Podcast Summary: Baking For Business Podcast

Episode 100: Celebrating "Everything's Good", With The Moody Foody
Host: Chef Amanda Schonberg
Guest: Toni Chapman (The Moody Foody)
Date: October 29, 2025

Episode Overview

This special 100th episode of the Baking For Business podcast marks an inspiring milestone, celebrating both the journey of host Chef Amanda Schonberg and her guest, Toni Chapman—known online as The Moody Foody. Amanda and Toni discuss Toni’s trajectory from small-time food entrepreneur to viral culinary content creator, her multifaceted and culturally inspired cooking style, and the launch of Toni’s debut cookbook, Everything’s Good. Through personal stories and insightful advice, the episode offers home bakers and food creators actionable inspiration about growing a brand, embracing creative identity, and turning passion into impact.

Key Discussion Points & Insights

Toni's Origin Story as The Moody Foody

• Early Beginnings (01:52): Toni started creating food content about seven years ago, building on a lifelong passion for cooking and her first business at 19 selling colorful lunches in her neighborhood. What began as a hobby blossomed into a career, especially as she found community and engagement online.

  "I was just really consistent... I would sacrifice plans, not knowing that it would turn into a career." — Toni Chapman (03:53)

• Discovering the Creator Economy (03:53):
  Toni admits she didn't initially realize content could be monetized, staying motivated by creative fulfillment and viewer feedback.

Finding a Niche & Cultural Representation

• Niche Dilemmas (02:50): Toni describes resisting being boxed into a single niche, choosing instead to represent “as many cultures and cuisines as possible,” while staying rooted in her Afro Latina heritage and homestyle influences.

  "My cookbook is called Everything’s Good, because I would like to imagine that, like, I kind of COVID everything." — Toni Chapman (02:50)

• Culinary Versatility:
  She bakes, meal preps, crafts appetizers, and prepares Southern classics, believing this versatility makes her approachable and broad-reaching.

Content Creation, Consistency, & Growth

• Early Process (03:36):
  Content was initially unscheduled—Toni just stuck rigorously to posting 2–3 videos a week, sacrificing personal plans for consistency.

• Work with BuzzFeed Tasty (05:01):
  As a freelance video creator for Tasty, Toni injected “fun and vibrancy” into the platform, especially through affordable meal challenges.

  "I would take 20 dol and go into the grocery store and try to make something special and impressive with it. And these videos went so viral..." — Toni Chapman (05:09)

• Impact:
  Her affordable meal series went viral and helped grow her following from 100,000 to now 5 million, with Tasty serving as a major catalyst.

Creating & Publishing "Everything’s Good"

• Book Inspiration (07:19):
  The idea emerged organically as her audience demanded something tangible for holidays and daily use—“something they can feel, that they can pass, that they can see.”

• Recipe Selection (11:05):
  Most cookbook recipes are new or offer twists on classics; Toni’s blog remains a source of free recipes for accessibility.

  "The cookbook was more like kind of little spins and twists on things..." — Toni Chapman (11:05)

• Memorable Recipe Development (08:44):
  Photo shoots for the book posed unique challenges in capturing the beauty of Southern and Afro Latina dishes. Working with Black photographer Brittany Corneli, they achieved striking, authentic food photography after much persistence—especially for the signature Crème Brûlée Sweet Potato Pie.

Showcasing the Book's Unique Flavors

• Signature Dishes (12:27):
  • Crème Brûlée Sweet Potato Pie: A “mashup” for Thanksgiving.
  • Brioche Bread Pudding: Inspired by Antique Bakery’s version in Hoboken, NJ—rich, chunked bread with a rum sauce.

    “I've made it for so many people and they're always surprised by it... I actually eat it for breakfast sometimes too.” — Toni Chapman (13:44)

Launch Plans & Engagement

• Upcoming Book Tour (13:55):
  A nine-city in-person book tour plus a virtual holiday cooking demonstration are in the works. Updates will be available via Toni’s newsletter.

Notable Quotes & Memorable Moments

• On Creative Consistency:

  “I was like, I have to do two to three videos a week. I have to. I have to. And I would do it. I would sacrifice plans, not knowing that it would turn into a career.”
  — Toni Chapman (03:53)

• On Cookbook Representation:

  "I felt that when I was writing the book, so many of my experiences were new, not just to me, but to the people that I was working with... It was definitely difficult, but that's what kind of stands out to me."
  — Toni Chapman (08:44)

• On Recipe Creativity:

  “The cookbook was a little bit more creative. And although these are, like, cozy classics, they still have my own little personal touch.”
  — Toni Chapman (11:05)

• On Favorites:

  • Favorite Color: “Blue.” (14:48)
  • Favorite Kitchen Utensil: “Spider. That's my favorite because I do a lot of frying.” (14:53)
  • Celebrity Crush: “Trevor Noah.” (15:07)
  • Favorite Author: “Toni Morrison.” (15:18)

Key Timestamps

• Guest Introduction — 00:50
• Toni’s Content Creation Journey — 01:52
• On Finding Her Niche — 02:50
• Early Days of Content Consistency — 03:36
• BuzzFeed Tasty Experience / Going Viral — 04:59 – 06:39
• Inspiration for Writing the Cookbook — 07:19
• Memorable Book Development Stories — 08:44
• Recipe Selection for Book — 11:05
• Favorite Dessert Highlight – Brioche Bread Pudding — 12:27
• Book Tour & Virtual Plans — 13:55
• Lightning Round – Favorites — 14:46 – 15:18

Overall Tone & Takeaways

The episode is both uplifting and practical, underscoring the value of creative authenticity, consistency, and community. Toni’s willingness to experiment, honor her heritage, and share with her audience comes through as both deeply personal and universally motivating. Her journey offers actionable advice for aspiring culinary entrepreneurs ready to transform passion into profession—reminding them:

"We would never have been given a gift if we couldn't profit and prosper from it.” — Chef Amanda Schonberg (00:02)

For more from Toni Chapman and details on her new cookbook “Everything’s Good”, check the podcast show notes and sign up for her newsletter for book tour and event updates.