Over the years we have interviewed and met many “influencers” or regular ol Joe’s that think they stand above everyone else based on the number of followers they have, or the fake likes that they buy. What I’ve personally learned is that you need to remain humble, and the people who do remain humble are the ones who are actually respected and influenced. Originality is rare. Do not be afraid of being outnumbered on being authentic. A lion walks alone while the sheep flock together. Please follow @cynfuleats and checkout her full interview below:
Cynthia start at the beginning. Please tell us a little about yourself and what motivated you to document your journey through Instagram and to start your blog?
CY: I was born and raised in NY and grew up on Long Island. Being a New Yorker, I am lucky, food wise, because of all the different ethnic food groups that’s readily available to me. I grew up in a mostly Italian area, so I had the best pizza and pasta minutes from my doorstep. If I wanted authentic Chinese food, Flushing Queens was a quick drive away. I eat out a lot, and I would always document what I ate on social media. I became an unofficial food guru among my friends. People would text or call me and ask me for suggestions.
I used to post food photos a lot, that was all I ever posted, I mean I might have snuck a few bomb selfies in there, but food was my main focus. One day, I decided to create an IG page for all my food photos. This was around 5 years ago, before the whole Influencer movement. There were popular pages, but the term influencer was not a part of everyday speech. So yeah, it just grew from there. I never expected anything much from it, but I’m glad my followers like my content.
How would you describe your personal brand?
CY: I don’t think I technically have a brand, so to say. I’m not the least bit artsy, I don’t do themes or color schemes or professional editing at all. I just want to showcase what I had the pleasure of eating and make my followers drool.
Don’t let it get to your head. There are a lot of influencers (some with less than 5K followers) who think they are (bottom of the barrel) celebrities now. Don’t be greedy or demanding at media dines, treat the staff with respect and have some class and leave a tip! – Cynthia Y.
When did you realize that your hobbies of food and photography could become a career?
CY: I never thought of making this a career because I don’t think it’s sustainable. I really just enjoy taking photos of what I ate or came across and sharing it with my friends and followers. I believe everyone should eat good. Food is something that I would never put a budget on. I never accepted payment for any of my posts, but I do accept invites to soft openings or media dines. It’s just a perk of the gig, and I appreciate it.
Being a foodie, how important is the emphasis on health and wellness?
CY: Well my handle is @cynfuleats, so most of my food choices are sinfully gluttonous LOL however, I think everything is ok in moderation. If I eat something heavy, I’ll make sure I balance my meals moving forward. People always ask me how I’m not obese based on how I eat. I actually love plant-based restaurants, I make posts about them often. My whole goal behind this page is to introduce people to food they didn’t know existed or stuff they normally wouldn’t try. When people think about vegan or vegetarian meals, there is always this standoff-ish negative connotation behind it. I want to show everyone that vegan food can be very creative and delicious. And salad or a green juice is healthy and can taste good.
Your photos and feed on Instagram are just breathtaking. Can you walk us through how you come up with the composition and the final product before posting?
CY: Well, like I said, I’m not artsy and I’m not the best photographer. I usually snap 500 photos or until my dining companions complain and stop me, during my meal. I use my iPhone for everything. I don’t believe in fancy lighting or expensive cameras. I want to make my photos as realistic as possible. I never want to be misleading; I mean I will brighten up a photo and adjust the saturation, but I don’t really stage my photos.
How do you think food and travel go hand in hand? What about the two that so relevant and similar?
CY: So, when I travel, I always have to look up what I can eat there. It’s very important. You may choose not to partake in certain activities at a destination, but eating is definitely necessary. I love compiling a list based on what food I can find on social media right before I travel. The hashtags and geotags are great for finding places to eat. I was actually in the Poconos recently, and I guess influencers have not made their mark there yet, and I could not find anything to eat. I mean it was slim pickings to begin with but for a touristy area, there was hardly any posts to lead me anywhere. FYI, I have contributed to the #poconoseats hashtag.
That’s great, we might need ot add to the #poconoeats hashtag as well. What is your stance on influencers being paid to post about brands? Should influencers be transparent regarding payment for posts?
CY: I’m not going to knock anyone’s hustle, but I feel as though it shouldn’t be misleading. You can tell which posts are sponsored because it’s blatantly obvious. All of the influencers in that specific area all post the same restaurant/business within days of each other. If you are getting paid for a post, you can post photos and a simple caption but don’t add in a fake review. I respect companies who tell you upfront, if you don’t like it, you don’t need to post or review it. I have tried stuff in the past I did not enjoy, but if I get a stunning photo of it (good lighting and angle) I’ll still post it, because IG is for visuals and taste is subjective. Just because I didn’t like it, doesn’t mean someone else won’t. I wouldn’t recommend it to someone as my fave if they asked me, but if another person happened to be searching for that specific dish or drink, my post could lead them to satisfying their craving.
How do you think the rise of influencer accounts on Instagram has impacted on the way that people discover restaurants/chefs/bar/and food?
CY: I think it’s a great way for people to find what they are looking for. For example, if I was going to LA, I can simply click on #laeats or #lafood and a plethora of photos would pop up. This is especially helpful when traveling. This is even helpful while I’m searching in my own backyard. I have found cafes and restaurants I never even knew existed! I also think it’s a great tool when dining at a new restaurant for the first time. How often have you ordered something and when it comes out, it’s nothing like you imagined? I often just show a photo to my server instead of even looking at the menu.
Do you think the food influencer scene could reach a point of saturation where users “switch off”? And if so, how far off do you think we are?
CY: It’s definitely possible. I wouldn’t count on an IG influencer career as being a stable source of income. But I think social media will always be evolving. And right now, a lot of businesses get more traffic from social media marketing than traditional ads or tv commercials. It’s also a lot more cost effective than paying a paper $3000 for a 2-week ad. I think the whole influencers movement is currently at its peak, but I don’t see it going anywhere in the near future.
General words of wisdom or advice you’ve been given over your career?
CY: Don’t let it get to your head. There are a lot of influencers (some with less than 5K followers) who think they are (bottom of the barrel) celebrities now. Don’t be greedy or demanding at media dines, treat the staff with respect and have some class and leave a tip! I have witnessed so much diva behavior from influencers that I get secondhand embarrassment from them. And always engage with your audience! If someone asks me a question, as long as it has some relevance to my posts (and not some pervert in my DMs) I will always try to answer. I am very grateful thus far as I have been given the opportunity to skip long lines or be amongst the first to try a new product. I have also made a lot of connections and fellow foodie friends who have helped and supported me along this journey.
