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Transcript

Beyond the Bachelor: Carissa Stanton · The Ben and Ashley I Almost Famous Podcast

0:00
Speaker 1: This is all most famous Beyond the Bachelor with Susie Evans.
0:06
Speaker 2: Hi, everyone, it's Susie Evans. I'm going to be hosting
0:09
Speaker 2: a new segment called Beyond the Bachelor.
0:12
Speaker 1: I'll be interviewing.
0:12
Speaker 2: People who are associated with Bachelor Nation in some way
0:16
Speaker 2: during the off season. And for our first episode, we
0:18
Speaker 2: are going to chat with Carrissa Stanton. You may know
0:21
Speaker 2: her as a man of Stanton's sister from Ben Higgins season,
0:24
Speaker 2: but outside of that, you might know her from her
0:27
Speaker 2: incredible recipes on Instagram and her new cookbook called Seriously
0:31
Speaker 2: So Good, coming out April sixteenth. Okay, everybody, I want
0:36
Speaker 2: to welcome Carissa Stanton. She is here today. She's going
0:40
Speaker 2: to talk a little bit about her new book called
0:43
Speaker 2: Seriously So Good. It's a cookbook. It goes on sale
0:46
Speaker 2: April sixteenth. She's going to be going on tour. But
0:49
Speaker 2: first things first, I feel like I need to congratulate
0:52
Speaker 2: you because you were recently engaged.
0:54
Speaker 1: Is that right? Yes? Like it was I think like
0:58
Speaker 1: a week and a half ago, So very engaged.
1:01
Speaker 2: Okay, very newly engaged.
1:03
Speaker 1: Was it?
1:03
Speaker 2: Were you surprised or did you like totally feel it coming?
1:06
Speaker 1: So I was surprised with what he did, but I
1:11
Speaker 1: definitely knew it was coming, Like we had kind of
1:15
Speaker 1: discussed the timeline. I picked out my ring and like
1:18
Speaker 1: it wasn't like a huge secret. But I was very
1:21
Speaker 1: surprised with what he did when he proposed love that.
1:25
Speaker 2: Honestly, that's like the most rational and wonderful answer. Like
1:28
Speaker 2: anyone that's truly surprised by an engagement, I'm a little
1:32
Speaker 2: concern typically, So exactly, I had the discussions up front. Okay,
1:38
Speaker 2: and your fance's name is Corey, yes, hell else, how
1:42
Speaker 2: you guys met.
1:43
Speaker 1: So we actually went to college together. We went to
1:46
Speaker 1: San Diego State, but we weren't really friends at all.
1:50
Speaker 1: We had mutual friends, and we followed each other on Instagram.
1:54
Speaker 1: So I have a personal Instagram now I have my
1:57
Speaker 1: food one with this was like back in the day
1:59
Speaker 1: before I started my account, I just had my personal
2:01
Speaker 1: Instagram page. So we'd been following each other and he
2:05
Speaker 1: was living in Brooklyn at the time, and I did
2:09
Speaker 1: a salad collab with this place called Alfalfa in Santa Monica.
2:13
Speaker 1: So he did like a little collab and they had
2:16
Speaker 1: a picture of me in Alfalfa and he was visiting
2:19
Speaker 1: his friend in Santa Monica and saw me in Alfalfa
2:25
Speaker 1: and saw my salad and was like, Oh, my gosh,
2:27
Speaker 1: I know this girl. We went to college together. So
2:28
Speaker 1: he sent me a message and I just so happened
2:33
Speaker 1: to be visiting Brooklyn for my friend's birthday party like
2:38
Speaker 1: the next weekend, and he was living there, so I
2:41
Speaker 1: was like, Oh, we have to get together and get drinks.
2:42
Speaker 1: We haven't seen each other in a while, so it
2:44
Speaker 1: was very casual the first time we met, and then
2:47
Speaker 1: he was thinking about moving to LA, so we kind
2:50
Speaker 1: of coordinated a weekend where he'd come and visit, and
2:53
Speaker 1: then things just kind of blossomed from there, which was
2:56
Speaker 1: so nice because I was dating in LA for a
2:59
Speaker 1: while before or we rekindled, and it's like, it's just
3:02
Speaker 1: so nice meeting someone when you kind of we already
3:05
Speaker 1: have mutual friends. People can vouch for him and be like, Okay,
3:07
Speaker 1: this guy's like a crazy weirdo. You know what I mean, Yes,
3:11
Speaker 1: I do.
3:12
Speaker 2: I think that's one of the scariest things about dating
3:14
Speaker 2: as an adult is that I feel like everybody I knew,
3:17
Speaker 2: whether it was college or high school, it's just had
3:21
Speaker 2: you knew their background, you knew the people that they knew,
3:23
Speaker 2: you knew their family life or whatever. And now you
3:26
Speaker 2: just meet people off the street and it's like they
3:28
Speaker 2: could be anybody. So I totally get that there's probably
3:31
Speaker 2: like a sense of familiarity with that that just feels
3:36
Speaker 2: so much more safe and comfortable to get to know somebody.
3:39
Speaker 2: But that's amazing. And so now you're both in La.
3:44
Speaker 2: I'm guessing yes, we live together in LA.
3:47
Speaker 1: We're on the West Side. It's amazing nice. I love that.
3:51
Speaker 2: Okay, And I know you've been living the auntie life
3:54
Speaker 2: for years now. Think there will be kids of your
3:58
Speaker 2: own in the future?
3:59
Speaker 1: Definitely? Yeah. I I'm ready whenever. I'm going to my
4:04
Speaker 1: book tour in like a week, and so in my head,
4:07
Speaker 1: I've just been like, okay, song as I can get
4:09
Speaker 1: through my book tour. Once that's over, I'm like, I
4:12
Speaker 1: am ready to go, so hopefully sooner rather than later,
4:16
Speaker 1: maybe by like the end of the year. They were lucky.
4:18
Speaker 1: But also it's scary to me. I'm like, oh, yeah,
4:21
Speaker 1: I want kids, And then I actually think about it
4:23
Speaker 1: and I'm like, am I ready to like for my
4:25
Speaker 1: life to be completely changed? Yet? But yeah, I think
4:29
Speaker 1: so I think soon.
4:30
Speaker 2: Oh my god, I'm so exciting and it makes it
4:32
Speaker 2: look so easy. Yeah, she does.
4:36
Speaker 1: So I'm like, oh, yeah, I can have three kids.
4:38
Speaker 1: I just TRSs three kids. Yeah.
4:39
Speaker 2: I love that we're excited now and knowing that you're
4:43
Speaker 2: so ready, like that's even more exciting.
4:45
Speaker 1: Yeah.
4:47
Speaker 2: Okay, so before Corey, of course, would you have ever
4:50
Speaker 2: gone on a dating show yourself?
4:52
Speaker 1: Okay? Everyone always asks me that, I here's my thing,
4:58
Speaker 1: So not that I against it or like a post
5:01
Speaker 1: I just am like, I wouldn't want to go on
5:04
Speaker 1: a dating show because I wouldn't want to date the
5:08
Speaker 1: type of guy that wants to go on a dating show,
5:11
Speaker 1: you know what I mean. I'm like, we would literally never.
5:14
Speaker 1: He's like so normal, doesn't want the attention, and I'm like,
5:17
Speaker 1: that is something that I like and a guy. I
5:20
Speaker 1: think that. I feel like most of the people, the
5:24
Speaker 1: men that like would want to go on a reality
5:26
Speaker 1: show or like a little more out there. They might have, like,
5:29
Speaker 1: you know, off terior motives like trying to like meet
5:31
Speaker 1: a bunch of different girls, and I'm just like, that's
5:33
Speaker 1: not really, that'sn't really my thing.
5:35
Speaker 2: Yes, I feel you, And it's so funny you say
5:37
Speaker 2: that because a lot of the girls I think from
5:40
Speaker 2: the franchise that go on this is such a double
5:43
Speaker 2: standard and it's probably not even great that I'm saying
5:46
Speaker 2: it out loud, but we always say we're like, I
5:48
Speaker 2: don't know why, but we all love each other as women,
5:51
Speaker 2: and we're like, no, it makes sense that you go
5:53
Speaker 2: on a dating show, but the guys that go on
5:54
Speaker 2: dating shows, we low key judge them.
5:56
Speaker 1: I fully agree, I'm with the double stand.
5:59
Speaker 2: And that's so horrible. I'm actually dating a guy that's
6:02
Speaker 2: from the franchise, so like love him and he's not
6:04
Speaker 2: he's a gem. But it's so funny to me because
6:08
Speaker 2: I just think we're like, there's such a double standard,
6:10
Speaker 2: but it's it's just that's just how we feel.
6:13
Speaker 1: I do feel like there are some gems in there, though,
6:16
Speaker 1: like people that are like, oh, I actually want to
6:18
Speaker 1: go on and like meet a nice girl, and you
6:20
Speaker 1: know all of that, Like that definitely exists. I just
6:22
Speaker 1: think as a whole, like, for the most part, I'm like,
6:26
Speaker 1: some people are like in it for the fame, and
6:28
Speaker 1: I'm like, I don't know if I'm really into that.
6:30
Speaker 2: No, I totally get that, so okay, My next question
6:33
Speaker 2: is going to be do you think that dating shows
6:35
Speaker 2: can actually work?
6:37
Speaker 1: One? I am like a full I just watch Love
6:41
Speaker 1: is Blind on Netflix, which loved. I totally think it
6:45
Speaker 1: can work. I think for the most part, it's maybe
6:49
Speaker 1: not the.
6:50
Speaker 2: Best way to meet somebody, but I.
6:53
Speaker 1: Am not I'm not against it at all. I think
6:56
Speaker 1: that it's totally. Yeah, you can totally meet someone on
7:01
Speaker 1: a dating show.
7:02
Speaker 2: I agree. I think it's I personally think it's like
7:05
Speaker 2: a hard, tough journey to make it successful, but I
7:10
Speaker 2: think that it's very possible. So I'm with you on
7:12
Speaker 2: that one.
7:13
Speaker 1: Yeah, definitely a lot more work to make it work.
7:16
Speaker 1: So true.
7:17
Speaker 2: So Bacheloration obviously knows you and loves you from your
7:20
Speaker 2: sister Amanda going on the show. But you've really paved
7:24
Speaker 2: the way for yourself on your food Instagram account. And
7:29
Speaker 2: I know a little bit about how you got started that.
7:31
Speaker 2: It was you were having girls nights and you were
7:33
Speaker 2: just cheffing up these amazing appetizers and meals and foods,
7:38
Speaker 2: and all the girls were asking for recipes and you
7:40
Speaker 2: were having to type it out and send it to
7:42
Speaker 2: all the girls. So you started this Instagram page. Can
7:46
Speaker 2: you tell us like, how did you how did you
7:50
Speaker 2: find out or figure out that you could actually make
7:52
Speaker 2: a career from it, and how did you start to
7:54
Speaker 2: get traction on that page outside of just your girlfriends.
7:58
Speaker 1: Yeah, so I started my in twenty seventeen, which I
8:01
Speaker 1: feel like was just a whole Instagram has evolved so
8:04
Speaker 1: much since then. I was just posting like static photos
8:08
Speaker 1: and now it's like reels, you can grow so easily.
8:11
Speaker 1: So I think the way that I grew was literally
8:14
Speaker 1: people just tagging me on their stories. They would remake
8:17
Speaker 1: my recipes and just be like, this is a procurady recipe.
8:19
Speaker 1: Then people would find me. It was like the old
8:22
Speaker 1: fashion way. I'm like, I am old school felt it
8:26
Speaker 1: from the ground up. That is so wild.
8:29
Speaker 2: And when did you find most of your growth was
8:32
Speaker 2: kind of in those early stages or did you find
8:35
Speaker 2: that when Reels started you started to get way more
8:38
Speaker 2: attraction And is that kind of what has allowed you
8:40
Speaker 2: to create the cookbook? Like when did that massive traction
8:44
Speaker 2: really start to come into your world?
8:48
Speaker 1: So it was definitely a gradual build In the beginning.
8:51
Speaker 1: It was very slow. I started out and I really
8:55
Speaker 1: wasn't thinking it would ever be a career. I more so,
8:58
Speaker 1: like Amanda was getting like col PR pack and I'm like, ooh,
9:01
Speaker 1: I would like a PR package, or I would like
9:03
Speaker 1: a cool brand to like send me some maybe some
9:05
Speaker 1: free food or something like that. So the first I
9:08
Speaker 1: would say, like year and a half, I was just
9:11
Speaker 1: you know, posting for fun. I would get like a
9:14
Speaker 1: couple brand deals here and there, like people would pay
9:16
Speaker 1: me like fifty bucks or whatever for a post, and
9:19
Speaker 1: I was like all excited. But I would definitely say
9:23
Speaker 1: when video started to become a thing, so like, even
9:28
Speaker 1: within the past like two years, being able to post
9:31
Speaker 1: reels and though you know so many more people can
9:34
Speaker 1: have their eyes on your content, that helped me grow
9:39
Speaker 1: a ton. So taking advantage of that has been amazing.
9:44
Speaker 1: I've grown way more in the past few years than
9:46
Speaker 1: I did the first like five years they started.
10:00
Speaker 2: How did you pivot from going pictures only into video
10:04
Speaker 2: because I feel like I've heard you say that you
10:08
Speaker 2: kind of tried to cater to what people wanted and
10:11
Speaker 2: you wanted to post like really aesthetic things and then
10:14
Speaker 2: you're like, wait, people are really just here for the recipes.
10:16
Speaker 2: And what I really like about your recipes is that
10:19
Speaker 2: they're seemingly like quite simple. You know, it's overly complicated,
10:26
Speaker 2: but at the same time, if you go to your page,
10:28
Speaker 2: it is very aesthetic. So how did you like find
10:31
Speaker 2: the balance of doing like having the aesthetic page but
10:34
Speaker 2: also really just staying authentic to what was true to
10:37
Speaker 2: you and your like cooking style.
10:40
Speaker 1: It's a great question. So I think just it's really
10:43
Speaker 1: like practice makes perfect. Nobody really knows what they're doing.
10:47
Speaker 1: I don't think anyone has ever been like trained on
10:49
Speaker 1: how to I mean maybe nowadays, who knows like how
10:53
Speaker 1: to grow a business? On Instagram? I feel like most
10:56
Speaker 1: of us are kind of just posting things, seeing what work,
11:00
Speaker 1: and then leaning more in that direction. So I'm always
11:04
Speaker 1: paying attention to the videos that are performing well, the
11:07
Speaker 1: types of recipes people want to see, constantly interacting with
11:11
Speaker 1: my community, seeing what they're liking, seeing what they're not liking,
11:14
Speaker 1: and adapting and going from there. So really taking your
11:19
Speaker 1: audience in your community and putting them first. And then
11:23
Speaker 1: you know, the more you do it, the better you
11:24
Speaker 1: get at it. If you look at some of my
11:25
Speaker 1: first reels, they're so bad, like so terrible. No one again,
11:32
Speaker 1: no one is training you, no one is showing you
11:34
Speaker 1: how to do any of this, and it's fine. We're
11:36
Speaker 1: all in the same boat. If you talk to anyone,
11:38
Speaker 1: they've all been like, oh yeah, when I first started out,
11:40
Speaker 1: I didn't know how to do this. You just have
11:41
Speaker 1: to keep going practice, see what people are liking, see
11:46
Speaker 1: what's'reforming well, see what looks good, and eventually you're you know,
11:50
Speaker 1: you'll be a pro. No one will even know that
11:52
Speaker 1: you had no idea what you were doing at.
11:54
Speaker 2: One point exactly. And I think another thing that I
11:58
Speaker 2: feel like so many people strugg what is feeling that
12:01
Speaker 2: social media and content creation is so oversaturated. But I
12:05
Speaker 2: think it's just so cool because you literally started. It
12:08
Speaker 2: was after the time that your sister's on the show,
12:10
Speaker 2: so it wasn't like you gained a following from that.
12:13
Speaker 2: You really just started and put in hard work and
12:16
Speaker 2: people just loved you for being you and what it
12:20
Speaker 2: was that you brought to the table. And I think
12:22
Speaker 2: that's such a testament because it is oversaturated, like social
12:25
Speaker 2: media and content creation, there's so many people doing it,
12:28
Speaker 2: but it's really cool to see how you've just exploded
12:32
Speaker 2: and like built so much based around cooking and your
12:36
Speaker 2: background is kind of like health and nutrition based is
12:39
Speaker 2: that right? Is that kind of what has inspired some
12:41
Speaker 2: of a lot of your recipes.
12:44
Speaker 1: Yeah. So, well, first, I will say in twenty seventeen,
12:47
Speaker 1: when I started my account, everyone was like, it's oversaturated.
12:50
Speaker 1: There's way too many food bloggers out there. So if
12:52
Speaker 1: anyone is like wanting to get started and people are
12:54
Speaker 1: saying it's too oversaturated, I would just do it because
12:57
Speaker 1: I feel like people are always saying that. If I
12:58
Speaker 1: would have listened that into that seventeen and not done it,
13:01
Speaker 1: I would have been very disappointed. But to your question,
13:06
Speaker 1: I studied kinesiology at San Diego State with an emphasis
13:09
Speaker 1: in fitness, health and nutrition. So at first I was
13:14
Speaker 1: doing absolutely nothing with that. I was doing real estate,
13:16
Speaker 1: and I was like, you know, I'm gonna leave my
13:18
Speaker 1: passions behind. I've always been very into fitness and nutrition,
13:24
Speaker 1: so that is like more like my passion is what
13:27
Speaker 1: I studied in college, but I pivoted after because I
13:30
Speaker 1: just really wanted to study nine to five job and
13:32
Speaker 1: I wasn't finding that within what I was passionate about.
13:37
Speaker 1: But yeah, then I started my account on the side
13:39
Speaker 1: kind of just again as like a passion project, a
13:41
Speaker 1: little bit of a hobby and I've always been I've
13:45
Speaker 1: always loved food and cooking, so that was the hobby
13:48
Speaker 1: side of it, and then I was always really interested.
13:51
Speaker 1: I would see a recipe maybe that wasn't as healthy,
13:56
Speaker 1: and I'd be like, Oh, I want to make that.
13:57
Speaker 1: That sounds really good, but I know that it's probably
14:00
Speaker 1: going to make me feel not so good later, and
14:02
Speaker 1: I want to be able to eat this on a
14:04
Speaker 1: regular basis. And I would start playing around with swapping
14:08
Speaker 1: the ingredients and seeing how I could kind of like
14:11
Speaker 1: adapt certain meals that I wanted to eat and make
14:14
Speaker 1: them a little bit healthier, more nutritious for you, and
14:19
Speaker 1: you know, so you can eat them more often. I
14:22
Speaker 1: love that.
14:23
Speaker 2: Actually, I have your book coming, but I need to
14:27
Speaker 2: really learn from it because my brother's biggest complaint from
14:30
Speaker 2: me is that I will always try to make like
14:32
Speaker 2: a really good recipe healthier or more nutritious, and he
14:36
Speaker 2: does not like to eat my cooking because I will.
14:39
Speaker 2: I will sacrifice the enjoyment or like the taste, and
14:42
Speaker 2: I'm like, oh my god, it's so good, but in
14:44
Speaker 2: reality it's probably not. So I really will need to
14:47
Speaker 2: quite literally take a page out of your book when
14:49
Speaker 2: it arrives because I do value that as well, where
14:52
Speaker 2: it's like you want it to be nutritious and you
14:54
Speaker 2: want to be able to enjoy it frequently, but you
14:56
Speaker 2: don't want to have to sacrifice like your entire health
14:59
Speaker 2: to able to enjoy the eating.
15:02
Speaker 1: Yeah, I would say the recipes in the book kind
15:04
Speaker 1: of go back and forth between and being you know,
15:07
Speaker 1: healthy and nutritious, and then some are honestly very indulgent.
15:11
Speaker 1: There's like an amazing chocolate cake recipe. There's a you know,
15:15
Speaker 1: some recipes with like a ton of butter, the like
15:17
Speaker 1: whatever it is, and it's it's you can have it
15:21
Speaker 1: all and still have a really healthy lifestyle, which is
15:25
Speaker 1: something that I always like to promote. Like on the weekends,
15:29
Speaker 1: I am eating genuinely like whatever I want, I don't
15:32
Speaker 1: really care what it is. But usually Monday through Friday,
15:36
Speaker 1: I'm eating a lot healthier. I'm still enjoying my food.
15:38
Speaker 1: But I kind of have just this very balanced approach
15:43
Speaker 1: to life and it genuinely works. And that's what I
15:46
Speaker 1: learned in school too, when I was in my nutrition classes,
15:49
Speaker 1: Like people are like you can have butter and mayonnaise
15:52
Speaker 1: and all these things, they're not necessarily bad for you,
15:55
Speaker 1: they're they're fine in moderation. And that's just the key
15:59
Speaker 1: to life, to anything, is you know, you've got to
16:02
Speaker 1: just do it in moderation. And if you're you know,
16:05
Speaker 1: enjoying yourself on the weekends, like this past weekend, I
16:08
Speaker 1: made the carnatis from the cookbook for a bunch of
16:10
Speaker 1: friends and we all we had like a big taco bar.
16:13
Speaker 1: And then the next day for dinner, I was like, Okay,
16:14
Speaker 1: I'm craving genuinely a salad, Like that sounds really good
16:17
Speaker 1: to me. I want something a little bit lighter. So
16:20
Speaker 1: when you're really like listening to your body and tuning
16:22
Speaker 1: in to what it's telling you, it makes those healthy
16:26
Speaker 1: decisions just so much easier.
16:28
Speaker 2: That's so awesome. And I think you're so spot on
16:31
Speaker 2: with that as to it really being like moderation and
16:34
Speaker 2: balance is the key to life, Like no matter what
16:36
Speaker 2: it is, whether it's eating, fitness, drinking and like indulging
16:42
Speaker 2: whatever it is, like balance should be the goal. So
16:46
Speaker 2: I'm excited to check out the book and it comes
16:49
Speaker 2: out April sixteenth, Yes, and you'll be going on a
16:52
Speaker 2: book tour.
16:54
Speaker 1: Yes, I'm very excited. And does that look.
16:56
Speaker 2: Like I mean I where will you be going? What
17:00
Speaker 2: should people expect if they're going to come out and support.
17:04
Speaker 1: Yeah, so I'm going to I'm going to listen them
17:08
Speaker 1: out New York, Boston, Chicago, Dallas, Austin, Seattle, Denver, San Francisco, La,
17:15
Speaker 1: Orange County, San Diego.
17:16
Speaker 2: Oh that is a lot of those are like the
17:19
Speaker 2: perfect stops, so many places.
17:22
Speaker 1: That's so exciting. Yeah, very very excited. It's gonna be
17:26
Speaker 1: really fun. I just want it to be a really
17:28
Speaker 1: great opportunity for my community to kind of get together.
17:30
Speaker 1: I want everyone to meet each other and connect and
17:35
Speaker 1: just have, you know, a really good time and hopefully
17:38
Speaker 1: everyone is loving the book. I'll be signing them, taking pictures,
17:42
Speaker 1: meeting everyone. So that's gonna be really really exciting and tiring.
17:48
Speaker 2: I can't imagine. Is it back to back or will
17:50
Speaker 2: you be spacing it out over a few weekends.
17:52
Speaker 1: So it's back to back like the first the East
17:56
Speaker 1: coast all the way through Texas is like literally I
17:59
Speaker 1: wake up every morning and get on a flight somewhere
18:02
Speaker 1: and go to the next city. But then I have
18:04
Speaker 1: a couple of days in between, and then I'll do Seattle, Denver,
18:07
Speaker 1: San Francisco, and then the California stops, so it's broken
18:11
Speaker 1: up very nicely to where I feel like I'm gonna
18:13
Speaker 1: not be like so.
18:15
Speaker 2: Exhausted, but we'll see. Wow, that's so exciting. And how
18:20
Speaker 2: long have you been working on the cookbook?
18:23
Speaker 1: So I started working on it in twenty twenty one,
18:27
Speaker 1: so a very long time ago. That's when I very
18:31
Speaker 1: first started like thinking about it, trying to have like
18:34
Speaker 1: what I wanted to be in the book, the types
18:36
Speaker 1: of recipes, the feel of it. So that's when I
18:39
Speaker 1: really started like thinking about it working on it, and
18:44
Speaker 1: then I come up with a proposal, and then that's
18:48
Speaker 1: when I found my literary agent, and we worked on
18:51
Speaker 1: the proposal, and you know, the outline of the whole book,
18:54
Speaker 1: and then you go out to the publishers and there's
18:56
Speaker 1: like an auction for it. It's just this whole crazy process.
19:00
Speaker 1: This even before you start actually writing the book and
19:02
Speaker 1: working on it, and then it takes like a year
19:06
Speaker 1: to write it and do all the recipes, and then
19:09
Speaker 1: I shot all the photos for it like a year
19:11
Speaker 1: ago actually, So then once all the recipes are done,
19:14
Speaker 1: you have to have someone to test them all and
19:17
Speaker 1: edit them, and then you go in and do a
19:20
Speaker 1: full photo shoot of all the recipes, which is so
19:23
Speaker 1: much fun, and then it takes a year to like
19:25
Speaker 1: edit it and put it all together, and then now
19:27
Speaker 1: here we are.
19:38
Speaker 2: I feel like I have to know how do you
19:40
Speaker 2: shoot all of the recipes?
19:42
Speaker 1: Like do you go in?
19:43
Speaker 2: Is it multiple days that you go in and you
19:45
Speaker 2: cook all these meals and have them perfectly presented? Like
19:48
Speaker 2: I need to know, Okay, I'll tell you everything.
19:50
Speaker 1: It's actually such a fun, cool process that I didn't
19:53
Speaker 1: know about before I had written a book, so I
19:57
Speaker 1: didn't cook anything, which was very nice. You hire a
20:00
Speaker 1: food stylist, so someone comes in that's a professional at
20:04
Speaker 1: cooking the food and making them look beautiful. So there's
20:09
Speaker 1: a food stylist. Then you have a prop stylist, so
20:12
Speaker 1: that is someone that comes in with When you look
20:14
Speaker 1: through the book, you'll see like really cute like little
20:18
Speaker 1: forks and the bowl that it comes in in the
20:21
Speaker 1: linens and the background we actually shot. Besides, there's some
20:26
Speaker 1: photos in my home, but the actual just food photos
20:30
Speaker 1: were shot in like an airbnb, like in the living room,
20:33
Speaker 1: so it was like a makeshift little studio that we had,
20:37
Speaker 1: so they're all just like on a surface that the
20:41
Speaker 1: prop stylist brings in all the different colors. It is
20:44
Speaker 1: so insane. It's really really cool though, Like it's such
20:47
Speaker 1: a fun job. So yeah, comes in with all the
20:50
Speaker 1: little props, and then there's the photographer that shoots it all.
20:53
Speaker 1: So I pretty much was like the creative director of
20:56
Speaker 1: it all. I just got to stand around and be
20:57
Speaker 1: like that looks good, that doesn't look good, which was
21:00
Speaker 1: so much fun because I'm so used to like being
21:02
Speaker 1: the one in the kitchen like doing everything, So that
21:06
Speaker 1: was like a really fun process. And the whole thing
21:08
Speaker 1: took like two weeks to shoot because there's one hundred recipes.
21:12
Speaker 2: Okay, so oh my, so multiple recipes a day. So
21:17
Speaker 2: do Steff basically cook a meal, present it, and then
21:20
Speaker 2: everybody else styles it and then gets back in the
21:22
Speaker 2: kitchen starts cooking the next meal.
21:24
Speaker 1: Yeah. That is so wild that.
21:27
Speaker 2: When I was thinking about this interview, I was like,
21:29
Speaker 2: oh my god, that's like my biggest question. I know,
21:30
Speaker 2: it sounds so silly, a bizarre process to have to
21:34
Speaker 2: think about how you present each of those meals. I
21:37
Speaker 2: was thinking it had to have taken months to get done,
21:41
Speaker 2: but I guess you guys just had like a powerhouse
21:43
Speaker 2: of people making it happen.
21:44
Speaker 1: Yes, they just crank it out. And the food stylist
21:47
Speaker 1: and she had an assistant as well. They like I
21:51
Speaker 1: would say, like at least five days before the shoot
21:53
Speaker 1: were like prepping everything, having everything ready to go. So
21:57
Speaker 1: once it was time to cook it all, they liked
22:00
Speaker 1: it had everything ready. I got in the kitchen. But yeah,
22:03
Speaker 1: it was a really really cool, exciting process, and it
22:07
Speaker 1: was so fun to be the one person that was
22:09
Speaker 1: just like directing it all for once. Like I was like,
22:12
Speaker 1: oh this is I can just sit back and watch
22:14
Speaker 1: everything come to life. It was. It was so much fun.
22:17
Speaker 1: That's so cool.
22:18
Speaker 2: And I know, obviously this is so new and it's
22:23
Speaker 2: hard to probably even think about what's next. But I'm curious,
22:26
Speaker 2: like where do you see your career going after the
22:30
Speaker 2: tour and after the book has been out for a
22:31
Speaker 2: little bit, Like what is on the horizon?
22:34
Speaker 1: Yeah, so I want to write another book, Like it's
22:39
Speaker 1: so funny. It's like it's like when you have a baby,
22:42
Speaker 1: people are like, oh my gosh, you just forget about
22:44
Speaker 1: like going in labor and the pregnancy. You just want
22:46
Speaker 1: to have another one. That's how I feel right now,
22:48
Speaker 1: I'm like, I want to do it again, even though
22:50
Speaker 1: I'm like not done with it. I just loved the
22:52
Speaker 1: whole process. So I'm hoping that, you know, it's success
22:56
Speaker 1: and then I'm able to write another book and keep
22:59
Speaker 1: writing cookbooks career because it's just such a blast working
23:03
Speaker 1: on coming out with a product that I'm really excited about,
23:06
Speaker 1: So that is in the works right now, and then
23:11
Speaker 1: get married and have a kid sometime between. All of that.
23:16
Speaker 2: Really such an exciting time in your life, such an
23:19
Speaker 2: exciting season it is.
23:21
Speaker 1: Yeah, it's really fun. It's like a whirlwind, so much happening.
23:26
Speaker 1: But I am so grateful. Awesome.
23:30
Speaker 2: Okay, well I know obviously beyond the Bachelor, we wanted
23:34
Speaker 2: to ask a couple of questions before we wrap up.
23:37
Speaker 2: We wanted to ask how Amanda was doing and how
23:41
Speaker 2: often you get to see her and her little babies
23:43
Speaker 2: and what that looks like for you.
23:46
Speaker 1: Yeah, it was with her yesterday. Actually, we had like
23:49
Speaker 1: a little family get together. It's her birthday on April ninth,
23:53
Speaker 1: so we were celebrating a little bit. And she's doing great.
23:58
Speaker 1: She's such an amazing mom. I can believe that she
24:01
Speaker 1: has three kids, Like it just blows my mind. I
24:05
Speaker 1: really can't believe it. But Rosie is so freaking sweet.
24:10
Speaker 1: Her newest baby, she's like almost three months now, maybe yeah,
24:15
Speaker 1: like two and a half months old. She's so precious.
24:18
Speaker 1: She's just like the happiest, sweetest thing. And Amanda just
24:22
Speaker 1: thrives being a mom. She's doing so well. And she's
24:25
Speaker 1: also trying to plan my wedding.
24:30
Speaker 2: Oh my god.
24:31
Speaker 1: I love that. She's all excited about it. But we
24:34
Speaker 1: want to do something small. But I'm like, you can
24:35
Speaker 1: help me plan it, but it's not going to be
24:37
Speaker 1: anything crazy. So she's very excited about that. With all
24:41
Speaker 1: the wedding festivities over on my end as well.
24:45
Speaker 2: So exciting. Well, thank you so much for letting us
24:48
Speaker 2: indulge not only on your cookbook, your engagement, our little
24:53
Speaker 2: bachelor curiosities. But I want to congratulate you and if
24:57
Speaker 2: you want to let people know where they can find
24:59
Speaker 2: you on social in where they can order your book
25:01
Speaker 2: on April sixteenth.
25:03
Speaker 1: Yeah, so my Instagram handle is brock your Body b
25:08
Speaker 1: r occ our body, and then my website is Brockyobody
25:12
Speaker 1: dot com. If you go to Brockyourbody dot com slash cookbook,
25:15
Speaker 1: you can find all the places that you can order
25:17
Speaker 1: my cookbook. It's also at on Amazon, Target, Barnes and Noble,
25:21
Speaker 1: your local bookstore most likely, so all of those places
25:25
Speaker 1: and yeah, amazing.
25:27
Speaker 2: Thank you so much for joining us beyond the Bachelor,
25:30
Speaker 2: and thank you guys for listening.