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In the wake of the announcement of his cookbook, Andy is currently exploring what it takes to be an independent food writer, video creator as well as a chef, having already made himself an influential figure in his industry. "My principle when it comes to creating material is that it must have perspectives, stories, and a sense of passion to ensure that the content has meaning."

The website is curated as an experience

Andy discovers the roots of his love for food to his early years of. "My parents immigrated from Iran to California from Iran during the latter half of the 1970s And with them they brought with them the culinary traditions of their homeland," he says. "I believe that the food traditions and the flavor, methods, my extended family always having me around are factors that instilled my early desire for food and cooking." He decided to go into food and cooking writing as a career because this love "expanded into a profound, ever-evolving curiosity about everything food related."

"This website is designed for users who are not familiar with my work" Andy says. "I would like to ensure that users are aware of my experience, and as well, they can engage with the any new and existing content this site is expected to produce." One of the fresh material Andy wants to create will be on the Things I Like pages. The site gives him an opportunity to highlight the food and lifestyle brands he loves most. brands and expand the boundaries of his well-known brand a little further. "While my writing and recipes have been very much an aspect of my life since a long time," Andy says, "I will soon be working advantage of new opportunities to appear on the site."

Leçons from the beginning year as an artist who is independent

In the past year, as he was working on and publishing his debut book, Andy has also been exploring the ins-and-outs of working independently. That includes the process of continuing to develop his personal brand, and developing supportive habits as a creator.

"I consider that the integrity of how I want to prepare and publish about food have pretty nearly remained the same," Andy says, referring to the way he conducts the brand he has now, in contrast to the way he did things before he became independent. "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 now."

What is Andy's second advice to budding creators? The artist suggests being careful about which projects you want to tackle, as often as possible. "Take to projects and collaborate alongside people who will motivate you as well as learn something from," Andy says. "But keep in mind that not all projects will satisfy this--which is okay! It's important to continue evolving."

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