Hustle Her
Hustle Her
Hustle Her - Tyka
Join me on another exhilarating episode of Hustle Her Podcast as we tour Bermuda with Tyka Edness, founder of the food brand Ate at 8. Tyka's vibrant storytelling will transport you right to the heart of her local food journey, sharing how her love of her local culture inspired her to start her own business. From the intriguing backstory of Ate at 8’s name to the intricate design of its packaging, you'll be captivated by the journey of creating a brand that screams “Bermuda”.
But that's not all. This episode also gives you backstage access to the entrepreneurial journey of Tyka. She'll let you in on her personal struggles, her journey to self-acceptance, and the courage it took to start her own business. Yes, it is an intimate conversation, but Tyka's tale is one of resilience and transformation that's sure to inspire any budding entrepreneur. We even take a detour into the realm of food and creativity, where she shares her passion for experimenting with flavors and textures.
In the grand finale, we switch gears as we tackle the power of healing childhood trauma, its relevance in business, and the calmness that can be found in childhood meditations. Trust me, you'll want to hear more about this. As we conclude our journey, we take a detour down culinary lane, unveiling the exquisite Ate at 8 experience. This episode is a perfect fusion of personal growth, entrepreneurship, and culinary wonders. Come along as we uncover how these elements weave together to create a rich tapestry of entrepreneurial success.
It's time for hustle her podcast. I'm your host, deshae Keynes. Hustle her is all about inspiring women through real life experiences that have helped to mold and develop not only me but my guests into the entrepreneurs and leaders we are today. If you're an enterprising woman determined to succeed and looking for a bit of motivation, a bit of tough love and some actionable takeaways to be the best you girl, you are in the right place. Hey guys, and welcome back to hustle her podcast. Thanks, as always, for spending some time with me today.
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Speaker 1:I love your feedback. I love when I forgot a question or something that you wanted to know. So make sure you engage with me as much as possible so I can kind of get an understanding of some of the ideas and the questions that you would like to be asked moving forward. So I am excited about my guest today. She is phenomenal, number one, which I know you say I say this all the time, but I mean it, okay, I really, really mean it and she has an amazing brand that is evolving and we're super excited to be on the cusp of that. It's just going to be launching something amazing one hour episode here today and it is the amazing founder and creator of eight at eight, miss Tika.
Speaker 1:I just want to clap for you.
Speaker 2:Again, not many words, not many words. You are phenomenal. I appreciate that. I really do appreciate that no. I'm among great news.
Speaker 1:Okay, I'm telling you the from the first time I had your product, the nuts right. I can't forgive me, but I can't remember the flavor that it was, but a good friend and coworker, coworker, term friend. You know that happens sometimes, miss Kyla Evans, so I needed a quick bite right.
Speaker 2:Big shout out to Kyla.
Speaker 1:Yes, we love Kyla. I needed a quick pick me up on one afternoon at work and she had. She had already opened them, she had filled it down, real nice. And she was like, here, have these right now. I was like, oh my God, it's delicious, amazing, right, didn't think anything of it. I was like, where did you get it? She said super modern front street. Next time I went down there got them, of course, consumed at great amounts, but we won't go there, right, but it was delicious, okay. And then for Christmas, we all got I can't remember the name of the business, but she essentially gives you box, is it brand box, brand box, brand box. She does all local businesses inside the box. That's her heart and yours was similar, yeah, and I said, wait a minute, this is local, I can, somebody makes this here in Bermuda. And that's when it was a call again.
Speaker 1:Ironically, and she told me, and it was you and I had absolutely no idea. And I felt even better about the consumption because I was supported A local brand so how was it going Well?
Speaker 2:thank you for your jawline, Thank you for your tummy and your division of time. We, you know, we worked extremely, have worked and are working extremely hard on that product. We ordered the machine from Japan. We flew it in, we packaged from scratch we cooked by hand. It's, you know, it's really an extension of my being and I'm so grateful that that you got to have the experience in that and I love it and I love that.
Speaker 1:you know I'm always I'm going to support a local brand. That's, that's a thing right, but I love the fact that I love the brand before I knew that it was right.
Speaker 2:Which is great. I like her shoulders.
Speaker 1:We can't even say Anyway, that's a whole long story. But so no, I'm so, I love, love, love them. And then with the kind of like creation of eight at eight, like tell me, where did that come from?
Speaker 2:Yes, so very vivid memory had just gave breath to my daughter and I was breastfeeding her at the time and I remember it was the celestial ascension.
Speaker 2:I believe it was April 4th, april 8th, april 4th, and I just remember a really like dark sky, beautifully like spray with like stars, and I just remember, like food food brand this, like cancer-pressed food brand, and I thought about my life number, which is eight birthdays August 18th 1989, always been my number, but also, just symbolically, completion, infinity, fluidity, all of those things, and I was like it has to have an eight in it. But I'm like I want to motion people, to have already had the experience. I wanted to be a household name so past tense of eat 80,. Eight at eight is what we came up with.
Speaker 1:And I love it. It's a cool name brilliant packaging. Like you know, I was talking about it recently with someone else around. You know, sometimes when we think local, we don't think as good as things that are not from Bermuda. But that packaging you would have you would never know that that was done locally and I think I love that about it and it also shows what we can produce in Bermuda as well. You know, like excellence doesn't necessarily always mean it's not from here, which is hence my being here and this environment like I could say the same.
Speaker 1:I appreciate that?
Speaker 2:No, absolutely. And I think you know when it comes, when I, when I break it down to the like most minuscule level, I'm like where I've had two hours of sleep and I'm just on these days and I'm like, do I do this for my life now? But to have that moment, it's worth it that you get to know my story, the way that you would walk into someone's house and kind of wrap up with who they are. Yeah, when people eat the product, they know who I am. So it's a very vulnerable thing to do yeah.
Speaker 2:But it's, it's, it's, so it's, it's filling. Yes.
Speaker 1:And I love that as well, like now that I know that it's you and the brand is also you as well. It reflects in how you dress and how you communicate, like when you, when you kind of eat it. It's like a party in the mouth.
Speaker 2:You know what I mean, that's what I go for.
Speaker 1:I love that Because that's what it feels and like when I see you know you kind of get those vibes and I love brands that are extensions of the creators right, so how? Did you kind of settle, and it was the first product, the nuts. Yes, yes, how did you settle in the nuts first?
Speaker 2:So I remember racing the streets of New York City. I'm a.
Speaker 2:New York girl probably can tell. And I just see a rumor. It's just like lasso around the neck and it's just really new. And it's this and it was just a taxa of the nuts and I thought it was just the, the sheer brilliance of seeing the not curated in front of you. It was just entertainment for me and I would watch the coconut and I said I get to learn how to make that, but I get to learn how to wrap it in what is me. And so I started the recipe an avid study of food, a student of food and we learned how to curate and what the process is and how to caramelize. And it wasn't just a regular knot but I was like how do I make it with the shoulders?
Speaker 1:And I'm like so what?
Speaker 2:the cake batter makes sense. Rare velvet makes sense. Let's do that. So we worked on the flavor profiles and made it our own. But it's also a way of connecting us, like you said, with the rest of the world, because I think a lot of times we are just on the outskirts, but I want to put us with the world like one par with everything else. That's amazing.
Speaker 1:And I think that the brand does that Like when, I eat those. When I open the packaging, it just is crisp. It's very professional and I love every bit of it. Right, but the other side of the business that you do as well is this catering curation of food, Like it isn't just oh, I made something nice and let me put it out. Like, you curate the display, so where did that kind of? How did that evolve?
Speaker 2:So I listened to some podcast listener of yours and of many, yes, but someone said something that your past experiences like. So, journalism, physio, all the things they're not by chance. They create your tapestry of who you are now. So I've always been the kid that was five, six, seven, eight, performance. I was always the kid in the neighborhood that I was wearing body suits like before me, like I love B, but like the body suit was in my back closet thoroughly.
Speaker 1:Right.
Speaker 2:And I was always a performer. I grew up classically trained in the arts, and so for me it was like how can I be who I actually already am which is a privilege of a lifetime, one of my favorite coats and how do I get to inspire people and conjure in them something that they didn't know they could see, or something that can move them Right? How am I imprinting on the world? Yeah, and it was like, well, I could plate food in a sterno, and that is not a shot at anyone who does that. But what if I didn't? What if I actually made it a piece, like in dance? You say this is a piece, it's a dance, like it's a recital, it's a piece. And if I could make food a piece, that these separate components can be fluid and can mash with each other and talk to each other and talk to the consumer who's eating it, that would be awesome.
Speaker 1:Absolutely and this is an experience too. Correct, like so many times and again this is no, we're not giving any slides to anybody. But, for so long we've seen food displayed in a certain way Correct and I think, when you're coming to these events and whatever it may be, that experience of the food, because everyone thinks they're a foodie now, right, yeah, it's a show of the sea, right, they think they're a foodie now and it is like you're creating experiences for people, so you're visually stimulating them, you're also stimulating their senses and their taste, all of those types of things, which is also, I think, a really key element to that part of it.
Speaker 1:Because we look at chefs, right, you know, when you go to restaurants, like plating is such a huge portion of what they present you. You see, in the background, on Top Chef and all those things, they're wiping the plates and all that type of stuff and I feel like with you, the presentation is what draws you in. And then the taste good, which is nice, so cute, yes, so what I love, which I found out. Big shout out to my dad, by the way, because he was the one who told me it's a good thing.
Speaker 2:I love that man my whole heart. Honestly. He had on the Sando. One day I was like kill the game and that Sando. But he said that the daughter said something about the Sando.
Speaker 1:We're going to have to talk about that one off camera because it was 100% me and we're going to talk about that another day. Ok, but big shout out to dad. And he said to me he was like you know, that's not our full-time gig, right? And then he was like Tika does. And I was like she does it, this is it. He was like notice she's phenomenal, like she also has like properly trained in X, y and Z. So tell me of your actually like your craft outside of this. Like what did you go to school for?
Speaker 2:Yes, so my first degree was HBCU at Clark, atlanta. Better say it, hey Local.
Speaker 1:University, hbcu, I get it. That's right. Yes, yeah.
Speaker 2:So I did a journalism degree there, yes, and then I knew right away that I wanted to continue to study. That is not the case at 34. So let's do that, got that right and then I decided I wanted to know the anatomy and the function of the body and how that works. And it's funny how that actually plays in food story, like just the anatomical piece and just the way that I played food and also that I'm plating things like beets that are healthy but sexy and vibrant because I've worked on ICU and I've seen people die before my eyes.
Speaker 2:I've done resuscitation, so that piece actually does play in the food as well. But then I decided I wanted to study physiotherapy and I did that at UE in Jamaica.
Speaker 1:Yeah, so that's my before. That's amazing. So then, do you still? Are you still doing physiotherapy now or are you doing this full?
Speaker 2:time. So this is full time. This is, yeah, this is the thing that I'm going to just go deep for a second.
Speaker 2:So there are so I'm an early riser, so I could do like this. Last night I had two nights, two hours of sleep and, aside from having my daughter and that being a very difficult thing because I'm an early riser to get the rest I need. The rest. Food is the only thing that could lure me out of bed besides my daughter. That's deep for me and so for me, if it's that thing that's calling me, I get to answer that call Absolutely. So, to answer your question, I leave a physio for the amazing professionals who are still in the field doing their thing. Yes, I don't believe that that is my gift to give the world any longer, but I still get to be a physio as a mom, like when my daughter needs that physio hand. Yeah, yep, she gets that.
Speaker 1:So what's been like the most satisfying thing, I would say, for you in this entrepreneurial journey?
Speaker 2:I think it's the art of creating something out of nothing, because I think that takes an amount of courage and I think it is meeting yourself in the face, because I think we definitely live behind screens, yeah, and I think that's a great divide. But when you fall short, or when you plan something, when you have to be as responsible as you get to be as a business owner, it's like, oh, hey, sis, there you are, like, oh, this is who you are, okay, nice cuz. It's like Lauren Hill said, like you get to reintroduce yourself to yourself.
Speaker 1:It's like that. I forgot about. She said that yeah it's that every day, yeah, yeah. And I guess when you first kind of came out like did you test it, like how did you build your customer base?
Speaker 2:That's so. I knew nothing about business back then. I was just like I like to cook. I hope you like to eat less ever, but I was one of those things where family you know in friends would just like like teaks. This is something that actually I had a co-worker that was like take a respect, I think in the wrong Field, like cuz I used to bring stuff to work and she was like I think you don't need to be here.
Speaker 1:I think I was so offended. Oh, I thought I thought you're saying the other way around.
Speaker 2:No, no, no, I would take food as like you know, and and she'd be like, yeah, thanks, antoinette. But I was so offended like kind of like, oh my god, what is she? And but she was right and she was just like I think. I think she just sensed that I had a far, Like a far for food like I needed to be doing that. Yeah, okay.
Speaker 1:I love that because sometimes you know, when we're in full-time positions, that that push and pull of whether to do, whether or not you know it'll go all full-time or to stay can be really difficult to kind of Grapple with right and kind of get in that even though you were offended by it. But looking back on it now she was right. No, absolutely.
Speaker 2:And so, like I think, even going back to the original question is like something that businesses taught me is that and it's a beautiful quote no one can trigger if your guns not loaded. So my gun was obviously loaded. I already knew that I wasn't. I mean, it's not that I wasn't supposed to be there, but I got to transition and she really just Ignited what I already knew, and that's the only reason, or only way, someone can actually offend you.
Speaker 1:Yeah, it's true, you know what I mean. But so, as a kid right Like, did you were you always into food as a kid as well? How has this evolved as you've become an adult? So I would say I was always a creative.
Speaker 2:As a child I Just knew food like wilted vegetables, like laying there looking sad. I mean, you know my family can cook, don't get me wrong.
Speaker 2:But we knew food in a particular construct. Yes, and I knew food in that way, like bringing out that I knew my Nana would do. Her salad was was a piece of iceberg Tomato and a dollop of mayo. She said, good to have a good night like that's a salad, right. So I wasn't really a foodie grown up. My mom blasty goat. She started to introduce things like Sweet potato for like our potato salad and she was like this is, but I never liked simple food.
Speaker 2:Even as a kid, I never liked simple food. I always liked layers and textures. I didn't know how to articulate it, but I always liked to experience different food.
Speaker 1:Got it Okay. So that mean because I always like to know, always ask people you know, like tell me about you as a kid because I feel like it shapes us, since you kind of who we are today right and obviously that just. I don't think that's. That's what it is. Yes but sometimes when you kind of look back now, as yourself as a child? Do you look back and be like, hmm, this is kind of where this came from, or where you are now, like literally?
Speaker 2:Like, honestly, this is like if I could have like churn up this way at eight, I would have, and I think in my own way I probably did.
Speaker 2:But I just remember being at, like being in middle school, and I remember, like the majority, like we would put on like little shows and Like the majority of the girls would be like dancing to a leader of like a leader with the crop tops, and it's been a long time and I would be doing a whole African dance somewhere else. So I was always like I was always ready to trailblaze, I was always ready, ready to grapple with who I actually was, and I was always ready to Transform and to gift and to evolve.
Speaker 1:I think even at a young age. So, but with that right, doing those different things, was that challenging growing up like? Was that something that people and Forgive me, obviously we can, you know, edit sort of this too much. Whatever, because we didn't speak about this but was it? Were you ever like mistreated or bullied for being you authentically, authentically you?
Speaker 2:oh my gosh, I feel like I'm being moved right now because let me just side note as a mother, that's the one thing that I when I think of my daughter, I sometimes I'm like, oh my god, I hope someone never makes her feel that way. But you know what? So funny. I think my antidote for that was confidence, that I was absolutely okay, like so. I grew up as a Prince fan, prince the artist, that is okay.
Speaker 1:Yeah, so that that should tell you everything. Like my dad they're still to us.
Speaker 2:If you want over purple, wear it. If you want to rebelle, bottoms were that like? It was never an issue for me to Completely embrace my difference.
Speaker 1:So I don't think.
Speaker 2:I was ever bullied at all. I was never a bully, but I don't think I was really have a bully right after me for, like, they knew to expect that from me.
Speaker 1:Yeah, I think which I think it's really good. But the you hit the nail on the head, though, with the confidence bit right and. Your family, I think, always kind of instills that like if you are at home and you're being challenged to be who you are and to be different and it's rewarded in those environments.
Speaker 1:You actually, when you want you, step out. You don't care, no, right? So actually love that. You said that because most sometimes, when kids are, especially nowadays, when they're different and they're not following the traditional path of whatever we are telling people they should be, you know, sometimes they're not treated the same.
Speaker 1:But I love that you had the confidence enough that it didn't matter. You know what I mean, and people loved you for it. Anyway, yeah, I'm grateful for that too. Yeah, I'm grateful. So tell me about your mom and dad, like, how did they influence who you are?
Speaker 2:So my mom. If you look any definition of sweet, there she is.
Speaker 1:Oh, she is a powerhouse.
Speaker 2:She's been through things that you could never imagine, but she is, I think, really in the other life. I really think she was my sister, so she, we kind of have that relationship like hey, like that's that's her, but she's always instilled in me To know who you are. My dad, like born in Jamaica we talked about that before we got on camera. Yeah, he's chosen alternate life and and part of my being in this space completely welcomes that until he figures Whatever his path is gonna be. But certainly when we were growing up in and we were in that prime place in our household, he would the mantras. That's where I learned about mantras. The biggest room teaks is what the room of improvement he like the air is much fresher, we're at the top, like. He was just amazing in embedding those principles in me.
Speaker 2:So, and Then also the discipline piece. Like anyone who knew me and my brother growing up was like they eat at a certain time. They do this at like the vegetables or like it was a very disciplined. I remind me of Serena Williams, his father if you could think of who he was. My father, yeah, that's who he was. Yeah.
Speaker 1:Well, I mean, we're Sydney and households right, and my grandmother is Jamaican so very regimented. You know, school is very important. Education is very important in the actual curriculars are very important. Building out very well-rounded people, yes, and wanting better for your children and grandchildren than what was provided for you is you know, is Paramount right, and to get those things, discipline is Preached, you know and rocks of it, exactly so.
Speaker 1:I totally understand. I can definitely Empathize with that and how that kind of goes. Obviously I didn't get it as strong, got it Well, because obviously my dad is, you know, the next generation there and it's me, but my grandmother spends a lot of time with my grandma growing up and so I definitely understand that. And the, the Jamaican way of raising children is very unique, yes, but I feel like it's also very, very proven to right to be successful in some ways. Yeah, you know we tweak certain things, you tweak certain things but, that foundation of discipline will never leave it right.
Speaker 2:Yeah, it's. It's the way that I can do a 20-hour day and come here and be like I'm ready, yeah it's that it's. It's true.
Speaker 1:Yeah, so okay, you spoke about going into school to do journalism. Like where did that come from? Like you just like to write, or just the storytelling of it, I think you live in my brain a little bit.
Speaker 2:Yeah, because what I say is I'm a food storyteller.
Speaker 1:Yes so.
Speaker 2:I have always been infatuated with words, never afraid to learn a new word and I think it was the storytelling piece but also back who I was at that point in time, like what is something structured that I can do something with? I've learned now that communicators actually garner, I think, the most power in the world, like whether you say an athlete who communicates through their movement, or someone like Eric Thomas who communicates as an actual communicator, or someone like me who communicates through her voice, or communicators actually move the masses. So maybe I knew that back then subconsciously and just didn't know again how to articulate it. But yeah, I think it was. Yeah, I think that's what it was.
Speaker 2:Maybe, knowing how to be a food storyteller. I don't know.
Speaker 1:Because I was going to say do you think, looking back on it now, because I think the evolution of entrepreneurship for most people because now it's like being an entrepreneur is really cool right.
Speaker 1:But, most people, like before, were either thrust into being an entrepreneur or they worked at it side by side with something else. Like, do you ever look back? Because I think for me and Laura other people that we know as entrepreneurs you kind of look back and like I probably could have just gone out and been an entrepreneur at this point, or if you were pushed into being an entrepreneur, then that's different. But like, do you look back now and think maybe I could have done this at a different time or I could have done it sooner, or how do you feel about that?
Speaker 2:I'll go back to what I said about the tapestry. I think every single thing that I went through in life prior to this moment was what was required to be who I am in this moment. So if I hadn't done the journalism, would I have learned about southern biscuits? Would that be a staple for Aida Day? Don't think so, right. If I hadn't gone to Jamaica, would I have learned about green seasoning, those things like that? So I try to live in a way where it's like everything is tapestry and of course, I can only connect it. I'm looking back so I don't think I could have did it sooner, and I also think my daughter was the reason why I decided to make that change, and my husband to be. Of course, he's an amazing and supportive and a visionary right, but had I not had that combination, I don't know that I would have the strength, if I'm really being honest with you.
Speaker 1:That's interesting to know and I think that that's great right. I think so many times as an entrepreneur, you pull from every resource that you have, right? And then I was somewhere one time, in Pinky she was talking about you know.
Speaker 2:Have you just cut a?
Speaker 1:samurai, yes, come here. Yeah, we're talking about her.
Speaker 2:This is a living asylum.
Speaker 1:Yes, so I've actually been on, so she'll be on soon. Yes, love her. And so she was speaking on a panel and she was saying when people say CEO as an entrepreneur, it's really chief, everything, officer, right. And so I always say that and I always make sure I give her the credit for it, because it's actually really true and you don't. I wish sometimes you could get together and just give all the information about being an entrepreneur to new entrepreneurs, right, and just be like do this, so you do not do this right.
Speaker 1:And it's so crazy because being on is all encompassing of your life.
Speaker 2:It is, and I think, as much as we would want to garner that, do this. It is so different for everybody. Everybody is so true, like when we say nobody ever tells you, I actually I get the statement but I try not to ever say it because I know that everyone's experience is different. So if I, for instance, as a mother, someone said X, Y, z for breastfeeding, what if that's not your journey, so then you've actually swallowed the anxiety for no reason. And, lastly, we need to be swallowed in anxiety for no reason, exactly so entrepreneurship will already give you that.
Speaker 2:Yes exactly so it's good to just absorb it as it comes, absolutely.
Speaker 1:I totally agree with you on that as well. And then I just I love that you've gone on. You've done this because everyone in Bermuda would be very much like the food business is so saturated here and catering and all those things, but you've still, you've found your niche right and it's working to be very successful for you. But did you hear? A lot of that when you were initially trying to go out, or was it always very supportive?
Speaker 2:So of course I heard a lot of that and most of it was in my own brain. Most of it was in my own brain and my own person Can be just pinky real quick because she's a mentor and a great friend.
Speaker 2:She sent me a real love like this dope truck in Cali somewhere and it was like a real, but it was like a voiceover that said like, but I shouldn't. And it was like they was scooping all this ice cream and they were just doing all these amazing like entertainment things with this food item and they were like but you know what, someone else already did this. But if Snickers Alva said Kit Kat's already there, what name? Snickers? Ok, and I think part of the poverty mindset which I get to acknowledge and also move from is that there is enough for everybody. Because, guess what?
Speaker 2:No one can do it like Deshae, no one can do this like you can. Oh, I appreciate that. And they're after golden skin and all that. No one can do that. Right, Looking beat, I just laid, but also no one. I'm sorry, but also no one can play in the way that I can play, because no one had my childhood, no one has my family like circle, like they. So I get to to have the extension of me be portrayed and like as the portrait in the way that I would, and I I get to release the doubt of that someone else could do it Like I can and that there's not enough. Everybody there's. Enough is to go around. It is we forget that.
Speaker 1:Yeah, absolutely love that. Ok, and so because we have some something cool that we're going to be talking to everybody else about at the end of the show, so, as we kind of like wrap up this side of it before we go into this, right, when you think of like inspiration in your life and how you have done different things, like who or what would you say, has been that for you Just in life in general, not necessarily on this journey but just in life, my inspiration. Yeah, it's greatest inspiration You're really you're.
Speaker 2:you're tapping into the in the city Hot shot.
Speaker 1:That's what you're doing.
Speaker 2:Uh huh, these strings, these strings. You know what I've been doing? Quite a bit of childhood meditations, ok, and just really trying to tap into these somatic like calm in my nervous system and you know, come in out of the Paris and pathetic and the fight in flight when I don't need to be there. And I think in doing the childhood work I've recognized that and I'm not going to cry.
Speaker 2:That's what I'm not going to do in the show, ok, I'm the person that I, I'm inspired by and I want her to be seen, is my child self. That's the person that I'm working to please, to show, to give her a voice, to let her know that she is absolutely amazing. And I think when you do the childhood meditations and you do the childhood work, is this one meditation where you actually sit with yourself, now, your future self, my future self. She's dripped, she's drippy. I live for her.
Speaker 2:I don't even know if her name's Tika, like she is, she's given Iris Apfel in all the ways. But then this beautiful five-year-old self, and they come, they come in a room and what happens is the two of them are so proud of who you are that I go back to that and say that's my inspiration. Of course I could say my daughter, of course I could say my hubby to be my family, my amazing mother. Those are just givens. But if I really think about, like the why, it's really about going back and making sure that all those versions of myself and that evolutionary process, that they're all succinct and they're all saying like, yes, mama, you did this. Yeah, I love that, thank you.
Speaker 1:I've never heard that in that way. And it's so important because sometimes getting inspiration from yourself is okay, and I mean sometimes people say, oh, I don't compete for anybody, I only compete with myself. That's pretty much the same thing right and evolving from yourself and being bad. I know what you want to be as well. I think it's also really amazing, absolutely, and doing that work to heal that in a child too is also. It's a big thing, right.
Speaker 2:And can I just say one thing? I think it's because and I learned this recently is if we don't heal that part of ourselves, she shows up. And let me tell you how that relates to business. If I have a client that's maybe given me a tough time or I shouldn't, because that's victim talk If I'm having a difficult circumstance upon me with a client or whatever it is sometimes who shows up as a person that you don't want to show up, which is the five-year-old, but because we've neglected the five-year-old, we say you can't come up, but then she comes up anyway because she actually has the power. So the person that you don't want to show up as the five-year-old because she has the power. So if you show her that she's welcome, show her that she's healing, show her that she's okay, through the work, through the artistry, through the portrait, through the products, I get to involve her so that I get to show up as the best version of me, so that she don't show up with a client that I don't want the client to see her.
Speaker 1:You got what I mean, there you go. No, I totally get it and I think that that's really important, especially when you're doing, when you have a product if you have a service sometimes too, but in this you're product and service-based right, so you've got to do both and you've got to be able to do that. So, no, I actually like the way you kind of brought that in, because you don't really think about it in that respect when it comes to business like healing, you know that childhood trauma potential.
Speaker 1:I'm not saying this what you mean, but you know what I mean childhood trauma generational curses all of those types of things right Like the work that has to be done and how you choose to do it. Therapy, whatever the work you've got to do that work in order to be better as this big self. You know what I mean and I think that that's really important. It's a dawn payment 100%. Ooh, I love that. I'm gonna steal that one, okay. So before we leave here and we transition into kind of the next portion of it, I feel like, yeah, I'm gonna do this now. So last question we always ask everybody even though we're not done, but last question we always ask everyone before they can leave the couch kind of thing is what do you want to be remembered for right when you're no longer here? And this will be a very long time for me, like we are not speaking anything else but longevity on your life.
Speaker 1:I like that. When that comes around and someone says you know, tika Adniss right, what do you want them to say about you? What do you want that remembrance to be?
Speaker 2:Oh, my God feels, wow, I'm just gonna, can I just wrap it. I'm gonna take you say rapid fire, but I'm gonna give it back to you.
Speaker 1:Can I do that Okay?
Speaker 2:okay, yes, I'm brazen, philanthropic, fabulous, gorgeous, a connector, juicy, a creator, intelligent, overstanding, wise, revolutionary, peaceful.
Speaker 1:Okay, all right. Well, we are not done, guys. We have something else coming up. But thank you so much for this portion of this interview. I am so grateful that we've been able to do this, but as we kind of evolve into the next part of it, which will kind of take a break and kind of reset but in business there's evolution right Of starting with the nods and then the catering and so curating of tables, as I like to call it. So now you're evolving into something else. So tell me a little bit about that before we actually show everyone what it is.
Speaker 2:Yeah, I've, officially. You live in my head at this point. So I think the peace and maybe this is a point that maybe people have never heard- before.
Speaker 2:And yeah, just saying it out loud for the first time, I guess, is I really want to touch the global stage with food and that's actually really braving me to say that out loud, because you've actually declared it right and I think that's what I want to do in this amazing space. I want to be doing like what Rachel Ray and Roy Choi. I don't, I don't see why that couldn't come out of this amazing rock.
Speaker 2:I don't see why we couldn't connect on a global stage with food. And I have the opportunity with a local beverage company of curating some events, the first one being in December. So I'm extremely excited where I get to like whip and flip and be myself and shimmy and dip and come up again but also elevate the palates and involve people in how we can approach Turkey differently. Yeah, because what's tired of the garlic pod, what's tired the truck is tired of it and what's tired of eating it? I agree, and I think we can like, I think it's time. So I would really like to touch the global stage as a food storyteller. That's actually like the next piece and the next project. So I get to figure out how I get on the plane and how I get the traction and how I connect. But yeah, it would for sure be the curation of the storytelling piece of, you know, event spaces and then, of course, the products, getting that in international spaces as well.
Speaker 1:Absolutely. And then what we're going to be talking about today, tell me about that? Oh, yes, exactly.
Speaker 2:Yeah, so new product alerts. So we have curated. So I listened to my customers and not everybody wants to divide the time and maybe not even the funds for an 88 experience, and I'm not mad at you. Of course I want to create a space for that, but what I did was I took that and I say it again, I'm not going to turn out my nerves at it how do I actually involve that target audience of mine? Okay, when I posted it, they're not like can I? When I post auditory, like can I?
Speaker 2:So what I did was I took like some staple items that I would curate for a spread, for an actual private client, and I put that in a box name because I know you probably want to know about the name. So we've titled that one wait list, which I'm really proud of because, well, you'll see the message in the box it's W8 list, right? So part of it is that it is a bespoke item. It is an item that I get to have people commune and be comfy around and it's not meant to be like just on your own. It's supposed to be something that you cut and you share and we'll talk through, like, all of the intention behind it. But it's a wait list box and that we get. That's what we get to eat today, all right.
Speaker 1:All right, guys. So we, what we're going to do is we're going to reposition, we're going to open up one of the boxes. You're going to walk me through this experience. I'm going to taste all the products as Chika kind of walks me through it. And, as always, thanks for spending some time with us today. If you want to learn more about the products that you have, working people for more information, yes.
Speaker 2:So there will be primal coming out very soon, so I will have a website. This is one of those moments where you just feel proud, because who thought I would have a website? But we have a website through Shopify that'll be dropping within like the next week. Okay, perfect, instagram eight and eight, eight and eight.
Speaker 1:All right guys, as always, thank you for spending some time with me today and watching hustle heart podcast. Alright guys. So, as promised, we are launching the lovely await list by 8. At 8, with our lovely earnum, is Tika Adnes here. So this is the lovely box that we spoke about in the episode. Okay, and what we're going to do is we're going to unbox. Oh, I feel like an influencer, you know, like they do all the unboxing, you feel like what you are.
Speaker 2:Come on out. Why don't?
Speaker 1:you do sweetest. Ooh, a little chocolate already.
Speaker 2:There we go. That's what we want.
Speaker 1:So this is what the box looks like once you open it. Okay, there's everything in it, alright, so let's walk me through what we have here.
Speaker 2:Okay, so, as we talked about, this is meant to be taken items from an 8 at 8 spread, and bring it to your home, so you can party and do all the things you need to show us in the comfort of your home, love it, but I like to have in person.
Speaker 2:I would usually speak the menu, but we actually have a menu card. So menu me and you, because it's just the touch and so there's a message, also because I want people to have a vibe when they eat it. So, with a soul action girl, you wait because you are worthy.
Speaker 1:You are not worthy because you wait, because we gotta go deep right, but it's weight, but it's w8.
Speaker 2:Like weight, yeah, so, and then also, just before we get into it, there's a definition. So we'll get to that, but it's a collection of culinary items that perform and balance on the oral palette. And then to retreat from time, space. Reality for the Spook culinary 8 at 8 experience.
Speaker 1:So when someone orders this box, they will get this they will have everything. So here's the definition. Here, guys, we'll have all, and this is what the box will look like, and the scan code as well.
Speaker 2:Love it.
Speaker 1:Yes, okay, all right so dish one, dish one Wait wait, I mean I'll go move the hand. I'm sorry. Yeah, I am. I'm also going to hide.
Speaker 2:So dish one is what we call rock sand.
Speaker 1:Okay, right, so like a rock. So you said about it.
Speaker 2:Okay, well, for D. So this is really meant to be. So. It's a donut, it's a savory donut, okay, because?
Speaker 1:why not?
Speaker 2:Yeah, that's kind of like in my heart space, but it is meant to pay homage to Buridian soil. Everybody loves bacon, okay, I believe. And so we've done a wassy bacon jam when do they do that at? And then we've done I've done for you no lobster, but we have a house lobster and auto choked it. And then we've done a crème brûlée on top of the Parmesan crisp. So that is going to be this donut here. Okay. Two is bashment. If you don't know what that word means, I don't know how to tell you bashments, bashment, bashment, potter, uh-huh, clayhouse, what happened? So that one is going to be your other jumbo house donut. Okay, everything made from scratch. So you have a local spice leaf custard People even know that we have spice leaves, but like it's a really beautiful aromatic to use in cooking, so you have a spice leaf custard. We have a mirror galaxy glaze, and I didn't do honeycomb, but I also did some chocolate lips.
Speaker 1:I thought I'd do that in space. I thought that I was like this looks like a little mm-hmm you got it Mm-hmm.
Speaker 2:And then this one is called Indo Right.
Speaker 1:So Indo Okay, yeah, so.
Speaker 2:Indo, so literally Indo.
Speaker 1:But like you know you might want to have a little glass of one little Indo. Oh, I like that. Yes, yes.
Speaker 2:So my heart desires to make a savory cookie, because adults, we don't always want something overly sweet. Yeah, too much.
Speaker 1:So we've got to keep your sugar. You're making a really savory cookie. Keep your sugar bomb, keep your sugar bomb.
Speaker 2:So this is the savory cookie. We've done a miso sesame ripple, that's a black sesame. We've done brown butter, which makes life entirely better. We've done dark chocolate like chocolate, sea salt, and we've also done a caramelized white chocolate which behaves as a caramel. So that's going to be an entire party right here. Yeah, do you know Foxy Brown, do you remember?
Speaker 1:her rap. Yes, you're a rapper, yeah, so last one. So you said it like it was a trivia question there you go, there we go, because it is. I was like wait, it's like that's me. Yeah, it's like there you go Got you.
Speaker 2:So last one is called Il Nana. Okay, so behave. So this one is called a billionaire bar. Yeah, so that's going to be a house short bread, that's going to be a black rum, caramel and 24 gold carrot popcorn.
Speaker 1:All right, so let's start there. All right, let's do that.
Speaker 2:So, in order to you know, this is meant for you know a couple to enjoy, women to enjoy amongst each other a group of people whatever it is. But we always like to have an ethos. So you're cutting to. This is called a cut, connect and conquer to. Because we're going to cut, we're going to connect.
Speaker 1:They always got the low liners, and I'm here for it. It's a sprinkle.
Speaker 2:So it needs to be a little bit thinner. But we're going to work at that and see if we can just slice into whatever. You could probably just bite that one If you're going to stop with Il Nana.
Speaker 1:Okay, you can whatever so.
Speaker 2:Il Nana is going to be the billionaire bar.
Speaker 1:Okay, yeah, all right. Oh, look at this guys. Oh, it's like a little pie cut. It's like a little pie cut, so it's shortbread and then black rum caramel.
Speaker 2:This is what we go for. The salivation Okay, we have a beautiful black rum caramel in the middle and then we have a chocolate layer, so we've done a tempered chocolate and then we have a candy popcorn. Okay, and then it has a little sprinkle, so not sharing in there as well?
Speaker 1:Okay, so one bite. It's one bite because you want to be able to Okay, all right, yeah, you can do it Okay.
Speaker 2:From beside. That's how you know your foodie, because you said you're going to make sure you succeed. Mm, hmm, mm hmm, that's good.
Speaker 1:Thank you, this is good. Thank you, mm. Hmm.
Speaker 2:Take a piece from your bottle.
Speaker 1:It's very good, thank you. That was very healthy, but you want some. It's just like not today.
Speaker 2:Mm, hmm.
Speaker 1:Now you got to have some of this. It's real good.
Speaker 2:I'm not taking a bit from you, so this is one of your hands.
Speaker 1:You can Take one. Okay, I'm off to stop because Okay, okay, but it's for you, so you can come back.
Speaker 2:No, no, I'm going to make sure I try everything. Absolutely Okay, this is how we just hold you in the same spot.
Speaker 1:All right, okay, so let's go to the next one.
Speaker 2:All right, so the next one is going to be Roxanne. Okay, so that's the pretty much a soft and turf dinner that's pretty good with that.
Speaker 1:Okay so, ooh, a little soft and turf. Soft and turf, yeah, I love it. Okay so, this one here. Yeah, all right.
Speaker 2:Yeah, so you see the drip on that, yeah.
Speaker 1:Ooh, that's the artistry. Yeah, I love you so much. Okay, I love you too. All right, so try and cut straight on the middle. Yeah, okay, I'm going to just do on the side, yeah.
Speaker 2:That works.
Speaker 1:We got it. We got it, we got it. Okay, yeah, see, doughnuts tender, you just got to put your back into.
Speaker 2:You do. That's all right. I'm all right with that.
Speaker 1:Can you just show them the layers, Would you mind? Ooh yeah. Can you see the erasure, the earpockets and that? Yeah, so what's in the center? Yeah, so that is a artichoke and chateau dip.
Speaker 2:Oh, it's a million different cheeses, but it's artichoke, yes, okay, artichoke dip at heart. I have a good artichoke. We should have an artichoke off.
Speaker 1:Artichoke dip off.
Speaker 2:I'm ready.
Speaker 1:I make a sick artichoke. You can Spinach and artichoke yeah.
Speaker 2:So I usually put spinach, but I wanted to give it a little elevation. I'm not that spinach doesn't.
Speaker 1:but I'm serious, I'm ready.
Speaker 2:I'm going to always be her. I see like you might walk in and see me her tomorrow. I say you play games. Okay, let's go. Let's go, make sure you get that cranberry layer though I'm going to put it right here yes, To get that crunch to chew.
Speaker 1:Yeah, yeah, I got you, babe Okay.
Speaker 2:At the back of the jawline.
Speaker 1:Mm-hmm, mm-hmm, mm-hmm, mm-hmm. Yo, I hope my train is not watching. I'm been in the gym for two days. Girl, I'm warm, that's all right. That's a lifetime boss, you know? Oh, this is amazing. Thank you, mm-hmm. Here you go. This is delicious, thank you. So a quick question though.
Speaker 2:Could this be warm. It could be anything you wanted to be. You could have the cheese dripping and oozing out if you'd like. This is like your world right. So if you have girls over, if you have someone to put, whatever it is, you can plate it however you want to plate it.
Speaker 1:Yeah, I love it, I love it, and on top is the palm crisp.
Speaker 2:Yeah, so that's a palm crisp, mm-hmm.
Speaker 1:All right, I'm sorry I forgot more. Let me control myself oh yeah, this is mine. Okay, Let me go double dip later. All right, cool, all right. So next we have so this is Indo, okay, indo.
Speaker 2:So that's going to be your savory Miso Sassini Ripple Cookie. Ripple because ripple means something to Braumidian people. Everyone knows the chocolate ripple from down with tip on front street.
Speaker 1:Do you know that chocolate ripple is like a Braumidian thing? I do because I study food? No, obviously, yeah, no, but not.
Speaker 2:I mean no, because I'm going to make you eat and I'm like.
Speaker 1:I feel like a little chocolate ripple. They don't know, no, they don't know. Okay, so we're doing what's Indo Indo.
Speaker 2:All right, let's go. That's like glass of wine, like we need sesame on top. We got the striations of the dark Love. A little savory too, all right.
Speaker 1:We're trying to again. Yes, okay, I think we did better. I think two of them. I thought this is good. You got to give it a little, you know, but that's all right. You'd have to do it if it was a knife. No, I like it. Yeah, thank you. Yeah, let's do this, all right.
