Hiyah. New to your newsletter and Insta. But really glad I have access to your output. Nothing wrong with the video at all, but it is pretty similar to a lot of hospitality 'influencers'/posters on Reels... (and that's all good) - but would be interesting to maybe have the creators explain why they chose the flavour combos and for you to describe the taste. But great that you make them look so professional and provide a sense of the environment too. Brava! I had lavae and fried insects in Mexico + jellyfish in Singapore and a pig brain stir fry/dip in Philippines. Mixed levels of enjoyment 👀
Ohhhh they all sound quite disgusting! 😂 But well done for trying! Thanks for coming by and saying hi! It’s always great to hear that people read what I’ve written! 😄 And especially if they like it.
I love that idea - I’ll start carrying a microphone. 😊 (I’m serious.) Any future feedback very welcome! I think the other influencers are quicker at producing than me which is why I think I should just leave them to it! Maybe I’ll combine a carousel of photos plus videos of the owners/chefs if they’re willing to talk!
Hi Jennifer. Thanks for your reply. HaHaHa. Trying to channel my inner Bourdain 😅 You make a good point about other people who post content: the difference is often that they don’t write (and if they do it is usually just a short post) and they don’t write anywhere near as well - or as readably - as you do! BUT I do think there is a hybrid format you could trial because the story behind some of the chefs/cooks/food creators & producers is really interesting and engaging for people into food. There’s lots of tech out there these days that would comfortably allow you to do video and audio with your ‘targets’ and add another layer to your content. If it doesn’t work then just bin it off and revert to what you do best. Your audience appreciate your authenticity and distinctive voice. That’s the important element you don’t want to compromise on! Looking forward to following your future topics.
I ate live bugs, as a vegetarian. Teeny tiny ones. But still wriggling. 🤢It was at El Bulli and I thought “it’s El Bulli, they know what they’re doing”. In this case, they did not. 🤮
I remember describing the meal afterwards as some of the most incredible, mind blowing and wonderful dishes I’d ever experienced, alongside some of the most disgusting. The rose carpaccio was also just bad. I mean?!
Hiyah. New to your newsletter and Insta. But really glad I have access to your output. Nothing wrong with the video at all, but it is pretty similar to a lot of hospitality 'influencers'/posters on Reels... (and that's all good) - but would be interesting to maybe have the creators explain why they chose the flavour combos and for you to describe the taste. But great that you make them look so professional and provide a sense of the environment too. Brava! I had lavae and fried insects in Mexico + jellyfish in Singapore and a pig brain stir fry/dip in Philippines. Mixed levels of enjoyment 👀
Ohhhh they all sound quite disgusting! 😂 But well done for trying! Thanks for coming by and saying hi! It’s always great to hear that people read what I’ve written! 😄 And especially if they like it.
I love that idea - I’ll start carrying a microphone. 😊 (I’m serious.) Any future feedback very welcome! I think the other influencers are quicker at producing than me which is why I think I should just leave them to it! Maybe I’ll combine a carousel of photos plus videos of the owners/chefs if they’re willing to talk!
Hi Jennifer. Thanks for your reply. HaHaHa. Trying to channel my inner Bourdain 😅 You make a good point about other people who post content: the difference is often that they don’t write (and if they do it is usually just a short post) and they don’t write anywhere near as well - or as readably - as you do! BUT I do think there is a hybrid format you could trial because the story behind some of the chefs/cooks/food creators & producers is really interesting and engaging for people into food. There’s lots of tech out there these days that would comfortably allow you to do video and audio with your ‘targets’ and add another layer to your content. If it doesn’t work then just bin it off and revert to what you do best. Your audience appreciate your authenticity and distinctive voice. That’s the important element you don’t want to compromise on! Looking forward to following your future topics.
I ate live bugs, as a vegetarian. Teeny tiny ones. But still wriggling. 🤢It was at El Bulli and I thought “it’s El Bulli, they know what they’re doing”. In this case, they did not. 🤮
I remember describing the meal afterwards as some of the most incredible, mind blowing and wonderful dishes I’d ever experienced, alongside some of the most disgusting. The rose carpaccio was also just bad. I mean?!