In episode 339, Dalya Rubin, creator of It’s Raining Flour, teaches us about how we can help other bloggers grow while starting our own blogs. This can in turn provide us with a rewarding additional source of income.
We cover information about why you need to find out what you’re an expert in to help you build a niche, know who you’re reaching out to as you offer services and be transparent when you do recipe development and always cite your sources or at least the inspiration.
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Bio Dalya is the recipe developer, photographer and writer behind the blog It’s Raining Flour. She’s a gluten free foodie, recipe developer, food photographer & trained Chef. You’ll find Dalya living in New York City, creating food content daily, while exploring all that the big apple has to offer for food culture.
- Look at what you enjoy doing in your own business and look at offering it as a service to other bloggers.
- Be confident in your skills and charge accordingly.
- Reach out to other bloggers in their DM’s that you follow and value to start searching for clients.
- Connect with bloggers in your niche so that if you offer content creation, you’ll be knowledgeable about ingredients and cooking styles.
- Use whatever money you earn as a blog to reinvest into the business in a way to make your life easier.
- Don’t get caught up in imposter syndrome.
- Find your community to keep spirits up, lift each other up and get help on topics within blogging.
- Use a contract when performing services for others – they’re easy to find online to then personalize to your business style.
- Be sure to carefully cite your inspiration for recipes even if they’re not the exact same recipe to give credit where credit’s due.
Listen To More
Check out what Chandice Probst shares in episode 324 about how hiring out for some of your work will bring success along quicker.
Click for the full script.
Dalya Rubin: Hi, this is Dalya from Its Raining Flour, and you are listening to the Eat Blog Talk podcast.
Sponsor: Hey, awesome food bloggers. Before we dig into this episode, I have a really quick favor to ask you. Go to your favorite podcast player. Go to Eat Blog Talk, scroll down to the bottom where you see the ratings and review section. Leave Eat Blog Talk a five star rating if you love this podcast and leave a great review, this will only benefit this podcast. It adds value. I so very much appreciate your efforts with this. Thank you so much for doing this. Okay. Now onto the episode.
Megan Porta: Hey, there are food bloggers. Welcome to Eat Blog Talk, the podcast for food bloggers looking for the value and confidence that will move the needle forward in their businesses. This episode is sponsored by RankIQ. I am your host, Megan Porta, and you are listening to episode number 339. Today. I’m so excited. I have Dalya Rubin with me. She is going to talk to us about how to help other bloggers grow while you are starting your blog. Dalya is the recipe developer, photographer, and writer behind the blog It’s Raining Flour. She’s a gluten free foodie recipe developer, food photographer and trained chef. You’ll find Dalya living in New York City, creating food content daily while exploring all that the big apple has to offer for food culture. Ooh, I’m jealous. Okay. First of all, I’ve never been to New York aside from layovers in the airport. I mean, it’s so ridiculous that I haven’t been there. I’m just so jealous that you get to explore all the New York food that I hear about. That’s so cool.
Dalya Rubin: It is normal for the average person to not necessarily have been here. I grew up traveling here since both my parents have family here growing up. So I lived in Florida. I was always coming into New York and then finally decided to move here. So there’s a lot of good food and fun.
Megan Porta: So I hear, I will get there soon. But you do have a couple fun facts to share with us Dalya before we dig in, so share those.
Dalya Rubin: okay. So I have one funny one and one exciting practical one. So my funny one, I don’t know. I find it funny. My friends make fun of me for it. But my socks are always mismatched. I don’t know why. Generally, my life is pretty organized. I’m looking at my living room. It’s all put together. Yet my socks are never matching and I don’t mind it.
Megan Porta: That’s awesome.
Dalya Rubin: Yeah. Then secondly, I just got engaged.
Megan Porta: Awesome.
Dalya Rubin: Probably around two and a half, three weeks ago. So that is very exciting. So there’s been a lot of things going on this month; different festivities with families and stuff, engagement parties. So it’s been really exciting.
Megan Porta: So cool. Do you have a wedding planned or is it just often the distance?
Dalya Rubin: Between January and June 2023. It’s a little bit of a big amount of time that we’re not sure when we’re doing it then, but at some point soon.
Megan Porta: Okay, cool. Congratulations. That’s amazing.
Dalya Rubin: Thank you.
Megan Porta: And the sock thing, I have to comment on that because I don’t care if my socks match either. If I happen to grab two that match, I’m like, oh cool, it’s a matching day. But I just randomly put my socks on as well. Some people make fun of me as well. So I’m with you on that, Dalya.
Dalya Rubin: Oh, I love that. Yeah, it makes me happy also. If I really like trying on a day, I’ll make sure that the tops of the socks are generally both white or both black. So just that they have some commonality, but really they’re usually not too matchy.
Megan Porta: I love it. All right, you are going to talk to us about how we can help other bloggers grow while we’re starting our own blogs. So I want to hear, first of all, how this became important to you and how you realized that this was an important thing to focus on. So just talk through your story and how you came to figure this out.
Dalya Rubin: For sure. Okay. I started off in the food media industry when I was in high school. This was at least seven years ago. I had a YouTube channel. I baked a lot. I didn’t really understand recipe development, but I tried and then I decided to go to culinary school afterwards, like a year and a half after high school. So I enrolled into culinary school three years ago. It got very extended because of COVID because it was paused. Then I finally recently just finished it up. But while I was in culinary school, I was working in food media, but I wasn’t necessarily working for myself. I worked for a cookie company, Sweet Loren’s and it’s a great company. They make gluten free cookies. It’s super delicious and fun. But I was doing the same photography all the time. It was using their branding, which is totally fine. I still do photography for brands, but it just wasn’t fueling my fire of being creative and feeling like I was working for myself. So, actually this year in February after, I don’t remember if it was two or three years, I had already started doing recipe development for brands and food bloggers separately over a year ago. Also I’ve had my blog this whole time, but only in the past year have I really put effort into it and learned more about it. But basically earlier this year, I was able to leave that cookie dough company, all in good terms. I just wanted to pursue my own passions and go full time with this recipe development work that I’m doing for food bloggers while I’m able to work on my food blog and improve it. Because I had many posts that were not SEO friendly, and I really learned that after my chat with Casey Markee. So I went full time with that. I also am a personal chef, although the personal cheffing is very sporadic. I would say it’s not as much of a reliable source of income. I think the recipe development that I’ve been doing for food bloggers is really rewarding and photography too. I haven’t focused on it as much in the past couple of months, but I do enjoy it as well.
Megan Porta: There are so many pieces of food blogging that I feel like there’s so much opportunity to dig in and help others.
Dalya Rubin: There is so much.
Megan Porta: Yes, because we don’t love every aspect of it. So everyone else thinks that same thing. Ooh, I don’t like photography or I’d rather not do recipe development. I want someone to do this for me. So there are a lot of opportunities out there.
Dalya Rubin: A hundred percent. It’s about finding those clients that you need to figure out what you enjoy to do? Because obviously. I might know a lot of things about food blogging, but I don’t necessarily love every aspect, but it’s like, what do you enjoy doing? Then how can you market that? Marketing is not a piece of cake. It’s a lot of time and work but it’s totally doable. You just have to be willing to put in the energy and be told a lot of nos until you get yeses.
Megan Porta: Do you do outreach or how do you find people to serve?
Dalya Rubin: Yeah. Initially I reached out to bloggers that I loved and one of them happened to be my first client who I’ve been working with for over a year now\. Which was super random, so happy it worked out. But then there’s definitely bloggers that I’ll reach out to who I didn’t know before. I would say, when you do outreach, make sure you know who you’re reaching out to and do a little bit of research on them. See if what they do aligns with what the work you’re looking for. Because let’s say, for me at least, I keep kosher, so I don’t eat ham or pork so I’m not necessarily gonna cook it in my kitchen. So that probably wouldn’t be the right food blog for me to reach out to. Not that I have to specifically make Kosher themed recipes. But if my kitchen is kosher, my recipes will be kosher automatically. So find things that align with what you’re looking for. I do have a really good piece of advice. I haven’t really heard anyone else say it, searching for people. I would look up recipes on Google that you are interested in, like maybe not necessarily chocolate chip cookies, but something a little bit more detailed. Chocolate raspberry cookie, something like that. Then look at the top blogger’s ranking for it. Then maybe take the first three bloggers and plug their links into whichever SEO website you might be using. So I use Keysearch, so I’d plug it into there. I see around how many views per month they’re probably getting, and if they seem to be doing decently well, chances are they might be able to afford to pay you, which means that maybe you stand a chance of getting a client. Then I would just find their email and reach out. It doesn’t always work obviously, but I find it to be really helpful.
Megan Porta: That is a great piece of advice. I have not heard anyone say that.
Dalya Rubin: It narrows down the search a lot.
Megan Porta: It just shows that you’re putting in a little bit of effort beforehand, because we all get those emails that are like, dear Megan, I would love to help you. It’s so no, you don’t even know who I am. What are you talking about?
Dalya Rubin: Exactly.
Megan Porta: So you add your little touch in there.
Dalya Rubin: Yeah, exactly. I feel like people, especially if you like to personalize the email. Even if they’re not interested, they’ll remember you a little bit more because it’s not just like a, Hey, we offer recipe development. It’s a little bit more personalized.
Megan Porta: So how do you get their attention right away and let them know that you’ve put in the legwork and that you actually do know who they are?
Dalya Rubin: So I either go for one of two options. Either DMS on Instagram, where I’ll just be like, Hey, I’m Dalya, I’m a trained chef and a food blogger. I specialize in recipe development. I’ll be honest. I’ll be like, I recently came across your blog and really loved X, Y, and Z. I will, I’ll go through their blog or their Instagram and look through what I genuinely really like, or I’ll be like, Hey, I’ve been following you for forever and I’d love to work with you. Then just be like, would you love to chat more? I offer this and that, but I’m not sure what your needs are. I’d love to hear more about what you’re looking for. I’ve spoken to some people and it’s oh, I sent one email out. It’s amazing. If you haven’t done it yet, send one email, but this is gonna be 50 emails down in a week and maybe you got three responses. My advice to people is try not to be discouraged. If you really want the clients, you have to reach out to a lot of people. Obviously you can only take on so much, but as much as you feel like you can personally take on.
Megan Porta: So getting used to hearing no, unfortunately. But it’s a part of the game, right? Then eventually that yes, or those yeses will come.
Dalya Rubin: Exactly. Also just like in terms of the, no, because I used to find this a lot harder. Once you decide what your rates are, unless someone wants to do a bundle rate so then maybe you might adjust your rates to be a little bit cheaper, stick to your rates because you’re gonna end up feeling resentful while you’re doing the work if you’re charging half of what you planned. Obviously, if it’s your first job, take one or two jobs that might be a little bit below your rate with the intention of raising a rate at some point, but as you get into it, try to charge what you feel like you’re worth. Because it really does make a huge difference in wanting to complete your work and doing the best job. Regardless, obviously always do the best job, but it’s a little more motivation.
Megan Porta: Don’t you feel like if you are really good at something, a certain skill, that putting value on that by raising your rates and sticking to them is a message that you are confident hundred percent and you are valuable and you believe in what you’re delivering?
Dalya Rubin: I completely agree with that. If you think about it, even in terms of like, when you’re purchasing an item, it’s just a psychological thing also. But sometimes when the item is just a little bit more expensive, you’re like, why is this more expensive? Maybe I’m getting something a little bit more valuable. Sometimes it’s true. Sometimes it’s not, but people might see it that way too.
Megan Porta: You can sense that too. If somebody pitches me for a service, I know if they believe in their value or not. You can just feel it. When somebody does believe in their value, you wanna hire them. because you’re like, oh wow, they’re confident. They can deliver and I need their services because they’re amazing.
Dalya Rubin: No, I completely agree. It’s my dream one day that, assuming hopefully god willing my food blog does well, that I could have a blog redesign. I’m just super curious about the pricing of how much these redesigns are, the super professional ones. They’re like $20,000 sometimes. Obviously that’s not in my budget at this moment, but I respect it. They’re doing a good job. They’re doing something very niche. One day hopefully I’ll need their service and many other people do need their services. So it’s totally fair to charge what you feel like you’re worth. Also something that I always think about is if I charge less, it sets a precedent for all the other bloggers trying to charge what they’re worth. So it’s if I’m gonna charge $40 for a recipe, that’s ruining it for the other bloggers who are also trying to charge, but they’re trying to charge $200 for a recipe or $250. So it just keeps the playing field even so that all of the people who are looking to hire us, aren’t just going to automatically go with the cheapest option. They’re gonna see what they feel is the most valuable to them, not just choosing the cheapest option.
Megan Porta: That’s a great thing to point out. You lower the bar for others when you undervalue yourself.
Dalya Rubin: Also yeah, there’s so much work to go around. So it’s like, why not try to make it a little tad bit easier for the other people trying to charge what they’re worth.
Megan Porta: So where do you recommend people focus? As we mentioned earlier, there are so many different aspects of food blogging. So where do they focus first when they’re offering services to others?
Dalya Rubin: Focus on what you’re most confident in. For some people that would be the blog writing, which I’m just getting into now, but it wasn’t really my focus before. So if you are well versed in SEO, and know how to write a really well structured blog post, or even if you’re a new blogger and you just had a meeting with Casey and he says here is your structure, which is what happened with me, you test it out on your blog to see if it does well. If it does, you can offer that to people. So there’s that. You could do recipe development. Which is my favorite thing. I feel like I do have an expertise in it since I went to culinary school. But also you don’t need to have gone to culinary school to be an expert in recipe development. If you have a niche type of cooking, if you do gluten free, if you do some type of authentic cuisine based on where you’re from, that’s something really cool to offer; reach out to those bloggers. So if you specialize in Indian cooking, try to reach out to a hundred Indian food bloggers who’s solely focused on Indian food. Because those Indian food bloggers who are making Indian food probably don’t want me necessarily who doesn’t have really much of a background in it. Then the same with photography. There’s so many different things. You could be a VA, which is very popular right now to help people. Even just posting on other people’s Facebooks and all these things. You could do one to three of these options. At least for me, I was able to supplement my income between this and the personal cheffing and keep in mind the personal cheffing is not super consistent. So even though it might pay well for two weeks out of the month, and then there might be no personal cheffing. So I think it’s really important to have contracts in place for recipe development and food photography.
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Megan Porta: This is a great message for newer bloggers, because I see this a lot. Where newer bloggers, especially, get really hyper-focused on the ads. I need to get the ads which I get because ad income is good. It’s great. That’s a great goal, but in the meantime, you can distract yourself with these other projects and also you’re helping other bloggers grow. So it’s like you’re lifting the whole sea of bloggers up and you’re lifting yourself up in the meantime. So I think this is such a good message for newer bloggers to hear that it is possible. So do you have any specific encouragement specifically for newer bloggers? Just to keep going and anything along those lines?
Dalya Rubin: So I’d say for newer bloggers, especially when you’re new at it also, all the little parts also could be a lot. So let’s say you’re a newer blogger. I wanna offer recipe development to someone, but I hate writing my blog posts. If you happen to still have your regular nine to five job, you could actually do recipe development on the side and then also just use that money and reinvest it into your blog. Let’s say for writing, having someone write your blog post, if that’s gonna make your life easier. Because I know also as a new blogger, like I did this a month ago, after my meeting with Casey, I hired someone to help me just revamp 20 blog posts. I was still doing my recipe development for other people and all that stuff, but just also as a new food blogger, try to make your life easier too. Because it’s a lot, it’s a lot to take on. There’s so many moving parts in creating a blog and running it and constantly updating it. So don’t feel too stressed out about everything being perfect. If you can figure out how to afford it, outsourcing something that maybe, I understand photography is probably the most expensive to outsource, but outsourcing some of the smaller things can really just help you get through the stress of there being so many things to get done. So I guess that’s some of my advice, just power through. Try to outsource a little bit, if you can, because by outsourcing, let’s say, I know it’s helping another blogger. So vice versa. I could also help you, even if it’s not the most expensive service.
Megan Porta: And another benefit of doing this is that you accelerate your skill growth and experience too. Do you agree with that? You just so much more quickly get better at all of the things in food blogging.
Dalya Rubin: A hundred percent. You’ll see as you start working on a skill, you’ll get faster at it and it’ll just become more intuitive. It’s just a really great feeling. I definitely feel like that with recipe development. I know with food photography, I haven’t put as much focus on it this year. I definitely have a little bit of imposter syndrome. Because I know my photos, I know they’re decent. I’m sure some people would say they’re good. I’m sure they could use improvement, just like every single person thinks. But if I were honing in on that skill more this year, I’m sure I’d feel more confident in it. Last year my food photography was a really big focus and I felt super confident in it. Then you take a little break and then you feel a little less confident. So I feel like if you just keep on going, keep on practicing the same skill over and over, your confidence will go up and you’ll also actually get better at it.
Megan Porta: Those are some pretty amazing byproducts. So many things we’ve talked about; like you’re helping yourself, you’re helping others. You’re increasing your confidence. You’re slowly chipping away at that imposter syndrome that I feel like we all have once in a while.
Dalya Rubin: Yeah. I think everyone does.
Megan Porta: I know. I wish I could just kill that imposter.
Dalya Rubin: Yeah. I was talking to a food blogger friend about this recently. We weren’t specifically talking about imposter syndrome, but I made a comment. I was like, Ugh, my food photos. I’m just not feeling them lately. She’s like, Dalya, what are you saying? She said, you definitely just have imposter syndrome. She said, I have imposter syndrome. We had someone who we both took a class from, for food photography. She’s like, I know that person definitely has imposter syndrome and she taught us how to do all of this and she’s amazing. So we all, even myself, we all take a step back and just look at our work and be like, wow, I did that. Then it’s easier to sell yourself to others when you’re actually confident in your work. Because most of the time it is gonna be pretty good. It doesn’t have to be exactly like everyone else’s to be nice.
Megan Porta: Having a little support group of supporting friends or peers helps with that too, because they can keep you in check, like your friend did, right? You’re great. You’re being ridiculous.
Dalya Rubin: Yeah. People are really honest and genuine and they’ll tell you when something needs improvement too. But yeah, it’s super helpful to be a part of the food blogger community, which I didn’t realize for a long time. I was just like, oh, I’m doing this on my own. I’ll get by. But then you meet people and you’re like, wow, we can relate to the same things and talk about it and just lift each other up.
Megan Porta: Super important, vital, essential piece there is finding those people. Talking specifically about just getting started with helping other bloggers, do you have anything else, little tidbits to share with us?
Dalya Rubin: Yeah, I guess I could add a few things. In terms of working for bloggers and this applies for brands too, but I do find that bloggers are a little bit easier to get as clients in the beginning, especially if you don’t have a huge following, because brands are like, oh, we want you to be an influencer. You could explain oh, I wanna approach this from a recipe development perspective, but usually brands won’t necessarily take it as seriously. So let’s say talking to bloggers, some advice is to have a contract. It doesn’t have to be anything pish posh. It’s really easy to find a generic food photography contract online and just edit it to make sense for what you’re selling. So I have a contract. I’d say be strict on what your guidelines are. If you’re wanting to sell something for digital versus for print, you wanna make sure that your recipe’s not gonna just end up in someone’s cookbook and not get paid for it. So I definitely differentiate between those two things when you’re talking about doing recipe development for someone or photography. Be super communicative. If you send one email, feel free to send another email back a week later if you didn’t get a response, because many times chances are they just didn’t see your email. So don’t feel bad and be like, oh, they never responded to my email. They get a lot of emails. I think those are two pieces of advice. Just also just be involved in the community, be on the social media platform that you wanna attract. So if you’re looking to create TikTok Reels, which I didn’t mention at all, but if you’re looking to, be on TikTok. If you’re looking to do more photography for bloggers, you could even go on their blogs and comment or comment on their Instagram photos. So just try to be involved as much as you can and have patience. This stuff takes a lot of patience.
Megan Porta: Oh yes, definitely. Do you recommend sorting through their platforms and their accounts and seeing where the gaps are and maybe trying to fill in gaps for them?
Dalya Rubin: Yes, for sure. Right now, a lot of bloggers are looking to redo their old content because it wasn’t photographed nicely and they don’t have the step by step images. So you could go through their content. If you see anything missing, be like, Hey, your content’s amazing. I noticed you’re missing some of the ingredient photos on your older posts. I was wondering if you need any reshoots done. So yeah, definitely try to fill their gaps because that’s also a really great way to make it personalized.
Megan Porta: There are so many ways, if you just sat down with a pen and paper, you could write down probably 50 ideas, honestly, of things that you could help bloggers with. There are so many things. Yes. I think sometimes that’s so simple, but that’s just such a good place to start. It’s just writing down. Then one idea will lead to another and you’re like, oh wait, I could help with TikTok videos or I don’t know. There are just endless amounts of opportunity here.
Dalya Rubin: Write down your ideas. That’s really good advice. Then hopefully you’ll work to make it happen.
Megan Porta: Sometimes just taking your sites off of a goal that you’re really gripping tightly, like ad network goals, can help you to grow your business, like releasing pressure somehow. Or take off the pressure. You don’t need that pressure. So focus on something else in the meantime, and before you know it, you’re gonna be in an ad network.
Dalya Rubin: Yes. I think that’s really good advice. I know I definitely wanna put more effort into my blog. This month was just crazy. I took a little bit of a break because I had the engagement and then we had an engagement party with different sides of the family. So it was like a whole thing. It was so fun. But it definitely got put on pause, but thankfully because I have these other jobs happening with the recipe development by month still went smoothly. Which is helpful while you don’t have the ad money.
Megan Porta: Yeah. Exactly. Yeah. Just filling in those gaps. So what else are we missing, Dalya?
Dalya Rubin: Oh, I guess just like a note on recipe development. Because I know that I spoke on that a lot. You don’t have to have a culinary degree to call yourself an expert in it. But I do think that it’s really important just to make sure because I’ve spoken about this with bloggers who I work with. Make sure that you’re being very careful about either citing where your recipe is adapted from, if that’s an option, because let’s be realistic. Most recipes do come from somewhere. You could make something off the top of your head, but that’s more realistic for a salad and less realistic for a cake that really has exact measurements. So make sure that you’re citing where your recipe adapted from, if it is. Also talk to your food blogger client about what they’re comfortable with. Because I have a client that doesn’t want recipes cited from other food bloggers, but they would like them cited from cookbooks and like people who have different preferences. So just make sure that’s at the top of mind. Just be super transparent and make sure that the recipe is obviously your own in the way where you definitely make at least four changes and then completely rewrite directions, if you are adapting a recipe, because it’s only fair to the person that created it. So I guess that’s like some of my advice in recipe development. I’ve definitely come a long way from when I started because when I started, I was on YouTube, I was 17. I did not understand the concept of not copying someone’s recipe. I remember I made a cake that even just looked wise, it wasn’t the same recipe. It looked just like someone else’s cake. Then years later someone commented, that’s someone else’s cake. Then I went, I was like, oh my God. That is the design of someone else’s cake. So then I had to go back. I made sure to link back to that source. Ever since I’ve been extremely careful, obviously cite where your inspiration is from, even if it’s not the full on recipe. Just be super, super transparent, because if you created a recipe from scratch, you would definitely want that credit.
Megan Porta: Yes, for sure. I used to do the same thing when I first started. It was such a learning curve for me. I was like, what is this food blogging thing? So I was literally going into magazines. I’m gonna make this recipe and put it on my blog from the Food Network. Then very quickly I was like, oh wait, that’s probably not cool. So then I had to go back and either highly adapt it, or at least credit the source. I wasn’t doing that initially. A few people reached out and they’re like, This is the exact recipe from this article. I was like, oh my goodness. But we all go through that when we’re like, oh, we should not be doing that. We should be citing and giving credit. It’s something that we all learn the hard way.
Dalya Rubin: Yeah. So if there’s anyone new watching, like a new blogger, here is an important piece of advice. Don’t copy other people’s recipes.
Megan Porta: Yep. It is okay to do that. Like you mentioned, give credit. Just be transparent. I found this recipe on this site. It was great. I changed out the amount of this ingredient and now it’s this recipe, like as long as you’re really clear about that whole journey, then I think people are fine.
Dalya Rubin: Yeah. Also chances are when you are adapting your recipe, that you’re gonna find things you wanna change anyways. If you’re testing it out first. I’ve been testing out brownies. At this point it’s completely my recipe because I’ve tested eight batches and they just keep on changing. But from batch to batch, I’m like, oh, do I wanna bake 36 minutes or 38 minutes? It really makes a difference. So even little technicalities like that, see what you like the best. Then incorporate that into your new recipe.
Megan Porta: Oh yes, that is good advice. Thank you, Dalya. So if you had to leave us with maybe one takeaway from our chat, a most important takeaway for bloggers listening, what would it be?
Dalya Rubin: It’s a very simple piece of advice I’m sure people have heard before, but I really do believe in it. I think that when one door closes another door Opens. I don’t think it’s like magic. Oh, you lost your job. I’m sure something will pop up. But it’s if something doesn’t go as planned or you lose your job or whatever it is, and you put the effort to make it better, or you do as much as you can, obviously there’s only so much we could do, something amazing will happen. I’ve really seen this a lot, many times in my life. I’m trying to think, oh, this was a really good example. Three months, no, four months ago I had a really consistent personal chef client. It was a good income. It was obviously in addition to my other incomes, but it was a really big part of it. They decided that they weren’t gonna have a personal chef anymore. They told me they weren’t gonna move forward. I felt a little stressed about it and literally the same day, three new jobs happened, they came into my life. It doesn’t usually happen that you get three new things in a day. I was just like, wow, this was meant to be, because I wouldn’t have been able to take on a new job that paid more. It was really just wow. So obviously I put the effort in the weeks before to be talking to other people about potential new clients just because that’s what I’m always doing. But these three happen to have worked out.
Megan Porta: Oh, that’s so cool.
Dalya Rubin: So it was really crazy. It’s hard. I’m not always the most positive person. Everyone has days where they just like, feel like in a rut or whatever, but try your best to be open minded, to good things happening. Even when it doesn’t seem that great.
Megan Porta: That concept is so hard to put faith into. I don’t wanna let go. This is something it’s giving me whatever X, Y, Z. But when you do, when you have the faith to let go of it and you see those three new things or whatever, come in, you’re like, wow, there’s so much cool power there.
Dalya Rubin: Yeah. There really is. Even if it’s not a new opportunity that comes your way, but it’s a new opportunity that you create for yourself. So even if something work wise or lifewise doesn’t happen that you wanted. You create something different for your life, even in a relationship, like certain things cannot work out. I had situationships that called them before I met my fiance. I was so sad. Things were not working out. Then I met him and then everything was perfect and it’s been two years. So things work out, even if they don’t feel so perfect in the beginning.
Megan Porta: Such a great way to end. Thank you, Dalya. This was such a fun conversation. I love our chat.
Dalya Rubin: Thank you so much. This is so exciting to talk to you.
Megan Porta: It’s been such a pleasure. So we will put together a show notes page for you, Dalya. You can find that at eatblogtalk.com/itsrainingflour and flour is, F L O U R. Of course tell everyone where they can find you online and on social media, et cetera.
Dalya Rubin: Okay. Awesome. So you could find me, like Megan said, at itsrainingflour.com. You could also find me on Instagram at Its Raining Flour and TikTok, which I’m not so good at posting on, but it’s also It’s Raining Flour. If anyone needs advice on getting recipe development clients or your a blogger, and you just really need to outsource some of your recipe development, because it’s becoming a lot to handle, feel free to reach out to me. My email is on my blog. You could also just DM me on Instagram. It’s really easy to find.
Megan Porta: Awesome. Thanks again, Dalya and thank you so much for listening today, food bloggers. I will see you in the next episode.
Dalya Rubin: Thank you so much.
Outro: Thank you so much for listening to this episode of Eat Blog Talk. Please share this episode with a friend who would benefit from tuning in. I will see you next time.
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