We love delving behind the content of our health and wellness bloggers and this time we’re finding out what goes on in the kitchen with Ceri. Want to be fly on the wall? Check out our previous articles in the behind the content series here.
Ceri is a chef, food writer and tutor, and founder of Natural Kitchen Adventures blog, where she shares her innovative seasonal veg-led recipes. Ceri undertook her chef training at Bauman College in Berkeley, California. During her training, she was introduced to the idea of eating with the seasons, and her passion was ignited for creating dishes around seasonal produce, rather than based on the latest diet or trend. When she’s not creating new recipes for her blog or hosting supper clubs, Ceri cooks for wellbeing retreats as well as delivering corporate cooking workshops. She also teaches at The Garden Museum in South London.
If you could share with us who you are and what’s your mission, what would you say?
Hi I’m Ceri and I just want to get people excited about cooking, help them overcome any hurdles around technical ability, understand the concept of seasonal eating, and to love vegetables. You can follow my adventures on Instagram and on my website.
Would you consider yourself more of a blogger or an Instagrammer?
This is a tricky one. I started blogging before Instagram even began, so always considered myself a blogger first, but as I’ve become busier with my chef work, Instagram has become an easier way to share my mission on a more regular basis ( up your Instagram game with these helpful tips).
How do you choose the content that goes into your accounts?
I just share what I’m currently inspired by, what I’m up to etc. When you follow the seasons, this just flows well for my natural kitchen adventures.
What is the process behind each post you produce?
Sometimes I research an idea, try it out (especially if it’s a recipe), take some photos, write some words, edit some words.
But then other times I’m inspired by some produce in a market and snap and share that and the process is much simpler. I try not to overthink all of my Instagram posts. A lot more thought goes into my blog posts though, and a lot more editing!
What has been a career highlight so far?
Probably the first retreat I ever cooked abroad in rural France. It’s commonplace for me now, but the first one was exciting and hugely challenging at the same time. So many new experiences to get my head around.
Can you share a story about the biggest mistake you made when you were first starting? Can you tell us what lesson you learned from that?
I was definitely guilty of following some nutritional fads and then writing about my experiences of following them on my blog (gluten-free diets in particular). I truly believed that what I was doing was in my best interests (having followed the advice of either people in real life or internet health gurus). I have been really open about my experiences since, and learned how you communicate is everything.
When it comes to health and wellness, how is the content you are creating helping to make a bigger impact in the world?
I feel that so many people are talking about food, what to eat, what not to eat, but very much from a nutritional perspective.
I feel what is lacking in health and wellness is a celebration of food, and also the skills side of things – it’s all very well talking about eating an onion but how do you chop it?
I decided to use my background and training as a chef to make an impact in this area instead.
What is the biggest misconception about social media? What was the practice that has helped you with your strategy?
That a large following automatically gives authority or means more knowledge in an area. There are many smaller accounts sharing amazing knowledgeable and useful content. I don’t overthink my strategy. I do plan a little, so I can make sure I am covering all the things I want to, but mostly just share what I feel like sharing. I think this enables me to still enjoy the process and show my passion for my subject area; being a robot doesn’t allow for that (assess the quality of your Instagram followers in seconds).
None of us are able to achieve success without some help along the way. Is there a particular person who you are grateful towards who helped get you to where you are? Can you share a story about that?
Too many people to name! I have really enjoyed over the years networking within the industry (food as well as blogging and wellness) and pick up nuggets of information and support from a wide range of people and places. For the most part, people are generous and supportive.
What do you think is the most important thing about working on collaborations with other influencers and brands?
Being a good fit for each other, as well as clarity and honesty about the collaboration.
Who is your ideal collaboration with?
Waitrose, which I always think is hilarious given I spent 2 years behind the checkout tills working there as a 6th former.
What advice would you give to anyone wanting to start in the industry now?
Don’t faff around being too scared to start, just do it. But also be prepared to be challenged along the way and be flexible (not literally) along the way. Basically, be adaptable. Your plans and goals might change and that’s OK.
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