food makes me happy | earthy jane

Summary

Podcast Summary: CHEERS! with Avery Woods Episode Title: Food Makes Me Happy | Earthy Jane
Release Date: July 28, 2025

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Introduction

In this episode of CHEERS! with Avery Woods, host Avery Woods sits down with her guest, Jane—professionally known as Earthy Jane—a successful private chef and social media influencer. The conversation delves into Jane's journey in the culinary world, her rise on platforms like TikTok, and the balancing act between managing a thriving business and maintaining a personal life.

Early Beginnings and Partnership with Smith and Saint

Meeting and Growth
Avery and Jane reminisce about their first meeting at Joyride in Gilbert, where Jane introduced herself as a holistic chef aspiring to make it on social media ([02:01]). Their professional relationship blossomed as Jane's social media presence grew exponentially. Avery recalls telling Jane, “This girl is going to be so big” after witnessing her content quality and dedication to growth ([02:20]).

Signing with Smith and Saint
Jane shares her excitement about signing with Smith and Saint, a boutique management agency. She emphasizes the personalized support she receives, contrasting it with larger agencies. Jane states, “When you have a small team that is only managing a smaller amount of people, you have such an intimate connection with them” ([03:02]). This partnership has been pivotal in scaling her influencer activities alongside her private chef business.

Balancing Multiple Roles

Juggling Business and Social Media
Jane discusses the challenges of managing her private chef business while growing her social media presence. She explains, “I'm the youngest, but everyone, we're all so close” as she talks about her team of chefs who help her manage the workload ([24:12]). Despite the demands, Jane successfully integrates her culinary work with her online activities, ensuring that her clients always come first.

Maintaining Work-Life Balance
Avery commends Jane’s ability to balance her roles, noting, “You're literally living like the best of both worlds” ([05:09]). Jane admits that it’s challenging but manageable because her content often revolves around her day-to-day work, allowing her to seamlessly blend business with her social media presence.

Culinary Philosophy and Business Insights

Healthy and Affordable Meal Prep
Jane elaborates on her approach to meal prepping, catering to diverse dietary needs including vegan, gluten-free, and diets for chronic illnesses ([07:09]). She emphasizes affordability, stating, “It's crazy how much you can actually get out of your groceries when you plan” ([08:31]). Her focus is on creating healthy, tailored meals that resonate with her audience’s desire for nutritious and budget-friendly options.

Favorite Dishes and Cooking Tips
When discussing her favorite foods, Jane mentions a particular love for tacos and lasagnas. She shares practical cooking tips such as keeping dishes warm using the oven or stovetop and making batch margaritas for events ([36:23], [37:01]). These insights provide valuable advice for listeners looking to enhance their cooking skills and meal planning.

Personal Stories and Overcoming Challenges

Journey to Veganism and Cooking Skills
Jane recounts her decision to become vegan at 13 and how her upbringing in Pennsylvania, a place not known for health food stores, led her to self-teach cooking without meat and dairy ([11:05]). Celebrating her 10-year anniversary as vegan, she explains how this lifestyle has become second nature, allowing her to focus on cooking for her clients without personal dietary restrictions.

Handling Public Scrutiny and Negative Feedback
Jane opens up about the difficulties of reading negative comments on TikTok, expressing how hurtful critiques from professional chefs impact her. She affirms, “My clients tell me what they want... that's all that matters” ([62:37]). This resilience highlights her commitment to her clients' satisfaction over external opinions.

Rapid Fire: Getting to Know Jane

Avery and Jane engage in a rapid-fire segment covering various personal preferences and routines:

• Always in the Fridge: Almond milk.
• Go-To Drink: Shaken espresso with a touch of honey.
• Sweet or Savory: Sweet.
• Favorite Farmers Market Find: A tiny clay plant with a face for adoption.
• Dream Vacation: Europe, particularly cooking classes in Italy and Paris.
• Least Favorite Job Aspect: Reading and dealing with hate comments on social media.

Conclusion

In wrapping up the episode, Avery praises Jane’s achievements and encourages listeners to follow her journey on all platforms. Jane emphasizes her close-knit team and the importance of friendships and nature in her personal life ([58:39]). The episode underscores the synergy between personal passion and professional dedication, showcasing Jane as a role model for aspiring chefs and influencers.

Notable Quotes:

• “When you have a small team that is only managing a smaller amount of people, you have such an intimate connection with them.” — Jane ([03:02])
• “I'm the youngest, but everyone, we're all so close.” — Jane ([24:12])
• “What you choose to share, you know.” — Jane ([06:59])
• “It's so hard for me to let go of parts of my business.” — Jane ([61:27])

Where to Find Jane

Listeners interested in Jane’s culinary creations and social media content can follow her under the handle Earthy Jane across all major platforms.

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This summary captures the essence of the episode, highlighting Jane's professional journey, personal insights, and culinary expertise, while omitting promotional advertisements and non-content segments.

Transcript

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[Avery Woods]

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[Jane]

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[Jane]

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[Jane]

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[Jane]

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[Avery Woods]

Hi, welcome to Cheers. I'm your host, Avery W.

[Jane]

Hi, Jane. Hi, how are you?

[Avery Woods]

I'm good.

[Chef]

How are you?

[Jane]

I'm so good. Thank you for being here. Of course.

[Chef]

Thanks for having me.

[Jane]

Do you remember how we first met?

[Chef]

Do you?

[Jane]

Of course I 100 remember how. Yeah, I literally told Jazzy. I said I was with Emily. I think we were at the mall somewhere in Scottsdale.

[Chef]

No, we were at Gilbert.

[Jane]

Where in Gilbert?

[Chef]

We were at Joyride getting tacos.

[Jane]

Tacos. Okay. We were getting tacos. You stopped me and you said you stopped us and you said, I am a chef. I'm a holistic chef. I want to make it on social media. I immediately pulled out my phone and followed you. Yeah, you had like.

[Chef]

You guys were like my very first followers.

[Jane]

Oh.

[Chef]

Like I had probably a thousand followers at the point.

[Jane]

I remember you were obviously a smaller creator and like getting started up, but we've all been there and And I remember in, like, a year, just watching you completely blow up, and I was like, this girl is going to be so big. And I remember I told you when I met you because I saw content. I was like, your quality is so good because you were asking advice. You were like, how do I grow on TikTok? How do I make it on social media? Like, I want to grow my business as a chef, but I also want to do influencing. And look at you.

[Chef]

I know. It's crazy.

[Jane]

Like, the biggest. I feel like such a proud mom because the biggest moment that I was like, holy. She's literally doing exactly what she wanted was when you messaged me about signing with Smith and Saint.

[Chef]

Yeah.

[Jane]

And I rave about my management. Like, I have recruited so many of my friends. Like, my inside joke is I'm like, Smith and Saints recruiter, because I have gotten so many of my friends to sign with Smith and Saint because I'm like, genuinely, they are the best thing.

[Chef]

That'S ever happened to me.

[Jane]

100 changed my life. Best management. Like, I have been approached by so many different management companies that would consider themselves, like, the best or the biggest. And I refuse to leave my boutique agency because they are.

[Chef]

It's so tailored to us.

[Jane]

It's so tailored to us. And sponsored by Smith and Saint. Yeah, Right? And we're like, hashtag, sponsored by Smith and Saint. But here's my thing. I think that it's a little bit of a misconception when you sign with a huge management team or company that has this huge reputation, which I think is incredible and can bring you great opportunities. But when you have a small, small team that is only managing a smaller amount of people, you have such an intimate connection with them. Like, my team at Smith and Saint is literally my family. They know everything about me. And so when you DM'd me and you were like, hey, Smith and Saint reached out. I just want to know your experience. I was beaming for you because I was like, girl, you made it.

[Chef]

Yeah.

[Jane]

And I knew you would be taken care of so well, and it just made me so happy. You should be really proud of yourself. And that was only. When did we meet? Two years ago.

[Chef]

Gosh. Yeah. Yeah, I guess it was two years ago. It was, like summertime. I remember it was hot.

[Jane]

It was so hot.

[Chef]

Yeah.

[Jane]

I don't miss Arizona summers. I'm not gonna lie. Okay. So, well, first of all, how are you doing with everything? Like, all your life is completely changed.

[Chef]

Honestly, it's really hard. Like, I. I think I was kind of hesitant with signing with any agency because I already have a business. Like, I was kind of like, if I sign with an agency, I. I'm an influencer. Yeah, basically, yeah.

[Jane]

Like, you're committed.

[Chef]

You're committed. I mean, you can say no to anything. But like, you know, you want to, you want to do the deals and the partnerships. But it's like, I have a business and I'm so busy. Like, I feel like I kind of had to like, choose what path, which honestly, I am doing both, so it's kind of worked out. But in the moment, I was like, you're literally.

[Jane]

Yeah, I was going to say you're literally living like the best of both worlds. You are an extremely successful chef. You've grown this incredible business and you are now. You now have a second business on social media, which people don't understand. It is a business and it is busy. It's a full time commitment. I mean, you know, like, I worked full time as a nurse and I got to a point where I had been signed with Smith and Saint for like over six months and still working as a full time nurse.

[Chef]

Yeah.

[Jane]

And it got to a point where I was like, I can't, I can't do both. But you have such a privilege where you're able to connect both of them.

[Chef]

Yeah. Right. My content circulates around my job. Yeah. So that's what I think allows me to make it work.

[Jane]

Totally. And you're your own marketing team, which is so cool.

[Chef]

I don't need any promotion. Like, people will be like, jane, we want to do an article in this newspaper. We want to do this. But like, you have to pay to do those things. I'm like, I'm not gonna pay. Like, I have plenty of people, like, on my waitlist. I don't need any more promo, please. Actually, because I have a really hard time saying, yeah. Like, if people are like, oh, yeah, we'll pay you to do your job. I'm like, yeah, sign me up. But I am so, like, burnt out from cooking all the time. And then obviously that's content. So I'm obviously recording it. Like, I feel like with lifestyle, everything you do is content.

[Jane]

Yes.

[Chef]

So it's like, where's the line?

[Jane]

Yeah. I got to a point about six months ago where I became so private and closed off and I was like, my life can't be my content. And it needs to be. Like, there needs to be a separation and a healthy boundary. And once I set that for myself, I felt so much freer. Like, I. It's Just hard. It's hard. And it's also hard when people feel like they see every second of your life, when really that's just not the case.

[Chef]

It's just the highlights.

[Jane]

It's only the highlights. And it's what you choose to share, you know? So for those that don't know you or don't know about you and your business, kind of talk about what you do, what you share and what your business is.

[Chef]

Yeah, absolutely. So I mostly share, like, come to work with me type videos. Like, it's. I show up to my clients and I'm meal prepping for their whole week. So it's like a variety of food. All of my clients follow very specific diets. Whether they're vegetarian, they're vegan, dairy free, gluten free. I have some clients with, like, chronic illness. We have had clients who have, like, cancer and things. So, like, we really tailor their diets to be specifically for them. And then obviously we work for families who just have, like, picky kids and all they want to eat is chicken nuggets. And my kids, we make like, healthier versions of like, chicken nuggets and Mac and cheese type deal.

[Jane]

Yeah.

[Chef]

So that's, like, really fun because I feel like I'm really good at making food that is healthy. And, like, we swap out certain ingredients and then we make them healthier. And I think people resonate with that a lot because they want to feed their kids as healthy as they can. And right now it is really hard to afford groceries. So I, like, try to make it as affordable as possible. I show, like, the receipt sometimes of, like, what I'm actually spending on my clients. Yeah. And I think people are, like, shocked. And it's crazy how much you can actually get out of your groceries when you plan. Just go to the grocery store and buy, like, whatever. Sounds good. If you actually know how much of things you need and you actually prepare your meals, it's crazy how far food goes.

[Jane]

I completely agree with that. Like, that's my husband and I, we do, like, online grocery delivery. So you can kind of like.

[Chef]

Exactly. You're not distracted with.

[Jane]

Yes. That's my flaw is, like, if I go in a grocery store, I'm picking up every thing I can get my hands on off the shelves. Whereas if we plan our meals, if we plan what dinner we're making Monday through Friday, then we'll say, okay, these are the ingredients we need. And then they're just dropped off, which is so nice. And like, we go out to eat and, you know, have Our moments, like everyone does. I think that's a healthy balance.

[Chef]

But I eat sweet treats every day.

[Jane]

No, same. But what's funny actually that I think kind of connects with this is a lot of my friends will ask me financial advice because I've learned so much over the years and like my husband and I were strapped for so long and then when obviously I had a big career change and became so fortunate to be able to come into a different amount of money that I was ever raised in or used to, I needed help and I needed people to help me plan that out, which is where my financial advisors came in and I started investing. But anytime people ask me, especially my friends that are all my friends are just like normal, they're. We're all very normal people. Like everyone has a normal job. I always say, what's gonna save you the most money is not eating out. Like that is the biggest spender. And I'm like, if I'm telling you, I know it takes work, but once you're in a routine and you learn to buy ingredients that you can actually use to cook with and you're not going to eat out multip meals a day, you will be shocked at how much you'll be rich.

[Chef]

Literally.

[Jane]

It's true. And nowadays it's crazy. Like even when I go buy my kids Happy meals, I'm like, yeah, like.

[Chef]

Chipotle is like $50 for a family.

[Jane]

Thank you.

[Chef]

At least.

[Jane]

I was literally going to say that. We went to In N Out Burger. Like Scott was with us. I took my oldest two girls and we went to the mall.

[Avery Woods]

It was $50.

[Chef]

Yeah. It's not affordable. They're like even fast food.

[Jane]

Yes.

[Chef]

Which obviously I'm not. Like, I'm not advertising. We should get fast food.

[Jane]

But like we like go get burgers after this.

[Chef]

Yeah.

[Jane]

No, but I, I just remember looking at Scott and I said, did he say $50? And Scott was like, yeah. I was like, when did that happen?

[Chef]

Literally it's not cheaper and at least when you make it home, you know what's in it.

[Jane]

Totally agree.

[Chef]

Like, even if it is like not the healthiest meal on the planet, it's better because.

[Jane]

Yes.

[Chef]

You know how much like oil's going into it? Sugar, like whatever.

[Jane]

That's so true.

[Chef]

Exactly.

[Jane]

You didn't go to culinary school, right?

[Chef]

No, I did not. So self taught in cooking.

[Jane]

Okay, so I was going to ask you, when did you start cooking? When did it become your passion? How did this path.

[Chef]

Yeah, so when I was 13, I decided I wanted to be Vegan. Like, you know, like I feel like kids are just like, I don't want to eat meat anymore. Yeah. It just like happens. And my parents were like, this is just a face. She'll be, she'll like grow out of it, whatever. And I grew up in the middle of Pennsylvania. Like we did not have, you know, health food stores. Well, we probably had like a whole, we had a Whole Foods but we didn't really go. We couldn't really afford like Whole Foods as our grocery store. And you know, like healthy food wasn't a thing. Like my parents grew up like meat, potatoes, people.

[Jane]

Yeah.

[Chef]

Everyone ate the same thing. Like what their grandparents made their like them their whole life.

[Jane]

Yeah.

[Chef]

And I was like, well my parents don't know how to cook vegan. So like I learned how to cook without meat and dairy and then I stayed vegan. Like I've been vegan now for 10 years.

[Jane]

Wow.

[Chef]

This is my, yeah. May was my 10 year anniversary.

[Jane]

That's amazing. Congratulations. That's a big accomplishment.

[Chef]

Yeah. And it's not even like for any particular reason anymore. I think it just like works for me and I enjoy it and like I don't even think about me anymore. So like why I don't, you know. But I obviously cook me every single day for my clients. So it doesn't bother me or anything like that. I'm not like a preachy type of vegan. I'm just like, I'm plant based. Like that's what I said.

[Jane]

No, I love it.

[Chef]

Yeah. And yeah, people are always confused when they see like they hear that and then I make meat like has nothing to do with.

[Jane]

You're like, well it's not me, it's not for me.

[Chef]

Yeah, right.

[Jane]

Yeah.

[Chef]

I'm fine with cooking it.

[Jane]

Yeah.

[Chef]

And then I like I had a huge sweet tooth as a kid. Like I still do. Well. Yeah, same. But like as a kid like I needed a cupcake but I couldn't find one that I could eat. So I learned how to bake first using like different ingredients, playing around, around with it. And I feel like the dairy free alternatives like then weren't. Not as good as they are now. So it's a lot easier, I think. And then obviously I need to make like real food. I couldn't just eat sweets all day. So I like, I figured out, you know, how to balance my plate because I feel like vegan diets can be very carb heavy and like not a lot of protein. So I had to figure out like what I could use in Like a protein situation and like smoothies, protein powder, like all those things. What would work? And then, yeah, I just started like teaching myself how to cook. Like, that's what I would do when I got home from school was cook.

[Jane]

What's your earliest memory of food that sticks with you?

[Chef]

It's a really good question. Probably like Thanksgivings, like with my family. I have a pretty big family on my dad's side. And yeah, Thanksgivings were always so fun, like with my cousins and. And my grandma, she like slaved in that kitchen. She was cooking and I like watched her all the time.

[Jane]

Yeah.

[Chef]

Like when I was, you know, young, she. I would stay over at her house and she'd make me breakfast and I'd learn her recipe and, you know, I was really into that.

[Jane]

I remember watching all my aunts and my grandma and my mom in the kitchen on Thanksgiving all day. And I remember being like mesmerized. Yes. It, like it's. It's a really beautiful thing. And then everyone coming together and I love Thanksgiving so. Good. Where did Earthy Jane come from? Your handle.

[Chef]

I mean, when I. So I made my Instagram account like 10 years ago because I wanted to start sharing like, what food I was making that was like, healthier. And so I literally, you know, just like this top down photos.

[Jane]

Sure.

[Chef]

And I was like, jane Olivia wasn't available. And from a young age, my mom bought janeolivia.com when I was like a baby. Yeah. She knew that something was gonna happen.

[Jane]

Wait, Yes, I know.

[Chef]

She like bought the. The URL.

[Jane]

Mom's a marketing genius. She is.

[Chef]

Yeah.

[Jane]

That's honestly insane because, like, when you grow in this business, you'll start to see people will start to copyright a lot of things in websites that have.

[Chef]

To do with you. Hard to find like a name for yourself.

[Jane]

Oh, girl.

[Chef]

Want a website or a Instagram username or like whatever.

[Jane]

And they're like 10K.

[Chef]

Yeah.

[Jane]

Like, we've tried to start websites for our business. I've been building for two years and it's like, well, if you want this URL, it's 10K.

[Chef]

Oh, yeah.

[Jane]

What?

[Chef]

You're like, I. No one else is using it.

[Jane]

Why can't I just have your mom. Your mom had.

[Chef]

Yeah, no, she. Yeah, I joke that like, she's want this this whole time.

[Jane]

Wait, I love.

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[Jane]

Quin.com cheers so when. So you obviously started growing on Tick Tock by sharing recipes and you do a lot of private chef videos.

[Chef]

Yes.

[Jane]

When were you like, okay, this could be serious on social media.

[Chef]

Yeah. So I went to school at ASU and I was working as a personal trainer like all through college. So I was going to school full time and then I was pretty much full time personal training. I worked on campus. So it was like a super fun job. And then, you know, it's like all frat boys and they're like, we want chicken and rice. So I like literally started making like the frat house chicken and rice.

[Jane]

Genius.

[Chef]

Yeah. Kind of crazy. Like if there are girls who need a side hustle or guys cook for the frat house.

[Jane]

That is so genius. Because they inhale so much.

[Chef]

Just charge like five bucks for a like thing.

[Jane]

No, that's such genius. Marketing.

[Chef]

That could be a whole other business.

[Jane]

100 could.

[Chef]

Yeah.

[Jane]

Wow.

[Chef]

Yeah, So I did that and that, like, I just said yes to everything. In college, like, I had a second job where I teach, like, Aqua Fit in North Scottsdale, and that was my ticket to get my first client.

[Jane]

Really?

[Chef]

Yeah. So random.

[Jane]

Okay.

[Chef]

Like, people just were like. So they understood that I was going to school for nutrition. They were like, oh, well, do you need, like, some experience doing something? I was like, actually, yeah, I do. So I started just meal prepping for people, and it was very chill. Like, I didn't know what I was doing. Yeah, I didn't know how to charge. Yeah, I didn't know. So I just started saying yes to stuff. And then I was already on Instagram, but it was mostly a fitness page. And so I kind of was like, well, maybe I'll start posting, like, me cooking in people's kitchens. And I just literally turned my phone around and just started recording myself. And then I would. I already knew how to edit because I had been on YouTube. I posted two videos a week all through high school, and they're still up now.

[Jane]

All right, everyone's gonna go watch.

[Chef]

I know.

[Jane]

Give her those views, guys. Yeah. Monetization queen.

[Chef]

Yes. Now I literally was just able to monetize, like, last month.

[Jane]

YouTube is.

[Chef]

So I stopped posting in college just because, like, I didn't know what I was doing in college. And my. My apartment was not cute, not aesthetic. So, yeah, I. Yeah, I was posting, like, recipes and learned how to edit. And so I kind of knew how to edit for making these newer meal prep videos. And then I was like, well, people keep, like, dming me like that. They kind of want this. So I was like, maybe I'll make, like, just a Google form wait list thing. And I was like, a wait list? Who's gonna wait on this list for me to, you know. But it was just a way for me to connect, like, get their contact information. I got my first waitlist client in January of 2023, and I graduated later that year. And by the time I graduated in May, I was able to be full time as a chef. Wow. With the amount of people on the waitlist.

[Jane]

And what about for social media? When were you, like, wait, this could also be an income for me.

[Chef]

So I hit a hundred thousand followers a year ago on TikTok.

[Jane]

That's insane. No, that's insane.

[Chef]

Yeah. Like, it actually was the craziest thing. And my mom kept track of, like, how many followers I had, like, every day. So she has a Good graph of, like, I love your mom going up. Yeah, she's amazing.

[Jane]

I remember I gained a million followers in a month. And I. It's overwhelming. It's overwhelming.

[Chef]

Everything happens so fast. And then by November, I was signing with Smith and Saint.

[Jane]

That's incredible.

[Chef]

Yeah.

[Jane]

You should be really proud of yourself. Like, it's really hard to do that. And also just balancing it all, like, owning a business, having a business, having a business that you have to, like, serve people and provide for them.

[Chef]

And my clients will always come first. Like my in person people, like, they're the ones who took a chance on me, like, before I was anything, you know, like, they're the most important thing and I'm giving them a physical product that they are paying for.

[Jane]

Yeah.

[Chef]

So at the end of the day, like, whatever they need, I'm there for them. But, yeah, I. It happened very quickly. Everything. And I hired my first, like, chef, so I have a team. Oh, my gosh.

[Jane]

Yeah.

[Chef]

That's amazing. Yeah, I hired my first chef in January of last year.

[Jane]

Okay.

[Chef]

So it's only been like a year and a half.

[Jane]

See, now you have an employee. That's amazing.

[Chef]

I have. There's nine. I know, but that was my first one.

[Jane]

Like, good for you. So for your nine employees, when you get inquiries for meal prepping or private chefs, is that kind of what you do?

[Chef]

Yeah. So, like, obviously I can't, you know, serve every single person. I would if I could. But also, I want to do social media too. So, like, I have to kind of figure out, you know, there's a only a bandwidth that I have. Like, I can't do everything. And so letting go and having my name still on something that someone else is preparing was like a huge step. Like, it was a big deal and. But now I love having my team. I love being a leader. And, like, we all go out to dinner and drinks and like, we're honestly all best friends. It's an all female team. We're all around the same age. I'm the youngest, but everyone, we're all so close.

[Jane]

Yeah. You're a baby. You're 23, right?

[Chef]

I'm 24.

[Jane]

24, yeah. Gosh, that's crazy. I just, like, I look at you and I'm like, I had a one year old child at your age.

[Chef]

Oh, my God. I can't imagine having a child.

[Jane]

Yeah, but I mean, like, you're a boss ass. Like, your baby is your business. So your time will come whenever, down the road, but focus on you and your business.

[Chef]

Yeah.

[Jane]

What Was your first private chef gig? Like, were you nervous?

[Chef]

Oh, my gosh. I was so nervous.

[Jane]

I would be so nervous to go in someone's house and then have them eat food that I make.

[Chef]

Yeah. So, like, I think the meal prep was way more chill. Like, I had more confidence with that because usually they're not home and it's not like an event type of deal. But, like, when I did my very first party, oh, my gosh, I was freaking out. It was in North Scottsdale. I remember it exactly. It was in, like, an airline hangar by the Scottsdale airport. Oh, yeah.

[Jane]

I know exactly what you're talking about.

[Chef]

Yeah. And it was, like, in this insane hangar that had, like, gorgeous and like a man cave. There was, like, a cold plunge in it.

[Jane]

It's stunning in there.

[Chef]

It's so amazing. And, yeah, I cooked for this family. It was like a pasta and steak dinner, and it was fine. I was just like, what is happening right now?

[Jane]

I feel like I need to hire you for my vow renewal.

[Chef]

Oh, my gosh.

[Jane]

It's a big event.

[Chef]

Yeah.

[Jane]

Well, it's a big event in my backyard, but yeah, that's so fun.

[Chef]

I love that.

[Jane]

Not until next summer, but I think that would be really fun if we did that together.

[Chef]

Or like, when your house is done and you want to do, like a.

[Jane]

Little soiree, girl, sign me up. Sign me up. I gotta get furniture first. It's a whole thing. Okay, so you have worked for a lot of, like, very high profile people.

[Chef]

I mean, I haven't worked for anyone, like, celebrity wise.

[Jane]

I thought you worked for Adam Sandler. Is that not true? That's a bit.

[Chef]

That's a rumor. I love trolling everyone in the comments.

[Jane]

Scott and I were literally talking about the whole time. We're like, we have to ask her about.

[Chef]

No. People come up on the streets and be like, do you work for Adam Sandler? I'm like, no.

[Jane]

You know what, though? He kind of seems like the guy that would be like, hell yeah.

[Chef]

He has a chef who's on TikTok.

[Jane]

Yeah. Well, he. He is such a chill, down to earth guy, because I know a lot of people that lived in his neighborhood.

[Chef]

And I mean, he dresses so chill. He has to be chill dude.

[Jane]

And he just, like, waters his plants outside and, like, he's just a normal dude.

[Chef]

Yeah. Yeah.

[Jane]

I love it. Okay.

[Chef]

I need to, like, actually cook for him. People would lose their minds.

[Jane]

Yeah. After this, I'm like, let's clip this Adam.

[Chef]

Yeah, let's call him up.

[Jane]

His chef's like, what the hell? No.

[Chef]

Just for one meal.

[Jane]

Yeah. Just one time. Okay. But you. Maybe not high profile, but, like, obviously very successful people hire you a lot of athletes. Yeah.

[Chef]

Like, we have so many athletes in Arizona.

[Jane]

So many.

[Chef]

And, I mean, I personally don't love working for them because they're kind of hard to. Like, with their travel schedules. It's like, hard to. Okay, do you want me this week? No. Next week? No. It's like, like, kind of inconsistent, so we don't take a lot of those regularly, but a lot of them travel a lot and their wives and kids are home. So we have just the moms and.

[Jane]

The babies and how's that?

[Chef]

That's fine. It's fun. Yeah, we've had a few. Like, I cook for Steve Nash one time.

[Jane]

Oh, Leela Nash is a good friend of mine.

[Chef]

Oh, yeah, she's.

[Jane]

I love her.

[Chef]

So sweet.

[Jane]

Yeah, she's literally one of my favorite people.

[Chef]

Yeah, she's adorable.

[Jane]

We went.

[Chef]

This is so cute.

[Jane]

I took her to the Scott for the first time.

[Chef]

Oh, my gosh.

[Jane]

To have drinks. And then we went to their house for some sort of get together. But I'm obsessed with them.

[Chef]

Their house.

[Jane]

They're so down to earth. So sweet, so kind. Their kids are so nice. Oh, my gosh. I'm literally gonna text her after this. I just had her on my podcast, so obviously. Wait, what's your background? Like, what do your parents do?

[Chef]

So my mom was, like, a serial entrepreneur growing up. Like, she had always wanted to have her own business.

[Jane]

Hence the making your website.

[Chef]

Yeah, exactly. Like, she knew she's always building a brand. And I say that, like, all of the times that, you know, she was doing stuff, I was just watching and, like, you know, taking notes in the back of my head.

[Jane]

I was gonna say, like, how did you get to a point where you're able to run a successful business? Is that embroidered, I mean, by your mind?

[Chef]

Definitely. Like, I watch everything she did. She probably started, like, five companies by the time I was in high school. I mean, most of them didn't take off or anything, but, like, watching, like, the ebbs and flows and, like, I mean, we were a little bit, like, financially unstable for a while because she would be working, like, eight hour, 80 hour, and, like, I would never see her. My parents are divorced, so, like, I kind of lived, like, a dual life. Like, with my mom. I was, like, creative, like, one kind of kid. Watching my mom, helping her, like, she would do a lot of. She does a lot of physical products. Like, she loves to like, create something cool. And so I would help her, like, build the products and all that stuff. And she would photograph them and I'd see the whole production of it all. And then, then my dad, he. He's had the same job since before I was born. Like the most boring thing, but he, he works in so. And okay, yeah, computer stuff.

[Jane]

Yeah. So you watched your mom be a hard working businesswoman and that was kind of instilled.

[Chef]

Yeah. And like, I am not afraid of failure at all. Like, because I know that you can always get back up. Like, if my private chef business didn't take off like, after college, okay, who cares? I was 21.

[Jane]

Like, no, literally, I'm like, you're 23 and building an empire. You'll be, you'll be fine. That's what I tell myself. I'm like, when Tick Tock was like.

[Avery Woods]

On the verge of being banned, everyone's.

[Jane]

Like, like, what are you gonna do? I said, I think we forgot that I am a registered nurse. Yeah.

[Chef]

I actually have other skills.

[Jane]

Yeah. I'm like, I'll be okay. But it's. Yeah, it's you. Nothing comes without risk. And like everyone that's successful, business wise, the most successful people in the world, took the most massive leap and you're just a walking example of that. Like, you've done so well for yourself. It's incredible to see you. So obviously you're vegan and you'll cook meat for your clients. So what you eat and what you cook can be very different.

[Chef]

Right.

[Jane]

So what's like your typical what I eat in a day?

[Chef]

Well, to be honest, I eat like really boring because I don't want to like, cook when I get home, like doing it. I also do the dishes. So, like, my service is like full. We do the grocery shopping, any sort of prep or planning, we show up, we cook and we clean.

[Jane]

So you need anyone in LA Loki.

[Chef]

I was like, I'm like, I'm hiring. I'm like meeting all these people who want me to cook for them. Like, I could like, also have a business here. I could literally go anywhere.

[Jane]

This is like the place to be. Are you kidding me? Like, love Arizona. I love Arizona. But like, I knowing like, who my kids go to school with. Like, I know so many families that would just take you in. I know, I'm like, no pressure, but come be my.

[Chef]

We'll cross that bridge when we get there.

[Jane]

Yeah, yeah, yeah, no pressure.

[Chef]

Or I could just have like a summer house.

[Jane]

Plus your little house is so cute.

[Chef]

Oh my gosh. I love my little house.

[Jane]

No, the way you decorated it is darling.

[Chef]

Yeah, it's really cute.

[Jane]

I remember when you bought it, and I was like, I'm renting that one. Oh, I think.

[Chef]

No, it's a rental.

[Jane]

Oh, never mind.

[Chef]

I'm hopefully going to buy soon, but.

[Jane]

Whatever'S good for you.

[Chef]

But I love my little.

[Jane]

But I remember when you, like, announced that you had moved in, I literally felt like a proud mom. I was like, good for you.

[Chef]

Yeah, Yeah. I just, like. So I literally moved out of my college apartment into that house. So I'm like, I don't think I'm ready to buy. I don't know where I want to be.

[Jane]

That's what I was gonna say.

[Chef]

I live, like, in the historic district downtown, and I don't want to be downtown.

[Jane]

Yeah.

[Chef]

Like, I think I need a little more secluded, you know?

[Jane]

You need more privacy.

[Chef]

Getting a little crazy.

[Jane]

Yes. You need more privacy.

[Chef]

As we grow, it's getting a little scary.

[Jane]

Correct. That's kind of what happened to me where I was like, even in a gated community, people are coming to my house every single day. I need to get out of here.

[Chef]

It's scary.

[Jane]

And here's the thing is, I've talked about this before, but it's different in a place like Arizona, where there's not a lot of people in our business. So when you have a large following, you stand out like a sore thumb wherever you go. Here, I'm like, incognito. No one cares about me. I go to the farmer's market and Jennifer Lawrence is there. No one gives a shit about me at the farmer's market. You know what I'm saying? And I love it. I'm like, yeah. You know, and people. People are so nice and so respectful here because they're so used to seeing, like, the most insane people. But I just feel like our privacy is a little bit more compromised there. And don't get me wrong, there's ways around it, and there are so many benefits of living in Arizona. But now being here for the summer, like, this morning, David and I went on a hike with weighted vests, and it was like 74 degrees at 10am you know? And I was like, I can walk.

[Chef]

My dog at any hour. Yeah, we are loving it.

[Jane]

I now have to put the little boots on. And it's. It's hard. But you know what? I think it's a beautiful thing that you have the ability to work from whenever, wherever you're remote. You now have employees, and when you're ready to plant those roots like you can really, literally, the world is your oyster.

[Chef]

That's so cool. I really could have my business anywhere. At the end of the day, like, we get inquiries. Like, in France, I'm like, what?

[Jane]

That's badass.

[Chef]

I'm not coming to France to do meal prep. But that sounds super fun.

[Jane]

No, that's badass. I'm obsessed with that. Okay, so sorry. I want to hear your what I eat in a day. I want to hear like, like walk me through it.

[Chef]

All right, well, it's gonna be cringey because I literally don't eat like that extravagant food.

[Jane]

No. People like the normal. It's okay.

[Chef]

It's very normal. So I usually work out, like, first thing. So I go to the gym at like 6, 6:30, and I have like pre workout to get me going.

[Jane]

Okay.

[Chef]

And then I don't drink, like, energy drinks. Like, they can. I do like the powder usually.

[Jane]

Yeah.

[Chef]

And then I'll usually come home and I'll have like a like protein smoothie or like a yogurt bowl or something. And then I'm not really a huge, like, heavy breakfast person. So then I'll usually go to work. Like, I usually start work between like 9 and 10. And so I'll leave, go to the grocery store. I usually pick up a coffee on my way. Double caffeine in the morning, obviously.

[Jane]

Oh, yeah. I'm literally just thinking in my head, like, I didn't drink my blackrock drink this morning. So as soon as I get home, I'm making.

[Chef]

Oh my gosh. I literally came here not to. To digress from the what I eat today, but I was leaving Arizona on the 1st and I knew that your black rock, like, drink came out. And I was like, oh my gosh, I have to stop. But there wasn't one, like, on the.

[Jane]

Like, you won because I have the supplies. I feel so bad, but I'll go get one.

[Chef]

But I didn't even know blackrock was in California.

[Jane]

Yes, they have. They're getting massive.

[Chef]

I didn't even know. I literally thought that was like an.

[Jane]

Arizona only Oregon, Colorado.

[Chef]

Oh my gosh.

[Jane]

Idaho. They're opening one in some in Utah and now California. I know they're getting.

[Chef]

It kind of makes sense. Sense. Like it's.

[Jane]

It's. They're incredible.

[Chef]

They're so great.

[Jane]

Like, their coffee genuinely is the best tasting coffee. And it's so funny because I'm like, this was not a. Oh, you offer me money and I promote. I'm like, no, I was there every day. I paid for every single drink. Like, I never had any, like, perks. I just loved it. And I just, like, naturally talked about it, but I love it.

[Chef]

Well, I love when those partnerships come about, when it, like, actually makes sense.

[Jane]

Yeah.

[Chef]

Like, when you didn't add with Chili's, I died.

[Jane]

I literally have another one coming. I had a meeting with Chili's yesterday.

[Chef]

I literally was like, this is so iconic.

[Jane]

I literally had a meeting with the Chili's team yesterday, and I was like, I hope you guys know, like, I love you so much to do paid sponsorships, and I'm so grateful. But, like, I'm just, like, letting you know I would do this for free because I love you so much. I'm just, like, always at Chili's getting my triple dipper. Oh, okay. Sorry.

[Chef]

Okay. Yeah.

[Jane]

Double caffeine in the morning.

[Chef]

Yep. I'll. But I. I'm a sipper on my coffee, so I'll sip it until, like.

[Jane]

In the afternoon where it's, like, melted.

[Chef]

Yeah. Yeah. Gross.

[Jane]

But all right.

[Chef]

Yeah. It's my sweet treat that keeps going. So then I finish work, usually depending on the. The day and the clients that I have. Like, in the afternoon, I usually get home around, like, 4ish. And then I'm starving because I skip lunch. I, like, literally, when you're so in your work, like, I don't answer calls. I don't answer texts. When I'm at work, my phone might be ringing, but I'm not answering. Like, I'm so, like, like, in it. It's also hard for me, you know, to make, because sometimes I'll make, like, tick tocks at work with, like, a sound or something. I get so distracted, I'm like, oh, I want to make that. And I forgot, like, I'm not thinking about the outside world.

[Jane]

Sure.

[Chef]

When I'm, like, locked in. And then I'll literally, like, gorge myself on, like, chips and salsa. When I get home, I'm so hungry. And then I have meal prep in the fridge. Like, I'll prep the same thing for every single day.

[Jane]

I was gonna say, like, you being so hyper focused on your work, I can see much. Because my biggest struggle in the kitchen, especially when I'm hosting, is the timing of everything.

[Chef]

Yeah.

[Jane]

I'm like, how the do I keep this warm and make sure this is going to be cooked and that everything's not at the same time? Like, how do you balance that?

[Chef]

So whenever. When I do meal prep, it doesn't matter because I just, like, let it cool. And then I just Put it in the fridge so it doesn't matter. My clients will, like, snack on it while I'm, like, making other stuff, but I just leave it there. And then for dinner parties, if I have, like, like, a bunch of sides and then a salad and then, like, protein that needs to stay warm, I'll heat the oven to 200 degrees and then just throw it in the oven, and that'll keep it warm until I'm ready to serve. So, like, if you ever have a bunch of people over. Whatever.

[Jane]

No, that's genius. Yeah. Okay, I'm gonna do that.

[Chef]

And if you're making, like, a starch, like, rice or something on the stove, just keep it on, like, the lowest heat.

[Jane]

Okay.

[Chef]

And it'll stay warm.

[Jane]

Do you ever do, like, cocktails or anything like that? Oh, my gosh.

[Chef]

I make so many batch margaritas, it's crazy. So, like, our biggest, I think, clientele is bachelorette parties.

[Jane]

Sure.

[Chef]

So, like, everyone comes Old town, especially in Arizona. Oh, my God. Yeah. So between March to this year, everyone was there late until June. We were at, like, that's peak season for us. It used to be, like, until April, but now people are staying longer and coming later in the year. I don't know why it's, like, 120 in June, but.

[Jane]

But, hey, whatever.

[Chef]

Teach their own. Yeah. We have bachelorette parties, like, every weekend.

[Jane]

Okay.

[Chef]

And sometimes back to back. And they're just. They're so fun, though, because the girls, they're just there to have a good time.

[Jane]

Totally.

[Chef]

They are just there to, like, eat my food and, like, drink, and so I just make batch margaritas, and I can make, like, a pink one that's, like, prickly pear, and they love that. It's so fun. I'll give you.

[Jane]

So if I hired you for my power. No, like, this is not me, like, like, treating this like a job interview. Could you make. No, I would just hire a bartender. Yeah.

[Chef]

Yeah. I feel like that'd be better, depending on how many people around.

[Jane]

50.

[Chef]

Oh, yeah, definitely. Bartender.

[Jane]

Okay. You're like, yeah, I couldn't catch me that.

[Chef]

Yeah.

[Jane]

Okay.

[Chef]

Uhhuh. But, yeah, making drinks is so fun. Like, I actually just made a new recipe yesterday. I brought margarita stuff to the beach yesterday, and I made a coconut mango margarita.

[Jane]

Yeah, girl, you should have brought that over here. Can you text me the recipe?

[Chef]

Yes, I will.

[Jane]

That's iconic because coconut and mango are, like, my two favorites.

[Chef]

I use coconut water in it and then mango puree. It's so good. So refreshing on the beach.

[Jane]

And mango puree is like thick. And I was in the beach yesterday too. Were you in Malibu?

[Chef]

No, I was in Coronado.

[Jane]

Oh, yeah, duh. That's where you're at. Okay, so what I want to ask you, what's a meal that you're never tired of eating and a meal you're never tired of making?

[Chef]

I love tacos. Like, I could eat tacos, like every day.

[Jane]

Same. That's my husband.

[Chef]

I love, like avocado and like, so good. And pico. Like, I made a mango salsa a few weeks ago and a peach salsa.

[Jane]

You're literally making me starving.

[Chef]

Yeah, sorry. That's what everyone says.

[Jane]

I'm like, I can literally feel my saliva glands back here. Like, I like, start drooling.

[Chef]

Half the comments are like, well, and I'm watching this while hungry.

[Jane]

No. Every single time your videos come up, I'm like, great, now I need a snack. It's not going to be half as good as what this, this girl's making.

[Chef]

Yeah, yeah. So tacos. Like, I could eat those every day. I mean, to be honest, I'm kind of sick of cooking a lot, so I feel like I don't love to cook, like for myself that often, but I can always make, you know, like an avocado toast. Like, I can always muster up avocado toast.

[Jane]

What about for cooking for someone else? Like, what's something that you're like, I.

[Chef]

Actually do love making lasagnas. Like, I love the layering process.

[Jane]

It's very. It's like an OCD person's dream.

[Chef]

Yes. And like making it clean and like very, you know, structured.

[Jane]

Oh, I love that.

[Chef]

I love doing that. But I also love to bake. Baking is very therapeutic for me.

[Jane]

Okay.

[Chef]

And I'm not a measurer. Like, I don't use measuring cups or like measuring spoons when I cook, but when I bake, I typically do.

[Jane]

Okay.

[Chef]

Because that's more of science.

[Jane]

Sure. So, yeah, it matters too. There's been times where I've like, kind of tried to freeball. Like, I was like, I'm confident, I've made this. And then it comes out looking like an absolute dookie. And I'm like, my kids literally would look at it like, that looks not okay. You know, my six year old's like, mommy, what is that? Right? Okay, so we obviously talked about eating out less. Saves you a lot of money. It's obviously much healthier for you. But if someone's trying to start eating healthier but has zero idea how to do it, where should they start?

[Chef]

I feel like it all comes down to, like, the ingredients that you're buying. Like, if you pick the right ingredients, you can't have an unhealthy meal, basically.

[Jane]

Yeah.

[Chef]

Like, make sure you're getting, you know, like olive oil. Avocado oil is primarily what I cook with. You can also use like a grass fed butter. That's good.

[Jane]

Do you use ghee?

[Chef]

Yeah, I have used ghee.

[Jane]

I love ghee.

[Chef]

Yeah, Ghee is so good. And it has like a stronger butter flavor, I feel like. So it makes everything taste better.

[Jane]

I buy it at my local farmers market.

[Chef]

Oh, yeah.

[Jane]

And it's expensive. It's.

[Chef]

Yeah, it is. Really?

[Jane]

Oh, she's expensive.

[Chef]

Yeah.

[Jane]

My friend Trader Joe's has a cheaper one too. Oh, really? Okay. I just love supporting local.

[Chef]

It's.

[Jane]

I like shopping.

[Chef]

They're so fun too.

[Jane]

I know they're really fun, but they.

[Chef]

Treat their cows really good. They do.

[Jane]

And my. My jar of ghee is huge. Oh, okay.

[Chef]

If it's huge, it can't be. Okay. How much for that?

[Avery Woods]

50.

[Chef]

That's actually, like, if you think about how much butter went into that, it kind of makes sense. So, like, ghee is like, when you cook butter really high and you remove the, like milk fat from it, then what's left is the ghee.

[Jane]

And I never. You are so smart. I never knew that. I literally just bought it because of my family friend is so healthy and she was like, I cook everything with ghee. And I was like, whatever you're doing, I'm gonna do.

[Chef]

Yeah, sign me up.

[Jane]

And I don't mind supporting the cute local guy that that sells it. He's such a sweetheart. But. Okay. That makes me feel good that I'm using ghee.

[Chef]

No. Yeah, that's really good. I've cooked. Like, one of my first clients was like an Indian family and they only wanted me to use ghee, so I learned like all that stuff. Stuff. And they had like the whole spices like, that you have to grind yourself. So I learned so much. Just like being in their kitchen, totally about, you know, like, the Indian spices and like, Indian food is mostly cooked in ghee, so that's super.

[Jane]

Okay. That's really good to know.

[Chef]

Yeah.

[Jane]

Okay, great. So what do you think is a food trend or wellness hack that you think is totally overrated?

[Chef]

That's tough.

[Jane]

There's probably so many on social media.

[Chef]

There's so many. Like, everyone. I'm like, oh, my gosh, this is ridiculous. I do feel like, like the anti aging stuff. Oh.

[Jane]

Like people who are like, food wise.

[Chef]

No, not necessarily just food wise, just like, lifestyle in general. Like, obviously if you eat healthier, you exercise, like, as often as you can. I think, like, daily movement's really important, even if it's just a walk.

[Jane]

Sure.

[Chef]

Like, I think all of that helps in, like, graceful aging. But I don't think there's a way to, like, rewind the clock. Like, have you seen that guy who, like, like, is trying to rewind the clock and he's, like, so old. Like, he's trying to, like, live forever.

[Jane]

Yeah.

[Chef]

And I just don't think that's possible.

[Jane]

Like, the guy that we need to.

[Chef]

Accept that we're aging and it's just gonna. It's happening.

[Jane]

The guy that was on the Kardashians, and the Kardashians are obsessed with him. And they're like, yeah, yeah.

[Chef]

And he, like, looks kind of scary. He looks scary. He doesn't look younger. I'm like.

[Jane]

And some of the stuff that he's talking about doing, I'm like, that's not healthy.

[Chef]

No.

[Jane]

Like, some of it, I'm like, that's concerning.

[Chef]

Yeah. Well, I think it's some sort of, like, eating disorder or some sort of. It comes out as, like, disordered eating and obsessiveness.

[Jane]

Yeah. And I think my life changed when I realized life is about balance, not about cutting. Like, I would try to cut so much or starve myself and then I would binge eat. Like, when I realized you can have everything in moderation and still feel good. Yes.

[Chef]

And, like, even your healthiest body probably isn't your small almost. Like, let's be real.

[Jane]

I love that. That's so true.

[Chef]

Yeah. Like, I. I was a chunky kid. I've always loved food, which I think is why I've, like, gravitated towards it. Because one, I just love to eat. Like, I think, no, great.

[Jane]

I think about my next meal every single.

[Chef]

Yeah. Like, I can't imagine the people who don't like people who.

[Jane]

My husband.

[Chef]

Yeah.

[Jane]

He. He always says, like, he doesn't enjoy eating. And genuinely, he does not.

[Chef]

See, I don't get those people at all.

[Jane]

Like, when he, like, he's not excited to, like, go to a restaurant, and I'm like, like, I know we have a date night in three days. Like, every second I'm like, so what are you thinking about eating? Where should we go? And he's like the typical. Like, I don't really want dessert, but you can if you want to. And I'm like, why would I want to eat? No, literally, I'm like, so you think I'm massive? Got it. No, but I just. I. I am that same way. Like, I love food because it brings me joy and happiness. So why would I eat food that I don't like?

[Chef]

Exactly.

[Jane]

I just don't get it.

[Chef]

Yeah. No.

[Jane]

And my youngest, Stevie, is the same. Like, we're like the two foodies, and we. I just love it. And my son could live off blackberries for the rest of his life. And he's just skin and bones. He's so tiny, and he has David's build. Like, they're gonna be so tall and skinny. And then Stevie and I are like, we got the juicy bugs. No, literally, Stevie and I are eating our triple dipper, and.

[Chef]

Yeah.

[Jane]

And we're perfectly happy. Yeah, I know everyone's excited for summer, especially myself. And what are we doing during the summer? We are outdoors.

[Avery Woods]

We're enjoying that sun.

[Jane]

We're laying by the pool.

[Avery Woods]

We're taking our kids to the beach. The long days of summer are here.

[Jane]

More sun, more light, more time. Be outside.

[Avery Woods]

The last thing you want is to.

[Jane]

Be stuck inside spending hours cooking. And that is where Factor comes in.

[Avery Woods]

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[Jane]

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[Avery Woods]

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[Jane]

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[Avery Woods]

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[Jane]

I've told you guys a million times about my love for Factor meals, especially.

[Avery Woods]

Being a busy mom on the go. I'm running around.

[Jane]

I'm basically living out of my car as a carpool mom. Factor meals just keep me on track. They help me hit my goals. They make it easier to eat healthy.

[Avery Woods]

And on the go.

[Jane]

I feel like when you're busy, it's so much easier just to stop somewhere and grab some food that's not going to be good for you. Whereas I can just go in my.

[Avery Woods]

Fridge, pull out a factory meal, heat.

[Jane]

It up, and it's ready to go. I feel like in the past, my experience with meals that are delivered to my house and I'm reheating are not the best. But these taste like meals that you order at restaurants. They're so delicious and healthy on top of it.

[Avery Woods]

One of my favorites is the butternut squash and sage chicken macaroni. It is so delicious and yummy and. And it's full of colors, which shows it's nice and healthy. It's going to keep you full. And it's with garlic green beans and apple cranberry crumble. Yummy.

[Jane]

My mouth is watering just talking about it.

[Avery Woods]

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[Jane]

Plus free shipping on your first box.

[Avery Woods]

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[Jane]

For 50% off off plus free shipping.

[Avery Woods]

Factor Meals.com Cheers 50 off if you.

[Jane]

Follow me on any sort of social media platform then you have definitely seen.

[Avery Woods]

Me make my kids school lunches or.

[Jane]

Their summer camp lunches.

[Avery Woods]

I love packing my kids lunches and one time they asked me if they.

[Jane]

Could eat lunch at school because all of the kids at school were buying their lunches and I said sure, okay, go ahead. Like you can always try something once.

[Avery Woods]

And immediately they came home that day.

[Jane]

And said actually can you keep packing our lunches? And if you know my kids at all then you know they are probably.

[Avery Woods]

Eating a peanut butter and jelly sandwich.

[Jane]

But not just any peanut butter and jelly sandwich. It has to have Smucker jam inside of it.

[Avery Woods]

Whether it's the lunch you look forward.

[Jane]

To as a kid or the late night snack that just hits right PB&J is a snack that never gets old.

[Avery Woods]

Because sometimes the simplest snacks are the ones that stick.

[Jane]

PB&J is the OG sandwich of all the sandwiches.

[Avery Woods]

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[Jane]

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[Avery Woods]

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[Jane]

Eat it in any way your heart desires on a piece of toast in.

[Avery Woods]

Between meetings on a cracker over the.

[Jane]

Sink in the middle of the night.

[Avery Woods]

It's just jam peanut butter, but somehow.

[Jane]

It just gets the job done every time. And if it's not in my kids lunch, I'm packing it for myself for the beach. Okay.

[Avery Woods]

It's the taste that brings you back to packed lunches, lazy weekends, midnight cravings.

[Jane]

And everything in between. Because no matter how much changes, PB&J.

[Avery Woods]

Is deliciously dependable and a classic snack for a reason. Get Smucker's Jam and make the OG PB and J.

[Jane]

It'll make Ziggy and Stevie very happy.

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[Jane]

Okay, so you've been open about healing through food, which is big for you. What does that look like in your own life?

[Chef]

So I feel like, I mean, unfortunately, I think a lot of young girls like feel this way. But I had kind of like disordered eating like in high school. Like I was very conscious of what I looked like, you know, like I was never bullied or anything. But I like compared myself all the time. And that was when Instagram was like kind of becoming a thing. And. And luckily I feel like I escaped it. I graduated high school in like 2019. So I feel like I was, you know, like escaping being up there in age.

[Jane]

Damn, I'm 2013. Instagram wasn't a thing. MySpace was. We had our top 10 friends on MySpace. That was like a big thing. But I. No, I resonate a lot with that. My sister and I are very busty, naturally. And so I got boobs really, really young in like fifth grade. I was also the new kid. Cause I had moved and when your.

[Chef]

Boobs come in young, like you chunkier.

[Jane]

Yes. And I was always. You always feel bigger. And I was always a thicker girl. Like that was always me. And my sister was a cross country and track runner. And so she was so tiny. Like I remember I'm five years younger than her and I remember being in junior high and she, I think she had just left the house and I couldn't even fit in her jeans. Like all of her hand me down, she gave me. And I remember being like, I'm so much younger than you, I can't even fit in your pants. And so when I got boobs in fifth grade, I remember wearing three sports bras to try to like shove them to my. Yeah, because I was like make me flat chested. And then I also had a really big butt.

[Chef]

Everyone was wearing, everyone was wearing like skin tight T shirts. You can obviously see what's going on.

[Jane]

Yeah. And then I also had a really big butt thanks to my mom. And they called, they told me I walked like a duck with like my chest out and my butt out. When really that was just how my body was built. And I remember in fifth grade, 10 years old, crying in the bathroom because of that. Yeah. And I'm 30 years old and I still think about that, you know, so. So I think it's just, it's nice that you promote such a healthy balance of eating and also that it's okay to eat food that you enjoy. But also there's ways to Cut corners and make sure it's healthier.

[Chef]

Right. And just, like, shopping around the grocery store, like, trying to buy, like, the whole foods.

[Jane]

Yeah.

[Chef]

Is the best thing you can do.

[Jane]

Yeah.

[Chef]

Like, it doesn't really matter, you know, like, this much carbs, this much protein. Like, obviously, if you want to get down to a science, you absolutely can, but I think, like. Like, if you're eating, like, healthier food, you're doing. You're doing great. Totally. I think sweet treats are fine, and I think having a balanced plate is, like, the best thing you can do and moving every day.

[Jane]

Yes. You keep saying you love sweet treats. What's your, like, number one favorite?

[Chef]

Oh, my gosh. I. These, like, went viral on Tik Tok. Like, my date Snickers. So it's like a date with peanut butter in it dipped in chocolate, and then there's flaky sea salt on top. It literally tastes like a Snickers bar. It is so good. I got so many people on those.

[Jane]

Oh, all right. I. Yeah.

[Chef]

Or protein bites. Like, I make a lot of protein bites that basically taste like cookie dough, and I'll just snack on, like, three of those for the whole day.

[Jane]

And what's, like, a not healthy, sweet treat that you eat?

[Chef]

I mean, I love to make cake. Like, I, like, started making cake when I was really young and, like, learning how to ice them, you know, and do the designs, which I'm not. I'm not at all, like, a professional baker, but I can ice a cake just fine. And so I will make a cake for Tick Tock sometimes. Whenever I was hitting, like, all those milestones on tick tock, like, 100k, 200k, I made a cake for every single. I was making one, like, every other week.

[Jane]

You're like, I'm tired.

[Chef]

I am tired of cake. So I haven't made a cake since I hit, like, 900, 000.

[Jane]

Well, because you were just like. You're like, I'm gonna make a cake every other day. I'm exhausted.

[Chef]

Yeah, it's a lot of cake. And, like, I couldn't eat it all. Like, I was literally getting chunky, like, eating, eating.

[Jane]

I love, like, a good cream cheese frosting, though, on a red velvet.

[Chef]

Yeah. So good. Well, I was really close. I'm still really close with all the workers at Whole Foods and Sprouts, because that's where I shop all the time. And so they would see me every day, and eventually, like, we just struck up conversation, you know, like, what are you doing here every day? Or, like, you're wearing your chef coat. Like, what's up? And so I would bring them all the cake. I'd be like, I love you guys so much. Here's all this cake. Got cakes. Like, yeah, it was. That was really fun. That was a good way to like get rid of it.

[Jane]

I love that. When you're cooking for other people or meal prepping, do you have like a routine or a mantra? Like, do you have music playing? What's. What's your vibe?

[Chef]

Yeah, I always have a podcast in like, I am always listening to like self help podcast. I listen to Cheers all the time. I listen to, you know, like financial ones sometimes.

[Jane]

Those are.

[Chef]

I get so into it.

[Jane]

Those are. There's so much great, like little hidden advice on financial podcast.

[Chef]

If they're only like 30 minutes, it's just like pass it so fast learning, like constantly. I love Mel Robbins.

[Jane]

Love her Jay Shetty.

[Chef]

Yeah. Oh my gosh.

[Jane]

Also incredible.

[Chef]

Yes. Yeah. I'll listen to a lot of self help and sometimes I do get a little bit like, okay, that's enough input. And I'll just put on like some background music or whatever. But usually it's podcast.

[Jane]

What kind of music do you like?

[Chef]

I love, like, alternative, like rock, I guess.

[Jane]

Really? Like, what's your favorite band?

[Chef]

Well, I. Well, okay, this, I guess. Lumineers is a band.

[Jane]

Yeah, Lumineers.

[Chef]

Ziggy Alberts.

[Jane]

You know Ziggy was named after him.

[Chef]

Nuh.

[Jane]

That's why Ziggy's name is Ziggy. Ziggy Alberts. They think it's Ziggy Marley. Ziggy Alberts.

[Chef]

Oh my gosh.

[Jane]

Amazing days in the sun. Oh, yeah.

[Chef]

I love like, that, like, vibe.

[Jane]

Do you hear Scott gasp? Because he knew. Yeah. So fun fact. When I was pregnant with Ziggy, I knew I wanted to name a girl Stevie, cuz my dad's name, Steve. And then we found out he was a boy. And I was like, what the hell do I name a boy? Boy names are so much harder for me. And we were listening to our favorite artist on our way to Ocean Beach, Ziggy Alberts. And we were trying to make sure that David's grandfather's name was included, which is Jack. So we wanted to do Jackson. And I was like, ziggy Jackson. That's such a cool name. And that's. Everyone's like, ziggy Marley, Ziggy Stardust. I'm like, no, Ziggy Alberts. And they're like, who the hell is that? I love him.

[Chef]

Yeah. No, he's so Cool.

[Jane]

He's such a cutie, too. Adorable. Scott thinks he's so hot. Like, he is. He is just, like, his little mustache. His guitar.

[Chef]

I love men with mustaches.

[Jane]

Oh, my God. I know. I need to make David bring his back. Okay. What do you eat when you're stressed or just having a bad day?

[Chef]

Anything and everything.

[Jane]

No, same. That's me. I do eat my feelings.

[Chef]

I mean, I have a really good rule that, like, I won't bring food into the house I don't want to eat. Like, that's where my boundary is. Like, if I don't want to eat potato chips, I don't bring them in.

[Jane]

Like, sure.

[Chef]

Honestly, I'm not potato chip, like, fan, but I feel like if I don't want too much, like, candy or ice cream or, you know, any of that stuff, I just don't buy it and then I won't eat it. So, like, my snacks are, like, almond mom snacks. They're, like, literally nuts and, like, dark chocolate.

[Jane]

No, I love that. I know. I'm. It's hard for me, too. Cause I feel like having kids, it's a little bit different, like.

[Chef]

Cause you want your kids to have that stuff.

[Jane]

Yeah. Cause I. Like, I was just talking to. Who? Oh, Victoria Paris. She was on a couple days ago, and she was like, it's hard for me to do, like, to accept when I have kids, like, all the pressure of the granola mom, the no red dye 40. Like, I want to raise my kids with balance. And I said, that's exactly what I do. Like, I don't deprive my kids of normal childhood things. Like, I probably eat red dye 40 every other meal, but I'm fine, you know? And, like, I had cinnamon toast crunch with wholemeal.

[Chef]

Right. And they'll find their way away. They'll find. They'll figure out what works for them. And, like, as they get older, like, I would eat Oreos every single day. Chips Ahoy was. That was my.

[Jane]

Yeah, yeah. And I. I just want them to not feel shame in food.

[Chef]

Yeah, definitely.

[Jane]

Because I had a lot of that growing up, and I just want them to feel like they can eat what they're craving and what they want. But then for me, I'm like, I open the pantry late at night, and I'm like, I can't do it. There's peanut butter Ms. In here, and I love peanut butter Ms. What do you think is something that your audience would be surprised to know about you?

[Chef]

Well, it kind of goes with the vegan thing. Like, I've never eaten any of the meat that I've prepared, like, for my clients ever. Like, my recipes that I've, like, made and shared, I've never actually tried it. My clients just tell me, like, this is so good.

[Jane]

I was gonna say, like, when you were first, because obviously you have it all down to a science now. But, like, when you were first doing this, how did you know? Like, oh, there's enough seasoning on this. Would you have other people taste it?

[Chef]

So I feel like cooking, like chicken, for instance, is very, you know, it's pretty flavorless, like, without it. So if you just know the ratio, like, pound of protein to salt, like, you can pretty much, you know, estimate, you know, this is a pound of chicken breast, and you need one teaspoon of salt for, like, the pound. And that's kind of how I did it. And I know how much, like, I eat, like, a lot of tofu, for instance, and that's flavorless.

[Jane]

Yeah.

[Chef]

You know, without seasoning. So I know for that marinade, I need, like, this much of this. And it's kind of similar. You're seasoning something that's pretty plain.

[Jane]

Wow. I didn't know. I literally just free ball it.

[Chef]

Yeah.

[Jane]

I'm like.

[Chef]

Yeah, I mean. Mean, you can taste the marinade first. So that's a. I'll do that a lot. Like, when I was first making the marinades, if you taste it first, then you marinate the chicken or the steak or whatever in it, then it's going to take on that flavor. And as long as there's enough seasoning in the marinade, then totally good. Yeah.

[Jane]

You're obviously insane. Your schedule is crazy. You have a business. You do social media with a management team. So you do ads. What do you do for yourself? I know you work out, but, like, what's something that you do in your free time that fills up your cup?

[Chef]

I hang out with my friends, like, pretty often, like, twice a week. I'm really, like, I have a really good friend group, and it's helpful that, like, they've, you know, I've known them for years now, like, from college and before that, I feel like I have really good relationships with my friends. Like, my two closest best friends I've known since I was 6 and 11, like. Like, I love that. Yeah, we have really good relationships, and I see them, you know, every week and we get drinks and dinner and we have that. And I love that because it. It totally takes me out of, like, yeah. Work and social media. Like, I don't even go on my phone. Like, I try not to even take pictures of stuff, which is hard for me. I'm like, phone eats first.

[Jane]

Yeah.

[Chef]

But, yeah, that. That's really good. I also love being in nature. Like, I grew up. Grew up camping a lot and hiking, and so obviously now in Arizona, I can't really do that, which, hence why I'm here. But, yeah. Yeah. I love, like, going on long walks with my dog. I love hiking, camping, like, all that stuff. I love going to Sedona when you go out.

[Jane]

Have you been to Sidewalk in Sedona?

[Chef]

Yeah. Yeah.

[Jane]

So fun when you go out with your friends. What's your go to drink to order A spicy margarita. Really? That's my husband's favorite too.

[Chef]

That's my go to.

[Jane]

I like a skinny, spicy marg or an extra dirty martini. I love a good martini.

[Chef]

Yeah. Did you go to Global Ambassador before you left?

[Jane]

I never went, but my husband did with his guy friends. I heard it's amazing.

[Chef]

Oh, my gosh. Well, when you come back, we need to go 100.

[Jane]

Let's go. Yeah.

[Chef]

So good.

[Jane]

What's your least favorite part of your job? Both cooking as a chef and social media.

[Chef]

Least favorite? I really, really don't like reading comments on TikTok like, that. I've been, like, kind of bad about reading them. Like, I try not to at all. I feel like I'm very sensitive, you know, Like, I. Because I. I don't talk, like, in my. On my socials, really. So I feel like there's no way for people to even know, like, what's going on. They don't really know. They just see, you know, the short clips, and so it's hard for me to, you know, sit back and just let them have their thoughts about it. So I really. I struggle a lot with the hate comments, which I'm sure every influencer has on the face of the planet, but that's one of the biggest ones. And then I also. I do feel like it's hard for me to let go of parts of my business.

[Jane]

Sure.

[Chef]

Like it. I don't have, like, a name for, like, the private chef business. It's not, like, you know, whatever services. It's like, Jane, Olivia.

[Jane]

Yeah.

[Chef]

That my name is on every invoice, every, like, business card. Like, my chefs, they all wear aprons that, like, have our branding on them.

[Jane]

It's a representation of you.

[Chef]

Yeah. So, like, letting go. And, like, obviously, I love my team. They're perfect and amazing. It's just, like, really hard whenever, you know, they're with Clients that I am not seeing every day and they're making stuff, and if something bad happens, it is on me. So it's hard for me to let go of some of those things. And, like, I let go of, you know, reading all my emails and checking, like, our wait list all the time. I have an assistant who does that now, but that was, like, so hard.

[Jane]

Yeah, no, for sure. I've never seen any hate about you or, like, comments. Do they criticize what you're cooking? Because I'm like, you don't usually speak or, like, show much personality.

[Chef]

I know. So it's hard to, like, mind boggling.

[Jane]

Because I'm like, I show so much that people will nitpick anything I do. But I. I'm like, when you're literally just being a cute little chef, helping someone out with this delicious meal, I'm like, what the fuck do you have to say?

[Chef]

Well, I mean, I'm very open about the fact that I didn't go to culinary school, so a lot of people are like, oh, you are not professional. Like, look at how you're doing that. This is not how you should do it. This is not food that's like, chef level. And I'm like, you don't understand. My clients tell me what they want.

[Jane]

Yeah, you're cooking what they ask you to cook.

[Chef]

Yeah, I don't make up the menus or anything. They literally tell me, you know, like, in the beginning. I will send them, like, a long list of things that I've made in the past, and they're welcome to pick off of that forever. But usually once I know their likes and they know what they like and what they need, every week, they just come up with stuff.

[Jane]

Sure.

[Chef]

Like, they'll. They'll go to a restaurant, they'll be like, jane, this was so good. Can you recreate this? Sure, I'll try.

[Jane]

Yeah.

[Chef]

And so that's kind of how that happens. But, yeah, I just, I do get a little insecure when, like, actual chefs are like, you're doing this so wrong. And I'm like, yeah, but it's. I'm getting the job done, and you're.

[Jane]

Doing what your client asked for, and they're happy, and that's all that matters. Block button. Yeah, Your best friend. Don't. Don't even give them the time of day responding. You just block them. Like, I haven't looked at comments since, what, February, Scott? I mean, I don't even scroll for you page. I haven't scrolled my for you page in six months. I Literally will only scroll on my following if I do. Instagram's a safe place for me, but I literally will have to ask all, like, what's trending right now? Like, what should I do? And I. I feel like I have so much more free time on my hands.

[Chef]

But, yeah, that's one thing. I'm not a scroller. Usually on social media facials, like, I just. I put it out there in the morning, and then I'm, like, kind of off. Like, sometimes I'll look through for inspiration of, like, what is everyone cooking? Like, what is. You know, what summer recipes is everyone asking for and looking at that I could, you know, make healthier total on my own.

[Jane]

So if we were to throw a dinner party right now, what would be on the menu?

[Chef]

Chicken crispers.

[Jane]

Don't even get me started.

[Chef]

Anything like that.

[Jane]

Like, you're like, anything. Chilies.

[Chef]

Anything you want from chilies. I can recreate.

[Jane]

Like, a mozzarella stick.

[Chef]

Oh, my gosh. Imagine that would be so good. We could fry them in ghee.

[Jane]

Girl. You know what we should make is Korean corn dogs.

[Chef]

Oh, yes.

[Jane]

I feel like you could do that.

[Chef]

Oh, my gosh. Yeah. So I love grilling. Like, I think that's one of, like, the biggest misconceptions that, like, men have put into our heads, that grilling is hard. Grilling is, like, the easiest form of cooking I've ever done in my life.

[Jane]

It's so quick, too.

[Chef]

It's so fast. You literally set it on one temperature, and you cook each side until it's, like, dark.

[Jane]

Yeah. Like, you're like, I had to flip it twice.

[Chef]

Yeah. This is easier than cook. Like, cooktop and oven. You guys are lying. And whenever, like, I love it when, you know, women will comment like, oh, my gosh, you're so brave to be by the grill. And, like, thanks. I'm so brave, but also, like, girl, just turn it on. I promise it's not that.

[Jane]

Like, let's not be sexist.

[Chef]

Yeah. Like, I went. I grilled for the very first time, like, a year ago, and I was like, wait, this is so fun and so easy. This is like, I want to do this every day.

[Jane]

Yeah. I need to bring you to my new house when it's done, and hopefully my kitchen is up to your expectations. I just bought my stove yesterday. Would you get something French that was really expensive. Yeah, it's black and gold.

[Chef]

My client has one of those.

[Jane]

It has a griddle on it.

[Chef]

Is it. Which I gas.

[Jane]

Yeah.

[Chef]

Okay.

[Jane]

Which I'm really excited about.

[Chef]

Okay. She has one that is gas. I personally don't like it, but it's older, so you got a new one, which is good. I think they have changed them, but it's really hard to light, so.

[Jane]

Yeah, it's new. Yeah.

[Chef]

Hopefully it's fine.

[Jane]

It has a griddle. I already said that, but I'm, like, really stoked about my pancakes in the morning for the kids.

[Chef]

That's so fun.

[Jane]

But no, it's. I don't know. My interior designer said it has really high ratings and said she's a couple clients that use them, but I'm like, no, they're gorgeous. Let's return that one. Kelsey.

[Chef]

No, they're gorgeous. They're gorgeous.

[Jane]

Okay. Who's your dream person to cook for? Living or dead?

[Chef]

Oh, my gosh. It's a good question. Living or dead? I was a huge Beatles fan as a kid. I would love to cook for, like, Paul McCartney.

[Jane]

Oh, so cool.

[Chef]

I think that'd be so fun.

[Jane]

My parents have the original Adam Sandler.

[Chef]

Just to, like, give the people what they want.

[Jane]

Just to give the people what they want. Yeah. My mom has entered the original Beatles record, like, their first one ever on vinyl. And it's like, the case is like. Or the COVID is, like, wilting away. Love it. What's something you are deeply proud of that you don't talk about enough?

[Chef]

I think I'm, like, really proud of, like, getting out of my hometown. Like, that was a really big step, and I didn't think my parents thought I was going to do that. Like, my entire family's in Pennsylvania. I have a really big extended family, and no one has, like, left Pennsylvania. Both my parents grew up in pa. Yeah. And no one has left, so leaving was kind of like, a big deal. And also coming so far west, it's not like I went to, you know, Ohio or something.

[Jane]

Like, well, and you. It's different, in my opinion, when you leave for college. Like, when you leave for college, when you get into a school, you have a dorm. I think it's even bigger of an accomplishment that after you graduated, you still. You stayed on your own. You got your own place, you didn't go back home. Like, that's also a huge accomplishment because you were able to keep yourself afloat and build.

[Chef]

So many of my friends from college had to move home, and I was like, it was devastating.

[Jane]

Yeah.

[Chef]

And, like, I miss them so much, which I think I've convinced them all to come back because I'm like. I'm like, I'm there. So I'm like, guys.

[Jane]

Yeah.

[Chef]

You should really come back. But, yeah, I think. Yeah, leaving was. It was huge. Like, not my parents.

[Jane]

Yeah.

[Chef]

Close by. I'm really close with both of them. And, yeah, I have a stepsister and a half brother. And, like, leaving them was so hard to too.

[Jane]

Wow.

[Chef]

But I'm so glad I did because, you know, who knows? Like, I don't think I could have my job, honestly, in Pennsylvania.

[Jane]

Really.

[Chef]

Like, I didn't even know a private chef was a job until, like, three years ago.

[Jane]

Oh, wow.

[Chef]

When I started.

[Jane]

And look at you now.

[Chef]

I know, it's crazy.

[Jane]

Do you have any wild requests or memorable moments from people that you've cooked for?

[Chef]

Well, like, this is lore from, like, a long time ago, but I did a bachelor party, like, last year or something, and I made a video about, like, how it was, like, a little bit traumatic, like, work for bachelor parties anymore.

[Jane]

Oh, bachelor.

[Chef]

Bachelor. Yes. Oh, yeah. Like, it was like, I was almost, like, in tears, you know, at this party. Yeah.

[Jane]

Oh, good thing.

[Chef]

Disrespectful, like. Yeah.

[Jane]

No, to you.

[Chef]

To me. And gross. Like, you know, they're just there to get drunk and. And I was there cooking for them. And, like, they thought it was, like, funny to say things that weren't funny.

[Jane]

I'm sorry. Yeah, it's not okay.

[Chef]

I didn't, like, reveal any details online about it because it also had just happened, so I knew they were probably going to be watching. But the guys were, like, crazy in the video. Like, you could see that they were. They wanted to, like, get involved. So I, like, took videos of them, like, making the dessert and stuff. So it looked like it was fine, but it was not fine. And I was like, guys, we're never doing this again.

[Jane]

No, I'm sorry. That's not okay. I'm sorry to bring up, like, a negative.

[Chef]

No, no, it's. It's kind of funny now. Like, now I know never to put my girls or myself in those positions ever again.

[Jane]

So you weren't alone?

[Chef]

No, I was alone. Oh, I was alone. But, like, I would never give my team, like, any bachelor party.

[Jane]

No total. Well, it's just also scary, like, when you're alone by yourself as a woman with a house full of guys that are being inappropriate, like, that's a scary.

[Chef]

So drunk.

[Jane]

Yeah, that's scary. Oh, I'm sorry. Yeah. Bachelorette only.

[Chef]

Yeah. We're for the girls only.

[Jane]

Love that.

[Chef]

Yeah.

[Jane]

So you're in California for a little bit this summer? Coronado, specifically.

[Chef]

Yes.

[Jane]

Are you here for cooking or are you just Here for R and R.

[Chef]

I have four clients. Two of them, like, are in Arizona. And so I already cook for them. So I'm just coming with them, basically, and cooking for them once a week. And then I took two more that just, like, reached out to me on Instagram. I was like, you know what? Heck, yeah.

[Jane]

That's amazing.

[Chef]

And just to fill my time a little bit. But then other time, just, like, laying on the beach and just chilling and.

[Jane]

You like it over there? It's the best. One of my favorite places in the whole world. Yeah, David's whole family's from there, and it's just beautiful. Like, I just told you, if we didn't buy our house here, we were looking at a house there, and our real. Our realtor over there just sent us a couple more houses. And I was like, maybe once I've recovered from this remodel, we could think about a second home. But right now, no, no, no. Okay, so at the end of our episodes, you like to do a little rapid fire. So I have six questions for you. We'll go through them really quick. Okay. What's always in your fridge, no matter what?

[Chef]

Almond milk. There's always almond milk.

[Jane]

I love vanilla almond milk with my granola cereal.

[Chef]

Yeah, it's so good. I get the Elmhurst brand. It's just, like, two ingredients.

[Jane]

What?

[Chef]

Yeah, and it's shelf staple, so it's really great.

[Jane]

How do you just, like, make me a list of things I need to buy? Okay. Current go to coffee or tea order.

[Chef]

Currently. I love a shaken espresso because I don't like super, like, milky lattes anymore. Like, I literally just want the espresso and, like, a little bit of honey or something.

[Jane]

Oh, you're badass.

[Chef]

Yeah, it's so good.

[Jane]

It also, like.

[Chef]

Oh, yeah, no, I'm. I'm.

[Jane]

I'm after that.

[Chef]

Yeah, we're going.

[Jane]

You're like, we're cooking clan today. Yeah. All right. Are you more sweet or savory?

[Chef]

I think sweet.

[Jane]

I was gonna say, I think sweet. A recent grocery order or farmer's market find that you're obsessed with.

[Chef]

Okay. So I went to the Little Italy farmers market last weekend. So good, so fun. And I got this little tiny plant. Plant. It's teeny tiny. It's in this little pot with, like, a face on it, and it's made of clay. And this guy just makes them, and they're like little pets up for adoption. Your kids need them?

[Jane]

No, my kids would.

[Chef]

I'll send you a picture of, like, the guy.

[Jane]

Yes, Or I'll send you the Instagram. Oh, my God. My kids would.

[Chef]

If you follow him on Instagram, you get, like, 20.

[Jane]

Oh, my God.

[Chef]

Cute.

[Jane]

Yeah, they would eat that up. Dream vacation destination.

[Chef]

That's tough. I really want to go. I've never left the country other than Mexico. Mexico?

[Jane]

Girl, you have to go to Europe.

[Chef]

I know.

[Jane]

Italy and Paris. Okay. When you go to Paris, you call me, because our family friends have a flat there. And I will write you the list of everywhere you need to go. Restaurants, museums.

[Chef]

Like, I get overwhelmed.

[Jane]

It's a lot.

[Chef]

Yeah.

[Jane]

Like, I was just talking to one of my friends that's an influencer. We were at an event, Taylor, and she went. And I was like, this is what you need to do in Paris. There are certain things that are so hyped up that are not worth it. One example of that, the restaurant, the type of the Eiffel Tower.

[Chef]

Oh, yeah. I bet that's, like, mid.

[Jane]

No, it was. I was so much money. Like, you have to put $500 down just to get the reservation. And then I think it was, like.

[Avery Woods]

Another thousand or fifteen hundred for the.

[Jane]

Meal and half of it.

[Chef]

Well, probably because they have to get it up there.

[Jane]

Half the food we couldn't even finish because it was. I'm, like, that bad. Here's the thing with Parisian food. It's, like, very. You have to be, like, raised on it. It's so raw and fishy sometimes. And, like, trust me, sushi is my favorite food. But it's just, like, a different type of food. Like, I'm sure people listening will probably understand where I'm going with this, but when I'm in Paris, like, I want to go to the back markets. I want to get a baguette for three with some sliced turkey and fresh cherry tomatoes. Tomatoes. No. We'll literally get a blanket and a bottle of wine, sit on the grass and watch Eiffel Tower.

[Chef]

Yeah, that's so fun.

[Jane]

Like, just the smallest things. And, like, eating, like, for you in Italy and Paris, I love, like, the.

[Chef]

Idea of taking little cooking classes, like, in different cultures.

[Jane]

Totally.

[Chef]

So fun.

[Jane]

Totally. And you can take. The nice thing about Paris is you're. You're such a great location where you can hop on a train. Like, we went to Amsterdam. It was three hours. And there's so much cool stuff in Amsterdam, too, that you could check out.

[Chef]

Yeah, my mom went to Amsterdam last year. She liked it.

[Jane]

She go to the coffee shops?

[Chef]

Yeah, she did.

[Jane]

She did.

[Chef]

Yeah, she did.

[Jane]

Yeah, me too. I fainted in a coffee Shop.

[Chef]

Oh, yeah, yeah. My mom was almost, like, trafficked in a coffee shop. Oh, yeah. Like, a woman was like, can you help me carry these home? They were like two lattes and was. My mom's like, no.

[Jane]

Oh, we're thinking of different coffee shops.

[Chef]

No, no, no, no. The coffee shop. No.

[Jane]

Okay.

[Chef]

But she was sitting outside and she had, like, these two. They were like, lattes.

[Jane]

Okay.

[Chef]

And she was like, no, I'm not gonna help you carry those home. Carry them yourself. And she's like, no, no, no. I need you to come back with me. And my mom's like, no, that's not leaving this place with you.

[Jane]

Oh, yeah, They're. Yeah, their coffee shops are a different level for those that don't know. Coffee shops in Amsterdam sell weed, and they. It's the strongest marijuana I've ever consumed. And a local literally, literally caught me from falling and then poured a sugar packet on my tongue, so I was completely unconscious.

[Chef]

What?

[Jane]

Huh?

[Chef]

Was this recently?

[Jane]

It was for my birthday. My 29th birthday, so 2024.

[Chef]

Okay. Yeah.

[Jane]

It was my dream to go to Amsterdam, and then my whole day was ruined because I. After I fainted, I was like. I was. Yeah, Yeah, I was unwell. Okay. Anyways, celebrity crush.

[Chef]

Glenn, Pennsylvania.

[Jane]

How he's really cute. Have you seen this stuff about his ex girlfriend, though, coming out?

[Chef]

Oh, well, yeah, she just came out.

[Jane]

Talking about the Sydney Sweeney stuff.

[Chef]

Yeah.

[Jane]

Which I was, like, kind of on her side.

[Chef]

Yeah. I actually haven't seen any of that. I knew that he went to a wedding with Sydney and, like, right after they broke up. Long story short, I can overlook anything.

[Jane]

At this point with him. Yeah. He's so cute. Long story short, she had just said, like, I think my feelings were just hurt because he wouldn't publicly be like, that's just a rumor. Like, he just kind of let people go with it for prep with Sydney, and, like, I'm sorry if I was his significant other and everyone was saying that he was cheating on me with her. And, like, it's Sydney Sweeney. Like, I'm not living up to that, you know, so.

[Chef]

Yeah, I get that. Well, I'll mention that on our date.

[Jane]

And you know what? I think I could see you cooking for him.

[Chef]

Well, he has that condiments brand now. I didn't know that he has a condiments brand.

[Jane]

Did you buy it?

[Chef]

They sent it to me. I know. So he, like, kind of knows.

[Jane]

He literally knows who you are. He has your phone number. He's gonna text you.

[Chef]

He knows where I live. I'm on the PR list. Yeah, but they make like, organic, like, clean ketchup. They have like a hot honey ketchup and a hot honey barbecue sauce.

[Jane]

Did you try them?

[Chef]

Yeah, they're so good.

[Jane]

Did you make a video with it?

[Chef]

No, I didn't.

[Jane]

You need to make a video and you need to tag his personal page and his business. And then I need you to start cooking for him.

[Chef]

Okay.

[Jane]

I'm manifesting this for you.

[Chef]

Okay, great.

[Jane]

Yeah, it's happening. Okay, well, thank you so much for being here. Thanks for having me. I'm so happy we got to sit down and I. I just. From meeting you a couple years ago to where you're at now, I'm so proud of you. And you should be so proud of yourself because it's not easy what you're doing. But you deserve all the success in the world. And I'm your biggest cheerleader.

[Chef]

Thank you. So sweet.

[Jane]

Where can everyone find you?

[Chef]

Earthy Jane on all platforms.

[Jane]

Amazing.

[Chef]

Yeah.

[Jane]

Cheers, guys.

[Chef]

Cheers. The essential pina colada made with frozen pineapple chunks, fresh lime juice, white rum, coconut milk and a drizzle of honey chilled in a sleek tulip glass. As you enjoy a taste of the tropics from your favorite lounge chair. The essential staycation made possible by Vitamix only.

[E]

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