Tieghan Gerard of Half Baked Harvest about his career, cooking tips and more – Wired PR Lifestyle Story
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Next, get into life and career Teghan Gerard, creator Half Oven Harvest.
Do you remember when career paths were laid in stone? You would study in the profession you want, you would find work in your field after graduation, and you would climb the ladder. It can be said that today this traditional route has been interrupted a lot with many young people leaving out the classic college career to work on their behalf; think of YouTube creators, TikTok stars, or Twitch players. Thanks to the Internet, we have a complete library of university information at our disposal, as well as online courses and tutorials that are easily accessible to anyone. In fact, Google had how Tieghen Gerard learned the art of cooking and built it with tremendous success. Half Oven Harvest food blog in 2012.
“All I had to do was ask Google questions,” he admits. “I didn’t grow up with a family that loved cooking, so most of what I’ve learned has come from Google … and, more importantly, trial and error. I’m really learning how to do it, so the more I cook and take a picture, the more I learn. ”
He has since gathered a follower 3.6 million on Instagram, Has appeared on all the major channels of The Cooking Channel, Food Network and HGTV, and has written three of his best-selling cookbooks, his latest, Half Baked Harvest Every Day, with more than 120 soul-satisfying recipes. If there’s one thing Gerard does best, it’s creating food that makes you feel good. We met Gerard at Camille’s Austin vacation meeting to talk about all the careers, the biggest misconceptions about his job, the cooking tips, the tools he needed, and so on. a lot. more! Keep reading to be the most inspired.
Pictured above is Kristen Kilpatrick, all others are Michelle Nash
Take us to the beginning: what was the moment of your business / career light bulb and what motivated you to follow this path?
Well, technically I started Half Baked Harvest when I was 17 years old. My mother encouraged me to start a food blog because I liked cooking a lot, yes, in the early days of the blog. Together we created the name Half Baked Harvest, and it was my mother who then came up with the domain name. However, I didn’t touch it again until my 19th birthday. I had big plans to go to LA fashion design school, but after I worked there for the summer when I was 18, I was worried that it wasn’t the right path for me. And I didn’t want to spend a lot of money when I wasn’t sure about school. So I decided to go home to Coloradora. Feeling terribly defeated and unsure of my next move, it was my mother who encouraged me to start writing a food blog again. Without holding on to much else, I wrote my first blog post, and I’ve never really looked back. I had no plans, and neither did my mother and I didn’t imagine what HBH would eventually be like, but I always say it was one of the best decisions of my life I’ve ever made.
What is one of the biggest misconceptions about your work?
Well, there is a lot. I don’t think people understand how much a website works and now launching a brand. There are a lot of things that happen behind the scenes. Clearly … cooking, taking pictures, filming, cleaning and writing. But there are also social networks that require a lot of time, then maintaining the site, engaging with your audience — both on the blog and on social media — and then managing a team. I mean the list is really moving forward and the work never stops, not even on vacation; in fact, these are some of the busiest days! People think it’s a lot to cook and eat, but it’s really just a small part of it.
If someone wanted your role exactly, what advice would you give them to get the job of their dreams?
You just need to start. Don’t let the fears of the unknown frighten you. Getting started is the hardest part. But once you start, the better you do it and the more you immerse yourself in space. You will learn so as you go. I also recommend turning to others for advice. I know it can be scary, but you never know until you try it and in my experience, most people are very happy to spread their knowledge!
If you were to fix your success on one thing or another, what would that be?
Just consistency and hard work. None of this happened overnight. For years we have been constantly publishing quality content, attracting it every day and connecting with our community. They are mostly nights and early mornings. You really have to love this career because it’s not a 9-5 job. It’s every hour, every day of the week but I really love what I do, so it doesn’t always make me want to work!
Describe a typical day for you.
It really changes day by day. I’m a morning person and when I wake up, I almost immediately go for a walk. I’ll take the water and then I’ll get out the door. It’s my favorite part of the day, and even when I’m the most creative. When I’m at home I’ll do my morning skin care routine (I have a good morning and night skin care routine and I won’t miss a single one), then I’ll have coffee and go to our studio to start working. If I’m cooking (which is most days), I’ll reply to some emails first. Then I started preparing recipes, taking pictures and filming until dusk. Our team will send me messages during the day, but they know I usually won’t respond until dusk. When it gets dark, I’m on my computer / phone working on social media until dinner for much of the night. Then get away from all the screens and do my usual nightly routine (showering, skin care and lighting candles). I enjoy a meal to let my brain cool down without any work. Then he goes to bed.
What does “baking / cooking outside the lines” mean to you?
For me, that’s about getting out of the box. Take the usual everyday recipe and reinvent it in a new way with something that makes it very special and even sweeter. Try new things, add color to food and change things up a bit!
What do you drink when you wake up? And what is it for breakfast?
I always drink warm water, and recently warm water with lemon. When I get home from a hike, I usually have a black coffee with an espresso. I’m not a huge person for breakfast, but my favorites are a bit of peanut or almond butter and a banana.
What are your cooking tools and why?
All you really need is a good sharp knife from the chef, a cutting board and a cast iron skillet. Staub is my favorite! With these three things, you can cook, burn, or bake anything. Keep it easy, you don’t need a lot of kitchen utensils. Even I use a lot of cookie balls!
What cooking tools do you always give to beginners and why?
An iron frying pan! It’s just an essential that everyone should have. It’s easy to cook, it’s easy to clean and you’ll have it for life.
What are your favorite cookbooks and why?
I don’t actually read a lot of cookbooks. I really enjoy finding inspiration from outside sources. I love the cookbooks that once belonged to my grandmother. And Eden Grinshpan Eating out loud it’s amazing! It has some very delicious Middle Eastern recipes.
Tell me some things we’ll always find in your fridge?
Avocado, cheese, butter, so much fresh fruit, all vegetables and goat milk!
And what about your pantry? What do you always have on hand?
Good olive oil, Rao’s sauce in a saucepan, tomato paste, nuts, olives, nuts, sun-dried tomatoes and everything for baking. I try to keep it well stocked.
What scares you from being entertained?
Get everything out on time. It’s hard to manage a lot of food, different cooking times … and party guests.
What scares you about cooking?
Actually, not a lot. Cooking shouldn’t be so stressful, it’s fun! I think I don’t love smoking the things I sometimes do.
Your party dish?
I love a Brie appetizer baked and slow cooked short ribs, plus a giant salad.
The only meal you always make at home and why?
Chili and beer bread! Both are very simple and always made better at home while enjoying the fire.
Dinner party pet complaint?
People who show up early. No host is ready early!
The perfect playlist for the dinner party includes:
I’m awesome with music, so I usually make a playlist for someone else.
Go to the central solution:
Seasonal products are always my favorite. I love using grenades to create a holiday centerpiece for the holidays. And in the summer I will use cut flowers from the garden.
Invited to dinner?
My Nonnie! He passed away a few years ago and is the best guest for dinner. I would love to create the perfect party for him. It would be a lot of fun!
Fill in the blank:
It must be a perfect meal … created considering who will enjoy the meal.
Not without a dinner … cocktails to start things off.
Every chef should know … throw a quick cheese board to surprise guests.
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