting John.
Speaker 1: Legend's favorite cookies actually soon coming to my coming to
Speaker 1: my social this white chocolate chit macadamianut cookie.
Speaker 4: Oh yeah, I do know he likes those.
Speaker 3: Wait, okay, So since we've talked about celebrities, who who's
Speaker 3: if you can say, like the biggest, like the most
Speaker 3: exciting person, whether it's a celebrity, athlete or whatever that
Speaker 3: you were like, Oh my gosh, I can't believe I'm
Speaker 3: gonna meet this person.
Speaker 1: Oh that's hard. I mean some there's a lot under NDA,
Speaker 1: but I it was really fun cooking for honestly British Royals.
Speaker 1: I can't say exactly who, even though it technically wasn't
Speaker 1: under NDA.
Speaker 7: But when you think.
Speaker 1: British Royalty, who do you think such for that that
Speaker 1: was pretty fun? Who else would be really fun?
Speaker 3: I imagined a lot of them had NDAs, but I
Speaker 3: didn't know if there's I mean.
Speaker 1: Dan Reynolds, imagine Dragons one of the nicest people ever ever,
Speaker 1: The Colpos and Christian McCaffrey some of the nicest people
Speaker 1: ever ever. I who else? I Mindy Kayling super super nice.
Speaker 1: She's not under NDA, okay, so lovely that I.
Speaker 7: Love that about her.
Speaker 4: I don't know why it's so standard in Hollywood to
Speaker 4: like just have everybody sign an NDA that works with you,
Speaker 4: you know what I mean? Like so I don't really
Speaker 4: hold it against anybody, but the ones that don't, I
Speaker 4: like them even more.
Speaker 1: Like now it's kind of flipped. So even with Mindy,
Speaker 1: she actually followed me on social media and was like,
Speaker 1: I would love to come into your tiktoks and Instagram,
Speaker 1: you know, can you do a brunch or something for
Speaker 1: me and my friends? And then why it actually so
Speaker 1: completely flipped. So typically it would be you know, you
Speaker 1: go to their house, you sign an NDA. Sometimes they
Speaker 1: take away their phone, But as they become more and
Speaker 1: more familiar with my content, they actually really like the
Speaker 1: fact that everything they're eating is now on my TikTok
Speaker 1: and Instagram, and then they can share with their friends
Speaker 1: and be like, look what we're eating, look at our chef.
Speaker 1: And then they'll sometimes ask to be in my social content,
Speaker 1: which is super fun but so funn damn. Most of
Speaker 1: my clients have fake Instagram, so you know fins does yeah,
Speaker 1: like a fin stuff, So just to get people in
Speaker 1: a frenzy, they'll comment on their Finsta and be like,
Speaker 1: this is such an invasion of privacy? How are you
Speaker 1: in this person's home and just filming? Like don't you
Speaker 1: have any respect?
Speaker 7: And then I'm like, are you kidding? And then people
Speaker 7: will comment like, yeah, how dare she?
Speaker 1: I can't believe she just films this person's house, like
Speaker 1: such an invasion of privacy, just to get people annoyed.
Speaker 1: So all of those comments are usually the celebrities finstes
Speaker 1: themselves that I actually cooked for, which is really funny.
Speaker 3: Fact, well, it's funny that you know about it if
Speaker 3: you didn't know, like dark are these cruel people that
Speaker 3: are just like starting dog.
Speaker 4: And when you're posting from people's kitchens and stuff that
Speaker 4: they know about it, you're not doing anything like sneakily.
Speaker 1: Oh yeah, no, I'm dancing with their burritos and yeah,
Speaker 1: making their own.
Speaker 7: There's a whole setup thing, but they love it.
Speaker 3: Honestly.
Speaker 4: That is so funny.
Speaker 3: I feel like because celebrities get such a bad rep
Speaker 3: of like if they do like a day in the
Speaker 3: life of what I eat, it's always like people are like,
Speaker 3: there's no way this is sustainable for you, Like this
Speaker 3: is not healthy to share it. I feel like what
Speaker 3: you make for them, they're probably so proud to be like, no,
Speaker 3: this is what I'm eating. It's like delicious and healthy
Speaker 3: and like good ingredients.
Speaker 1: Yeah, they truly all eat Honestly with the colpos, I
Speaker 1: don't know, they're just genetically blessed. They real they are
Speaker 1: pizza and pasta and lasagna and they just look like
Speaker 1: that and it's yeah.
Speaker 4: They had a couple of meals with them too, and
Speaker 4: I'm like it's yeah, it's genetics.
Speaker 5: Yeah.
Speaker 1: Christian was like, yeah, you know, I just kind of
Speaker 1: eat whatever I want and then stop when I'm full.
Speaker 1: And you know, I like your food because it's a
Speaker 1: lot of protein because I run a lot for work.
Speaker 3: Like I know, I know what you do. But okay,
Speaker 3: I have a question for you. I don't know if
Speaker 3: you can help me solve this. Oh no, my meat thing.
Speaker 4: Yeah, okay, So.
Speaker 3: All of a sudden, I've I've developed this like aversion
Speaker 3: to meat. But it's not like, oh, it tastes like
Speaker 3: trash or garbage or anything. It just tastes like the source.
Speaker 3: So like when I'm eating beef, I'm like, I feel
Speaker 3: like I can taste where it came from. And like
Speaker 3: when I'm eating chicken, it tastes like wet dog. I
Speaker 3: can't explain it more than that. But everyone's like, oh,
Speaker 3: did you get it by tick and all this stuff,
Speaker 3: and I'm like, no, it's not.
Speaker 4: She's not pregnant either, Yeah, I'm not.
Speaker 3: I'm not pregnant. So I'm like trying to figure out
Speaker 3: what it is because I love eating like burgers, and
Speaker 3: I want to be able to eat chicken as like
Speaker 3: my protein, but I can't. It ruins everything and it
Speaker 3: came out of me.
Speaker 1: That you buy yourself this is at a restaurant or
Speaker 1: anywhere where you eat meat.
Speaker 3: The first time I realized it was at that health
Speaker 3: nut place, which was like really, you know, health help
Speaker 3: that thing. But it was like a chicken on a salad.
Speaker 3: And that was the first time where I was like,
Speaker 3: Oh my gosh, what is going on? So then I
Speaker 3: was like, maybe it just wasn't seasoned enough. So then
Speaker 3: I chicken like chicken nuggets from like a fast food
Speaker 3: place whatever, and I was like, tasted it there too,
Speaker 3: and I was like, what's going on? So then I
Speaker 3: had an In and Out Burger and I tasted it
Speaker 3: there too. So now I'm like, this is so weird.
Speaker 3: I don't know if it's like a hormonal thing.
Speaker 7: That is so weird.
Speaker 1: I mean, I've been stumped with clients saying I mean
Speaker 1: I had a client who couldn't taste or smell anything,
Speaker 1: not from COVID, just from.
Speaker 7: Just in life. And I was like, I've I've heard
Speaker 7: it all. I've not heard I have not heard that yet. Really,
Speaker 7: I've heard from you know.
Speaker 1: Sometimes it'll be a specific restaurant because they'll say rinse
Speaker 1: the chicken breast and tap water and the la tap
Speaker 1: water kind of tastes chlorinated. So I've seen I've heard
Speaker 1: stories like that, but that is weird.
Speaker 3: It's not good.
Speaker 2: You basically really vegan, just go vegan. Yeah, but yeah,
Speaker 2: that's not easy either. I don't know, it's just so weird.
Speaker 7: Eggs, well, eggs.
Speaker 3: I've always been a little bit off about, like I
Speaker 3: like the egg whites because something I saw someone open
Speaker 3: an egg and a head feathers in it, like it
Speaker 3: had been fertilized or whatever. So now I'm like very scared.
Speaker 1: But wow, that is.
Speaker 3: So now I'm just I'm more concerned about like, where's
Speaker 3: my protein gonna come from? And I'm low and iron,
Speaker 3: so I actually need to be eating like red meat, right,
Speaker 3: isn't that supposed to?
Speaker 6: Yeah?
Speaker 1: Or take iron and be twelve supplements.
Speaker 3: Iron makes my stomach hurt. Like when I take the supplements, you're.
Speaker 4: Just a lost car.
Speaker 3: It's just a lot. So surprised that that's the first
Speaker 3: time you've heard that. That makes me feel a little
Speaker 3: stressed out, to be honest, it's.
Speaker 1: Yeah, I don't know if it's hormonal related or something,
Speaker 1: but it can't be if it's not one specific restaurant
Speaker 1: or one.
Speaker 7: Yeah, it's not meat grocer or something then.
Speaker 3: No, So like, if you have vegetarian clients or vegan,
Speaker 3: how do you incorporate protein?
Speaker 1: So typically, well, usually I always have a vegan and
Speaker 1: vegetarian option. Whenever I meal prep, there'll be someone in
Speaker 1: the family that's there's always the gluten free, dairy free,
Speaker 1: refined sugar free, seed oil free, that's me. Dairy free
Speaker 1: is typical, and then the vegan vegetarian option. So I'll
Speaker 1: do a lot of lentil. Usually they don't want soy,
Speaker 1: so lentil protein. I use really interesting beans and nuts,
Speaker 1: like macambo beans, which I've posted about, which are super
Speaker 1: high in protein. It's an inkin bean, super high in fiber,
Speaker 1: and they're really soft and crunchy, but you can cook
Speaker 1: them to like a ground meat alternative, and they taste
Speaker 1: like the combination of a walnut, a buttery rich cracker,
Speaker 1: and a peanut kind of but it's so cool.
Speaker 7: They have the mad airwana.
Speaker 1: I highly recommend they're they're so delicious just to eat
Speaker 1: by the handful. And then using tons of high protein
Speaker 1: superfoods like nutritional yeast has five grams of proteina tablespoon
Speaker 1: Spirollina has over five grams of proteina tablespoon gram for
Speaker 1: gram is higher in protein and lower in fat than
Speaker 1: beef with much more of a nutritional value value.
Speaker 3: Yeah, so I'm just kind of change.
Speaker 7: We have endless opportunities for plant based Yeah.
Speaker 3: I know, I feel like I'm I'm lucky. We feel
Speaker 3: I feel very lucky that we live in a place
Speaker 3: that has access to the things that I'm going to
Speaker 3: need moving forward.
Speaker 1: Putting the protein in the salad dressings itself, so you
Speaker 1: can make the salads very fibrous and veggie forward, and
Speaker 1: then in the dressing using a Greek yogurt or some
Speaker 1: kind of protein source and making the protein and healthy
Speaker 1: fats in the dressing is always a way that I
Speaker 1: do that for get protein in for vegan clients, I barrel.
Speaker 3: I mean, I don't even cook unless.
Speaker 7: No, I'll bring lunch to set next time.
Speaker 4: What's that a typical day for you? Or is what
Speaker 4: every day? Not the same?
Speaker 1: Every day is pretty different right now? Maybe fifty percent
Speaker 1: of what I do is the private chefing side, So
Speaker 1: maybe a day a week and maybe a couple events
Speaker 1: a month, I'll do private chefing or just a brand event.
Speaker 1: So the private cheffing day, my assistant or me will
Speaker 1: finalize the menu with the clients, go back and forth
Speaker 1: a little bit. I'll do my grocery hall and film
Speaker 1: that for an hour, hour and a half and then
Speaker 1: I just charged by the day. Not that I've ever
Speaker 1: had any issues with my clients, but i never want
Speaker 1: them to say, you know, you were tiktoking, or you
Speaker 1: were filming today, or if you didn't film the grocery hall,
Speaker 1: could you have grocery shopped a little bit faster? So
Speaker 1: to avoid that, I'm just like, here's my daily rate.
Speaker 1: This is what I'm going to do. Whether it takes
Speaker 1: me five hours or fifteen hours, I'll get it done.
Speaker 1: Just to ever prevent that from ever happening. Oh interesting,
Speaker 1: and I'll so I'll do my shop for a couple hours.
Speaker 1: I'll get to the client's house at around ten am
Speaker 1: and then serve lunch, either to go and a driver
Speaker 1: and assistant will bring it to set or a field
Speaker 1: or a training facility, or it's at home. And then
Speaker 1: I'll do four to five items of meal prep for
Speaker 1: the week. And that's really whatever they want based on
Speaker 1: their schedule. So if they're traveling, I'll do a lot
Speaker 1: of to go snacks, maybe homemade protein bars. If they're home,
Speaker 1: I'll do I chicken dishes, fish dishes, lunch dishes, dinners,
Speaker 1: and I'll label them with the reheat temperature, when to
Speaker 1: eat them, what to serve them with, and then kind
Speaker 1: of meal prep them throughout the week based on their
Speaker 1: shelf life. And then I'll also do dinner for that day.
Speaker 4: Do you have a significant other?
Speaker 6: I do not.
Speaker 7: I'm very single.
Speaker 4: La.
Speaker 7: Dating is horrible.
Speaker 4: I would want to marry you, like like she's like
Speaker 4: walking me through the day. I'm gonna meal prep you
Speaker 4: this and tell you what preheated like that sounds like
Speaker 4: a dream.
Speaker 1: There's a nice Jewish dishwasher out there, then I please.
Speaker 6: Hit me up you know someone, I mean I might
Speaker 6: Oh wow, yeah, set it up all right, nice Jewish?
Speaker 1: Normal?
Speaker 4: Are you Jewish?
Speaker 1: Yeah?
Speaker 6: Yeah, okay, yeah, I figured, well you never know kosher
Speaker 6: actually so a lot of I took so much shellfish
Speaker 6: and pork, but I've never actually eaten it.
Speaker 1: But I've cooked it so much that I can cook
Speaker 1: it to perfection, but I've just based on how it
Speaker 1: should smell in like a poke test. But I've truly
Speaker 1: never eaten it, which is.
Speaker 4: Wild so have you been on like are you on
Speaker 4: j is it jay Date or jaswipe?
Speaker 1: I was on Hinge in Rayah and then dele it.
Speaker 1: Dating is catastrophic in La. It's so bad and people
Speaker 1: say these stories, yeah, that.
Speaker 7: Are really bad, and then you go.
Speaker 1: Into the dating world and you're like, wow, it's bad.
Speaker 4: It's bad.
Speaker 1: So I just deleted the apps, Like TikTok is a
Speaker 1: better ROI for me.
Speaker 3: So honestly though, I feel like Instagram, like social media
Speaker 3: has become like the new dating.
Speaker 2: A guy on Instagram once yeah Hinge.
Speaker 1: Oh he's so nice.
Speaker 4: Yeah, and he's Jewish and great guy, So there's hope.
Speaker 4: There's I'm saying, I feel like you should not poo
Speaker 4: poo the hinge.
Speaker 1: Okay, I'll go back on Hinge. My friends always say
Speaker 1: that and they're like, I met someone on Hinge recently,
Speaker 1: he's so great, And then the next week they're like
Speaker 1: he's married, and I'm like, that's the app.
Speaker 4: Here's the thing. But that's also just men in general,
Speaker 4: do you know what I mean? Like, if you go
Speaker 4: to a bar, you're gonna meet like some amazing men,
Speaker 4: you're gonna meet some like not so great men. That's
Speaker 4: what the apps are. It's like the same percentage. I think.
Speaker 1: Okay, I'll download them. I'll put myself out there. They've
Speaker 1: been deleted for seven months, eight months now, but I'll
Speaker 1: go out there.
Speaker 4: Yeah.
Speaker 3: Yeah, when you feel ready, you should get back on
Speaker 3: the hinge horse.
Speaker 4: I'm a fan of the hinge horse.
Speaker 1: Okay, I'll ride the hine horse.
Speaker 4: But like sponsored, but I also feel like when you're dating,
Speaker 4: because that's like your work. Like you're constantly cooking for work.
Speaker 4: The last thing you want to do on your downtime
Speaker 4: is do you cook for yourself.
Speaker 1: Usually i'll meal prep something well what I think is
Speaker 1: kind of simple, but I eat what my clients eat
Speaker 1: when I'm there, and then all meal prep for myself
Speaker 1: on a Sunday or something. But sometimes I will cook
Speaker 1: all day, these gorgeous meals, and then I'll go home
Speaker 1: and open up a can of chickpeas and then eat
Speaker 1: it because I'm so tired and just fall asleep. And
Speaker 1: those tiktoks that are like the girl dinner when I
Speaker 1: cook for my clients versus me sometimes but I really love.
Speaker 1: It's only if I'm tired, but I truly love. I
Speaker 1: could cook all day every single day and not get
Speaker 1: sick of it.
Speaker 4: So I wish I was like this, like I wish
Speaker 4: I had that. I'm so painful for me. I do it.
Speaker 4: I do it because I do like to make my
Speaker 4: own food, Like I really feel there's a lot of
Speaker 4: value in that. But it's not fun for me.
Speaker 1: It's my I could just get lost in it. I
Speaker 1: could cook forever. It's my love language.
Speaker 4: I allow you to give us your five easiest recipes
Speaker 4: that you have on your social medias that we could
Speaker 4: find right now.
Speaker 1: Five, but they're also it's chefbay dot com has tons
Speaker 1: of recipes too, but I would say there's so many
Speaker 1: salmon recipes, summer role recipes. You can also sort by
Speaker 1: dietary need and restriction, so you could do your Pega
Speaker 1: gluten free, dairy free everything. But I do really healthy,
Speaker 1: high protein, low carb, three ingredient pancakes on there, homemade
Speaker 1: protein bars, smoothies my clients love, so really easy stuff
Speaker 1: and then also full entrees. Today I posted a Falaffel
Speaker 1: chicken meatball, So the combination of a Falaffel ball and
Speaker 1: a chicken meatball with a coconut yogurt, beat tahini sauce,
Speaker 1: and a mint, parsley pesto over black rice. That's really
Speaker 1: good with the little pistachios on.
Speaker 3: Top, They're really good. Do you have it? This feels
Speaker 3: a little shit. So my girlfriend has a garlic an
Speaker 3: onion allergy and it's been it is a challenge because
Speaker 3: she can't eat gar like an onion, and then she
Speaker 3: also can't have a lagoon. So it's like everywhere we
Speaker 3: go there's garlic or onion powder, you know, in there.
Speaker 3: So she's always like like, well, you, it would be
Speaker 3: so nice if you just like could learn a couple
Speaker 3: of meals and cook for me. And I'm like, it's
Speaker 3: just that I'm not that. I'm not that.
Speaker 7: So that's hard.
Speaker 1: Thos aliums, so onion, garlic, shallots, all of that. Night
Speaker 1: shades is really hard. It's like eggplant tomatoes. Yeah, so
Speaker 1: I have any of it. That's usually the first call
Speaker 1: when I have a new client. I'll speak to an
Speaker 1: assistant or a trainer or nutritionist and they're like, we
Speaker 1: have a we need a high protein, low inflammatory, no
Speaker 1: night shade diet. That's blah blah blah macros and this
Speaker 1: many calories a day and give us an entire meal
Speaker 1: plan so, and I'm like, and then TikTok. It's so
Speaker 1: it's so easy, walk in whatever I want, and then
Speaker 1: the driver drives me where I need to go, and
Speaker 1: I do spend a ton of money at Airwan, but
Speaker 1: I'm like, trust me, there's a I've heard it all.
Speaker 3: I yeah, well it's pretty I mean, it's so impressive
Speaker 3: that you do what you do, like cheffing, But on
Speaker 3: top of that, you're creating content, which I that's a
Speaker 3: full time job in and of itself, Like.
Speaker 4: Yeah, it really is. And I feel like you're always
Speaker 4: posting stuff.
Speaker 7: Yeah, have help a little.
Speaker 1: If I need someone to help me edit a video
Speaker 1: here or there. But truly, most of my content is
Speaker 1: me editing, voicing it over writing the recipes.
Speaker 7: So yeah, I've kind of swapped.
Speaker 1: My dating life with my my social media tend creation life.
Speaker 7: But yeah, yeah, because.
Speaker 4: That has to be like your downtime or like you know,
Speaker 4: yeah yeah.
Speaker 1: But then at least during the day, it's fun that
Speaker 1: my what I do in my day to day job,
Speaker 1: people truly want to know about on social they want
Speaker 1: to see these people are eating. So as long as
Speaker 1: my clients let me film, then it's it's really fun.
Speaker 1: But they always know that I come with my phone
Speaker 1: setup and my camera and everything they're eating is always photographed.
Speaker 3: That is so well yeah, and I think like as
Speaker 3: long as people have interest in it, which I think
Speaker 3: will always be the case, because it's so fascinating for
Speaker 3: I don't know why our brains do that of like
Speaker 3: wanting to know what our favorite celebrities are eating, but
Speaker 3: it's interesting, and I think how you film an edit
Speaker 3: makes it interesting. So it's like, as long as they'll
Speaker 3: they're chill with it, why not.
Speaker 7: I love what famous people eat, truly.
Speaker 1: That's why I even started doing this on TikTok just
Speaker 1: a day in the life as a private celebrity chef.
Speaker 1: I was just scrolling on Instagram and Snapchat one day
Speaker 1: and the recipes and food that blowing up weren't amazing,
Speaker 1: but it was Jennifer Aniston salad that she ate on
Speaker 1: the set of Friends. Gigi had Deed's pasta and they
Speaker 1: even said Jennifer was like, I didn't even eat this
Speaker 1: salad on the set of Friends, and it still went
Speaker 1: viral because people want to know what they're eating. They
Speaker 1: think they'll turn into, you know, Jennifer Aniston eating it.
Speaker 7: I don't know, but these are really.
Speaker 1: Simple, basic recipes, but the fact of who was eating
Speaker 1: them made it really interesting. And I'm like, okay, well,
Speaker 1: you know, like Leo get in here, Not that I
Speaker 1: cooked Leo, but yeah, then it just it blew up.
Speaker 1: People love famous people's everything, what they eat, what they wear,
Speaker 1: their lives.
Speaker 3: And Anison was the face of smart Water. I was like,
Speaker 3: all I need is smart Water, and I'll be said, really, yeah,
Speaker 3: I was that person influenced my celebrity market. There you go.
Speaker 3: I am just like so impressed and fascinated with what
Speaker 3: you do, Like as someone who does not even ever cook,
Speaker 3: It like blows my mind what you're capable of creating
Speaker 3: on top of not even in like being aware of
Speaker 3: what ingredients and like what you're using. It is so impressive.
Speaker 4: Like I literally want to be You liked me too
Speaker 4: much praise I take for dinner recipes home, the ones
Speaker 4: that you like you gave them when we got like
Speaker 4: your air One collab, Like you gave me the recipes
Speaker 4: to make it, and I was like, I can totally
Speaker 4: do this. I've never once tried to do it.
Speaker 1: Can you try the cupcakes and the cookies?
Speaker 4: Yeah, bottom both delicious. I was hoping that it's not
Speaker 4: gonna be some cookies coming in.
Speaker 3: I was coming all the way from but before we go.
Speaker 4: But it's but I want to I like literally want
Speaker 4: to be better, Like I want to be better, and
Speaker 4: you make it seem so easy, and then when I
Speaker 4: like go to do it, I'm just like.
Speaker 3: She said, she said, well, it's her passion, but she
Speaker 3: also said, it's not as easy as just like a
Speaker 3: TikTok makes a lot.
Speaker 4: I know, but you gave your recipe, the recipes.
Speaker 1: It's just really knowing what ingredients to use. I think
Speaker 1: my recipe is I break it down so it's pretty simple.
Speaker 1: And then and when someone hires me, I'll know, you know,
Speaker 1: I'll do the fancy plating, I'll add in the crazy
Speaker 1: super food fad of the hour that they want in
Speaker 1: whatever it is. But the recipes that I make, I truly,
Speaker 1: like I said, I just want to break that stigma
Speaker 1: that healthy food doesn't need to be complicated, and cooking
Speaker 1: to dietary needs and restrictions.
Speaker 7: Isn't hard or boring or disgusting.
Speaker 1: I mean, so much of what's out there when you
Speaker 1: think gluten free, for example, it's uh it's pretty bad.
Speaker 4: Do you know this is just a personal question, or
Speaker 4: to find a good gluten free pizza crust.
Speaker 7: So the Bonza one isn't bad. The chickpea pizza crust, oh.
Speaker 1: You can buy the plain one thing, but don't buy
Speaker 1: the cheese and the sauce on it. It tastes like
Speaker 1: on crust like a lunchibles on top.
Speaker 3: I love the pizza lunchible, you love it?
Speaker 7: Airwine.
Speaker 1: Okay, honestly they have good ones. The gluten free bread
Speaker 1: this place called oh what is it? I'll send it
Speaker 1: to you on Instagram there or whatever. No, it's not
Speaker 1: the sesame loaf. It's so good from it's Oh no,
Speaker 1: it's so got off to message you because I follow them,
Speaker 1: but I can't think of that the brand.
Speaker 4: But I've been like on this hunt for a gluten
Speaker 4: free pizza cross and I've tried a couple and they're
Speaker 4: all tastes like cardboard.
Speaker 3: So just out here, that's interesting that you think their
Speaker 3: professional brand tastes like cardboard, but not your own.
Speaker 4: Yeast crackers are delicious, thank you very much.
Speaker 3: I wish I would like them.
Speaker 4: Thank you.
Speaker 3: I promised you wouldn't. There was no flavor but your
Speaker 3: hair tastes off. That's true.
Speaker 4: It's just the almond. It's just the almond like waste
Speaker 4: from the mill pulp, and then the nutritional yeast and
Speaker 4: like one other thing that I put them in the
Speaker 4: air fire.
Speaker 1: On acadda oil is some kind of fat to bind it?
Speaker 3: No, that's I was missing something to bind it. It
Speaker 3: was like crumbly cardboard.
Speaker 4: I would still try, thank you much.
Speaker 3: No, I believe you try it. I just don't think
Speaker 3: you like it.
Speaker 1: Oh, the Plant to Full Kitchen, I think they make
Speaker 1: a pizza crust and that's the best gluten free bread
Speaker 1: I've ever had.
Speaker 4: Plant plant to Ful kitchen dot com.
Speaker 1: It's in air one in the refrigerated section, not the
Speaker 1: bread section, but highly recommend. Their cookies are amazing and
Speaker 1: there are loaves of bread, and I think they have
Speaker 1: a pizza crust.
Speaker 3: Okay, yeah, I can't wait for the review on this.
Speaker 4: Yeah, I'm excited. I will review.
Speaker 3: Before we go. Is there anything that you have yet
Speaker 3: to accomplish that are you a goal setter? I feel
Speaker 3: like you're a goal setter. I'm a goal setter.
Speaker 1: I always want a journal I never I have not
Speaker 1: yet journaled, but I'm a goal, I'm a manifestor.
Speaker 3: Okay, you're okay? Where what is something that you are
Speaker 3: manifesting for yourself as like a career opportunity or personal
Speaker 3: opportunity that you can share.
Speaker 1: My dream in life has always been my own cooking
Speaker 1: show on a major network. That would be so exciting.
Speaker 1: And I feel like so many chefs and so many
Speaker 1: food shows don't cater to the healthier consumer. You know,
Speaker 1: you watch Food Network and everything is covered in powdered
Speaker 1: sugar and deep fried and smothered in cheese, and people
Speaker 1: are like, oh, that looks sexy, but no one actually
Speaker 1: eats that way. So I would love my own show.
Speaker 1: And currently filming a series with Overheard La which launches
Speaker 1: this Friday. So my own cooking show which will be
Speaker 1: really fun on socials, and then potentially I working on
Speaker 1: a reality show of celebrity private chefing in the works
Speaker 1: if that actually gets picked up.
Speaker 7: But more on the TV side is just my dream.
Speaker 7: I love it. I love being in front of camera.
Speaker 4: What about a product like developing like I don't know
Speaker 4: the food space, but you know some sort of like
Speaker 4: a pan, not a pan, but like a gluten free
Speaker 4: pizza crust or something, you know what I mean, like
Speaker 4: your own like line of.
Speaker 1: Oh, definitely, I would love to even just test it
Speaker 1: by working right now collect with some companies like dairy
Speaker 1: free cheese companies, ice cream companies, to do my own
Speaker 1: flavor and just test how successful my own products would
Speaker 1: be in the market. But I mean with Airwan that
Speaker 1: was a test of retail and we sold hundreds and
Speaker 1: hundreds of skews in the first thirty six hours. So yeah,
Speaker 1: definitely my own cookbook I product line would be amazing.
Speaker 1: That would be definitely a dream.
Speaker 3: I feel like these are very much achievable and like
Speaker 3: the near future for you.
Speaker 6: Yeah, I.
Speaker 3: Really hope all those things for you. And thanks for
Speaker 3: scrubbing in today.
Speaker 4: Before you leave, because you are a manifestor. I'm going
Speaker 4: to get you this book called Calling in the one
Speaker 4: she doesn't journal, so this might.
Speaker 3: Be a lot of homework.
Speaker 7: I have a journal, I just have not written in it.
Speaker 4: You don't need you don't need to get a separate journal.
Speaker 4: You can do it actually in the book itself. And
Speaker 4: it's a seven week program. Okay, sound's cumbersome, but I
Speaker 4: feel like I feel your energy and I feel like
Speaker 4: you would thrive at this and you by the end
Speaker 4: of it, you're gonna call in the one. Get it,
Speaker 4: like call in calling in the one, the one, just
Speaker 4: you're the one, like your one.
Speaker 7: You're Oh, it's like a relationship.
Speaker 1: Oh not like I was like the one, the one
Speaker 1: career going Oh, I don't even so over my head
Speaker 1: because I'm like, I.
Speaker 7: Just put that to a Okay, I'll ride.
Speaker 4: I think you'll really like it.
Speaker 1: Okay, I'm sold. Let's see, we'll have to do it
Speaker 1: in seven weeks and see if I But you have
Speaker 1: to be you have to do it, like you have
Speaker 1: to commit to it. Okay. Does this require downloading the apps?
Speaker 1: Does he just like show up at my house?
Speaker 3: No?
Speaker 4: No, because it's gonna. It's gonna. It's gonna basically like
Speaker 4: kind of like unwebs your insides and it like just
Speaker 4: like you portray the best version of who you are
Speaker 4: and then you attract the right person.
Speaker 3: Sold.
Speaker 1: It works for me, Okay, yeah, right now, I just
Speaker 1: attract a I need a dishwasher pretty much.
Speaker 7: I'm just like dirty dishes constant.
Speaker 3: So it would be like, yeah, calling in the one dishwasher.
Speaker 3: Yeah yeah, edition, I got you. Thank you so much.
Speaker 3: It was so great. Chatting with you and it's you.
Speaker 3: I think it's so cool what you do, so out
Speaker 3: of my You guys are so cool.
Speaker 1: Thank you so much for having me.
Speaker 3: This is so fun.
Speaker 4: Tell everybody where they can follow you on every everywhere.
Speaker 1: Oh yes, I'm chef by C H E F B
Speaker 1: A E on Instagram and TikTok. It's chef by on YouTube,
Speaker 1: and it's chef bay dot com for tons of fun
Speaker 1: recipes and updates.
Speaker 3: I'm gonna check this out. I'm gonna I'm gonna challenge myself.
Speaker 3: It might not be pretty, but I'm gonna try.
Speaker 4: I'm with it.
Speaker 3: That's all you can do.
Speaker 4: Yeah, all we can do, Tanya, That's all we can do.
Speaker 3: All right, Thanks again, Thanks you