How to start a YouTube channel

And if you're thinking of doing something, a reason to be like Nike and just do it.

Good morning! And it’s a great morning because after talking about it for nearly a year, I’ve finally decided to BE about it. And my YouTube channel, soon to be filled with hundreds (thousands! millions!) of delicious long-form recipes, has launched!

Subscribe to the channel here!

Now some of you might remember in January when I sent out a newsletter ~dabbling~ in the idea of long-form content. These things take time! Also, anyone who tells you content creation doesn’t heavily rely on someone’s environment is lying to you. A huge part about creating great work is your space. And while I had the vision, I didn’t feel like renting out a set kitchen once a week to make this happen. I wanted my YouTube channel to feel as authentic to my cooking in real life as it could. Just, y’know…with a giant camera there.

But behind anything I create, I need a strong sense of “why.” So here’s WHY I wanted to start long-form content, and why I think you’ll enjoy it:

1. My three favorite parts of my job are creating beautiful videos, making amazing, interesting recipes, and connecting with you. I wanted a place to combine all three.

2. There is always SO MUCH MORE about cooking than a one minute video can capture. Why do I store my olive oil where it is? How long do you really need to soak your beans? Why does brown butter end up weighing less than its melted counterpart? ALL THINGS I WANT TO YAP ABOUT. AND NOW I CAN.

3. While I’m known for storytelling, there’s a distinct part of cooking that is meant to be fun. Connected, casual, relaxed FUN. I want this series to feel like we’re cooking dinner together. It’s a different energy than my short-form videos, but not too different!

4. There’s now a place where we can cook through my cookbook together! As we get closer to pub date (don’t forget to pre-order ;) I want to be able to showcase my best-of-the-best in a way where you can cook along with me. It’s not gatekeeping (the opposite, actually!). It’s giving a peek of the book for those of you who haven’t bought it, and giving extra content for those who have! Plus, all my best work is in the book, so I can’t wait to bring those recipes to life via video.

5. And lastly, more videos means more recipes, which means more snacks. Need I say more?

But wait, there are two videos live right now?

THAT’S RIGHT. If we can’t binge House of the Dragon, then I might as well let you binge my first two episodes. In solidarity.

To be honest, I’ve filmed four episodes so far. I wanted options for what to premiere!(And for just the newsletter, the second episode is way better. I vote you watch that one first.)

Click here to watch Sungold Tomato Beans

Click here to watch Zucchini Chimichurri Pearl Couscous

Both videos will have the recipes in the caption!

And instead of the weekly round-up, a pep talk from mom

I was getting coffee with a friend earlier this week (Jenny Rosentrach of Dinner a Love Story, we’re doing a chat for her book later this month!), and I remember telling her that when I started TikTok in 2020, the one thing that was different is we had the luxury of being bad.

I was uploading truly bad videos. I was learning on the job. And at that time, everyone was learning, so that was okay.

Now I don’t think my long form videos are bad at all (I love them??). But in order to get over my perfectionist hump, I had to go back to my 2020 brain. I had to embrace the idea that we are allowed to learn on the job. It’s okay to start somewhere, knowing you’re doing it to end up somewhere else.

So if you are thinking of creating something, or you have something to share, or write, or post, or give. Just do it. Do it with me, because I’m scared as hell. But I’m embracing the luxury of being bad, with the hopes that it might be pretty good.

Xoxo,

YouTube_Snacks