We thought you might enjoy reading a little bit about Cleo Tarca since she’s the face behind most of the recent the stories we’ve been publishing. A life-long Connecticut native, Cleo moved to California about a year and a half ago when her engineering husband landed a start-up job in Silicon Valley. After six years as an English teacher to students ranging from grades 6-12…(except for 11, don’t ask why), she made the leap into the insatiable world of food writing. A typical day for Cleo at Feastly HQ A day at Feastly for me consists of writing, writing, editing, and more writing. There are also some meetings, a good chunk of time on Facebook (for work, of course!), and hopefully some eating thrown in there. There’s also quite a bit of laughing, because coming up with creative copy is often a collaborative and somewhat silly endeavor. How Cleo started pursuing her dream of writing full-time I’ve been writing in some form for my entire literate life, and I’ve always loved language. Being an English teacher allowed me to share …
Nichole Accettola is a classically trained chef with more than 20 years in the food industry. She spent a significant part of her career abroad in Copenhagen, which greatly influenced her approach to cooking and the way she views food.
Casey Felton started her culinary degree post majoring with an Art History and English degree from Pitzer College.
Jamie Lauren’s interest in the culinary arts started at a relatively young age, when she spent evenings in the kitchen cooking with her parents–although at the time she had no intention of becoming a chef.
Darren Saypharaj grew up in Temple City, CA. Upon graduation from UC Irvine, he decided to move to New York to pursue his dream of cooking in fine dining restaurants.
Chef Tommo has lived in more countries than some have visited in their entire lifetimes and his deep passion for food started at a young age in Poland.
Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish.
With 20 years under his apron, Geoffrey Reed owes much of his culinary awareness to the ocean and mountains that surrounded him as a native of McKinleyville, California.
Hey there Chefs! We’re so happy to have you in our Feastly family. You are the life and driving force behind our brand, and as head of social media, I’d love to share some best practices for marketing your meals to our hungry audiences! Today we’ll be covering the two strongest social media tools (Facebook and Instagram) you can use to promote your brand, meals, and engage with your audiences! Instagram: Create one main hashtag for your brand. This creates a consistent way for you to keep track of your content and for audiences to find and engage with your content. Example: #feastly #ichidosf #breakandgather Create a set of hashtags to use every time you post (if you’re trying to gain more followers, try starting off with 15-20 hashtags per post) Examples: #foodie #sanfrancisco #feastly #seafood #guitarfish #freshcatch #catchoftheday #popupdinner #supperclub #soulfood #organic #homecooking The purpose of hashtags is to create keywords that people can find your content under. Don’t be too general, try not to use ones such as just #food or #fish, because your content …
By day, Vijitha Shyam is a molecular biologist working on clinical trials to improve public wellness and health. Come evening, she transforms into a passionate home chef, spending hours cooking, writing and photographing recipes new and old for her blog Spices and Aroma.