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After the launch of his cookbook, Andy explores what it takes to be an independent chef, food journalist, and video producer as well as a chef, having already gained a reputation as an influencer in the field. "My philosophy when it comes when it comes to making content is that it should be based on stories, perspectives, and emotion, to ensure the content has meaning."

Websites as an experience that is carefully curated experience

Andy traces the roots of his love for food back to his childhood. "My parents moved from Iran to California from Iran in the late 1970s And with them they brought with them the culinary traditions from their home country," he says. "I think those food practices as well as the tastes, recipes that my extended family was always being around, are factors that instilled my early desire for food and cooking." He chose to go into food and cooking writing for a profession because this love "expanded into a profound always-growing curiosity in everything food related."

"This site is both for users who are not familiar with my work" Andy says. "I would like to ensure that people have an understanding of my background, but be able to engage with both any new and existing content this site is expected to produce." One of the fresh content Andy wants to create will be on the things I Enjoy webpage. The site gives him the opportunity to present the food and lifestyle brands he loves most. brands while expanding the limitations of his known-for brand a little further. "While my cooking and writing have been a large an aspect of my life for a while now," Andy says, "I will soon be working on new opportunities that will appear on the site."

Lessons from the first year as an artist who is independent

In the past year, as he was creating and releasing his debut book, Andy has been looking into the ins-and-outs of working independently. That includes the process of continuing to develop his identity and establishing the necessary habits to be a successful creator.

"I think my integrity in how I want to prepare and publish about food have very much stayed the same," Andy says, referring to the way he conducts his brand now, compared with his style before his transition to independence. "I consider my design aesthetic, which was something that was very obvious to me on a personal level--now can be visible and is a major part of what I do. It is easier to express myself in the present."

Andy's other advice for aspiring creators? He recommends being selective about what projects you decide to work on, whenever feasible. "Take to projects and collaborate with people that will inspire your and allow you to gain something about," Andy says. "But be aware that not all projects will satisfy this--which is okay! The point is to keep growing."

Are you inspired by Andy's tale? Create your own personal image by following Andy's story .