Latest / Forking Around with Flavor South Florida / Giselle Chusan: Exploring the World with GG - Travel, Food, and Building a Social Media Empire

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Giselle Chusan: Exploring the World with GG - Travel, Food, and Building a Social Media Empire · Forking Around with Flavor South Florida

• 0:05
  Welcome to Forking Around with Flavor South Florida. I'm Kerri Paizzi, CEO of
• 0:09
  Flavor South Florida. We are sitting down with entrepreneurs, business
• 0:12
  owners, and influential community partners to talk growth, trials,
• 0:16
  tribulations, and more. These conversations lead into Flavor South
• 0:20
  Florida, the region's largest restaurant month, happening every September from
• 0:23
  the 1st through the 30th. If you're in hospitality or thinking about building
• 0:27
  something meaningful in this industry, you're in the right place. Pull up a
• 0:31
  chair and let's get into it.
• 0:36
  This episode is sponsored by Altima Caviar.
• 0:40
  Visit them at AltimaCaviar.com.
• 0:44
  Today we're welcoming Giselle "GG" Chusan, who I'm certain you've seen her on
• 0:49
  social media, TikTok, Instagram. She's there with over a half a million
• 0:55
  followers at this point between multiple platforms. She's gonna dive into her
• 1:00
  favorite food, favorite travel experiences, and how to grow your social
• 1:04
  media and this week's episode. So, thank you Giselle for joining us today.
• 1:09
  Yeah. Thanks for having me. I'm so excited.
• 1:11
  Yes. Yes. Yes. Let's start at the beginning. And the beginning is this.
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  For my knowledge, your first page, you're currently Explore with GG.
• 1:22
  Yes. With G, letter G, letter G. Two G's, no
• 1:25
  eyes. I know people do that. Mhm.
• 1:27
  But when I met you, you were foodies with GG.
• 1:30
  I was. So, what what happened? And you know,
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  before that, it was GGX2. It was a lot of exploring and figuring
• 1:39
  out what I wanted to do. First GGX2 was just like a random TikTok that I opened
• 1:44
  up, personal TikTok, and that was more just posting random things, travel tips,
• 1:49
  some food here and there. And mainly that was for promoting a jewelry brand
• 1:53
  that I had at the moment. So it was like marketing via me to get sales on Poshi
• 1:59
  and then that kind of just evolved into food because food was performing really
• 2:04
  well for me. That was like my first viral video. So, I rebranded to Foodies
• 2:07
  with Gigi. And I'm like, maybe I can do this as like a job, actually. And then
• 2:12
  later on, I wanted it to be more what my passion always was, which was travel and
• 2:18
  showing people a world they never knew existed. So, I kind of just rebranded
• 2:22
  again to Explore with GG. So, I have so many questions for you
• 2:26
  just from that little bit there. So, when you first started, did you have a
• 2:30
  9-to-5 job or was this like your full-time gig that you were like, I'm
• 2:34
  doing this? So, I was working at Lululemon. I had
• 2:36
  just graduated from college. I was the first class of COVID. So that spring
• 2:41
  semester, literally just everything stopped. I had
• 2:46
  no clue what to do. I was in premed, right?
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  But I was also a business major. So I graduated with business, got a minor in
• 2:52
  chem, and then I'm like, you know what? If this was me right now, a doctor in
• 2:56
  the field with co, I would probably hate my life, and I don't think it's worth me
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  putting in my time for that. So, I just kind of like stopped fully and started
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  figuring out what I could do. Hence, the job at Lululemon in CityPlace had just
• 3:10
  opened. Only thing I could really get cuz no one was hiring. And I was
• 3:15
  literally applying to maybe 10 to 20 jobs a day on every platform
• 3:22
  that I could. I was so broke. I was like in denial. I didn't know what to do. And
• 3:28
  that just kind of is what kind of like brought me to this path. So you went
• 3:33
  from premed to Lululemon to one of our biggest content creators.
• 3:38
  Yeah, that's how that went. Kind of crazy. Pretty much.
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  So when you were doing premed, what did you want to do? Did you want to be a a
• 3:44
  doctor, nurse? I wanted to be a doctor for sure. And
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  I'm like I feel like surgery would be cool, but I wasn't I still didn't I was
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  figuring it out as a first gen. Like I had no guidance. I was just kind of like
• 3:56
  trying a little bit of everything and it just wasn't really working out. So, with
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  that Lululemon job and the content, I mean, it was just like a few videos that
• 4:04
  I would do here and there, I was also figuring that out cuz since I just got a
• 4:09
  following out of nowhere, which it was 10,000 followers on TikTok, I didn't
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  know what to do, right? So, I was just posting super
• 4:17
  random stuff. And while I was doing that, I was still applying to jobs cuz I
• 4:21
  again, broke, college, just graduated, no money. and I ended up getting a job
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  and I've been there since I started content. So, it kind of goes hand in
• 4:30
  hand. Content really started picking up and I got my 9-5 which is a corporate
• 4:34
  job remote that you have still now
• 4:36
  that I still have now. What is that?
• 4:38
  I do change management for a telecommunications company.
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  Okay. A lot of words.
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  Okay. But I just I'm on the UX team which is
• 4:46
  user experience. So, we just kind of help manage a lot of change within the
• 4:51
  company. Okay. So
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  that's your 9 to5 and you work remote. Yes.
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  And does that interfere with like your with your content creation with
• 5:01
  traveling with anything or you're like tell me how do you balance that?
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  I feel like I have it balanced pretty well. It can interfere sometimes cuz I
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  feel like there are a lot of opportunities sometimes during the week
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  which is like a random lunch or this where I feel like I can network
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  but I can't go because again I'm at home working,
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  right? But I have my weekends. So, and I'm also working remote, so I'm at home
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  and I kind of like have that space there. And then on the weekends is when
• 5:28
  I really like go ham and shoot. So, it's three to four locations on a weekend.
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  Saturday and Sunday. And then during the week, I'm editing. So, during lunch, I'm
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  editing. When I'm off, I'm editing. I'm literally editing every single day
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  except Saturdays and Sundays. Don't All right. No gatekeeping. No.
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  What editing program do you use? I use three. So, well, three, two, I
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  first started on InShot. Mhm.
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  And I have now kind of put that on the back burner and I use CapCut, but I
• 5:58
  still use InShot for my stories. Okay.
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  Which is weird. Okay.
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  Like I could use CapCut, but I don't know why I don't.
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  Yeah, I use CapCut for like my longer
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  vertical videos. And then for YouTube videos, I'm using Premiere Pro and Cap
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  Cut. The last five videos that I've put out on YouTube have been exclusively Cap
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  Cut because they have so many things integrated into it that Premiere like
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  there's a learning curve and I'm honestly just too lazy to learn it cuz I
• 6:26
  kind of just want to have the video out and ready. Right.
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  So those are kind of the three things that I'm using right now. So I get asked
• 6:34
  this question a lot. So I'm going to ask you the same question. How do you feel
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  like the evolution of social media has come along? Because when I started, I
• 6:41
  started on Facebook and it was like I was posting a picture and that was it.
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  Now all of a sudden we're all having to become video editors and teach ourselves
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  kind of overnight just to make be like a sink or swim situation, right? So it's
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  like to me I'm like you don't really think about it because you're just going
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  and evolving your your career, right? So you have to learn. You don't really have
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  a choice. So it's funny. I tried InShot and I I hate it. I hate it. I I I've
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  tried I my favorite's CapCut, but and I like the templates they give you, but I
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  also by the time I'm done editing what they gave me, I usually am like in a
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  whole new video. So tell me like your experience of the evolution of social
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  media from when you started it. So it hasn't changed too much for me. I
• 7:31
  mean you have MySpace where we were like coding at one point. Yes, I remember
• 7:35
  coding in like elementary school, putting Care Bears all over my MySpace
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  and like really runchy music in the background
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  and figuring out how to do that. And then we got to Facebook which was more
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  just posting. Mhm.
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  And then now with Instagram and TikTok and Snapchat and everything, it is video
• 7:52
  based. So I have a background in photography.
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  Okay. Which made it very easy for me to kind
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  of transition into videography. So with photography I was like very into
• 8:01
  Lightroom and Photoshop. So, I was already in that like Adobe suite
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  and when I started doing video content, it became very easy for me to edit. Like
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  I like editing, which I know for some people that's like the one thing they
• 8:15
  hate doing, but I enjoy editing and I just pick it up very easily. That's how
• 8:20
  I was able to go from InShot to Caput and literally like use both of them.
• 8:23
  You're just you're really good at it. And I think you do have to like editing.
• 8:27
  I like editing and I am. So does my son who now has a thousand subscribers on
• 8:32
  his YouTube channel. So what I find really awesome about you is that so I
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  know your biggest platform was TikTok, right? That's where you started.
• 8:41
  Yeah. So I started on TikTok and then like a year after once I stopped caring
• 8:46
  what people were going to think about me cuz everyone was on Instagram. I'm like,
• 8:50
  "Okay, let me open up open up open Instagram."
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  And then so TikTok, Instagram, and you also do YouTube shorts,
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  but and YouTube long form
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  and you told Okay. See, for me, I feel like YouTube's like I don't even
• 9:02
  acknowledge it. Maybe I should, but another thing I think that you do, and
• 9:06
  correct me if I'm wrong, but you do content in Spanish.
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  I do. So, is that a separate channel? It was. So I have it and it's explori
• 9:18
  which is literally Explore with GG but translated to Spanish.
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  And I started doing that because I'm like there's that was maybe two years
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  ago. I did that because I'm like there's a
• 9:28
  huge Spanish market. Yeah.
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  Like huge. And I'm like I can tap into that market
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  and not only get campaigns that are in English but also in Spanish cuz I can,
• 9:39
  you know, curate that, right? But I think the last time I posted was a
• 9:43
  year ago. I'm editing so many videos already to have to translate that,
• 9:49
  which I don't mind doing, but it's just like not a priority, right? And now
• 9:53
  Instagram translates your videos, right? That's new.
• 9:56
  So people are like, and I've I've done it and I'm like, it's actually pretty
• 10:00
  good. It has like my same voice, your voice,
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  different words like that I wouldn't use,
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  but I'm like, it's still super polished. Like it gets the message across. So, my
• 10:10
  friend, I haven't tried that yet, but my friend did, and she said that she got a
• 10:14
  lot of Spanish followers from that reel. And I didn't I I didn't even think of
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  that. I think I have to give it a try because I just I don't know. It's like
• 10:24
  again evolving so so fast that it's crazy. Like, we have to keep up with
• 10:29
  everything. Okay. So, I follow a lot of food content creators. So do you. Some
• 10:35
  of them seem a little tailsy and paid to me, but yours I feel like the reason
• 10:40
  your page is so successful is because you're really honest. You are brutally
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  honest. Actually, you'll be like, "Oh, I went here. I ate this. This is all
• 10:50
  right. This I loved." But you are like, which I adore about you. And I think
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  that's what people really want to see. Mhm.
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  So, like when you're doing some of these some of these reals for people, do you
• 11:02
  feel an obligation to give an like you you feel obligated to give an honest
• 11:07
  review? Yeah. Yeah. I mean, I'm and anyone that knows
• 11:10
  me and you know this, Carrie, like I am so bad at lying and I'm a little too
• 11:14
  direct. Like that's something that I'm working on to just be maybe not nicer or
• 11:19
  like sugar coating things, but maybe sugar coating things or just wording
• 11:22
  things better cuz I come off like too direct sometimes. And I get that and
• 11:27
  people like it, they don't. It's whatever. But with the restaurants, like
• 11:30
  a lot of these restaurants are paying me. Like they're hiring me. They're
• 11:34
  they're doing a job. Yeah.
• 11:36
  I'm editing the video, recording the video, doing the voice over, promoting
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  everything. But not everyone knows this, but I tell
• 11:44
  these restaurants like, if I come in and I don't like the food, I'm not posting
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  the video, right?
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  And it's simple as that. And I don't feel like I always have to like explain
• 11:52
  that to people. But I do get comments every once in a
• 11:56
  while, especially with videos that blow up.
• 11:59
  Sometimes the restaurants are not expecting that, so they don't have the
• 12:02
  proper staffing or it's like overwhelming and people go in there and
• 12:07
  they are so rude. I know that you're supposed to expect good service wherever
• 12:10
  you go. But if you're seeing a restaurant literally be overwhelmed at
• 12:14
  the moment, I think you need to take a step back and be like, "Okay, I'm
• 12:17
  literally going to a place that is going viral right now.
• 12:20
  Let's give them a little space and just understand what's going on." These
• 12:25
  restaurants aren't purposely doing stuff. And the other thing too is like
• 12:28
  what I like isn't necessarily what other people are going to like. And I think
• 12:33
  people forget that. Well, you love spicy, right?
• 12:35
  No, I hate spicy. Oh, you hate spicy. Okay. I knew there
• 12:38
  was something with the spicy. Yeah. No spice. a lot of my video like
• 12:41
  I'm trying to learn how to eat spice. It's been literally like a 10- year
• 12:46
  process. What's your background though?
• 12:48
  I'm Chinese Ecuadorian. Where? And you were born here?
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  New York. Okay.
• 12:52
  New York. And then we moved to West Palm. And I was like,
• 12:54
  you give New York vibes. You actually people think I'm Filipino and I'm like
• 13:00
  that is probably one of the biggest compliments I could ever get.
• 13:03
  Yeah, I could see that. Okay. So, what what is your your mom's background?
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  So, she's a Chinese Ecuadorian. She is. Okay. Okay. Yeah, cuz I've met
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  her and she's amazing and lovely and adorable
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  and super Asian. She is. But I love that you and you
• 13:17
  bring her and you have your boyfriend, right? And you bring them on your dimes
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  and your and your expeditions. So all
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  90% of the time it's my mom really cuz she is pretty much retired now. Like
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  she works with me. So it's just like it's me and her. And Chino, my boyfriend
• 13:32
  will come on the things that maybe require like a little more if it's like
• 13:37
  more adventurous and I need someone who's going to be like running around,
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  which my mom can do. Like she's still very healthy, but
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  sometimes I need things to be done like super fast and quick and like Chino can
• 13:46
  do that, right? Okay. So, you said adventurous,
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  which I I love because you literally have adventures that I am living
• 13:54
  vicariously through you. Tell me like the top three weirdest foods you've
• 13:57
  eaten anywhere in the world because you've been a lot of places and we'll go
• 14:01
  there in a second. So the first one that pops in my head is
• 14:06
  guinea pig ki
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  I know it was seeing it I was like oh my goodness in
• 14:12
  Ecuador. No.
• 14:14
  So as an Ecuadorian you have the coast and like the mountainous region or the
• 14:20
  highlands is what they call it. And in the highlands they eat kui. In the
• 14:24
  coasts they don't. So for me it was literally a culture shock when I went.
• 14:28
  I'm like I guess I have to try it. My whole family, it was five of us are like
• 14:33
  we literally do not want to eat this. And I'm like we kind of have to like I'm
• 14:37
  going to buy one and we're going to have to try it.
• 14:39
  Like you just bought it in the supermarket.
• 14:41
  No. So I went to like So give me a picture. So they sell it on
• 14:47
  the street like it's street food, but I'm like I'm not going to eat it like as
• 14:52
  street food. I went to a restaurant that is known for like making it.
• 14:55
  Okay. So I'm like, okay, this is a little bit
• 14:57
  better. They had other options. I tried a tiny piece.
• 15:01
  Okay. It wasn't bad.
• 15:03
  Well, was it did it taste like I've literally tried the tiniest piece.
• 15:08
  So just tell me it tasted like chicken.
• 15:10
  It almost tasted like a like pork and chicken.
• 15:12
  Okay. And when you see them, they're like they have no hair on them.
• 15:17
  Okay, first of all, they look like little pigs.
• 15:18
  I had a guinea pig as a pet growing up. And she was really cute. E.
• 15:24
  All right, next food. Next food. I don't know if I can do this. Next one.
• 15:28
  Next one. I honestly don't go too crazy when it comes to like trying new things.
• 15:33
  That's the first one that pops in my head. Think the second one might be
• 15:39
  I know for some people like intestine like cow intestine is crazy.
• 15:42
  That's crazy for but that's like very normal in other
• 15:46
  countries. Okay.
• 15:47
  So, uh guatita which is another another Ecuadorian dish. But they also have like
• 15:51
  mondongo in like Puerto RiCOVID and Colombia. I like that. I think it's
• 15:55
  really good. Just has to be made well. Intestines.
• 15:58
  And the third one, the cricket that we had at that tequila tasting. That was
• 16:02
  the first time I ever had a bug. We did eat crickets together. This is true.
• 16:05
  This is actually a fun fact. Yeah.
• 16:08
  What else was the other bug, though? I ate both of the bugs.
• 16:10
  I didn't know there was two. I just had two bugs. It was an ant, I think.
• 16:14
  Oh, I didn't know. Yeah, you missed out.
• 16:17
  That cricket was I mean, honestly, look, if I didn't know it was a cricket, it
• 16:21
  tasted like a little mini potato chip. Really? It was like Yeah, it was crispy.
• 16:26
  Like, it wasn't bad. I didn't hate it.
• 16:28
  I didn't hate it. Oh, I'm still on the guinea pig. I just have to get past that
• 16:32
  for a minute. I'll show you a picture after.
• 16:35
  That would be great. So, maybe I'm not trying it though. I think I tried
• 16:40
  kangaroo once a long time ago. Tried that, too.
• 16:42
  That's a weird one, too. It is a weird one.
• 16:44
  I can't get on board with that. You have you been to Australia?
• 16:47
  No, I'm dying to go. Let's talk about that. Where Where have
• 16:51
  you been? Where have you been?
• 16:54
  So, I've been to 30 countries. My goal is a country for every like birth year
• 17:00
  that I have. Yeah. I'm almost 30, so I'm like a year
• 17:03
  ahead. Okay.
• 17:04
  But I've been to a lot. What were your favorites? What were like
• 17:08
  give me your like most memorable experiences.
• 17:10
  I'll give you my top three. So right now, Finland, which I just got back
• 17:15
  from. I've been twice in less than 6 months. I'm like actually obsessed with
• 17:20
  Finland. Nice. Okay.
• 17:21
  The food is good. The people are so nice. It's not super touristy, so it's
• 17:26
  just so chill. Is it cold there? in the winter, but
• 17:31
  supposedly they have like a beautiful summer. It's harvest season in the
• 17:34
  summer, which is why I want to go in the summer. And you just go out to the
• 17:37
  forest and pick berries and mushrooms and everything. So, that just sounds
• 17:42
  really fun. Was this a leisurely trip or like a
• 17:45
  The first one wasn't. The first one was a collab and then the second one, so we
• 17:49
  went in October of 2025 and the goal for that was working with the tourism board,
• 17:54
  but also seeing the northern lights and it rained every single day. So, we
• 17:59
  did not get to see them and I was so upset. I'm like, I have to see the
• 18:02
  Northern Lights. So, March is another peak season, right?
• 18:05
  And my birthday's in March. So, I'm like, you know what? What if we go to
• 18:08
  Finland and then go to France? Cuz there was a music festival in France. And I'm
• 18:12
  like, and we just make a whole trip out of it. And it's for my birthday. We saw
• 18:15
  the Northern Light. So, we we got that all squared away.
• 18:18
  I'm not going to divert, but you're Pisces, right? You're an air. I knew it
• 18:22
  cuz I'm a Pisces, but because we're both marching, I'm like, you're not a I knew
• 18:25
  Pisces. Okay. So, Finland looked really awesome. I saw your pictures and your
• 18:30
  videos. So, the first one was a collab. How did you How do you get a collab like
• 18:34
  that in Finland? You just have to pitch yourself.
• 18:37
  You pitched somebody directly in Finland.
• 18:40
  I pitched whatever emails I could find to like their tourism department in
• 18:44
  Finland. Is that how that? Yes. I went to the tourism website
• 18:48
  and just found emails. Like every website has contact.
• 18:52
  Okay. But I don't know how I did. I just
• 18:55
  really like started clicking a lot until I found
• 18:59
  emails that I was like, "Okay, let me try to push myself."
• 19:01
  How long did that take you from first pitch to getting the collab?
• 19:06
  Probably like four or five months. I was very persistent. Like they had to
• 19:10
  respond to me. I was not letting cuz I hate not getting a response. Like tell
• 19:15
  me no, I'm not interested. Don't ghost me.
• 19:18
  So I just kept pitching and like following up and following up until
• 19:22
  someone replied. and connected me with someone else. And then I got it. They're
• 19:27
  like, "We don't collaborate with US-based creators." And I'm like, "Yeah,
• 19:32
  you do." You're like, "Bitch, I'm coming to
• 19:34
  Finland whether you like it or not. I'm coming." Like, you do collaborate
• 19:37
  with creators. I've literally seen it before.
• 19:39
  So, it just so happened. And I rarely pitch myself, but that was one that I'm
• 19:44
  like, I really want to go. I could have gone I could have paid for it myself,
• 19:48
  but I wanted to experience it more not in a leisure trip, but more like a
• 19:53
  press view so I can get like a really good feel of Finland.
• 19:59
  You don't have a manager book booking your anything, huh?
• 20:02
  No. No. Okay. Cuz I know a lot of content
• 20:04
  creators do and I I think that's really cool that you don't.
• 20:08
  Well, I have right now I'm working with someone who is pitching for me.
• 20:13
  I haven't gotten anything yet. Yeah, it's been a month.
• 20:16
  But I mean, there's a lot of things going on right now that I feel like
• 20:19
  that's a whole other conversation that I feel like creators that are marketable
• 20:26
  for brands, which I feel like right now I'm in a really gray space where I
• 20:29
  either am or I'm not, right?
• 20:32
  I'm like in the middle. So, that's getting like a little hard. And I
• 20:35
  understand that. I think that's where the innovating as a creator and growing
• 20:39
  comes in cuz like I'm at a plateau and it's like how do I grow?
• 20:45
  I feel like you're so known like maybe for me it's hyper locally like what do
• 20:50
  you hyper locally? Yes.
• 20:51
  So how many views not not followers how many views does your Instagram get a
• 20:56
  month? A month I get it really depends if I
• 20:59
  have a video yeah it's in the millions. So my analytics it can go anywhere from
• 21:03
  like 1 to 5 million. It's never consistent because I'll have really good
• 21:07
  weeks where I like I'll post everything that I post as well and then I'll have
• 21:11
  weeks where everything that I post won't even hit 20K and I'm just like is it me?
• 21:15
  Which they say it is because they're like you're not creating engaging
• 21:18
  content but I'm like it's literally almost like what I created last week.
• 21:22
  It's so I'm just like
• 21:25
  it's so bizarre. You you can you can never win.
• 21:28
  I've been playing with trial reels and last month I got 3 million views on a
• 21:33
  video. Oh my goodness. And this is for me. This is like
• 21:37
  groundbreaking and tremendous. And I'm like, "Okay, I'm gonna do it again."
• 21:41
  They're like 10,000 views. I mean, it's still good for a trial.
• 21:44
  Really good. My trial reels get like a thousand on average.
• 21:47
  I know. No, my trials are doing pretty well and you guys will never ever see
• 21:50
  them cuz they're hidden and they're just trials. Good luck finding them. Speaking
• 21:53
  of not seeing things, so TikTok, you had mentioned before that you were on
• 21:57
  there a lot during COVID. So during CO I was on Well, wasn't
• 22:01
  everybody? What were we doing? We were home dancing. No. Yeah. Anyway, so I
• 22:06
  have like 3,000 followers on TikTok and I got them all during COVID I It was just
• 22:11
  my dumb videos me being silly and whatever and it's not even in my name.
• 22:15
  So, good luck finding that TikTok. But I think it's so interesting how social
• 22:21
  media brings everybody together. It brings you to other countries and and
• 22:25
  and brings us to great restaurants here locally. We can
• 22:28
  touch on those in a second, but okay. Finland. Top one. Next one.
• 22:32
  Two. So, two and three. I had a really amazing experience in Egypt. I really
• 22:37
  want to go back to Egypt. I went in 2019 and it was a 3-day trip. I was studying
• 22:42
  abroad and like Florence is pretty close to Egypt,
• 22:46
  so it made sense. I really want to go back. It was some of the most hospitable
• 22:50
  people that I've ever met in my life. Yeah.
• 22:52
  It was such a nice experience. So, that's a top one. And then I'm I'm Italy
• 22:58
  and Spain. like they're almost like the same for me cuz I love them so
• 23:03
  much. But I don't know. I really love Italy and I
• 23:06
  love Italian food. So, I've never been to any of these places. I'm such a
• 23:09
  slacker. You have to go. Spain's up there. I feel like I want to go to
• 23:13
  Spain. I usually try to go. Last year I went to London after flavor wrapped in
• 23:18
  October year before Paris and then this year I'm
• 23:23
  I don't know. My neighbor has a house in Croatia.
• 23:25
  Oh, I've heard Croatia is beautiful. Yeah. says she you can come with me. So
• 23:29
  October you're busy. So she keeps telling me she's like you what when you
• 23:34
  want to go to my house go to my house. So that's a high contender on my list.
• 23:38
  But then I also have a friend that's in the south of France and like wine
• 23:41
  country there. And I have a friend in Costa Rica. I have friends all over the
• 23:45
  world that I could just go like crash on the couch for a week and it's fine. And
• 23:49
  I'm like well this is a problem. I don't know where I want to go. Well speaking
• 23:53
  of different countries do you want to play a little game?
• 23:56
  Yes. Yeah. Okay. So, this episode is sponsored by Altima
• 24:01
  Caviar. Experience exceptional. Visit them at AltimaCaviar.com.
• 24:08
  This might be hard. Oh, okay. Get your trivia cap on here.
• 24:12
  Oh, jeez. No, it's not. What do you think are the
• 24:17
  top 10 most popular travel destinations today?
• 24:22
  Top 10. Top 10. You get bonus points if you do
• 24:25
  it in order. Ready? Oh, in order. Okay. Uh, Japan.
• 24:31
  Japan. Japan. Japan is number four. Italy.
• 24:37
  Italy is number five. H. Mexico. Maybe not right now, but I
• 24:44
  feel like a lot of people go to Mexico. Not on there at the moment.
• 24:47
  Let's see. Top 10. That's a lot. I feel like you've been to most of these
• 24:51
  actually. France is number three. Spain.
• 24:54
  Spain is number seven. Um,
• 25:01
  China. Nope. No. China.
• 25:03
  Thailand. Nope.
• 25:08
  Jeez. I mean, is a US one? It is one.
• 25:11
  Okay. It's number eight.
• 25:12
  Five more. Which, by the way, whatever.
• 25:15
  You know, for after traveling in Europe recently, a lot of people have like been
• 25:20
  Opairs. Yeah.
• 25:22
  Here. and like they travel all of the US and they're like the US is actually so
• 25:27
  beautiful and I'm like you know what it really is.
• 25:29
  I wish I have explored more of it. That's like another goal of mine cuz we
• 25:34
  have so many things in the in the US. No, I agree with that statement and well
• 25:38
  let's wrap up our game and then we can touch on how awesome the US and our
• 25:42
  local food scene is here. Peru?
• 25:45
  No. No. Brazil? No. I can Am I staying in like Europe?
• 25:51
  Yeah. Okay.
• 25:53
  A little bit. No.
• 25:54
  A little bit. No. Both.
• 25:55
  Let me tell you. Yeah.
• 25:58
  Okay. Number 10 is Morocco. New Zealand. Number nine. Dubai. Number six.
• 26:04
  But right now, you can't travel to Dubai.
• 26:07
  All right. I had a feeling that it was up there.
• 26:08
  Practicalities. But
• 26:10
  you can't travel to Dubai right now. No. I met someone who they were going on
• 26:14
  a honeymoon in Dubai and it got completely cancelled. No travel there
• 26:17
  right now. Mhm. That is problems.
• 26:21
  Yeah. Number two is Bali.
• 26:25
  Isn't that in Thailand? Oh, I'll give you that one. Indonesia.
• 26:31
  Sorry. Oh, I said Ind No, I said Thailand.
• 26:33
  Yeah, it's But it is Indonesia. Wait, Indonesia is
• 26:36
  geography is not my strongest. When I was in Bali, I kept on getting
• 26:39
  this confused. You know, you were even there.
• 26:41
  He's like, you need to get the country right. And I'm like,
• 26:45
  we need we need to brush up on our geography.
• 26:49
  Number one. Ready for number one? You didn't say it. London.
• 26:54
  London. Really? My favorite. Well, one of my favorite
• 26:56
  places. I enjoyed it there. H
• 26:59
  London. Interesting,
• 27:01
  right? Who knew? So, no, the US is awesome. And I I don't want to give away
• 27:08
  my age, but I have my own little goal. It's called 50 by 50.
• 27:14
  And I' I'm at uh I think I'm at 37 states right now.
• 27:17
  Oh, wow. Oh. So, my goal is to hit being that I still have 20 years to accomplish
• 27:21
  that. Yeah.
• 27:22
  Cuz I'm 30 now, right? So, which state has been your favorite?
• 27:27
  Wyoming. Wyoming. Dying to go to Wyoming.
• 27:29
  Yeah, Wyoming 100%. And I said that very quickly.
• 27:32
  I love the Midwest. And that's why I could appreciate when somebody says the
• 27:36
  US is it's it's pretty like it's pretty neat. Like you can go to New York City,
• 27:41
  you can go to Miami. It was funny when I was in Paris, I asked all the locals
• 27:46
  there. I'm like, "What state would you visit in the US?" And they all answered
• 27:50
  Miami. I'm like, "First of all, Miami is not a state." But secondly, that is so
• 27:56
  weird to me. I'm like, "Really?" Like, you wouldn't go I don't know. I thought
• 28:00
  they would say like New York or Los Angeles or something like that.
• 28:03
  Actually, I have a joke going with like my friend Sarah Schffer who you know,
• 28:07
  which her I'll plug her for a second. Her Instagram handle is Food Palm Beach.
• 28:11
  Also a food content creator. I want to go to Texas really bad. I want to go to
• 28:15
  Austin. And so her and I travel very well together. And she's like, "All
• 28:19
  right, where do you want to go?" I'm like, "Texas." And she goes, "Carrie, if
• 28:21
  you tell me you want to go to Texas one more time, like I'm going to just drop
• 28:25
  you in Texas and leave you there." Like I don't She doesn't want to go to Texas.
• 28:28
  Really? I've heard Texas is pretty cool. I know. Let's convince her that we
• 28:32
  should go to Texas because this is like I I don't know why. I figure it's right
• 28:36
  there. Yeah.
• 28:37
  I love the music scene. You love music and the food, right? It's
• 28:41
  like seems like a It's right there. We can just drive there even. It's not even
• 28:44
  that far. But so you're also into a music scene in addition to travel and
• 28:50
  food. Yep.
• 28:51
  So what is your favorite concert experience? You've to festivals.
• 28:57
  I go to a lot of festivals. Yeah. And I not that I'm anti-concerts.
• 29:02
  Mhm. I just feel like currently or maybe even
• 29:05
  like 10 years ago, I just stopped going to concerts because at a music festival,
• 29:09
  I get to see so many artists that I like. And for the price of a music
• 29:20
  festival by the time I was like 23 I'd be done.
• 29:23
  I remember telling my mom like oh when I'm 23 like no more like I'm an adult
• 29:26
  blah blah blah. Here I am
• 29:29
  much older than 23. Still planning my next music festival
• 29:33
  which is what where am I going next? Going to EDC Las
• 29:37
  Vegas. Okay. their 30th anniversary, which I've
• 29:40
  never been to EDC Las Vegas. It's a really big bucket list item for me. So,
• 29:45
  um, what does EDC stand for? Electric Daisy Carnival. So, it's EDM.
• 29:49
  So, it's all like electronic music, a lot of house, a lot of
• 29:52
  I feel like they have more dubs up this year, just like bass music.
• 29:57
  And yeah, five to five.
• 30:00
  Let me know when it is. I love Vegas, but I don't think I'm doing EDM. Have
• 30:04
  you heard of it? Um, I'm going to say it wrong. Hatsune Miku.
• 30:10
  I don't It's like a It's like a Japanese hologram artist. Have you heard of this
• 30:16
  hologram artist? Yeah. You have to look this up. My son's
• 30:19
  trying to make me go to this concert and But he's not real.
• 30:22
  No, she is not real. She's not real.
• 30:24
  She's a hologram and it's sold out. I looked at tickets.
• 30:29
  Yeah. You're literally at a concert and there's m there's it's music and there's
• 30:33
  lights and there's all this. It's sold out. the O2. He's trying to make me take
• 30:37
  him to London in November at the O2 Arena, which by the way, it's sold out.
• 30:41
  Oh, wow. That's crazy. I want you to look into this because
• 30:44
  you're in the festival of music and I feel like this is the next wave, which
• 30:48
  is frightening. Yeah, I kind of like
• 30:50
  But I kind of want you to Me too, right? It's too much to ask for.
• 30:55
  But, you know, I just think that I think that's definitely something that's
• 31:00
  coming. And my friend, he's a singer songwriter and he said the same thing
• 31:04
  like AI and holograms are actually becoming a thing.
• 31:07
  It's so crazy. And I'm like, I am not I'm really not
• 31:10
  okay with any of that. All right. Next, I want to ask you about like the
• 31:15
  struggles and the not the dark side. We can get dark if you want, but like
• 31:21
  what people people glorify this being content creator. So like tell me like
• 31:25
  the the bad parts of it. I guess it depends on what someone considers bad
• 31:32
  and good, right? I think people see like influencers and content creators
• 31:38
  and they're like, "Oh, wow. They're making so much money." Which some of us
• 31:40
  are, some of us aren't, right? I've always get I remember this example of
• 31:45
  someone who had like a million followers, they were like barely
• 31:48
  breaking six figures, and then someone who has 100K can easily make over six
• 31:52
  figures. So, it really depends. I think what we see on social media isn't what's
• 31:56
  always real and people need to remember that cuz at the end of the day it's like
• 32:00
  some people are doing it authentically while others are just creating a
• 32:04
  persona. So it is like a job from when you wake up to when you go to bed.
• 32:10
  It doesn't have to be like that. You can obviously have more balance and make it
• 32:13
  just like I'm going to make this my 9 to5 and only from 9 to 5 I'm going to
• 32:17
  create content. But there's deals coming in like potentially all day emails that
• 32:22
  you have to respond to, last minute things. Like
• 32:26
  it's almost like an on call job, right?
• 32:29
  All the time, which for some people, if you don't like
• 32:32
  that vibe, you're going to hate it. And that's when people get managers and they
• 32:36
  have someone that manages everything for them, which is great. But for me, it's
• 32:40
  like really hard to give 20% to someone who is just going to tell me to put
• 32:44
  something on my Google calendar. Yeah. Unless they're sourcing the jobs
• 32:48
  for you. If they're sourcing jobs for me, take
• 32:51
  30. Take 40 cuz you got me the job, but not something that's like coming
• 32:55
  into my inbox, right? And they're just managing for you
• 32:58
  because then at that point you just just get a virtual assistant, I think. But
• 33:03
  it's funny that you say, you know, that people have this illusion as these
• 33:06
  content creators are making all this money. And I think that the illusion is
• 33:09
  the proper word because I think the last I looked there's only like 1% of content
• 33:15
  creators that make like big big big money
• 33:18
  millions. Yeah. Yeah. Like Alex Earl, right? Like okay,
• 33:22
  she did something, right? But there's so many of us and them that don't make
• 33:28
  anything and we're working so hard to like make a commercial. So I started
• 33:33
  out in marketing. This is how this all evolved for me is that people keep
• 33:38
  saying to me, "No, you're a content creator." I'm like, "No, I'm not. I'm a
• 33:40
  I'm a marketing specialist, right?" So, that's how my brain started out. And it
• 33:45
  almost got it was in the beginning uncomfortable for me cuz my PR team was
• 33:49
  telling me, "Oh, you need to post yourself. You need to post yourself."
• 33:51
  I'm like, "Nobody cares what I'm doing. Like, nobody wants to see me. I don't I
• 33:54
  don't want to see me all like all the time." And I just came back from the
• 33:58
  creator cruise, which we can talk about, but me and the girl I was rooming with,
• 34:03
  we were like, "Wow, we're so sick of seeing each other." Because every time
• 34:06
  we opened up our Instagram, there we were again. And I'm like, "People got to
• 34:09
  be sick of us by now." But I guess my point of that of monetization of this is
• 34:16
  that I have marketing clients that I will they'll say, "Oh, do you know any
• 34:20
  influencers?" And you know, I've called on you a few times to for my clients
• 34:24
  because I I trust you. I think you do a great job. It's work. And the second I
• 34:27
  tell them like, "Okay, this is her rate or this is this is her rate. This is her
• 34:31
  rate." And I I want people to understand this and I'm going to shout it from the
• 34:34
  rooftops forever and ever. When people used to pay for a 30-second TV commercial
• 34:39
  or be on the magazine. Yeah. Or be a magazine or a billboard.
• 34:43
  This is 30 second reels that we are producing are commercials to advertise
• 34:50
  to your to your How many views did you get a month?
• 34:53
  Couple million. Yeah. Millions. So, I'm going to pay you X amount of dollars to
• 34:57
  show 10 million people my my product. Like, why is that not a job? Of course,
• 35:03
  it's a job. And I think it's important for people to understand that.
• 35:07
  I do too. And that's why I keep saying that and to
• 35:10
  a point of I might take a billboard out just to say that we're we're working
• 35:14
  too. Yes, we're having a great time and we're having fun and we're eating a lot
• 35:17
  of good food and we're traveling and I'm tired. I don't know about you, but
• 35:21
  I'm tired. It's work. At the at the end of the day,
• 35:22
  it's work. People always say like, "Wow, you're traveling so much. It must be so
• 35:26
  nice." And I'm like, "I'm genuinely doing what I've always wanted to do.
• 35:29
  Like, this is a dream come true." But I'm working. I'm not going to Finland,
• 35:35
  for example. Mhm.
• 35:36
  And just chilling and don't have my phone out, right?
• 35:39
  I'm literally like, I need to film this. I need to do this. Don't touch anything.
• 35:42
  Wait, wait until I get all this done so then I can enjoy. I mean, there's still,
• 35:46
  but there's a shot list, there's deliverables, there's expectations,
• 35:50
  there's editing, there's overhead, there's
• 35:52
  a lot that goes into it. That's why I had a restaurant not too long ago asked
• 35:55
  me to come in for a burger and a beer. And PS, I
• 35:59
  don't eat burgers and I don't drink beer, so that wasn't super appealing to
• 36:03
  me. And I said, "Okay, well, here's my rates. I can try to get you on my
• 36:06
  calendar for next week." Like, "Oh, we're doing it for an exchange." And I'm
• 36:09
  like, and then I'm going, "Okay, well, that's an a 30 minute drive there,
• 36:13
  30-minute drive back. That's my gas. We're at I don't even know what gas
• 36:17
  costs now, but it's a lot. And then my time of sitting there in the restaurant
• 36:22
  and my time of shooting editing. You're talking about five six hours when all
• 36:27
  said and done with travel, right? So now it's like, okay, so what is 5
• 36:33
  hours of six hours of my time worth? Cuz I'm going to eat a burger for you.
• 36:39
  And it's not only that. I believe that the creators that are making a good
• 36:42
  amount of money are the ones who are businessoriented and like know
• 36:47
  how to set ground rules. I think that's a huge part, right?
• 36:51
  Saying yes to everything that comes in isn't always the way to go in my
• 36:54
  opinion, unless it's like an opportunity that you think is going to like really
• 36:57
  help you if it's unpaid, right? Cuz I think a lot of restaurants
• 37:02
  right now are currently thinking, "Okay, there's a bunch of food influencers or a
• 37:06
  bunch of people that are wanting to be food influencers and they're doing it.
• 37:10
  They don't have the reputability behind them. They're not going to charge me and
• 37:14
  they might get the same amount of views that Explore with GG's getting,
• 37:17
  right?" Which is true. And I tell that when I
• 37:19
  speak to clients, I'm like, "You have a good chance that a microcreator or
• 37:24
  someone that just started gets the same amount of views as me because the
• 37:27
  algorithm is so inconsistent now." Mhm. that 80% of the time my videos aren't
• 37:31
  even being shown to people that follow me. I see people out in the street who
• 37:35
  like follow me. They'll be like, "Gi." And I'm like, "Oh, hi. Nice to me." And
• 37:38
  they're like, "I haven't seen your videos in so long." And I'm like, "What
• 37:42
  do you mean? I literally post every single day.
• 37:44
  I don't see yours. What do you mean?" No one sees my
• 37:46
  videos. See them when And when I do see them, I
• 37:48
  try to like like them. Exactly. But so many people that are
• 37:51
  following me don't see my videos. So, it's like in a way in a business
• 37:55
  perspective that kind of sucks because I'm hoping that that reaches the
• 37:58
  audience that is following me because they want to know where to go eat.
• 38:02
  But then also businesses just have weird interactions sometimes, right? There are
• 38:08
  influencers, food creators that buy their views,
• 38:11
  buy their likes, and it's just one bad
• 38:15
  Should we name them on No, I won't do that. I won't do that.
• 38:17
  I know who they are, but Me, too.
• 38:19
  Um, I'll name them to the businesses. I always do cuz I'm like especially when a
• 38:23
  business reaches out to me and they're like we've never worked with
• 38:25
  influencers. I'm like beware now. Yeah. No, it's it's it is real work. And
• 38:31
  it's interesting because I think people are starting to finally
• 38:37
  understand and see that this is it's more than just
• 38:40
  what this is editing, you know. Yeah. And not only that, you know, to
• 38:44
  your note of of a micro influencer maybe getting the same views or whatever and
• 38:49
  again that's a crapshoot. We don't know. Every time I post, I'm like, "Oh, this
• 38:52
  video was so great." And all suen it tanks. Like, you know, it is what it is.
• 38:56
  And it kind of sucks that it that the algorithm does that, but it it does,
• 38:59
  right? But it's funny because like your
• 39:03
  branding is what sticks out to me. Like if you if I'm a restaurant owner and I'm
• 39:08
  going to choose between you and somebody else, it's like you want to be on brand.
• 39:11
  You still want to stay on brand. So, it's that that's also very important to
• 39:16
  when you're when they're choosing a content creator to work with
• 39:19
  because like again like I'll say I don't care. Duffy's reached out to me to come
• 39:24
  in and I I'm not that's not like I go there a couple times a year like with my
• 39:29
  son or maybe to watch football, but like if you saw me post about Duffy's like
• 39:34
  you're probably going to know it's paid, right? So, because
• 39:37
  I'm usually not chilling at Duffy's. No, no, no, no, no hate on toughies, but you
• 39:42
  know what I mean? Yeah.
• 39:43
  So, I think it's important when there people are choosing their right person
• 39:48
  that goes with their niche. Yeah.
• 39:50
  Like I love seeing you eating in other countries to me is
• 39:54
  exactly what I want to see. I'm like, what kind of weird guinea pig is she
• 39:57
  eating today? You know, but I loved especially your universal your epic
• 40:02
  universe one. Yeah.
• 40:03
  I think you did a fantastic job on that video. And when I took my son who's
• 40:08
  obsessed with Universal, I showed him your video and he followed you. But we
• 40:12
  had a kind of a game plan of what we were eating before we went because of
• 40:15
  your video. I remember that you went to Toadstool Cafe and had the boba tea,
• 40:20
  right? Or the It was a boba drink. I had that.
• 40:22
  That was good. It was really I didn't know what to
• 40:24
  expect, but it was good. Pretty good. So, did you eat the
• 40:29
  It's like a cone. It's like a pizza cone with macaroni and cheese and
• 40:34
  short burk. Yes. So good.
• 40:38
  That bread is so
• 40:40
  Can we go there right now? Cuz I've been thinking about it.
• 40:43
  And the mac and cheese is actually good. I feel like mac and cheese is either
• 40:47
  good or terrible. Yeah.
• 40:48
  And that one was good. Like why though? It's so good
• 40:52
  and it's so fattening and it's not usually what I eat, but like I was so
• 40:57
  there for it. Oh my goodness gracious. Oh, I have a
• 41:01
  100,000 questions. Let's quickfire a little bit just for fun. Solo travel or
• 41:07
  group trips? You got to answer these fast. Oh,
• 41:11
  there's no thinking involved here. Group. Oh, I guess group.
• 41:15
  Group. Okay. Hotel or Airbnb? Hotel.
• 41:18
  Go to air airport outfit? Really comfy tea with my Birkenstocks and
• 41:24
  sweatpants? One thing that you always forget to
• 41:27
  pack. I know mine every time.
• 41:32
  I'm really good at packing everything. I almost never forget anything.
• 41:35
  Do you use space cubes? I do.
• 41:37
  I love space. I always forget hair ties for myself. Every time. Now when on that
• 41:42
  creator cruise, the girl I roomed with, she literally brought a package of hair
• 41:46
  ties for me. She's like, "Girl, in case I got you, cuz I know you're going to
• 41:49
  ask me for one." Oo, I like this one. What is your dream
• 41:54
  brand collaboration?
• 41:58
  You got one in mind? I've worked with a lot of them, which
• 42:02
  I'm very lucky to say. I think dream brand maybe like an airline.
• 42:08
  Okay. Just an airline.
• 42:09
  Okay. Private or like commercial or commercial, but first class. I
• 42:14
  collaborate with them to show a first class experience.
• 42:17
  Okay. Okay. I think you could. That sounds
• 42:20
  I know. It sounds like I could do that. Yeah.
• 42:21
  I mean, I'll pitch that for you. iPhone or camera?
• 42:26
  Depends on the situation, but usually iPhone.
• 42:28
  Okay. Early flights or red eyes?
• 42:31
  Depends on where I'm going. As long as I'm there at a decent time, I'll take
• 42:36
  whichever one. Well, it's this or that. I'm really bad
• 42:39
  at this. One destination you wouldn't go back to.
• 42:44
  H You're like, I hated it there. It was
• 42:47
  awful. I haven't had a terrible experience anywhere.
• 42:50
  We'll pass on that. So, wrap it up with a couple things
• 42:53
  here. The question I love people to ask me,
• 42:58
  top three favorite restaurants in Palm Beach County. Go.
• 43:00
  Oh jeez. I never know what to say. I'm like, top three, top three. I'm like,
• 43:04
  there's so many. So hard.
• 43:06
  I think what Let's see. Top three restaurants in Palm Beach County.
• 43:11
  I like going to a lot of places. Mhm.
• 43:14
  This is going to be like not like like Ooh. I love going to Chris' Taverna in
• 43:19
  Lantana. Okay. I've never been there.
• 43:22
  No. Nope. I when I lived with my mom because
• 43:24
  she's like in that area. We would go multiple times a week.
• 43:27
  Okay. That was one of my first viral videos.
• 43:30
  Okay. Actually, yeah.
• 43:31
  Fun fact. So, Chris' Taverna.
• 43:32
  Okay. Lentil soup always with pa and some
• 43:35
  extra. Is that ziki? How they say? Taziki.
• 43:38
  That tzatziki. Um, let's see. Another spot that I really like. I feel like I have
• 43:42
  to look at my phone and like look at just got to go places I've been to.
• 43:45
  It's like we're going to dinner right now. Where are we going?
• 43:47
  We're going to dinner right now. Where are we going? You should see how that
• 43:50
  usually plays out. I'm like, uh, I know people people ask me like, "Will
• 43:54
  you pick the restaurant?" You know, I'm like, I do. The last thing I want to do
• 43:57
  right now is pick a restaurant. Can you pick the restaurant?
• 44:00
  Yeah. Okay.
• 44:01
  Okay. Two more places that I really like. Um,
• 44:04
  all right. Change it up. I'm going to give you one in Martin County.
• 44:07
  Okay. One in Martin County, a place that I
• 44:09
  like going. Yep.
• 44:11
  I'll do Ichimaru. Oh, I've been there. I like
• 44:16
  place. Their pai is so good. So, as you know, Flavor South Florida
• 44:22
  also covers Martin County. Yes, they do.
• 44:24
  And they are popping off at restaurants up there.
• 44:27
  They are. So many new places are opening up. So, Martin and St. Lucy. I'm waiting
• 44:31
  for St. Lucy to get more good mom and pop spots because I feel like they're
• 44:36
  getting a lot of chains, which is fine, but when it comes to
• 44:40
  actually wanting to highlight a business, I feel like those locallyowned
• 44:44
  small businesses are better. St. Lucy fave. Um, I don't really eat in
• 44:49
  St. Lucy that much, but I have been to Val's Brazilian steakhouse multiple
• 44:54
  times. Really?
• 44:55
  Yeah. I went there with my friend Jared, and
• 44:59
  we weren't expecting the experience that we we weren't I don't know. We weren't I
• 45:03
  just wasn't expecting the vibe. Yeah. And the food was really good, and they
• 45:08
  were lovely. They came out and talked to us. And
• 45:12
  no, normally for me in St. Lucy, I usually wind up at like one of Kyle G's
• 45:16
  places. Yeah.
• 45:17
  So, I feel like that's my obvious answer, but
• 45:20
  we have so many great restaurants between those three counties. So, here's
• 45:24
  a secret. I think we're going to have more restaurants in flavor this year
• 45:29
  than last year. That's really exciting.
• 45:30
  Just frightening. No, it's not frightening.
• 45:32
  It's going to be a lot of fun. All righty. I'm going to close out with
• 45:36
  this question.
• 45:40
  I'm going to show you a picture of a girl and I want you to tell me what
• 45:45
  would you say to her? Oh my goodness. That's when I graduated
• 45:50
  high school. Go Lancers. I was actually there yesterday. My cousin goes there
• 45:54
  now and she's in band. I would tell her that don't let anyone put you down. You
• 46:00
  know what you want to do and just do it. Cuz in that photo, my goal was to travel
• 46:06
  and be a photojournalist. And you look like a badass. I I I'll get
• 46:10
  this up on on social media so that people could see the photo, but she is
• 46:15
  holding her diploma. She's got her hat on her tassel and your sunglasses are
• 46:21
  like super on point and your face is just like you're like I'm ready to
• 46:26
  conquer the world. Yeah.
• 46:28
  Like that's what you're saying here. When I found this picture, I was like,
• 46:32
  oh my gosh, I It's such a good picture.
• 46:34
  Get even with this. And I feel like I haven't changed that
• 46:36
  much. Just a nose job. But you got a nose job
• 46:39
  twice and I'm doing another one. You heard this here first.
• 46:42
  Yes. I haven't told anyone yet. But well, I've told people, but I want to do
• 46:46
  a video about it cuz it's been a crazy really
• 46:49
  journey. We might be in a second episode to talk all about the
• 46:53
  cosmetic surgery. Oh my gosh, I adore you. I am so glad
• 46:58
  that we became friends. I am so proud of you.
• 47:01
  Thank you. Me too with you. What you've created is insane. I love that we do we
• 47:07
  do it together. Like people like send me your videos and your um you know
• 47:12
  and your page and they'll be like, "Oh, you should follow this girl." Like
• 47:15
  that's my friend. She's like my actual friend. And I think that's what's really
• 47:18
  really cool is that I don't think people realize like with for me at least with
• 47:22
  flavor. Like I have had such opportunity to meet such amazing people, but not
• 47:26
  just meet become real actual friends with you guys. Like you know you and I
• 47:30
  know I know your dog. I know your mom. you know, well, I know what Chino, too.
• 47:35
  I think people don't realize that and I think we are all so fortunate to have
• 47:39
  this a really awesome community of Yeah.
• 47:42
  cool women supporting each other. 100%.
• 47:45
  Well, anyway, thank you so much for being here for me. This was so much fun.
• 47:49
  I could talk all day. Me, too. Thanks for joining me on
• 47:52
  Forking Around with Flavor South Florida. If you're in the industry, a
• 47:56
  business owner, or just want a better understanding of what goes into keeping
• 47:59
  restaurants alive and thriving, make sure you subscribe and share this
• 48:03
  episode with someone who should hear it. Flavor South Florida takes place every
• 48:06
  September from the 1st through the 30th between Palm Beach County and the
• 48:10
  Treasure Coast. You can find all the amazing dining deals and participating
• 48:13
  restaurants at flavors south florida.com. Until next time, keep
• 48:17
  supporting local and keep forking around.