We caught up with the brilliant and insightful Bebe Corallo a few weeks ago and have shared our conversation below.

Hi Bebe, thanks for joining us today. Let’s kick things off with your mission – what is it and what’s the story behind why it’s your mission?

Well technically, I am a work in progress and don’t have a company or business quite yet, but I would love to get there.
My goal is to have a platform where I can share my love for cooking, while also creating a community that understands the art and appreciates the experience.
Eventually I want to expand my platform beyond that, and own a farm where I can work on establishing a Farm-to-Table restaurant concept, a farmer-stand/boutique winery, and run a charcuterie business. I truly believe that food is more than just eating — it’s really about the experience of company and vibes and I aim to create that type community.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Ever since I was little, I loved cooking. Not just cooking itself, but the whole art of food. I would host these silly little tea parties for my parents (and stuffed animals) where I could curate these recipes for them to try. My favorite is what I called “bread balls”, which was basically just the soft part of a baguette – torn from the crust – rolled up into a ball, and then dipped into olive oil with a salt garnish.
As I grew older, my curiosity also grew. I would get Easy Bake Ovens and Icee Machines for birthdays and holidays. I always wanted to experiment with spices and flavors. I’ll never forget the day I learned about turmeric — I think I was only 6 or 7. My pivotal moments were when I truly began falling in love with the special times we would go out to eat at a restaurant as a family and get to experience company alongside good food.
A few years ago, I started noticing people posting recipe videos on TikTok and Instagram. That sparked my interest in also wanting to do the same. However, the market became saturated pretty quickly, and I noticed a lot of my videos weren’t doing all that great. I started to become super discouraged and deleted most of my videos as a result.
Just recently, as I went through a huge period of transformation, I began to really reflect on what it was that I wanted to accomplish with my food blogging. I thought back to the days of my childhood when I got the most true, authentic joy out of cooking and eating. It was always the experience and sense of community surrounding it. It was the hosting and creating. I wanted to create a platform that went beyond just recipe videos. I want a community of people that understand the storytelling behind a dish. I want a community of foodies who love the experience just as much as I do. While I’m a work in progress right now, my ultimate goal is to have a platform where I can share the beauty of cooking, the warmth of community, the excitement of experience and then build that to other big things!

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

I think the biggest lesson I’ve learned through all of my trials and tribulations is to just keep going. Literally. I’ve posted and deleted and posted and deleted out of my own fear and that obviously didn’t get me very far. No one is an expert overnight and no one grows to a huge business or huge following overnight. It takes a lot of consistency and dedication. While I’m still not fully there yet, I haven’t given up yet and can’t wait to see where I can take my platform and how big I can grow.

We’d love to hear a story of resilience from your journey.

I’ve always been a dreamer. I sit and think a lot about what my business could look like if I went full throttle, and I know it would be beautiful. Every time I get discouraged or feel like giving up, I always think “but what if you didn’t? What if you kept going and you actually create everything you imagine in your head?” I don’t think it’s one specific instance, but a daily struggle of persuading myself to be persistent and resilient, and then truly executing that. I think it’s mainly just believing that I can do it and then actually doing it and seeing the work pay off.

Contact Info:

• Instagram: @thewildfoodchild
• Facebook: The Wild Food Child
• Youtube: The Wild Food Child
• Other: My personal Instagram is @bebecorallo where I like to promote my food page

Image Credits

All photos were taken by me