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Transcript

BRITTANY KHAMILLE | TIK TOK AND NEXT LEVEL CHEF · Tigs Bits Podcast

• 0:00
  Welcome to Tigs Bits. Today we have a very special
• 0:03
  guest joining us. She is a social media sensation
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  with over 2,000,000 followers. She's a talented a very talented
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  Louisiana chef that has captured the hearts of food enthusiasts
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  all across the world. She's competed on the next level
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  chef. She tells you to do whatever
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  makes your little heart happy. I am of course, talking about
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  Miss Brittany. Camille, thank you so, so much
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  for joining us. We are blown away to have you on
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  here. Thank you.
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  I'm. Really excited.
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  I'm super excited to be here. Thank you all for having me.
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  Let's just start right off the top, you know, I want to know
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  where did this come from? Because I've followed, I've gone
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  back to all of your Tik Toks. I've gone back.
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  I scrolled all the way down to to the very first one.
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  I didn't watch them all. Don't worry.
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  I'm just like, where did this start?
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  So I just looked at the date. No, don't worry, I didn't watch
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  them all. So were you doing those?
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  Were you doing, were you doing blog stuff and YouTube videos
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  and all that stuff before the pandemic set in?
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  So actually I've never, I don't really do YouTube, but before,
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  before, no, you're fine. Before I actually like before I
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  did like the viral food recipes, like before it got real big.
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  I did post a couple of like random things like that.
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  I think my first ever, ever viral video was one of where I
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  cleaned all of my husband's ball caps in the bathtub.
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  That was yeah. And then after that, I think I
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  just did a few things here and there.
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  And before that, I was like, AI did like pageants and stuff like
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  that. So I held a national title and I
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  would travel all around the state going to festivals and
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  stuff. So I would post a couple of
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  videos like talking about that and some of like the contests
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  and events and all that. And then whenever COVID got to
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  like its peak, y'all know, I work like a regular job and my
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  boss was like, hey, y'all can't be here anymore.
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  So I had to, we were off like one week at a time and I had a
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  lot of time on my hands. I didn't have my kid yet.
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  So I was just, I was like, you know what, I think I'll post
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  some of my recipes and then, you know, here we.
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  Are there you go, well, I would say it's right.
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  Well, it's kind of like a lot of people, you know, we all started
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  podcasting during the pandemic as well because like you said,
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  everybody's used to have their routine and you make time for
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  other things and it's fun and then you're like, well, what am
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  I going to do now? It's like, well, lean into my
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  hobbies. What do I like to do?
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  We like to talk you like to cook.
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  Might as well let. Everybody else.
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  See it? You know what it means.
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  That's pretty much what it was. And you have the people's
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  attention because everybody else is at home too.
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  And they're like, all right, I've eaten the same meatloaf
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  I've made for 20 years. And let's say, oh, there's this
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  Brittany, or what's she making? Oh, pasta LA sounds good, you
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  know, so, so that totally makes sense.
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  Well, that's awesome. And, and what?
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  So what was the first viral video?
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  Was it the Oh, it was the hat. I've got.
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  A question about that, I haven't hadn't seen that because I have.
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  Questions about the hat so I that's what that's.
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  A big problem that's a big issue with guys it's.
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  A. Huge issue.
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  It's a huge issue. So walk us through that because
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  my wife watched the video last night.
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  I went, Oh my God. All of these are cleaning right
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  now. Yes, all of them.
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  OK so my husband is a cattle rancher and so he has, I don't
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  know y'all I think all of the shelves in our closet which is
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  like a giant two person walk in closet.
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  I don't have room for anything on those shelves.
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  They're all we have so many of them.
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  Anyway, besides the point. So he's a cattle rancher and
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  they get disgusting. So nasty, I understand.
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  So sweaty, nasty, dirty, right? Mud.
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  Dirt. Dust.
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  Yeah, I saw. I think I saw it.
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  Yeah. I think I saw it on Facebook.
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  Maybe it was this post about cleaning ball caps.
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  And it was essentially like you put you run some really, really
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  hot water in your bathtub. And in that you put like, I
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  think maybe like Borax, maybe some like laundry detergent and
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  like arm and hammer, like clothes clean or something like
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  that, I don't remember. And you put the huts in there
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  and you cover them with hot water and you let them soak for
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  a little while and then it like strips all of that dirt and
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  stuff away. And then you take them out and
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  let them dry. And I mean, they got pretty
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  clean. I think the only issue we had.
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  You put in the dishwasher too. So did you put no detergent?
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  It's just like basically, that's just like another.
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  I think I just ran the dry cycle.
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  Rinse and dry. Yeah, in the dishwasher.
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  Because yeah, the trick when we were growing up was to put them
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  in the dishwasher on the top rack and this and the inside out
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  or something, or fold them up and put one.
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  Yeah, I had never really. Thing that it would go into a
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  little white rack. Thing, right?
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  Yeah, put it in. The dishwasher.
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  It never worked that great, though it did OK depending on
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  and like you're saying, your husband or a ball player or
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  something that's in dirt and mud and sweat mixed together and
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  engines running and. Everything else.
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  And it works for his clothes too.
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  Yeah, yeah. We put his clothes on the hot
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  water and it strips all that that nasty out of that concern.
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  Yeah. Pulls it out.
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  How many views did that did that one get?
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  It was like 3.4 million I think. And that got me my it just and
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  and I, I mean I didn't expect yeah.
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  And it just, and it, it got me my first like 15,000 followers
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  and then I stayed at 15,000 for a very, very long. 1st 15,000
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  was tough for me too. It was.
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  I stayed there for a very long time.
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  We'll get there. One day that's.
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  Crazy though, that's awesome how how crazy did your phone go
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  'cause we had one video on this show that went to like I don't
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  know we had like 700,000 and that was nuts just a nutty a
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  nutty run 3 million. You've done that multiple times,
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  like. What's it?
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  Like when you with your phone. I'm that person.
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  Like my phone is on do not Disturb all the time.
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  My son too. Yeah.
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  And notifications on like TikTok and some of my other apps,
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  they're just off, like they don't come up at all.
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  So I'll go on every now. And like that's how I didn't
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  realize that the first like a viral food recipe that I had was
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  my mama's spaghetti. And I posted that and I think I
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  went to bed or something like that.
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  And then I woke up the next day and I was at work and I was
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  sitting at my desk and I got bored.
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  So I was like, oh, I'm going to get on TikTok right quick.
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  And I got on it and I remember that app opened up and like at
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  the bottom when all the notifications pop up, it was
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  like 99 + 99 + 99 plus. And I was like, what did I do?
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  What did? I do, yeah.
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  I've. Been scammed.
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  I didn't know what had happened and I was like, oh, this is
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  terrifying. Yeah.
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  It kind of is, isn't it? I mean, you've reached a whole
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  nother, a whole nother level of of stardom, I guess, if you
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  will. There's not a ton of creators
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  that are over over a million. When did when did you make that
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  next jump from like having 15,000 for a long time?
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  What was the next like? I want to say after I did the
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  spaghetti, I did a couple of like get to know me videos
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  because I kind of grew after the spaghetti, but not a ton.
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  I don't exactly remember that. I did a couple of like get to
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  Know me and then I did fried Pickles and buttermilk ranch and
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  spinach and artichoke dip and those three took it.
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  I mean, we were straight through.
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  The roof. And I mean, it just look good.
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  Yeah, they did. It was insane.
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  Those those three are those are those three like have been my
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  most viral, I believe. Well, maybe not.
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  I think the potatoes were anyway some of my most viral to date.
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  And those took my biggest jump from whatever I don't remember
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  what I was at to. I think those are what took me
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  to a million. Wow.
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  Wow. And of course, and it it makes
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  sense too. I mean, are everyone's in
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  America's favorite place to eat? The most of us, especially us
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  Southerners, is New Orleans. We all love New Orleans food and
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  every my wife from Louisiana, my wife from Houma, LA.
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  So I'm used, I love the food and I grew up in Alabama and
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  Mississippi eating great food, but Louisiana food is special.
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  It's just, it's, it's a whole thing itself and someone from
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  the culture explaining it with your accent and your personality
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  on these new platforms, it makes so much sense.
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  And I'm glad it happened to you because obviously it's, it's
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  taken off the way it did because you're the right person to do
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  it. And, and, and all of that makes
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  sense because it's, it's like I said, it's the best culinary
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  city. We got the best state we've got
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  for that pound for pound. I just, I just came from out,
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  well, I just came from out West. I just went to four states up in
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  the Pacific Northwest. No offense to these people at
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  all, but they just don't know about season.
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  They don't everything's al dente, nothing's, nothing's
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  cooked long enough, nothing has any flavor on it.
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  And they but they think it's fine because they don't know any
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  better. I'm like, come down South, come
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  to my malls, we'll get you some chicken and dumplings.
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  We'll get you some jambalaya, you know that.
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  We'll get you down South and get and show you and then take that
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  back home because you'll need some seasoning in your life.
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  Look, I will say I was, I was just in New York City in January
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  of this year, I think, and the food wasn't as bad as you would
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  think it would be. I was, no, it wasn't as
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  seasoned, you know, as I was, as I as I was used to, but like the
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  flavors were really, really good.
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  I was. I was fairly surprised.
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  Yeah, New York, NY and LA historically have been in in
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  Vegas now. Yeah.
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  Oh, we lost it. Oh.
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  JRJRJR won't mute on us. He'll be back.
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  Yeah, this. Sorry guys, you're back, but
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  you're on your, your mic clock came, went out.
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  Again, I'll be back, guys. Hold on, continue on.
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  I'll be back. Sorry guys.
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  We'll keep rolling. It's off.
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  No worries. No worries.
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  Yes. So.
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  So New York. Yeah, you know that That's
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  what's cool about up there. They actually, you know, my
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  favorite thing to do there. And people are like, what is
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  I'll go from hot dog vendor to hot dog vendor now.
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  Those are the things that I love.
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  Don't get me wrong. You got all these other great,
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  fabulous restaurants, I understand.
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  But those hot dog vendors on the street?
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  Good Lord, I'll eat. I mean, literally, I'll eat
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  eight of those things. I had one my friend Alex from
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  Alex from next level show from the season three.
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  She I met her up there and she's actually, I believe from Jersey.
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  And so she took me to my first like street hot dog vendor.
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  I've never I've never even seen that before.
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  And so I was like, I got my first hot dog off the street.
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  Yeah, only thing I know about that is just lucky dogs in New
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  Orleans, and I generally have avoided those.
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  I'm not saying people love them. And I'm sure that like they have
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  the, the restaurant one now I've eaten at the, I mean, the the
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  airport one and stuff like that. I've eaten at that one.
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  I mean, I'm pretty sure I've eaten at one too late at night
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  if I was walking out of Bourbon Street, maybe I don't recall,
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  but you know, Yeah, right. Setting they can, they can hit.
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  But that would be an amazing little tour to go on, a little
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  hot dog vendor tour. Pizza Tour is something I've got
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  that big. Italian influence up there and
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  pizzerias and all the other good actions so.
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  Absolutely. Yeah, for sure.
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  Brittany, what? How did this start?
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  I mean, we've got how you started with social media, how
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  that has boomed, we'll get to next level chef, but how did
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  let's go back a little bit. Where did you get this love and
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  passion for cooking? Because.
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  My parents. You, I haven't ever tried
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  anything that you've eaten, but my Lord, if it could speak
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  through the screen, I know it's good.
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  There's no doubt in my mind. And you make some of the just
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  most amazing things. How did, how?
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  Where'd you learn? Where'd you learn all?
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  This my parents for the basics, pretty much whenever I was
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  little, my daddy would put me on like a milk crate in the kitchen
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  and I'd stand up next to him at the stove and help him cook.
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  And then while I was growing up, you know, my Mama did most of
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  the cooking and then fun fact, my parents took in foster kids
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  whenever I was little. We were like a foster home and
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  over the course of so many years, I think I had like 13
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  brothers and sisters over, you know.
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  So anyway, we, during the summers, we spent a lot of time
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  at home and my Mama had to go back to work eventually, I think
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  after she had my youngest brothers.
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  And so I was like, well, I'm going to take it upon myself to
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  kind of take care of everybody because for the most part,
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  everybody was younger than me. And so I, I was like, well, I'm
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  going to start trying to cook some of the stuff that Mama
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  makes. And those would basically be
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  like, you know, rice and gravies and easy peasy things.
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  And as I grew up, I wanted to learn how to make more Cajun
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  dishes. And that influence comes from my
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  daddy. So if I needed help, I'd be
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  like, hey, I'd call him. It was really whenever I was in
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  college, I would be like, hey, daddy, I need to know how to
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  make AI need how to make a chili for 16 people, or I need to know
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  how to make an etouffe or a gumbo or so on and so forth.
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  And so I would call him and he would walk me through it.
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  And then as I did it more and more and more, I just kind of,
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  you know, I got the hang of it and I learned how to really like
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  take either the traditional way to do something or the way that
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  he does it and kind of like play off of it and do it my way.
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  Yeah, Yep, that's awesome. That is so awesome.
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  That's one thing I love to ask everyone that we've had on that,
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  that that's somehow associated with cooking.
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  Like where did this love and this passion begin?
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  Because. If you don't have that.
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  Yeah. I mean, if you don't have that
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  in you, then you it doesn't come across.
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  It just right, yeah. It doesn't come across.
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  Across you knew it was some deep roots there.
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  Yeah, I love it. And it's it's like it's really,
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  it just, it makes me really happy because like if I post
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  something especially that's like of Cajun influence or something
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  of the sort or something that I grew up on, like my mom will
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  text me and she's like, Oh my God, that looks good.
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  Like, you did a really good job. Or if I do something of Cajun
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  influence, my dad, he'll text me or he'll call me or he'll
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  comment on it. And he's always funny about it.
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  He'll leave a comment like, that's not like mine's better
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  dot dot dot dot dot, or, you know, something funny.
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  But I did something. I did a red beans and rice for.
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  I was teaching the class in Lafayette a few weeks ago and I
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  did red beans and rice and I dropped it.
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  I was going to Lafayette. So I stopped at his house so he
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  could like, you know, check it for me.
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  And he took a bite and he's like, girl said these might be
• 14:27
  better than mine. I was done.
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  I was on cloud 9 on all day long.
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  I was done. Yeah, I mean that's.
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  The. Goal.
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  That's how I love it, my daughter and it's just I guess
• 14:40
  you know, your dad's probably my age or age, maybe a little bit
• 14:45
  older, but it's it's fun because my daughter is on social media
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  and she comments on stuff about our show and things like that.
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  But those are always the highlights, like, oh, she, I
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  forget. She watches too, you know?
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  Right. Oh.
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  Don't get me started on forgetting that like my real
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  life friends watch these right right, right, right.
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  Like always. So you'll know I put sometimes
• 15:09
  outside of like my food. I'll post videos about like my
• 15:12
  day at work or whatever. So the other day I was, I went
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  to go do something. I think maybe I was like, I
• 15:19
  might have been in the judge's office doing bonds or something
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  like that. And one of the bailiffs is a
• 15:23
  really, really good friend of mine.
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  Actually they all are, but one of them is a really good friend
• 15:26
  of mine. And so he was picking on me and
• 15:28
  he was like, you need a, where's your phone now?
• 15:30
  You need a video of this, like come to do my life with me as a
• 15:33
  minute clerk at the courthouse. And I was like.
• 15:38
  Exactly, exactly. So what is your what?
• 15:41
  What is your day job? So my like I make everyone.
• 15:46
  Hungry with your videos? Yeah.
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  I think my title is like deputy clerk, but like to get into
• 15:54
  detail. I'm a minute clerk which is
• 15:57
  essentially a records keeper. And the way that our district is
• 15:59
  divided up, we're divided into civil and criminal and I work in
• 16:04
  criminal and then criminal is further divided up into
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  juvenile, misdemeanor and felony.
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  And I strictly work in felony. So I handle a good amount of
• 16:13
  felony cases allotted to a specific judge of ours.
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  And I keep the files, you know, in check.
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  I'll put everything in there. I send notice to defendants and
• 16:22
  attorneys and like whenever I'm in court, like, like I'm the
• 16:25
  person that like, raise your right hand and like swear
• 16:27
  somebody in. And like, when evidence is filed
• 16:30
  in a trial like that comes to me and I log that and handle the
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  appeals process with like the Circuit Court and the Supreme
• 16:37
  Court and all that mess. But to say you got organization
• 16:41
  skills would. Be kind of an understanding they
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  they were a long time coming. It it took a long time to try to
• 16:46
  figure out how to like make everything run smooth.
• 16:48
  It it took a little while. Yeah, Yeah.
• 16:51
  Well, how do you that mean that the organizational skills that
• 16:54
  that leads right into a question that I've had.
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  I mean, you, you put out content daily, it seems almost.
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  Yeah. And like, how do you do that?
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  How are you a Mama and do that make these videos, because some
• 17:12
  of them I know that you have some in the can and you're
• 17:15
  working on editing them and all that.
• 17:16
  Everybody's but some of these that I see you do.
• 17:19
  Those are like the morning of. Or maybe they at least appear
• 17:22
  that way, but they I don't. Know that's that's what they.
• 17:24
  Are Yeah, I could get up at 3:00 in the morning you.
• 17:27
  Couldn't that's a legitimate? You're like, I think I'll make
• 17:29
  some biscuits in this amazing meal.
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  It's like. Using all those other crazies
• 17:32
  like that's, that's not pretend. I, I, so I, I, I like to get up
• 17:38
  early. I like to start my mornings
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  really early. It helps me feel like I don't
• 17:42
  know, kind of more put together for my day.
• 17:44
  I don't always film in the mornings, but my general wake up
• 17:48
  time is between like 4:00 and 5:30.
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  If I'm going to film something, it's about 3.
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  That way I can set up and get ready and film and, you know,
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  have time to put all my stuff up and clean my kitchen before I
• 18:01
  have to go to work. And then I go to work.
• 18:03
  I work like a normal, excuse me, like a normal 8 hours and then
• 18:07
  pick up my kid. And on occasion we'll like in
• 18:11
  the evenings, couple days a week, we'll go to the park one
• 18:14
  day we we have his gym class and then most of my filming is done
• 18:19
  on the weekends. Like I'll pick a Saturday or a
• 18:21
  Sunday and I will just, I will either start if I have all my
• 18:25
  groceries, I'll start that morning at like 3 or 4-5
• 18:29
  something like that. If I don't, I'll go to the
• 18:32
  grocery store when they open at 7:00, get everything and go home
• 18:35
  and I'll start and I'll film until, you know, five or six in
• 18:37
  the evening and knockout anywhere from like I've done 11
• 18:41
  videos in one day and just had like a backlog to post if I knew
• 18:45
  that I was going to be busy. Yeah, yeah, you have to do that.
• 18:48
  That's that's because I think you can say one thing.
• 18:52
  I've noticed we have a long ways to go.
• 18:54
  Follow us at Tigs Bits podcast on all your social media
• 18:57
  platforms. We have a long ways to go, but
• 18:59
  we'll get there. But you have to be consistent.
• 19:02
  You have to post Dang near daily and stay stay in front of
• 19:07
  people. Just something you know and.
• 19:09
  You get, what, close to 22 million followers?
• 19:11
  I think if you if you add everything up, yeah, if you add
• 19:14
  them up from all that's. Crazy, yeah, I don't think we
• 19:16
  ever got that final number, but it's nuts like 1.7 on TikTok and
• 19:19
  like that's yeah, that's. Tons.
• 19:21
  It's nuts. So how do you?
• 19:24
  That rub here. Do you edit?
• 19:26
  Do you do all of your editing? I do everything myself and it's
• 19:29
  all on my cell phone. What?
• 19:32
  I was going to geek out. I was like, I got a geek out for
• 19:34
  you. Do all of that on your phone.
• 19:37
  Everything's on my cell phone. Wow, how?
• 19:39
  Did you, how did you come about knowing all the how to do all
• 19:42
  that kind of stuff? Was that something you already
• 19:44
  had, A little bit of knowledge? Don't you watch?
• 19:45
  A YouTube video like the rest of us.
• 19:47
  No, that was, Oh my gosh, there was a, there was a learning
• 19:51
  curve for that. So whenever I first started, the
• 19:53
  first few videos that I ever did, I thought actually filmed
• 19:57
  in the TikTok app. And that was back when you
• 19:59
  couldn't film. More than a minute and you
• 20:02
  couldn't like combine your drafts or anything like that.
• 20:05
  So I was like starting saying something, stop and starting
• 20:08
  saying and I was having to like it was very difficult.
• 20:11
  And then eventually I started filming on my camera, like my
• 20:14
  camera on my phone. And I would go into my photos
• 20:18
  app and I would clip the videos like that and I would edit them.
• 20:23
  So I would film on my camera, but I'd like start it say
• 20:26
  something, stop it and you know, so on and so forth.
• 20:29
  And so I'd have 100 clips and then I would upload those to
• 20:35
  TikTok and I would edit them that way.
• 20:37
  And then eventually I still did the, the filming in my camera
• 20:42
  roll or in my regular camera, but I would leave it, it runs
• 20:47
  the entire time. So I mean, I, I turn it on and I
• 20:49
  don't stop until I'm done unless there's like a big break.
• 20:52
  And then I I found like a video editing app and I just upload
• 20:56
  them to that, edit it that way and then like download it from
• 20:59
  that and upload it to Tiktok. Wow.
• 21:02
  There's a very good what? The video editing app is because
• 21:04
  that's all it is. It's the issue here with.
• 21:06
  Us I use. I do everything on my phone.
• 21:10
  I use splice. Splice, splice.
• 21:12
  OK, splice. OK.
• 21:14
  That's the one that I like that. One I really like splice.
• 21:17
  Come on if you. We always have for sponsors.
• 21:19
  Here, you're welcome. Slice.
• 21:20
  You got you a plug from a very good plug right there.
• 21:24
  Yeah, I mean that's. But I'm sure, and I'm sure
• 21:26
  there's a ton of people in your same spot that you just don't
• 21:28
  know, but you know, you can't, you want to try and you do what
• 21:31
  you can with what you have. And then as you as you grow and
• 21:35
  learn and you can do new tricks and new techniques and things.
• 21:37
  That's awesome. And now because people even, you
• 21:40
  know, the, I've been doing podcasting for four years now,
• 21:42
  people think, oh, podcast mastered.
• 21:44
  I'm like, no, no, no, no, no, no.
• 21:45
  I'm still figuring out every day if any little thing goes wrong,
• 21:48
  I don't know how to fix it. This is all just barely put
• 21:51
  together, but you learn stuff as you go and and that, that that's
• 21:55
  neat. I'm sure a lot of people would
• 21:56
  be interested in hearing that too, because I'm sure someone's
• 21:59
  doing it the way you did 4 four times still.
• 22:03
  Somebody is listening. Yeah, somebody's listening or
• 22:06
  watching to the watching this right now and they're they, they
• 22:10
  love doing it. They have some kind of a passion
• 22:12
  or drive. It may not be cooking
• 22:13
  necessarily, it may be something else.
• 22:15
  Just videos in general, Yeah, sometimes the just.
• 22:18
  Do it. Yeah, I I like isn't.
• 22:19
  That what you would say, just do it, don't be scared just do it
• 22:23
  and post. It like take the taking the the
• 22:26
  stress out of the editing process like or some of it
• 22:30
  because it still gets on my nerves, but the taking a lot of
• 22:33
  the stress out of the editing process made like wanting to
• 22:36
  film, maybe want to do more because now it's just it's just
• 22:41
  it's easier, you know, it's not as.
• 22:42
  And you have and it gives you more time.
• 22:44
  You're not spending five hours editing when you're spending
• 22:46
  half an hour you. Get.
• 22:47
  Well, yeah, like to. Make more videos.
• 22:49
  Take for instance, last night. I got off of work and I went
• 22:53
  home. I, you know, changed out of my
• 22:55
  uniform, got dressed, set everything up.
• 22:57
  I found a recipe and then I uploaded all my drafts and I was
• 23:01
  able to edit it and post it last night after work.
• 23:05
  And so I got home. I think I, I think I got home
• 23:07
  around 4:30-ish, 4/4/30. And so I was able to film, edit
• 23:13
  and upload all before like 8:30. Oh wow, you're a machine.
• 23:20
  And then in the middle of that, in the middle of that, I cleaned
• 23:24
  my house and cooked supper and bathed my kid and put him to
• 23:27
  bed. Boys, I have.
• 23:31
  Boys, I thought I was doing stuff, but I don't think I
• 23:33
  anything. That's what I was going to say.
• 23:34
  Everybody should be inspired. Now get up and do something.
• 23:37
  Tired. You tired How do you how do you
• 23:40
  keep coming up with ideas like how do you keep coming up with
• 23:43
  recipes that I. Have so I started.
• 23:48
  I call it my master list. I have a list in my notes app,
• 23:51
  but I have added to since I started in like 2020 and I will.
• 24:01
  Oh wow. I just add to.
• 24:04
  It just keeps going a. Continuous.
• 24:06
  List yeah. And every time somebody comments
• 24:08
  an idea, I'll put it in there or if I see somebody else post
• 24:12
  something and I'm like, oh, I could piggyback off of that and
• 24:15
  do like this. I'll like type, you know,
• 24:17
  details or something in there and I'll add it there.
• 24:19
  And, and I just, I keep that list going and I try to update
• 24:23
  it every time, like I do a new one or something like that.
• 24:26
  And a lot of times, like my suggestions will be from
• 24:28
  somebody like, oh, hey, I ate at this restaurant one time and I
• 24:32
  had this dish that had like crab and shrimp and pasta and it was
• 24:37
  like a sauce. Do you know what that is?
• 24:39
  If not, can you like remake it? I can figure it out.
• 24:43
  We can try. And so that's just, that's where
• 24:45
  a lot of them come from. So, yeah, I mean, I, I would say
• 24:48
  once you built a fan base, which it sounds like didn't didn't
• 24:51
  take long, then you start getting comments.
• 24:54
  You can read comments. It's content breeds content, you
• 24:58
  know, So then you start getting ideas.
• 25:01
  With that said, I know there has to be a negative side to all of
• 25:05
  that that we haven't talked about.
• 25:06
  I don't, we don't have to harp on this, Brittany, but just
• 25:09
  briefly, I know that anytime you get to there, maybe we do, maybe
• 25:13
  we, we need to know how to handle this when it starts
• 25:16
  coming because people are people and they, they become invincible
• 25:21
  behind a keyboard. And how, how, how has that
• 25:26
  worked for you? Have you had to deal with any of
• 25:28
  that kind of stuff? Yeah, I learned, I learned a
• 25:31
  very important lesson. So whenever I first started,
• 25:34
  obviously, you know, I felt like people like my content for me.
• 25:39
  But part of the reason that I like blew up, so to say, was the
• 25:45
  amount of hate that I got in my comment section.
• 25:49
  And it would just drive people. It would be like when you open
• 25:52
  my comment section, that's, that's like all of it.
• 25:54
  That was it. That's all you saw.
• 25:57
  And whenever I first started, I just, I left it there.
• 26:00
  Sometimes I would argue back, sometimes I would say stuff back
• 26:02
  and I would just leave it there. And then I would get in it to go
• 26:05
  like respond to something and it would just be negative.
• 26:08
  I mean, all the way down or for the most part.
• 26:11
  And then that, that that really took a toll on me.
• 26:14
  Like it things got really difficult and I took several
• 26:17
  breaks from being online and nothing really seemed to help.
• 26:22
  And then finally I decided to, I just block people now.
• 26:25
  I mean, I don't care if we're mutuals.
• 26:28
  I don't care if you follow me, if you say something hateful,
• 26:33
  negative, if you bully somebody else in my comment section.
• 26:37
  And it's, and it's real extreme block.
• 26:40
  I, I, I don't care. And you know, people say that
• 26:43
  like, Oh, you, you should leave all that there.
• 26:45
  They pay your bills. I don't get paid for this.
• 26:47
  So there's no reason they should be in my comment section.
• 26:50
  I, I don't monetize. I was.
• 26:53
  Going to say half of them are probably bots from Russia or
• 26:55
  something anyway. So it's not even real people,
• 26:57
  it's just, it's just driving hate.
• 27:00
  Yeah, there. You go so like with that whole
• 27:07
  like, oh, let them stay in there and argue.
• 27:09
  You're getting used, you're getting money and that are like,
• 27:11
  no, I'm not all are in there raising hell for no reason.
• 27:15
  I'm making me sad. And who are you to?
• 27:17
  Make that wasn't on. Health.
• 27:19
  Right, that was a question I had.
• 27:21
  Are you able to monetize anything on TikTok Summit at
• 27:26
  now? At least, hopefully I am.
• 27:28
  I just, I choose not to we're, we pay, you know, my husband and
• 27:32
  I managed to pay our bills with, we both work full time and he,
• 27:37
  we have a cattle ranch that he runs with his daddy.
• 27:40
  And so we're, we're taken care of and I just didn't feel the
• 27:44
  need to turn this into another job, you know, because I feel
• 27:49
  like if I'm getting paid for it, it's, it's work and I, I like
• 27:52
  doing it. So for me, it's just, it's just
• 27:54
  a hobby. It's just something to do.
• 27:56
  That makes sense. That's true passion.
• 27:58
  That really is true, true passion.
• 28:00
  And, and how, because that's how it is.
• 28:02
  I work in the music business. When I see a lot of people the
• 28:04
  same way, after a while, you know you got into it for the
• 28:07
  passion, but once it's a job, it's just a job and then.
• 28:09
  You look at. It a little different.
• 28:11
  Well it it on down the line. Would there be something like a
• 28:14
  cookbook though? Are we going to have the Britney
• 28:16
  Camille Cookbook? I have two, actually, yeah.
• 28:20
  You do. We actually have.
• 28:24
  Now we're talking. All.
• 28:26
  Right, I'm going online right now and ordering them right now
• 28:29
  so. You're about.
• 28:29
  To make you're about to monetize this, right?
• 28:31
  Now, Yep, you're about. Yeah, because I looked, I found
• 28:34
  them last night and I'm like, Oh my God, yeah, I got to have
• 28:36
  them. I didn't have it.
• 28:37
  I. Didn't even know.
• 28:39
  People love to correct me when I say I don't like, no, you're no,
• 28:41
  you're fine. You're fine.
• 28:42
  Whenever you're you're fine. It ain't a big deal.
• 28:45
  Whenever I say I don't monetize my socials, they're like, well,
• 28:48
  you, you have cookbooks that's making money.
• 28:51
  And I'm like, OK, but like, I don't, I don't get paid per
• 28:53
  view. That's what I mean when I say I
• 28:54
  don't monetize, but like I worked, I spend a lot of money
• 28:58
  and time on these. This is my first one.
• 29:01
  And it's pretty much just a collection of like, let's see if
• 29:04
  I can flip through that of like all of my most viral recipes.
• 29:08
  And it's basically it's mainly food on this one.
• 29:12
  This one is just like entrees, appetizers, like dips and
• 29:16
  sauces. And I think there's even like a
• 29:17
  soup chapter. And then this one, this one is,
• 29:24
  it's basically a holiday book. If I had to like categorize it,
• 29:27
  it's based off of the holidays. However it is.
• 29:31
  They're both 50 recipes. And I think this one actually
• 29:34
  might be 51, but it is broken up into, let's see, it's broken up
• 29:40
  into like chapters named after the holidays, but each chapter
• 29:44
  has an appetizer, an entree, two sides, a dessert, an alcoholic
• 29:49
  drink, and a non alcoholic drink.
• 29:51
  So it's more, I feel like more well-rounded.
• 29:53
  I love that. What's?
• 29:54
  The name of that book? This one, this one is just a
• 29:56
  little bitter, and this one's just a little bit more.
• 29:59
  Love it I. Love it.
• 30:02
  That should be that should be on everyone's countertop in
• 30:05
  America. That's that's perfect.
• 30:07
  For everyone you want to bring, I'm so proud of these food.
• 30:10
  Home. Oh, you should How?
• 30:11
  That's awesome. I can't wait to get them.
• 30:12
  How can how can everybody purchase one of these?
• 30:15
  How can they purchase? These Brittany so I made a very
• 30:20
  juvenile mistake and whenever I picked my publisher, I picked
• 30:25
  kind of the first one that reached out to me and I learned
• 30:30
  my lesson. They're they're sweet folks, but
• 30:32
  it is unfortunately only available in the link that is in
• 30:36
  my bio and it's from like www.found.usitsfound.us.
• 30:44
  They're only available there and they ship directly from the
• 30:48
  publishers, which I think is based in the UK.
• 30:52
  So my goal eventually is to get like AUS based publisher and
• 30:56
  create sort of one book that kind of encompasses the two plus
• 31:02
  some more. Like I want my third one to be
• 31:04
  upwards of like 172 to 200 recipes and encompass like
• 31:10
  stories and, and better photographs and details and, and
• 31:13
  things like that stuff that I couldn't put in these.
• 31:16
  So that's that's eventually my plan.
• 31:18
  Like a great, like a greatest hits book.
• 31:21
  Pretty, yeah, pretty much sort of yeah.
• 31:22
  Like I want to kind of take the two, kind of take the two and
• 31:25
  then, you know, I want to sit down and talk to like my daddy
• 31:28
  and get some of the stuff that like he had whenever he was
• 31:31
  growing up and same thing with my Mama and just kind of like
• 31:34
  talk to my family and kind of like play off of that because
• 31:36
  like I said before, they're, they're really important to me.
• 31:39
  And that was kind of like the basis for this one.
• 31:43
  This one is, is based off of like my family's favorites.
• 31:45
  And then and then some, some of like just brainstorm ideas that
• 31:50
  I had, but it's mainly focused around my family.
• 31:54
  And that's kind of how I want all of them to be.
• 31:56
  That's how I want a lot of my stuff to be.
• 31:57
  It's kind of like a tribute to them.
• 32:00
  That's Yeah, that's great. And you know, everyone would
• 32:02
  love that He'll let your mom and dad both have a have have one of
• 32:05
  their recipes in there and them explaining it.
• 32:07
  That would be. Cool.
• 32:08
  Yeah, Especially. Actually, especially your dad,
• 32:10
  it sounds. Like you know that you better so
• 32:14
  happy. That's my, that's my plan.
• 32:16
  He doesn't know it yet. So Daddy, if you see this, just
• 32:19
  go with it. My plan is to have them hand
• 32:22
  write them, Not all of them, a couple of them.
• 32:25
  And my daddy doesn't write anything down at all.
• 32:29
  Like I texted him months ago and I was like, Daddy, I need to, I
• 32:31
  need to know how to make a cuvion.
• 32:33
  And he called me. He said, you think I'm going to
• 32:35
  text all that, you stupid. So he told me I was like, well,
• 32:40
  it would be nice to have it in writing because I was like in
• 32:42
  the car. I was like, hold on, let me pull
• 32:44
  over so I can write it down. And I wrote it on the back of
• 32:47
  like I think like I think I wrote it on the back of a piece
• 32:49
  of mail. We say you should put that you
• 32:54
  should put Dad's redfish Cuvi on recipe all on the back of the
• 32:58
  thing that's it printed on. The page.
• 33:00
  That's it. That is it.
• 33:03
  Well, at least he can explain. It and yeah, and explain it puts
• 33:06
  that would be awesome. Well, my grandmother, who's from
• 33:08
  Mississippi and she's my favorite cook of all time,
• 33:10
  similar though, but my grandmother never wrote down
• 33:12
  like how much of things like she could explain it, but she's like
• 33:15
  this much or that much. And she because I I would call
• 33:18
  her when I was in college, like grandmother, what about making
• 33:20
  this or that? And she said, well, you put this
• 33:22
  like she couldn't tell me two cups, 1 cup.
• 33:24
  It's just a little this, little that.
• 33:27
  And and that's the hardest part for me when it comes to writing
• 33:31
  a recipe. And if you watch my videos,
• 33:32
  you'll see that like whenever I pour something, I'm literally
• 33:35
  I'm just pouring it in the bowl. I'm not actually measuring.
• 33:38
  And So what y'all don't see is the time that I cooked it before
• 33:44
  that two or three times. And I literally, or even
• 33:46
  sometimes if it's, if it's my first time making something, I
• 33:49
  have my scale. I have like a kitchen scale off
• 33:51
  to the side and I'll measure something out and then I'll like
• 33:54
  dump it in there. And so like in between my clips
• 33:57
  of me like, you know, cooking, I'd be like, OK, that was 3
• 34:00
  cups. And so I have like, like a verb
• 34:04
  to myself. And I'll, I'll be like, like.
• 34:06
  Show myself the scale. Because you don't.
• 34:09
  Because you. Got baseball for us right here.
• 34:11
  Everybody that's I was, I was going to ask because we've had
• 34:14
  how how the Cajun lady accent has been on and she doesn't
• 34:18
  measure anything. And then she's making a cookbook
• 34:21
  too, and I'm interested. To see how our cookbook's going.
• 34:24
  To be. I don't know how you can explain
• 34:26
  it without, but if anybody can do it, she's the one who can.
• 34:29
  Do it. Yeah.
• 34:30
  Oh yeah, Hal is fantastic. She is she is.
• 34:33
  I saw that y'all got to meet in some video at at some point
• 34:36
  while I was. Oh, no, I think I was supposed
• 34:39
  to be with her. I think I was supposed to see
• 34:41
  her sometime, I think in July, but I think maybe that.
• 34:44
  But oh, anyway, I don't know. I don't know if she's going to
• 34:46
  be at something that I'm going to be at this weekend or not.
• 34:48
  I can't remember. Yes, you're at you're at a lot
• 34:50
  of stuff. So we've also had a guy, the
• 34:53
  Cajun critic. I don't know how we I think
• 34:55
  because Hal came on it's just plugged us into this fun
• 34:58
  Louisiana network and I'm cool with that.
• 35:01
  But he he's awesome too. Y'all are all at a lot of the
• 35:04
  same events cooking with Cajun. We haven't.
• 35:07
  He follows us. We haven't talked to him yet.
• 35:09
  He seems like an amazing dude. Oh my God, they're so.
• 35:12
  Nice. We're coming for you, buddy.
• 35:14
  I'm going to. Be with all of them this weekend
• 35:16
  and I'm so excited. They're such fun people.
• 35:19
  So much coming around. Yeah.
• 35:21
  That's so awesome. That's so, so awesome.
• 35:23
  Yeah, I've, I enjoy following everybody and just seeing all
• 35:28
  the stuff and just, you know, everybody food.
• 35:31
  Louisiana is just a, it's almost like a religion in in a way, but
• 35:35
  absolutely, you know, I. Mean.
• 35:36
  It really is, I mean. Yeah, I grew up like my SO.
• 35:39
  My grandmother was really, you know, Southern cook, you know,
• 35:41
  unbelievable, you know, Alabama Southern cooking, delicious.
• 35:45
  My grandfather, now, he's Italian and so he all this great
• 35:49
  Italian dishes and he mixed it a lot with Kochel dishes.
• 35:52
  And then now I take what I've learned from both of them and
• 35:54
  then mix it with all that Louisiana influence and man.
• 35:57
  That sounds great. Oh, hey, God, you know Brittany.
• 35:59
  Blazy it's like cook perfect to cook.
• 36:01
  Yeah, I. Promise, that sounds fantastic.
• 36:05
  But I can't wait to try some of these recipe to do it.
• 36:07
  I've seen a few of them. That Dang garlic bread.
• 36:09
  So that's a late that that recipe you just posted that here
• 36:12
  recently. That was I'll look like a labor
• 36:16
  of love to make that look my Lord you.
• 36:18
  Know people that that's probably one of the, I don't want to say
• 36:24
  complaints, but one of the biggest like like issues people
• 36:26
  have is sometimes some of my recipes take take hours and
• 36:31
  they're like, oh, well, you could do it this way and it's a
• 36:33
  lot faster. And I'm like, I'm sure it's
• 36:34
  faster, but that doesn't mean it's better.
• 36:36
  And I'm not saying that my way is better, but there's nothing
• 36:38
  wrong with taking your time. There's nothing.
• 36:41
  There's nothing wrong with taking your time.
• 36:43
  I watched you making a batch, a large batch of Roux, which I
• 36:47
  occasionally will do that too, and you were you were standing
• 36:50
  over that thing for like four to six hours.
• 36:52
  It's like, woo, OK, I like my hour and a half one which I
• 36:56
  thought was insane, but you know, it's.
• 36:59
  Like I'll do, I like having it on hand.
• 37:01
  Roux altogether I shortcut. You know what?
• 37:04
  But you do. It well, look, I'm not I will
• 37:06
  admit it and I don't care if y'all revoke my I buy it in the
• 37:09
  store. Sometimes something I don't, OK,
• 37:11
  like to to me, there's this like there's this extreme hate for
• 37:18
  people in Louisiana who cook by other people in Louisiana who
• 37:22
  cook. That's true.
• 37:25
  Hey, that is true. It is that is true.
• 37:27
  We we, we hurt our own more than anybody.
• 37:30
  It's like the rest of America thinks any of this is
• 37:33
  unbelievable. Exactly.
• 37:35
  But then we're going to be like, you didn't make your own Roux.
• 37:39
  Yes, it isn't. It's incredible like I'm part of
• 37:43
  this Facebook group. I don't know if y'all are the
• 37:44
  the what you got in in that pot or whatever.
• 37:47
  That page is 1 entertaining because like sometimes I'll get
• 37:52
  ideas for things and two because like if somebody posts something
• 37:55
  and they don't agree with it, I could spend hours in the comment
• 37:57
  sections like they're just. Yeah, yeah, yeah, just.
• 38:01
  With yeah, and that's one thing that I, it took me a little
• 38:04
  while. I, I was that person at first I
• 38:07
  was like, oh, I can't believe like you're doing it that way or
• 38:10
  but I never, I never did it publicly.
• 38:11
  I never like went on and like hated somebody.
• 38:13
  But like in my own private little world, I was like, you
• 38:15
  know, and then I eventually I grew up, to put it like I grew
• 38:20
  up and I was like, if that's what works for them, then who am
• 38:24
  I to tell them that they're wrong?
• 38:26
  You know, And that's how I feel about when people judge me for
• 38:29
  the way that I do something. I'm like, look, it, it works for
• 38:32
  me. We like it this way.
• 38:35
  Like take for instance, whenever I like saute my veggies, if I'm
• 38:38
  going to go to make a rice and gravy or gumbo or Stew or
• 38:40
  something, my personal minimum is 25 minutes to saute.
• 38:45
  And most of the time I go upwards to an hour I prefer.
• 38:50
  That you more go a little lower and slower.
• 38:54
  And I do. Have you don't burn.
• 38:55
  You don't burn anything though, do you Brittany?
• 38:57
  Well, no, don't, don't say that. Well, I mean less you, you don't
• 39:02
  burn as much. Right.
• 39:04
  No, but that's just that's just my personal preference and I
• 39:07
  don't have, I don't have a real good reason for it other than,
• 39:09
  you know, that's just what we like.
• 39:12
  But that there's just this like thing where people don't like to
• 39:19
  like, take into consideration that that's just somebody else's
• 39:24
  preference, you know? Right.
• 39:25
  Different part of the state even.
• 39:27
  And exactly, Oh my God, the. Country everybody, the only one,
• 39:30
  the only one I think we all can agree on and I and you may not,
• 39:34
  is putting dusting the crawfish after they're already done.
• 39:38
  Don't put the seasoning on top of the crawfish after they're
• 39:41
  already done. That's the only one that that
• 39:43
  I've. I'm oh, here we go.
• 39:46
  Here we go. We may need to save.
• 39:48
  Let's save that Britney, save, save that.
• 39:51
  I have a feeling that that we may be coming back to that
• 39:54
  question here in just a few minutes.
• 39:55
  It just makes your head dirty. I get it.
• 40:02
  I get. It all right, Brittany, I've got
• 40:04
  to ask you our. That's a N I-10 thing versus
• 40:07
  South. Is your husband from north
• 40:10
  Louisiana or South Louisiana? We've been in college.
• 40:14
  No, look. That explains it.
• 40:16
  We did. That's OK, I.
• 40:17
  Met him and I did you like, yeah, that's just, that's not
• 40:21
  something, that's another thing. I don't have like a real good
• 40:24
  like explanation for it. That's just, that's just how we
• 40:27
  did it. And we season in the water.
• 40:30
  We season the crap out of it. Like they taste good from the
• 40:32
  inside out. I just, I don't know what it is
• 40:35
  about. It's got to be on the outside
• 40:36
  too. And like, we'll like, we'll
• 40:39
  drench, you know, we'll pour and we'll pour some on the outside
• 40:42
  and close the lid of the ice chest and shake them and let
• 40:45
  them steam them in there. Yeah.
• 40:48
  So it's not, you know, it's not like we're just like dumping
• 40:50
  some Tony's on top of them and like calling it a day or
• 40:52
  whatever. But I don't know, I think that's
• 40:55
  just one of those things that's a personal preference, you know,
• 40:57
  and I know not everybody does it.
• 40:59
  And like, take her. You know, I, I was very shy
• 41:02
  about my, my like Dustin and my crawfish until Bretts cooking
• 41:05
  posted a video and she was like, I just shut up.
• 41:08
  And I was like, yes. Exactly, exactly.
• 41:11
  Yeah, I hit her in the comments too.
• 41:13
  It's like controversial. I love it.
• 41:16
  Oh, and don't get. Me wrong.
• 41:17
  We had Hal on. Hal is a duster too, so it's.
• 41:21
  Yeah, I mean, of course she is. Hal's a duster.
• 41:23
  Yeah, I'm. Not, but I'm also.
• 41:25
  Not going to die on that hill. I'm not right.
• 41:27
  If you bring me some crawfish that I did not have to cook and
• 41:31
  they're dusty, then guess what I'm going to eat?
• 41:33
  The hell. Out of you, like I I judged a
• 41:36
  crawfish cook off a couple of weeks ago and I'm doing another
• 41:39
  one on Saturday. And you know, like I guarantee
• 41:42
  you they did. Not a single one of them dusted
• 41:44
  their crawfish and I was fine with it.
• 41:46
  Like they were perfectly fine. Like to me, it doesn't really
• 41:49
  make that much. It doesn't make a big enough of
• 41:51
  a difference to like to to be blunt, to put A to be an ass
• 41:56
  about it. You know, like to be either way.
• 41:58
  Exactly. I mean, it's telling getting.
• 42:00
  Salt on a Margarita? Or no salt, it's just got.
• 42:02
  Yeah. Yeah, exactly.
• 42:04
  Well, maybe that that's. The way I should phrase the
• 42:05
  question just do your do your. Not because I'm not hateful on
• 42:08
  it either. I don't get it, but I'm not
• 42:10
  hateful. Yeah, yeah, yeah.
• 42:12
  Yeah, yeah. No, I know.
• 42:14
  But it's but it is a thing that is a very controversial thing.
• 42:17
  I mean, that's more than. That's more than a blonde.
• 42:21
  Rue or a dark karma rue. I mean, yeah, that that's, I
• 42:23
  mean the Oh yeah, I've got a list of them.
• 42:25
  Like whether you use water or stock, whether whether you use a
• 42:30
  slap your Mama or Tony's, whether you use a homemade Roux
• 42:34
  or a Jarroux, whether you you keep going, whether you use
• 42:40
  there's a bunch of them right now.
• 42:41
  It'll. Just you just want to.
• 42:43
  Stir the pot in Louisiana, make you a quick video about that and
• 42:47
  watch it go because it's going to fly every time.
• 42:50
  It's what What truck stop has the best?
• 42:52
  Cracklins. I mean, that kind of stuff, yes.
• 42:54
  Oh. Oh my, I recently started doing,
• 42:57
  I did a couple of videos where so like every time I go down
• 43:00
  South for an event or to visit my family or what have you.
• 43:03
  So like I said, like my husband and my in laws are from up north
• 43:05
  and that's where we live at. And so whenever I go back home,
• 43:08
  I'll always, always make a pit stop somewhere in the Lafayette
• 43:11
  area, either it's outside Lafayette, in Lafayette, what
• 43:14
  have you. And sometimes in my hometown,
• 43:16
  I'll stop there too. And we'll, I'll pick up Buddha,
• 43:19
  cracklins, pepper Jelly, whoop. I mean, I spend upwards of two
• 43:22
  to $300.00 every time I stop. Oh yeah, Turkey head.
• 43:25
  Cheese. Oh yeah, I truck it back up here
• 43:28
  and. I'm like, oh, this is nice.
• 43:31
  Yeah, I know, I know. But now you're.
• 43:33
  Going to at least have a best. Stop about, I don't know, an
• 43:36
  hour or two from you at some point.
• 43:38
  It's on Toledo Bend, so if you're anywhere near Toledo Bend
• 43:42
  there'll be a best stop kind of a hike but that it's closer then
• 43:45
  going all the way to South Louisiana and I even I order.
• 43:49
  From bourgeois meat market. Still I'll.
• 43:51
  Yeah, really, I'll order. Oh yeah.
• 43:52
  Oh yeah, in the. Christmas time, I got to get
• 43:55
  some of that jerky. They there's just best on earth
• 43:57
  to me. Yeah, it is.
• 43:57
  It is. Good.
• 43:59
  It is good. Brittany.
• 44:01
  Work I. Don't want to keep you for?
• 44:02
  Too, too long. I did want to ask you about your
• 44:06
  experience on Next level Chef and then I, I know Blasey has a
• 44:10
  little thing that we'll close out with, but tell us a little
• 44:13
  bit about about that, about that whole experience.
• 44:16
  How did you first of all find out you were going to be on Next
• 44:19
  Level Chef? So they actually.
• 44:21
  Reached out to me initially for Season 2 and at the time I
• 44:26
  didn't feel that I was like up for it.
• 44:29
  Like I did the interview process.
• 44:31
  And during one of the interviews, I was talking to one
• 44:34
  of the producers and he asked me like, what my like, like what my
• 44:39
  star dish would be. And I was like, Oh, a dish, I
• 44:43
  was like, I can make a rice and gravy.
• 44:45
  And he was like, he was like, Oh, that's it.
• 44:47
  You can win with that. And that's when I knew they were
• 44:49
  like BS and me, I was like, you're, you're wrong.
• 44:52
  Like, I know that I can't win with that.
• 44:54
  So don't lie to me. So I kind of like, like, oh, you
• 44:56
  know, I don't, I don't feel like I'm ready for that at the time.
• 45:00
  And so I kind of took a deep dive and I realized that like
• 45:04
  there's so much more that I could learn.
• 45:06
  So outside of TikTok and the privacy of like my own home, I
• 45:09
  kind of expanded. I started teaching myself how to
• 45:12
  do things that obviously I don't post online.
• 45:14
  I do just to just to do it. And then they reached back out
• 45:18
  for season three. And again, I had some like,
• 45:22
  hesitation. I wasn't sure.
• 45:24
  But my best friend, my daddy, my mom and my husband, everybody
• 45:27
  was like, if you don't shut up and do it, we're going to put
• 45:32
  you on that plane yourself, ourselves.
• 45:33
  And so I feel like I'll. Yeah, time to go.
• 45:37
  The show was. Coming I did the.
• 45:39
  Interview the interview process was long Y'all, I think it went
• 45:42
  from was it mm hmm I think it went from I want to say from
• 45:46
  February and all the way through the summer.
• 45:49
  I mean it was AI mean interviews your own checks.
• 45:52
  I mean it was it was insane. Would you do like virtual calls
• 45:56
  and? Stuff like like hour long like
• 45:58
  what would they ask? What?
• 45:59
  Oh, I mean they went. It was.
• 46:02
  It was. Sort of something like.
• 46:03
  This, you know, I had several where we talked about like my
• 46:05
  history, my skills, you know, stuff like that.
• 46:08
  And then we had background checks and then I had like, you
• 46:11
  know, we had to do like a test with a psychologist and, you
• 46:14
  know, make sure our mental health was, you know, fine.
• 46:17
  And we had to, you know, submit photos of some of our best work
• 46:21
  and yada, yada, yada. And, and once that was all, once
• 46:25
  they were like, Hey, we've chosen you to go.
• 46:28
  We, I was like, oh, wait, like you're serious?
• 46:31
  And so I think it was probably about a month, month and a half.
• 46:33
  And then the show actually filmed in Dublin, Ireland.
• 46:36
  So I flew out and I went to Ireland.
• 46:40
  That was the first time I'd actually ever been out of the
• 46:42
  country. My passport to get the, the
• 46:45
  process to get my passport for that is one hell of a story.
• 46:51
  So we, you know, flew out to Ireland and obviously, you know,
• 46:54
  if we've seen the show, it did not go the way that I expected.
• 46:57
  It didn't go the way that I hoped I was.
• 46:59
  I was out of my element. I was uncomfortable.
• 47:02
  That was that was just like the whole experience.
• 47:06
  I mean, I had fun, but that that that level of intensity is
• 47:11
  something that I've never had before.
• 47:13
  I've never been put in a situation where I've had to cook
• 47:17
  competitively. I mean I've done cook offs but
• 47:19
  that like cook that competitively and with speed and
• 47:22
  speed. Element too.
• 47:23
  Oh, somebody. Asked me that the other day.
• 47:24
  They were like, look, is that is that like the magic of TV?
• 47:27
  Do they like take breaks? And I'm like, no, not like Chef
• 47:30
  Arrington. We were standing there in a
• 47:32
  group and she was like, we're going to do one of Tik Tok's
• 47:35
  most viral trends right now can meet here comes the platform and
• 47:40
  go. And that was it.
• 47:42
  And that really happened. And like, that was real time
• 47:44
  what we saw. Yeah, I mean.
• 47:46
  Yeah, you don't have. I mean, the, the, the time to
• 47:49
  conceptualize is just for me, it wasn't, wasn't what I needed,
• 47:54
  you know, and I mean, I didn't meet some really awesome people.
• 47:58
  I made some really awesome friends.
• 48:00
  And like I said, I had a great time.
• 48:02
  But it was, it was, it was a lesson learned.
• 48:04
  I don't think I was cut out to be in that kind of environment.
• 48:08
  But, and then, you know, I'm not going to lie, I was, I was fine
• 48:10
  with it. I really was.
• 48:12
  I was fine with it One, because initially I was going to be on
• 48:15
  episode 2 and so I wasn't going to be the first person
• 48:18
  eliminated of the show. And then they changed it and I
• 48:20
  was the first person of the entire show eliminated.
• 48:23
  And I was like, come on. And.
• 48:26
  Then. You know, I was like, I said, I
• 48:28
  wasn't mad about it. I was fine with it.
• 48:30
  I was like, you know, I asked up.
• 48:31
  That was my bad. I could have done better than
• 48:33
  that. And then episode 2 aired and
• 48:37
  they got real meat. And then I was mad.
• 48:40
  Come on. Yeah.
• 48:42
  Oh, then I was. Mad because I was like.
• 48:44
  Yeah, if y'all had like if I had gotten that alligator in that I
• 48:47
  would, I would still be there. Oh yeah, you it'd have been.
• 48:50
  Over cooking spam at the house. Yeah, Spam videos I had canned.
• 48:55
  I didn't even know Sham came. At a can I didn't.
• 48:58
  I didn't either. I did not either.
• 49:00
  I'm watching. I'm like I just now found out.
• 49:03
  Oh, it had to be. That's crazy, man.
• 49:05
  You didn't have. I mean, it was just yeah, I
• 49:07
  mean, it was just like you didn't really.
• 49:10
  I felt that like you didn't really get a shot.
• 49:12
  Like she didn't get a shot to shine at all.
• 49:16
  Whatever. That's fine.
• 49:18
  How long were you there? Like, was that filming?
• 49:20
  Was that just that one day or did that?
• 49:22
  It was only a week. I was there for a week and now
• 49:25
  people who were actually like still on the show currently.
• 49:29
  The whole thing was blocked out, I believe for a month.
• 49:32
  Like I said, I was only there for a week of it, but it was it
• 49:35
  was a great time and we had we had fun.
• 49:37
  Yeah. Yeah.
• 49:38
  So you made a bunch of new. Friends, I'm sure he's got the
• 49:40
  trip. How was how was, how was Gordon
• 49:43
  Ramsay? Was he nice or did you get to
• 49:45
  spend any time around him at all?
• 49:47
  No, we didn't get to spend time outside.
• 49:49
  Of like what you saw on the screen.
• 49:50
  However, they did a lot of editing on that show, he said.
• 49:53
  Some very, very, very hurtful things.
• 49:56
  Like they edited out. Oh, yeah, they edited out a lot.
• 49:59
  They and, and I, I think, I, I think I cried for three hours
• 50:04
  when I got back to my room that night.
• 50:05
  Holy cow. He said some really, really mean
• 50:07
  things. And like at the end, somebody
• 50:10
  else asked me, they're like, is that like the, the, the magic of
• 50:13
  TV where they like left you in the basement standing in the
• 50:15
  dark? I was like, no, that's not,
• 50:17
  that's not magic. They left me in the basement
• 50:18
  standing in the dark. Wow.
• 50:20
  So I was just like, holy cow. Yeah, I've.
• 50:23
  Always kind of wondered the same thing, if that's just the magic
• 50:27
  of the editing and, and all of that.
• 50:28
  That's not our well, that's not our kind of.
• 50:30
  People. So you didn't need to be over
• 50:31
  there with these kind of folks. That's right.
• 50:32
  Exactly. I mean, I did learn a lot you.
• 50:35
  Know it's. Just even.
• 50:36
  The short. Time that I was there, they
• 50:37
  pushed me to, you know, I did a lot of like a research and a lot
• 50:41
  of experimentation and I learned a lot.
• 50:44
  So I feel like I've gotten better even even just being
• 50:47
  there for that short amount of time because being around those
• 50:50
  kind of people, I, I learned like on the bus rides to like
• 50:55
  actually film. Like they were, we were sitting
• 50:57
  in the bus seats and they were like, OK, if you had a lamb chop
• 51:01
  and tomatoes and, and an onion and then what would you do?
• 51:04
  Go. And I was like, yeah, oh, that's
• 51:07
  a good way. To practice.
• 51:09
  Yeah, right. And I was just standing there
• 51:10
  listening. To him, like I've never even had
• 51:12
  a lamb chop on it. Yeah, yeah, I don't know what to
• 51:15
  do with. It Oh, I would have been so
• 51:17
  nervous, Brittany, I don't know. You're brave just to go and
• 51:21
  tackle it. I would have been scared.
• 51:23
  Put yourself in that. Position and you learned.
• 51:24
  And you learned, and so when? You get called again, you'll be
• 51:26
  a little more prepared. You'll have a better idea what
• 51:28
  to do and what you do it again. I have very mixed feelings about
• 51:35
  it. I feel like if I was called to
• 51:37
  do it again, I could be more prepared, but I, I'm terrified
• 51:42
  of failure at the same time. So I'd be afraid of going over
• 51:46
  there and having like a repeat. But like I said, I feel like if
• 51:49
  I was to get called to do something like that again, I
• 51:52
  would know what to expect. And like I've, I've learned a
• 51:55
  lot since that time 'cause that filmed last year.
• 51:59
  So I, I feel like, like if they called me next month and offered
• 52:03
  me to do something like that again, yeah, I might do it just
• 52:07
  because the, the learning opportunity was something that
• 52:10
  like, I, I can't take that back, you know, right, There you go.
• 52:14
  America call her. Well, I was going to say.
• 52:17
  Let's get her on there. Give her a.
• 52:19
  Damn shot. Give her some seafood, give her
• 52:22
  some beans, give her something. And they're and they're not.
• 52:25
  With and they're not all like Gordon, obviously I'm friends
• 52:29
  with chef Robert Irvine and his wife Gary Kim and he they are
• 52:32
  both sweethearts, good people. So if if Chef Irvine.
• 52:35
  Ever does a show? I'm if I ever get a shot, I will
• 52:37
  tell you got to get Brittany on there because the that she
• 52:40
  didn't get a shot. Give her some real meat.
• 52:41
  Watch her shine. I'm not going to lie, you know,
• 52:43
  like. I have I have a love hate
• 52:45
  relationship with Chef Ramsey and I said that, you know, they
• 52:48
  edit all edited a lot of it out and I'm thankful for that
• 52:52
  because when oh, it was bad, but two wow it you can tell that
• 52:59
  it's obviously done for the wow factor.
• 53:02
  It's done for the TV. OK.
• 53:04
  That was the question. Is is he really that?
• 53:07
  Is he that mean of a person or is he is that his TV character
• 53:11
  that I genuinely think? It's for TV and I genuinely
• 53:15
  think it's because he wants people to bring out the best in
• 53:19
  themselves. So it's sort of like a it's like
• 53:21
  a a scare learning tactic is kind of what I refer to it as.
• 53:25
  Like, yeah, that's not he looks. Like my view of it is that.
• 53:29
  He does it not just to be rude, but like, to make people want to
• 53:34
  do better. So 'cause like, before we
• 53:36
  actually started like, cooking and filming.
• 53:38
  He's funny. Yeah, that's what I.
• 53:41
  I've watched his tik toks and stuff and he's hilarious and
• 53:44
  he's cuts up with his daughter and all.
• 53:46
  It's like, I, I wasn't expecting you to say what you said at all.
• 53:50
  I was like, oh, well, that's kind of disappointing.
• 53:52
  I like and you like chef Ramsey. I'm not going to like him if he
• 53:55
  gets nice to Britney though. So he's kind of burned the.
• 53:59
  Bridge with me now. Yeah, usually it's just their
• 54:01
  own. Personalities dialed up, you
• 54:04
  know, so it's probably a little in there, but then, you know,
• 54:06
  it's tough to to make a. Point is all it is really, and
• 54:10
  it's hard to get to the. Spot where he's at, not being
• 54:12
  that way, you know, Yeah. Oh yeah, I agree.
• 54:15
  It's well earned. He he's he's earned the right to
• 54:17
  be that way. Yeah, he has.
• 54:19
  That's that's a fact. That's a fact.
• 54:21
  Well, look, let's get to this last little segment of our show.
• 54:24
  Brittany, I'm going to let Blasey take over here with our
• 54:27
  segment that we like to call Blasey little bits of.
• 54:33
  Controversy. All right, you ready for this?
• 54:35
  We're going to ask you a few questions now.
• 54:36
  One of these things a good thing you kind of got to practice
• 54:39
  already little practice around the end we talked about
• 54:41
  crawfish. That was only one of the
• 54:42
  questions I was going to ask you, you know, do you does
• 54:45
  crawfish or not? So we know that now you do.
• 54:47
  That's fine. Do your thing there.
• 54:49
  You did mention something a while ago though.
• 54:51
  Water or stock? I.
• 54:53
  Mean so growing up, we. Were water people stock to stock
• 54:57
  is a luxury. That was water spree stock was
• 55:00
  like a dollar and some change, but that's a luxury.
• 55:02
  I like it when when I was growing up and so now I'm a
• 55:05
  stock girlie. But I actually do make it myself
• 55:08
  most of the time. But yeah, I mean, it took me a
• 55:11
  little while to get to that point.
• 55:12
  I've always been just a water girlie.
• 55:14
  He's given it, right? You really almost can't tell the
• 55:16
  difference. But if I use Stockholm, it's
• 55:18
  because I I make it myself. Great, There you go.
• 55:22
  There we go. That's I hadn't even thought of
• 55:24
  that. One either, and you brought it
• 55:25
  up, so you you brought your own question to the game.
• 55:29
  I love it. Yes, you did.
• 55:30
  That's why I had to get the answer.
• 55:33
  So let me ask you this. There's a couple of more.
• 55:36
  I'm going to regroup on this a little bit.
• 55:38
  So the like, if you had to eat one type of food for the rest of
• 55:42
  your life, what would it be? I know that's tough because
• 55:45
  variety is awesome, but. Pasta I love pasta pasta I love
• 55:52
  pasta. I love it and like especially if
• 55:54
  it's handmade. Handmade.
• 55:55
  Do you make? I was going to say, do you make
• 55:56
  your? Make your.
• 55:57
  I would figure you made your own.
• 55:59
  That is. I mean, if you've.
• 56:01
  Never had handmade pasta. You are missing out.
• 56:04
  And it's not difficult. It's it's labor intensive, but
• 56:06
  it is so worth it. So worth it.
• 56:08
  All right, wow. Oh man.
• 56:11
  Yeah, I love some. Pasta myself.
• 56:15
  Back to the cooking thing. So okra.
• 56:17
  And the gumbo, yeah, you're, I know personally, I.
• 56:21
  Like it, my husband does not. So as it stands right now, I
• 56:25
  don't make it with that in there because he would need it and why
• 56:29
  am I going to make a pot of gumbo if that he's not going to
• 56:32
  get it? So.
• 56:33
  I do. I do like it.
• 56:34
  I don't mind it. I actually I really like okra.
• 56:36
  I think I've got like 3 jars of like pickled okra in my ice box.
• 56:40
  As you know, at the moment I love it, but I don't, I don't do
• 56:44
  it now just because it's not a family favorite and say I'm in
• 56:48
  the. I'm in the opposite.
• 56:50
  I like ochre in my gumbo. My wife does not.
• 56:52
  So when we first, you know, when she first started making gumbo
• 56:55
  and we were together, I would say I like ochre in my gumbo.
• 56:58
  She says, well, you ought to make it.
• 57:00
  You don't have to make your own gumbo so.
• 57:02
  Now I don't eat ochre in my. Gumbo.
• 57:03
  So yeah, see, my husband doesn't cook.
• 57:06
  So if I don't cook? Oh yeah.
• 57:09
  I feel so sorry for your husband.
• 57:12
  Yeah, I just feel so bad for him.
• 57:15
  He ain't missing many meals, I do not believe, and he's getting
• 57:20
  good ones, too. I'm jealous of him frankly.
• 57:23
  She's doing TikTok. Videos every day and he yes he
• 57:25
  does. Yes, he does.
• 57:27
  Yeah, he's got the best job on earth he gets.
• 57:30
  He's the sampler. He's my Guinea pig.
• 57:34
  That's right, that's what it. Jr. is the handler.
• 57:37
  You should bring your husband on, do a podcast and call him
• 57:40
  the sampler. The handler the same spit ball
• 57:42
  in. Here but.
• 57:45
  And he works hard, though, so he can eat all that food because
• 57:48
  he's going to work it off anyway.
• 57:49
  So burn it all off. That's right.
• 57:51
  Yeah. Good Lord.
• 57:52
  But. Oh man, I would be 500 lbs.
• 57:55
  That's what everybody. Says and he's not, I mean he's,
• 57:57
  he's about that big around he, I mean, he, he eats that he works
• 58:01
  it off. I mean, he, that's good.
• 58:02
  He burns. Yeah, he goes.
• 58:04
  Lucky sucker, yeah. That's.
• 58:07
  Awesome. All right, OK, Brittany, hey, I
• 58:12
  know you mentioned earlier that, you know that your parents were
• 58:15
  your biggest influence, you know, and your cooking kind of
• 58:17
  what helps you to develop what you like we see now on TikTok
• 58:20
  videos and on social media. But as far as like getting
• 58:23
  things out there and like in the digital world and actually
• 58:26
  putting stuff out there, what type of an influence was Bubba
• 58:30
  the Love Sponge for you? Bubba the Love Sponge I wanted,
• 58:35
  you know. The influence that you
• 58:36
  mentioned, I read your bio that he was a really big influence
• 58:39
  for you with your social media far as the digital world that
• 58:43
  you're trying to get everything out there.
• 58:44
  Just curious how that came about.
• 58:47
  As you should be. We're all who is Bubba.
• 58:53
  Like I'm thinking of my daddy's best.
• 58:54
  Friend, his name is Bubba. And I was like, how did you do
• 58:57
  that, Oh my Lord. That's a big.
• 58:59
  Powerful podcast We. Have we can get in touch with
• 59:02
  anybody we love we do our deep dives, we.
• 59:04
  Do the research here at Tigs Bits.
• 59:06
  We get what we want, the info. Feels like I never heard him
• 59:12
  call the love. Sponge.
• 59:13
  I'm gone, I'm gone. Bubba Who?
• 59:15
  Who he's talking about. Brittany is Chad's favorite
• 59:18
  radio personality in Florida, and every time we have a guest
• 59:21
  tone, he asked, do he ties it in somehow?
• 59:24
  Do they know Bubba, his guy? He likes to play Radio Bubba,
• 59:27
  yes, So. It.
• 59:28
  It always creates a fun little clip and.
• 59:34
  Yes, and. He's a.
• 59:35
  And he's A and his, his show's a fan of our show.
• 59:38
  We're actually on his podcast network with our regular podcast
• 59:41
  and stuff outside the TV show. So anyway, it's him Chad being
• 59:44
  silly because I looked and I was like, where's he going?
• 59:46
  And I'm thinking I was too. Does she know Bubba?
• 59:48
  I mean, Doug, didn't he? You sold it on all of us, Blasi.
• 59:52
  You did great. Job twisted that thing, quit
• 59:56
  something and. Then I was like, wait, are you
• 59:58
  talking about like Bubba? Bubba?
• 1:00:00
  How do you know that? Do you have do?
• 1:00:05
  You have a website for everybody to go to or does anybody just
• 1:00:07
  need to go to your bio and instant on it's so it's.
• 1:00:10
  In my bio and it's just, it's a it's essentially a link that
• 1:00:14
  opens a page that has links to everything.
• 1:00:16
  So if you click that link, it opens another little page that
• 1:00:19
  has like that has like my shipping address, my name, and
• 1:00:22
  it has like my Amazon, which I don't really ever update.
• 1:00:25
  And it has like my Amazon and it has links to my cookbooks and it
• 1:00:29
  has links, I believe, to all my other socials and links to like
• 1:00:32
  Pepper, the app and a couple other things I believe are in
• 1:00:35
  there. But every time, like, oh, I link
• 1:00:37
  to like all of my favorite like cookware, like my Mick wares, my
• 1:00:41
  Magna Light, my cast irons, there's links to all of those in
• 1:00:43
  there. Well, for the Magna Light, it's
• 1:00:46
  just the link to the history. But you know, it's just, yeah,
• 1:00:49
  it's just a bunch of links on there that I think are like
• 1:00:51
  useful and informative and stuff like that.
• 1:00:54
  Very, very nice. Very nice, Yeah.
• 1:00:56
  And y'all go. Check her out, check her out, go
• 1:00:58
  get her cookbook. Both of them.
• 1:01:01
  Can't wait for another one. And yeah, I mean, there's just,
• 1:01:04
  there's a, there's so much, so much of this onion to unpeel.
• 1:01:08
  Hopefully we can have you back on and and check up about some
• 1:01:14
  stuff. Yeah, we'll do.
• 1:01:15
  A. We'll do a.
• 1:01:16
  We'll do a travel episode and you can tell us about your
• 1:01:18
  passport. Yeah.
• 1:01:20
  So yeah, we do need. To we do we got let that little.
• 1:01:23
  Nugget out. Yeah, we can.
• 1:01:24
  Dive into that sound so like give you some insight.
• 1:01:26
  It it led me to running down the streets of New Orleans by
• 1:01:29
  myself, quite literally running. Wow.
• 1:01:34
  Oh yeah, yeah. There you go, folks.
• 1:01:37
  We've. Got a tease so she has to come
• 1:01:39
  back on. She has to or we may have one
• 1:01:42
  night when we go live if you were being willing to come on
• 1:01:45
  live and you can bring some of your.
• 1:01:47
  Audience. Over too.
• 1:01:48
  It could it could get wild or we may just shut it down.
• 1:01:51
  We'll see. Well, awesome.
• 1:01:54
  Well, thank you so much for coming on and visiting with us,
• 1:01:57
  Brittany. We can't wait to can't wait to
• 1:01:59
  talk to you again. Excited.
• 1:02:01
  Thank you for having. Me, this is fun.