Podcasts about saveur blog award

In this week's podcast, we continue our conversation with Sam Adler, a food photographer, Saveur Blog Award winner, and food blogger about what it takes to become a 6-figure food photographer. Sam already has a 6-figure food photography and blogging business. She also has 3 kids, and is aiming to make a million dollars in revenue next year. Being able to justify our rates, watch out for pricing mistakes, learn to negotiate, and find legitimate resources for industry standards are essential for building a robust, secure business. Sam shares how to find high-paying clients, industry standards for license fees, raise your rates regularly, make 100k with your food blog, negotiate when budgets don't align etc. If you're stuck, feel that you're not making enough in your food photography business, or doubt that you could have a profitable business, learn how to navigate the challenges blocking your way to a six-figure business. Have a question? Submit it as a voice note to be featured on the My Food Lens Podcast HERERead more at https://myfoodlens.com Follow Dyutima on Instagram at https://www.instagram.com/dyutima_myfoodlens/Show notes available at https://myfoodlens.com/98-how-to-build-a-six-figure-food-photography-business-with-sam-adler-part-2/Download free resourcesThe 5 steps to visual storytelling https://myfoodlens.ck.page/b0ea86cef6The 10-step photoshoot https://myfoodlens.com/the-10-step-photoshoot-guide/

When we see others finding a level of success that looks too far-fetched, we begin to believe that it is not possible for us. Instead, when we take the success of others as proof that it is indeed possible & tell ourselves that if others have achieved it, then it must be doable, we begin to make way for more joy, success, and money than we imagined… Because then we set a new limit for ourselves and start working towards it.Don't miss out on opportunities, understand where to work hard & where to work smart, and tap into a revenue stream you may have been ignoring. I invite you to tune into this week's podcast where Sam Adler, a food photographer, Saveur Blog Award winner, and food blogger talks about what it takes to become a 6-figure and 7-figure Creative. Sam already has a 6-figure food photography and blogging business. She also has 3 kids and aims to make a million dollars in revenue next year. She knows it's going to happen.And she's telling us everything about how we can make it happen for us too. Sam openly shares her $$ business revenue trajectory over the last few years, how her blog made over 100k when she took time off work as a new mom, how to book $20,000 photography projects, how to price, pitch, and find high- paying clients .. and much more.If you're stuck, feel that you're not making enough in your food photography business, or doubt that you could have a money-making profitable business - you have to tune in. Have a question? Submit it as a voice note to be featured on the My Food Lens Podcast HERERead more at https://myfoodlens.com Follow Dyutima on Instagram at https://www.instagram.com/dyutima_myfoodlens/Show notes available at https://myfoodlens.com/97-how-to-build-a-six-figure-food-photography-business-with-sam-adler-part-1/Download free resourcesThe 5 steps to visual storytelling https://myfoodlens.ck.page/b0ea86cef6The 10-step photoshoot https://myfoodlens.com/the-10-step-photoshoot-guide/

About Alexandria:Alexandria Drzazgowski is the food blogger behind The Foreign Fork, a project where she is cooking a meal from every country in the world. After backpacking to 15 countries in Europe and taking cooking classes in each one, Alexandria decided to take her project of cooking-around-the-world home with her. She started her blog in 2018, and to date has cooked over 450 recipes from over 90 countries. The Foreign Fork has been featured in Buzzfeed, The Detroit News, and Elite Daily and is the recipient of the Saveur Blog Award for Most Groundbreaking Voice. Most importantly, Alexandria is proud to have helped over 8.5 million readers across the world Put Some Culture in their Kitchen. Instagram: https://www.instagram.com/theforeignforkTikTok: https://tiktok.com/@theforeignforkFacebook: https://www.facebook.com/theforeignforkYouTube: https://www.youtube.com/theforeignforkWhat You'll Learn in this Episode: Process in developing and creating recipes from around the world.What this project taught her both personally and about different cultures.Some of Alex's favorite recipes to make.How she started and made a career out of food blogging.Tips on getting started, SEO, monetization, content development, photography.Her cookbook and what was that process like in creating a cookbookSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

In episode 426, Alexandria Drzazgowski teaches us how to keep track of our blog content and it repurpose easily using AirTable. Alexandria Drzazgowski is the food blogger behind The Foreign Fork, a project where she is cooking a meal from every country in the world. After backpacking to 15 countries in Europe and taking cooking classes in each one, Alexandria decided to take her project of cooking-around-the-world home with her. She started her blog in 2018, and to date has cooked over 400 recipes from over 85 countries. The Foreign Fork has been featured in Buzzfeed, The Detroit News, and Elite Daily and is the recipient of the Saveur Blog Award for Most Groundbreaking Voice. Most importantly, Alexandria is proud to have helped over 5 millions readers across the world Put Some Culture in their Kitchen. In this episode, you'll learn about repurposing content and efficient ways of organizing and keeping track of your blog content using AirTable.  - Why should you repurpose content? - How to develop a system to repurpose content. - Why does AirTable make repurposing content easy? - Different ways to use AirTable to organize and repurpose blog content. - How to start getting your AirTable setup. - How long should you wait before you repurpose content on the same platform? - Tips for sharing content across social media platforms. Connect with Alexandria Drzazgowski Website | Instagram

Alexandria Drzazgowski is the owner and CEO behind The Foreign Fork, a food blog where she is cooking a meal from every country in the world. Alexandria began her blog after 6 months of traveling Europe and eating delicious food in 15 countries! Upon her return from her travels, she got to work building her blog on nights and weekends while working a full-time job. These days, The Foreign Fork is Alexandria's full-time career! She received the Saveur Blog Award for Most Groundbreaking Voice in 2019 and has been featured in Buzzfeed, Bustle, Saveur, Elite Daily, Edible Arrangements, and more. Website: foreignfork.com Instagram: theforeignfork TikTok: theforeignfork Facebook: theforeignfork YouTube: https://www.youtube.com/channel/UCMmCgcQSRJay8ftINQeh33g

Winning a Saveur Blog Award, using color to enhance food photography, and the elements of high-quality content with Sam Adler. ----- Welcome to episode 304 of The Food Blogger Pro Podcast! This week on the podcast, we’re rewinding back to our episode with Frosting and Fettuccine’s Sam Adler where she talks about creating the very best content for her audience. Making Great Content  It’s another FBP Rewind episode today, and we’re so excited to revisit our March 2019 interview with Sam Adler from Frosting and Fettuccine today! This episode is focused around creating amazing content, and that’s something that we, as content creators, should always be in pursuit of. You’ll hear about Sam’s approach to photography and color, her background in cooking, and what it was like to be nominated for (and eventually win!) a Saveur Blog Award. In this episode, you’ll learn: About her experience at Le Cordon Bleu How her understanding of colors helps with her food blog How she found her photography style What it was like to win a Saveur Blog Award Why the quality of your content is so important What makes quality content Resources: Planoly Frosting and Fettuccine Follow Sam on Instagram If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. Learn more about joining the Food Blogger Pro community at foodbloggerpro.com/membership

Yi Jun Loh is a Malaysian food blogger at Jun & Tonic (nominated for the Saveur Blog Award 2018), a food writer for TASTE, Saveur & Food52 & podcaster for Malaysian's national radio channel BFM (Baking Bread) & his own podcast, Take a Bao. If you've ever wondered how you can break into the Malaysian food industry, then this is the podcast episode for you! *Who is Yi Jun Loh?* Now you would've expected for one in the creative industry, that Yi Jun always had a deep love of food & pushing the boundaries of what he can do. But that was not the case. While completing his engineering degree at Cambridge University, he ended up rooming with a friend, Andrew, who brought him into the world of food. Cooking elaborate dishes in their shared kitchen awakened the chef in him. An awakening that led him to consider breaking the convention upon graduation. Rather than taking on an engineering or consulting job, why not give Le Cordon Bleu a go? *Le Cordon Bleu & Blue Hill at Stone Barns* In this STIMY episode, Yi Jun shares his experiences: * Studying at Le Cordon Bleu & whether he thinks every food aspirant should attend the school; * Why he chose to starge at Dan Barber's Blue Hill at Stone Barns restaurant at New York; and * What he learned from working in a professional kitchen & alongside farmers growing unique strains of crops. *Returning home to Malaysia* After his working stint in the US, Yi Jun returned to Malaysia and worked to establish himself in the Malaysian food scene. He shares * How he first started writing for Food52 & the process of pitching to such publications; * How he ended up hosting BFM's food channel, Breaking Bread; * His favourite episodes & why that stood out for him; * How he comes up with the quirky recipes found on his blog, Jun and Tonic; and * How he eventually started his own podcast, Take a Bao, and the challenges behind producing investigative food episodes. Show notes: https://www.sothisismywhycom/15

On today’s episode I have one of my favs.  She is a Online Business Management or VA client also turned FRIEND.  Sam Adler!    Sam Adler is a professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She graduated from Le Cordon Bleu’s Baking and Pastry Arts program in 2013 and started her baking blog as a place to share recipes, which quickly evolved into a love of food styling and photography and a new career. She and her recipes have been featured in numerous online and in-print publications including Taste of Home Magazine, Bake from Scratch Magazine, Thrive Magazine, and Saveur.com. Sam lives in Hollywood Florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot. Sam and I discuss what it’s like going to pastry school, how she transformed from selling cakes from her home to her blog.  She gives baking tips for us home bakers.  How she elevated her brand and business, how it expanded from recipes, recipe development, food photography and her food photography and styling courses.  She even gives some awesome advice for aspiring food photographers and how to reach out to brands.  As always Sam and I have giggles even as we discuss business and life of a quarantined wife, mother and entrepreneur.   Read the blog & Show Notes. Coming soon!  SHOP Britt & the Guests Favorites!  Mentions in this episode:   Sam’s Website, Frosting & Fettuccine Follow Sam on IG Sam's Baking & Photography Must Haves Food photographer? Join the waitlist for Sam’s next Style Mastermind!  Get Cloudways Hosting | Checkout MTN OPS Follow Us on IG:  Brittney Long Grit & Grace Podcast Affiliate Disclaimer.  Show Notes may contain affiliate links.  If you click through my referral link, at no additional cost to you, I may earn a small commission if you make a purchase.  Thank you for supporting Grit & Grace with Brittney Long.

I'm so happy to welcome Emily Ho, university student, food blogger, and a recent Saveur Blog Award winner of the Editor's Choice for Best Food Instagram. Emily reached out to me to share her family's glutinous rice cake recipe. This cake is traditionally eaten for the Chinese New Year, which just happens to be this Saturday, January 25th. I learned so much in this interview about this cake and other traditional Chinese flavors and confectionaries, the history of Taiwan, and Emily's experiences. Listen to Emily Now Highlights of this Episode The ideal texture of a sticky rice cake The idiom "Nian Gao" Her family's migration from China to Taiwan to LA What does it mean to be born in the Year of the Rat (or the Rabbit)? What are sweet red beans? Emily's favorite bakes for Chinese New Year Contact Information for Saveur Blog Award Winner Emily Ho of A Short Girl's Feast Website: www.ashortgirlsfeast.com Instagram: https://www.instagram.com/ashortgirlsfeast/ Facebook: https://www.facebook.com/ashortgirlsfeast/ Pinterest: https://www.pinterest.com/ashortgirlsfeast/ Recipes Related to the Sticky Rice Cake Episode Glutinous Rice Cake This very smooth, chewy, dense, milky cake is slightly sweet, easy to chew, and is a blank canvas for any stir in or topping you choose.   More From The Storied Recipe Podcast The concept of The Storied Recipe is unique - every guest gives me a recipe that represents a cherished memory, custom, or person. I actually make, photograph, and share the recipe. During the interview, I discuss the memories and culture around the recipe, and also my experience (especially my mistakes and questions!) as I tried it. My listeners and I are a community that believes food is a love language unto itself. With every episode, we become better cooks and global citizens, more grateful for the gift of food, and we honor those that loved us through their cooking. Subscribe to the podcast in Apple Podcasts, Google Podcasts, Spotify, Stitcher, or simply search for The Storied Recipe in your favorite player.   I am also a storytelling photographer celebrating food in extraordinary light You can shop The Storied Recipe Print Shop (where every image tells a story) here. If you're looking for a one-on-one food photography mentor, you can apply here.  

Today’s episode is going to teach you how to decorate cakes like a pro.I chat with Sam Adler of the blog FrostingandFettuccine.com. Sam Adler is a professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger. She graduated from Le Cordon Bleu’s Baking and Pastry Arts program in 2013 and started her baking blog as a place to share recipes, which quickly evolved into a love of food photography and a new career. Sam and her recipes have been featured in numerous online and in-print publications including Taste of Home Magazine, and Saveur.com. Sam lives in Hollywood Florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.As you can see, Sam knows a thing or two about making beautiful cakes and her tips and tricks are accessible and achievable no matter what baking skill level you are at.Get all the links discussed in today's episode in the show notes - cookitrealgood.com/17.

In this episode we hear from Karlee Flores on her tips and tricks about the food blogging world, pursuing your passions, entrepreneurship and small business success. Karlee Flores is an award-winning Portland based food blogger, photographer and writer. In 2018 she won a Saveur Blog Award for Best Photography and spends her time teaching and speaking on the topic. Her culinary background led her to the internet in 2015 where she eventually quit her at-home-bakery and turned her blog into a full-time career. https://www.oliveandartisan.com/ http://instagram.com/oliveandartisan    

Finding your photography style, what makes quality content, and the Saveur Blog Awards with Sam Adler. ----- Welcome to episode 194 of The Food Blogger Pro Podcast! This week on the podcast, Bjork interviews Sam Adler from Frosting and Fettuccine about the importance of creating quality content. Making Great Content Sam knows quality content. Whether she’s publishing on her blog or on her Saveur Blog Award-winning Instagram account, she’s constantly on the quest for creating the highest-quality content she can. That’s what she’s here to chat about today. You’ll learn about her approach to photography and color, her background in cooking, and what it was like to be nominated (and eventually WIN!) a Saveur Blog Award. Enjoy! In this episode, Sam shares: About her experience at Le Cordon Bleu How her understanding of colors helps with her food blog How she found her photography style What it was like to win a Saveur Blog Award Why the quality of your content is so important What makes quality content Resources: Planoly Frosting and Fettuccine Follow Sam on Instagram If you have any comments, questions, or suggestions for interviews, be sure to email them to podcast@foodbloggerpro.com. We’d like to thank our sponsors, WP Tasty! Check out wptasty.com to learn more about their handcrafted WordPress plugins specifically made for food bloggers.

This week on an all new episode of Snacky Tunes, hosts Greg and Darin Bresnitz are joined by Jameson Fink, the Senior Digital Editor of Wine Enthusiast Magazine. A two-time SAVEUR Blog Award finalist, Fink launched his wine blog and began a career in retail wine in 2004. Fink has been a wine editor at Foodista, Grape Collective, and MSN.com. In the second half of the show, we feature a live in-studio performance by Diane Birch, whose latest album is the self-produced Nous. Written and recorded mostly in Berlin, Nous draws on musical influences as varied and rich as Birch’s own international upbringing—from her childhood as a preacher’s daughter in Zimbabwe and South Africa, to her wedding dress and black-lipstick days as a Goth teen in Portland, to her late teens in L.A. where she paid her musical dues playing piano and singing covers in fancy hotels.

E28 Wine expert human Jameson Fink is a senior editor for the enormously popular magazine Wine Enthusiast. Jameson is a two-time SAVEUR Blog Award finalist. He’s been a wine editor at Foodista, Grape Collective and msn.com. He’s visited vineyards all over the world! He enjoys Champagne with popcorn and Skittles with Rosé! (1:00:11) For more information and links, visit: […]

This week on Snacky Tunes, Darin and Greg Bresnitz are back in the studio to interview Jameson Fink and Nils Bernstein of Wine Enthusiast Magazine the world’s largest periodical for wine and spirits. Fink is a two-time SAVEUR Blog Award finalist, and Bernstein has authored culinary content for Bon Appetit, Men’s Journal, New York Times, Hemispheres, and Kinfolk, among others. After the break, a live in-studio performance by Starchild & The New Romantic. Bryndon Cook, who records as Starchild, describes his music as “Champion Music for the Heartbroken.” Drawing equally on electro and R&B, with silky sheets of synth cascading over rubbery bass lines, each song spikes lithe vocal melodies with an undeniable twinge of sadness.