December 26, 2024 • 28 mins
This episode originally aired on July 25, 2024. Giada De Laurentiis is an Italian food icon and an Emmy-winning TV personality whose energy is as infectious as her culinary expertise is deep. The former host of “Everyday Italian” and “Giada at Home” shares insights into her Food Network career, her recent departure, and her newest chapter — including the launch of her new platform, Giadzy.
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Speaker 1 (00:03):
Hello Sunshine, shall Bessie's We are in for such a
treat today, y'all. We are throwing it back to our
conversation with Italian Food Royalty. She is a celebrity chef,
restaurant tour and New York Times best selling cookbook author.
I'm talking about the one, the only, Giada de Laurentis.
It's Thursday, December twenty sixth I'm Simone Voice.
Speaker 2 (00:25):
I'm Danielle Robe and this is the bright Side from
Hello Sunshine, a daily show where we come together to
share women's stories, to laugh, learn and brighten your day.
Speaker 1 (00:38):
Oooh, big things happening on the bright side, y'all.
Speaker 2 (00:41):
I'm hungry just thinking about today's episode.
Speaker 1 (00:43):
Simone, I feel you. I wish I wish that we
had a test kitchen nearby. We could just, you know,
whip something up to keep us satiated during the interview.
All Right, We're gonna have to let our imagination do
the work for us. Giada de Larentis threw down in
the kitchen on our TV screens for over two decades
on shows like Everyday Italian and Giada at Home. She's
(01:04):
also the creator of Giazzi, a home for recipes, travel tips,
and all kinds of delicious food products.
Speaker 2 (01:10):
Her smile and her effervescent personality has been hopping off
on our TV screens for years. But here's the thing
in the midst of this thriving career that she worked
so hard for. Jada made waves last year by announcing
her departure from the Food Network after twenty one years.
Well you can imagine this decision sparked a lot of
(01:32):
thoughts about perception versus reality, because to all of us
at home, it seemed like she had it all. Hit
show after hit show and Emmy she always appeared happy
and vibrant, so it was surprising to think that she
was in need of a change.
Speaker 1 (01:48):
This is so relatable, this idea of being in a
successful career, call it a dream job that maybe isn't
as dreamy as everyone else might think it is, and
then to have to navigate a pivot like this in
a public way. I'm really curious about what that felt
like behind the scenes for her.
Speaker 2 (02:06):
Oh yeah, I mean I know from my own experience,
I have never been more unhappy than when my insides
didn't match my outsides, Meaning you're putting on this happy
face at work, or on Instagram. But at home, you're
burnt out, you're frustrated, you're sad, and I think that
those emotions spark a change. The question is when is
it the right time to make that change. That's something
(02:28):
that we're going to ask YadA.
Speaker 1 (02:30):
Well, it's been a year since she left the Food
Network and she's proving that investing in yourself does pay off.
Speaker 2 (02:37):
Yes, indeed, let's bring her in. Jada de Larentis, Welcome
to the bright Side.
Speaker 1 (02:43):
Thank you.
Speaker 3 (02:44):
It's exciting to be here, Hada.
Speaker 2 (02:46):
I am so excited that you are here, not just
because you are such a superstar, but also your partner.
Shane is a good friend of mine, and that's because
ten years ago he put me on TV for the
very first time as the very first person to take
a chance on me. And he's one of the most
creative people I know. The man can turn anything into
(03:07):
a TV show, and so I need to know how
many show ideas he comes up with with you at
the center every single week.
Speaker 3 (03:14):
Actually, I will say yes, he is by far the
most creative person I have ever met. He comes up
with show ideas all day, every day, and there's times
where I'm like, so overwhelmed by them that I don't
I don't even hear them anymore, to be honest. And
also I think he has a fabulous eye for talent, Danielle,
(03:35):
which explains what he saw in you. I think is
that is his gift, Thank you, Joda. That is his
gift to all of us. My grandfather used to have
the same gift, and so that's why I feel like
I can spot it when I see it.
Speaker 2 (03:46):
Well, I think it takes one to know one. You
must be the same way in your own way.
Speaker 3 (03:50):
Sometimes I think that like us ladies sometimes don't follow
our gut as much as we need to. We get
a little insecure in whether or not we trust ourselves.
Where I think guys believe in themselves a little bit
more something that you know, I feel like us ladies
need to work on. We teeter a lot, right, or
at least I find that I teater a lot.
Speaker 1 (04:10):
Wait, tell me more about that, Giata. Is there a
time looking back in your career where you feel like
not trusting your gut led to you betraying yourself in
some way?
Speaker 3 (04:19):
I came from a movie family and we were immigrants
into this country. My grandfather was very dominant and became
very successful with very little education, and so when I
was growing up, it was hard for me to sort
of shine because culturally women, that's just not the role
that we take. I think that for me, I had
(04:41):
to find avenues where I felt my strength, and cooking
was one of them because I was good at it.
I think that at times it took me too long
to realize that I wasn't following my dreams. So maybe
I did things for too long where I should have
exited out earlier relationships work. It sort of just took
(05:02):
me a while to really make the call and be
secure enough to jump.
Speaker 1 (05:07):
So the big question that's on my mind is do
you feel like you're doing that now? Are you living
that out now?
Speaker 3 (05:13):
I think I am living it out now, but I
will tell you somemo that I get nervous all the
time that I'm making a mistake.
Speaker 1 (05:19):
Really well.
Speaker 3 (05:20):
You know, I'm turning fifty four, and I realize sometimes,
you know, my daughter's sixteen, so I've got two more
years and she's off to college in her own life,
and I think to myself all the time, should I
just stop and just focus on her and just live
out the rest of my life. I just chill because
I've been working so hard for over twenty some years.
Or should I just go for it and see what
(05:41):
the hell else I can create and what else I
can do? Because I feel like I have more in me.
But at times it's a battle between my mind, which
believes that I have way more to give and build,
and my body, who's just like, come on already, I
am so tired. I want to slow down. So it's
this like inner battle that I have all the time.
(06:02):
But yes, I think I'm closer to what I've always
wanted to do that I ever have been. But to
get to this place, I had to do all of
the other things right. I couldn't possibly be doing what
I'm doing today with Jodzi without having built a brand
for the last twenty years on television. One leads to another.
Speaker 2 (06:21):
Some of those other things were the biggest shows on
the Food Network, which is everyday Italian Jata at Home.
You were a judge on Food Network Star and to
sort of catch everybody up, you decided to step away
last year, which was shocking to people, and I can
imagine a hugely personal decision. How did you know it
(06:43):
was time to make a change.
Speaker 3 (06:45):
I realized that I had dreams and goals that I
wasn't going to be able to sort of accomplish if
I stayed in my current position. I was a big
fish in a medium pond. I think that food world
just getting bigger and bigger and bigger. I was lucky
enough to have become successful early on, but I think
(07:06):
that I just got to the point where I wanted
to do so much more, and I decided to really
put all of my efforts into building this platform.
Speaker 2 (07:14):
Mean Johnzy, you know, I got a text from my
mom two weeks ago bought of the Blue. She texted me,
I'm watching this show and I used to think I
loved Bobby Flay, but I really loved Jada, Like she
just pops off the screen. And so when you're talking
about becoming one of those food personalities, I think one
(07:35):
of the things as a viewer is that there is
no one like you like There is no one that
pops off the screen the way that you do. There
was an effervescence, and I'm wondering what was happening when
the cameras weren't rolling that you were feeling burnt out.
Speaker 3 (07:49):
I think that for me. When I'm on camera, I
have an energy that doesn't always exist when I'm off camera.
So I'm a very introverted, quiet person. I do not
like the spotlight. I do not like crowds of people.
I don't but when the cameras go on, for some reason,
(08:10):
it's almost like I get this burst of energy and
excitement to tell people about Italian culture and food and
cook that It's like I'm giving it my all, and
then I need to sort of recoup. There is that
part of me that loves communicating and teaching people and
connecting with people, and then there's a part of me
that's like, ah, we got to like shut this thing down.
(08:33):
You have nothing left to give, and so I think
I needed to learn the balance of that.
Speaker 1 (08:37):
As I'm hearing you talk about the on camera persona
that you played on our TV screens for so many years,
I'm reminded of this quote that I heard you say,
which was that you were so edited for so long
that you felt like it's time for you to be
you now. And I feel that when I watch your
videos on IG or on social media, like you were
(08:59):
always this hug through our TV screens and you still are.
But there's this relaxed nature about the way that you're
cooking for us on social media, and you just seem
like so settled into yourself and it just seems really
beautiful to watch. What is the biggest difference between food
Network Jiada and Giada?
Speaker 2 (09:20):
Now?
Speaker 3 (09:20):
It's not that I'm a completely different person anymore than
I used to be. But I was scared in the beginning,
and I think that I wasn't secure in so much
my gut, and I think that I was highly edited.
But that was also the image I wanted to portray
because I felt like maybe I didn't look like what
(09:41):
most people the stereotype of what most people think is
a great cook. Because I struggled with those stereotypes, so
I want to stay authentic. But now it's way more relaxed,
way more relaxed. And if I'm not if my makeup
isn't perfect and my hair is, I'm perfect. The example
of accepting my curls not today, but I have accepted
my curl and shot things with my curls which you
(10:03):
would never have seen me do even probably five years ago.
Speaker 1 (10:08):
Do you feel closer to your audience now presenting this
version of yourself that is like a bit less edited
or did you feel closer to your audience when you
are on TV more frequently and on Food Network?
Speaker 3 (10:20):
Oh, I feel way closer to the audience now. Also
because in TV it's like eight to ten months out,
you know, we're shooting Christmas in June, so like it
feels delayed, right, it doesn't have that same authenticity. And
with jod Z now, I mean it's immediate. I put
something up on my social and I can get feedback
(10:41):
within seconds of people seeing it. That's a completely different
world than the one I came up and twenty years ago.
And also I can have an immediate conversation with my audience.
So I feel like we all have control of our
own brand or voice. I mean more than we ever
did in the last twenty years, which is phenomenal.
Speaker 1 (11:02):
We're pausing the party for just a moment to take
a quick break, stay with.
Speaker 2 (11:06):
Us, and we're back. Outside of your time at the
Food Network, you are the first female celebrity chef on
the Las Vegas Strip and your restaurant recently made it
(11:28):
to the ten year mark, which in the restaurant world,
you might as well be the one hundred year mark.
It's pretty impressive and unbelievable. And in thinking about that decade,
how do you think the landscape has changed for female chefs,
Like when you think about opening that restaurant ten years
ago versus now, has that changed it all?
Speaker 3 (11:49):
It was tough. I mean, I was so lucky to
get the opportunity and to be able to build out
my space because it was a parking garage, it had
never been a restaurant and it had the most spectacular
view and I thought to myself, if I build it,
they will come. They just will. And I knew it
the day I walk that property. I had seen other properties,
they had offered me other locations, and this was I
(12:11):
was like, Okay, if I fail, at least it's the
most remarkable opportunity that I could have. Because there were
really almost any chefs of any kind, male, female, anybody
who was going to be able to build out a
restaurant like that. And so yeah, I think that in
the restaurant business, especially in Pekis, they close off at dime.
(12:31):
So the fact that we're still there ten years later,
in a boutique hotel that has one hundred and eighty
five rooms where we have two hundred and seventy five
seats in our restaurant, so not even the hotel can
fill in this restaurant. I think it's huge, and I
think that the landscape has changed tremendously. There are many
other female celebrity chefs and celebrities that have restaurants that
are successful, Martha Stewart being one of them, and it's
(12:53):
fabulous to see. I love it when the ladies come
in and really knock it out.
Speaker 2 (12:57):
Of the park well in the spirit of build it
and they will come, which I feel like sort of
encapsulates your entire brand building and your career. You are
now building Giazzi, which has your quintessential lemon in your logo,
So can you share what the Giazzi offering is.
Speaker 3 (13:15):
So Johnz's a platform and we have a marketplace where
you can buy products that we import directly from Italy.
And we also have a membership which creates a very
tight knit community of people who are interested in all
things Italian and under that, we have itineraries for different
locations in Italy. My favorite place is to eat, hotels,
(13:37):
things to do so you can plan your trips accordingly.
We have over two thousand recipes The goal is to
spread the message that you know, there are unbelievable products
on the market. That's the messaging really behind Jozzy and
it's all things Italian. I'm looking to be the one
stop shop for all things Italian, whether it's products, whether
(13:58):
it's travel, whether it's information, whether it's culture, whether it's recipes.
That's what I'm building.
Speaker 2 (14:03):
And I don't think that everybody knows that you lived
there until you were seven, so all of this is
really the authentic Italian experience.
Speaker 3 (14:10):
Yes, I was born in Rome and my family's all
Italian and we all moved here when I was seven
years old. You know, we all followed my grandfather, who
was the patriarch of the family, and because he wanted
to make movies in the US, which he did, and
you know, he'd made move over six hundred movies in
sixty years, and my grandmother was the actress in a
lot of them, and it was a family business.
Speaker 2 (14:31):
You know, you could fill an entire bookshelf with Giada cookbooks.
There are so many of them. And I'm so curious
when you think about all your recipes. If your best
selling cookbook is your favorite cookbook.
Speaker 3 (14:45):
My favorite two cookbooks are always the first every day
Italian and the last whatever that might be. Every Day
Italian is sort of where I started, so it's like
looking at you as a child, and then every book
consequently after has been sort of a It's weirdly it
marks different chapters in my life, you know. The last
two cookbooks have really focused on my health and my
(15:08):
health journey. Right now, I'm working on my eleventh cookbook,
and it's all about the essential products, the superfoods that
are Italians. A lot of Italians already use all of
these ingredients and a lot of people actually already use
them as well, but just highlighting how good these specific
ingredients are in your daily diet and what they do
for you. So it's a really fun cookbook, and it's
(15:29):
been a long journey of exploration, and I would say
that that is probably going to be my favorite because
it is where I am today.
Speaker 1 (15:37):
Giata. We talk a lot about pivots and second acts
on our show, and they're always my favorite conversations, you know,
hearing how people lean on different books or speakers or
thinkers to get them through a big transition like the
one that you just navigated. What's been the healthiest part
of this life shift for you, Like, what aspect of
(15:58):
this transition are you most great for?
Speaker 3 (16:00):
That's a great question. The thing that I'm most grateful
for is the ability to have the opportunity to do this.
You know, I'm healthy enough to do it, and I
have enough brain power less to do it, and then
I still have the passion for it, because sometimes we
burn ourselves out by the time we're my age, you know,
and we don't have that drive. So I think I'm
(16:23):
really thankful I still have that drive. And I would
say that's probably because my grandfather had a drive and
was working his pushy off until he was about ninety
three when he passed, and I think that's what drove
him a lot of it, the energy of being able
to still be in the game, to still be in
the room where it happens. I'm really thankful for my
(16:43):
audience and the people who have followed me, and the
people who are still interested to hear what I have
to say. Sometimes, you know, in our culture, we sort
of abandon the older generation. But it's clear that my
audience is still following me through this journey, and I
am incredibly and forever grateful to them for it because
without an audience, I'm just talking to myself.
Speaker 2 (17:04):
Well, in thinking about your legacy with your grandfather and Jiazi,
I can tell that family is very important to you,
which is also very Italian. And I recently saw you
on Instagram with your mom and your daughter Jade, And
Jade also does some really awesome cooking videos. Do you
see her becoming a chef? And do you see yourself
(17:25):
in her at all?
Speaker 3 (17:26):
I do see myself and her in the sense that
she also comes alive in front of the camera and
loves to be in front of the camera. I do
not see her following in my footsteps as far as
food is concerned. Yes, do she do the videos. She does,
and she does like to cook some things, but cooking
is not her passion. She loves musical theater. That girl
(17:47):
just wants to sing and dance.
Speaker 2 (17:48):
Are you already grieving her going to college?
Speaker 3 (17:51):
I will tell you, guys. I dropped her off in
Upstate New York and the cat Skills for Musical Theater
food camp basically four months and when I drove away,
I burst into tears, and shame was with me. Dangelle
and He's like, why are you crying. I don't understand
you know how much she loves it, I said, because
I'm starting to grieve the process that she's going to
(18:11):
be gone. It's really hard. I never understood it until
like now that I'm getting closer, and it's really emotional.
It's huge.
Speaker 1 (18:19):
My kids are foreign too, and I'm already getting a
therapist locked in for you know, fourteen years from now.
Speaker 3 (18:26):
Simone. I gotta tell you, you're in it right now.
But it's gonna go fast. It is good. You're gonna
I believe, and those kids are gonna be gone. I
swear to you that, like every day that you have
with them, squeeze them, because when we were in it,
we're like, oh my god, when is this? When is
this gonna get better? But I gotta tell you, it
goes like that, and it's always the best and most
(18:50):
rewarding thing you've ever done in your life. Always what
they teach you, nobody else and nothing else can ever
teach you.
Speaker 1 (18:56):
I know everything that you're saying is true because I'm
seeing it happening them grow up before my eyes, and I,
on a different scale from you, made a major life
pivot and rearranged my priorities so that I could make
sure that I am present for this chapter. And it's
the best thing I could have ever done.
Speaker 3 (19:13):
That's a wonderful thing, you know. It's also something that
comes now. At this time. Twenty five years ago, we
lived a bit in a different world as moms working moms.
Speaker 1 (19:23):
One hundred percent. Well, I was thinking about that, Giada,
as you were talking about the Food Network that you
started in twenty years ago around two thousand and two,
and the Food Network that you left. I mean this
was pre me too. This was when women were not
able to advocate for themselves on the scale that we're
seeing advocacy happen today. How different was the environment and
(19:47):
did you feel like you had to fight for your
credibility at all because of your gender?
Speaker 3 (19:52):
One hundred percent yes, absolutely, you know. Funny enough, I
feel like it made me stronger and it made me
prepare for this chapter. I think that we have to
learn to advocate for ourselves. And with Food Network, the
big fight was to stay in LA to shoot my
shows because I knew I needed my family, I need
to tap into them in order to do this job.
(20:14):
But everybody else was in New York and they wanted
me to shoot in New York because that's where their
studios were. So there were certain things that I was
flexible in and then certain things where I was like,
if you don't give me this, I can't do a
period like I have to walk away. So I think
we have to learn. If you know it's not going
to work for you, you got to just walk away. You
just have to. There is no other way because it's
(20:35):
never going to work out otherwise.
Speaker 2 (20:37):
We need to take a quick break, but we'll be
right back. Stay with us.
Speaker 1 (20:49):
And we're back.
Speaker 2 (20:51):
There's a clip of you on Conan from like twenty
thirteen that I watched last night, and you walk out
in this red dress and all he can talk about
is your red dress. He's like, he cannot concentrate. You
can tell. And I was thinking about that. Did you
feel like people were taking you seriously or you took
yourself seriously so it didn't matter.
Speaker 3 (21:10):
Well, that goes back to what I said earlier, is
that because I looked a certain way and I was
breaking the stereotype of what most people thought of. Yeah,
that was a big battle for me, and yes it
still happens today. It's really hard for them to take
us seriously and yeah, and I think in the beginning,
the biggest note I got back was people think that
we put you know, an actor or a model on
(21:31):
to get more of the male audience. And I mean
I had a hard time with those stereotypes. So I realized, like, okay,
so I got to figure out how do I do this?
How do I gain people's trust? And I think the
only way I could really do it is just to
show people that I'm more than just the way I look.
There's so much more to all of us than just
the outward appearance. So once I think people started to
(21:54):
get to know me and realized, oh, recipes work, because
that was the number one thing. If the recipes work,
they will eventually trust and they did time and time
and time again. And I think that is why in
the end I sustain is because people realize, forget what
she looks like, she knows what she's doing. So I'm
just gonna follow her because it's gonna make me look good.
(22:17):
But it's a long time, you guys. It did not
happen overnight. It took a long time for people to
like get over that. Anytime you break a stereotype, you're
going to get a lot of you know, backlash. It's
just is what it is. You either have a thick
skin and can handle it. And I'll tell you I
had to gain a thick skin because it certainly did
not come to me easy. A lot of crying, a
(22:38):
lot of like falling apart and picking myself back up.
Speaker 2 (22:42):
Thanks for the honest age, Yata, because I think people,
including myself hearing that, appreciate knowing that it wasn't all
like perfectly tied in a bow as you created this.
Speaker 3 (22:52):
Is it ever our lives ever perfectly put together strung together?
Speaker 2 (22:57):
No, but I think it helps to be reminded.
Speaker 1 (22:59):
Yeah, yeah, Yeah, it's important to talk about the fact
that people in our society still think we're only capable
of one thing. But women are capable of doing more
than one thing. We can be smart and beautiful, we
can be brave and afraid at the same time. So yeah,
yes to everything that you're saying, Giada.
Speaker 3 (23:19):
Yeah, And I think the best thing we can do
is teach the younger generation that, right, like I try
to teach it to my daughter. And if we can
just do that, then we'll have a generation that comes
up behind that is like, go, we can all do
it together.
Speaker 2 (23:31):
Well, I love that you just put your arm up
in a muscle pose because I've been hearing about your
hustle during this conversation. But I also heard and felt
your heart, and I want to talk about that for
a second, because this is something that I learned. I
didn't know this that you were heavily involved in a
number of charities, but you recently received an award from
(23:52):
Safe Place for Youth, which empowers young people experiencing homelessness,
and you could have picked a million in different charities.
I'm so curious as to why this was close to
your heart.
Speaker 3 (24:04):
I was introduced a Safe Place for Youth through my
daughter's school when she was in elementary school. And I'm
always looking for charities that I can support that are
also in my community, right like I feel like a
lot of us support charities that are outside of our communities.
But I really wanted to do it for our community,
and since I live on the West side of Los Angeles,
(24:26):
I wanted to find something that would help kids on
the West Side. And I met this woman who had
started Safe Place for Youth, and she was living in
Venice and her son he was always surfing, and she
was making sandwiches for her son and his friends, and
they started sharing these sandwiches with other kids, and she
started to realize as a whole, like young kids surfing
community that is actually homeless and lives on the beach.
(24:48):
You know. A year later, she was making tons and
tons of sandwiches for all these kids and realized, oh
my goodness, there were all these homeless kids on the
west side of LA There was only one shelter, and
that was on the east side. And so she started
this charity. And I went one day to visit with
my daughter, and I fell in love. And I helped them,
you know, raise money for their garden and to teach
(25:08):
these young kids different skills that they could go out
into the world. You know. Now we've raised enough money
that they're buying buildings in Los Angeles and in Santa
Monica where they can actually house these kids. It's been
very rewarding, and giving back is probably the most rewarding
thing when you get to my age, too, is just
the ability to help other people. We all need help
at all different stages in our lives. You know, we're
(25:31):
all here to support each other. We certainly can't do
it just by ourselves. None of us can.
Speaker 2 (25:35):
How are you nourishing yourself at this stage in your life.
Speaker 3 (25:39):
I would say that charity work is very nourishing. I
would say that spending quality time with my daughter and
doing fun things with her is very nurishing. Doing my
yoga and committing to that five days a week. And
then I think taking time to breathe during my day,
especially when I feel like I'm overwhelmed. I felt like
I was holding my breath a lot when I was stressed,
(26:02):
so trying to remind myself to breathe as much as possible.
Speaker 1 (26:05):
Giata, before we let you go, we have a very
serious question for you. Okay, we need you to drop
the Italian woman beauty secrets because your skin, your face,
it's just always so refreshed and beautiful. What do the
Italians know about beauty that we don't know?
Speaker 2 (26:22):
And can we add a tab to jiatzi with your
beauty secrets.
Speaker 3 (26:26):
I have had a strict routine on my skin since
I was like twenty and I got it from my mother,
and my mother really from my grandmother. Oh yeah, thirty
minutes at night to take off well makeup to use
my facial scrub which I make with just rice flour
and my olive oil to really cleanse my face. It
takes thirty minutes. I also have to think my mother
(26:49):
because my mother has great skin, lots of water and
lots of olive oil. Like I probably ingest at least
a quarter cup a day, if not more.
Speaker 1 (26:58):
Danielle, we have to try her cleanser, rice flour and
olive oil. That's it.
Speaker 2 (27:03):
Yeah, well, Jada, this has been so wonderful. Thank you
for sharing so much with us.
Speaker 3 (27:07):
Now this was fun, ladies. Thank you for the great questions.
I appreciate it. Thank you for your time.
Speaker 1 (27:13):
You really brightened up the bright Side today. Thanks Yiada,
Thank you. Giada Da Larentis is an Emmy Award winning
television personality, celebrity chef, restaurant tour and a New York
Times bestselling author.
Speaker 2 (27:32):
That's it for today's show. Tomorrow, we'll hear an encore
of our episode with doctor Jennifer Ashton, who gets so
real about all of our menopause questions.
Speaker 1 (27:44):
Join the conversation using hashtag the bright Side and connect
with us on social media at Hello Sunshine on Instagram
and at the bright Side Pod on TikTok oh, and
feel free to tag us at Simone Voice and at
Danielle Robe.
Speaker 2 (27:59):
Listen and follow the bright Side on the iHeartRadio app,
Apple Podcasts, or wherever you get your podcasts.
Speaker 1 (28:05):
See you tomorrow, folks, keep looking on the bright side,
Hello Sunshine, shall Bessie's We are in for such a
treat today, y'all. We are throwing it back to our
conversation with Italian Food Royalty. She is a celebrity chef,
restaurant tour and New York Times best selling cookbook author.
I'm talking about the one, the only, Giada de Laurentis.
It's Thursday, December twenty sixth I'm Simone Voice.
Speaker 2 (00:25):
I'm Danielle Robe and this is the bright Side from
Hello Sunshine, a daily show where we come together to
share women's stories, to laugh, learn and brighten your day.
Speaker 1 (00:38):
Oooh, big things happening on the bright side, y'all.
Speaker 2 (00:41):
I'm hungry just thinking about today's episode.
Speaker 1 (00:43):
Simone, I feel you. I wish I wish that we
had a test kitchen nearby. We could just, you know,
whip something up to keep us satiated during the interview.
All Right, We're gonna have to let our imagination do
the work for us. Giada de Larentis threw down in
the kitchen on our TV screens for over two decades
on shows like Everyday Italian and Giada at Home. She's
(01:04):
also the creator of Giazzi, a home for recipes, travel tips,
and all kinds of delicious food products.
Speaker 2 (01:10):
Her smile and her effervescent personality has been hopping off
on our TV screens for years. But here's the thing
in the midst of this thriving career that she worked
so hard for. Jada made waves last year by announcing
her departure from the Food Network after twenty one years.
Well you can imagine this decision sparked a lot of
(01:32):
thoughts about perception versus reality, because to all of us
at home, it seemed like she had it all. Hit
show after hit show and Emmy she always appeared happy
and vibrant, so it was surprising to think that she
was in need of a change.
Speaker 1 (01:48):
This is so relatable, this idea of being in a
successful career, call it a dream job that maybe isn't
as dreamy as everyone else might think it is, and
then to have to navigate a pivot like this in
a public way. I'm really curious about what that felt
like behind the scenes for her.
Speaker 2 (02:06):
Oh yeah, I mean I know from my own experience,
I have never been more unhappy than when my insides
didn't match my outsides, Meaning you're putting on this happy
face at work, or on Instagram. But at home, you're
burnt out, you're frustrated, you're sad, and I think that
those emotions spark a change. The question is when is
it the right time to make that change. That's something
(02:28):
that we're going to ask YadA.
Speaker 1 (02:30):
Well, it's been a year since she left the Food
Network and she's proving that investing in yourself does pay off.
Speaker 2 (02:37):
Yes, indeed, let's bring her in. Jada de Larentis, Welcome
to the bright Side.
Speaker 1 (02:43):
Thank you.
Speaker 3 (02:44):
It's exciting to be here, Hada.
Speaker 2 (02:46):
I am so excited that you are here, not just
because you are such a superstar, but also your partner.
Shane is a good friend of mine, and that's because
ten years ago he put me on TV for the
very first time as the very first person to take
a chance on me. And he's one of the most
creative people I know. The man can turn anything into
(03:07):
a TV show, and so I need to know how
many show ideas he comes up with with you at
the center every single week.
Speaker 3 (03:14):
Actually, I will say yes, he is by far the
most creative person I have ever met. He comes up
with show ideas all day, every day, and there's times
where I'm like, so overwhelmed by them that I don't
I don't even hear them anymore, to be honest. And
also I think he has a fabulous eye for talent, Danielle,
(03:35):
which explains what he saw in you. I think is
that is his gift, Thank you, Joda. That is his
gift to all of us. My grandfather used to have
the same gift, and so that's why I feel like
I can spot it when I see it.
Speaker 2 (03:46):
Well, I think it takes one to know one. You
must be the same way in your own way.
Speaker 3 (03:50):
Sometimes I think that like us ladies sometimes don't follow
our gut as much as we need to. We get
a little insecure in whether or not we trust ourselves.
Where I think guys believe in themselves a little bit
more something that you know, I feel like us ladies
need to work on. We teeter a lot, right, or
at least I find that I teater a lot.
Speaker 1 (04:10):
Wait, tell me more about that, Giata. Is there a
time looking back in your career where you feel like
not trusting your gut led to you betraying yourself in
some way?
Speaker 3 (04:19):
I came from a movie family and we were immigrants
into this country. My grandfather was very dominant and became
very successful with very little education, and so when I
was growing up, it was hard for me to sort
of shine because culturally women, that's just not the role
that we take. I think that for me, I had
(04:41):
to find avenues where I felt my strength, and cooking
was one of them because I was good at it.
I think that at times it took me too long
to realize that I wasn't following my dreams. So maybe
I did things for too long where I should have
exited out earlier relationships work. It sort of just took
(05:02):
me a while to really make the call and be
secure enough to jump.
Speaker 1 (05:07):
So the big question that's on my mind is do
you feel like you're doing that now? Are you living
that out now?
Speaker 3 (05:13):
I think I am living it out now, but I
will tell you somemo that I get nervous all the
time that I'm making a mistake.
Speaker 1 (05:19):
Really well.
Speaker 3 (05:20):
You know, I'm turning fifty four, and I realize sometimes,
you know, my daughter's sixteen, so I've got two more
years and she's off to college in her own life,
and I think to myself all the time, should I
just stop and just focus on her and just live
out the rest of my life. I just chill because
I've been working so hard for over twenty some years.
Or should I just go for it and see what
(05:41):
the hell else I can create and what else I
can do? Because I feel like I have more in me.
But at times it's a battle between my mind, which
believes that I have way more to give and build,
and my body, who's just like, come on already, I
am so tired. I want to slow down. So it's
this like inner battle that I have all the time.
(06:02):
But yes, I think I'm closer to what I've always
wanted to do that I ever have been. But to
get to this place, I had to do all of
the other things right. I couldn't possibly be doing what
I'm doing today with Jodzi without having built a brand
for the last twenty years on television. One leads to another.
Speaker 2 (06:21):
Some of those other things were the biggest shows on
the Food Network, which is everyday Italian Jata at Home.
You were a judge on Food Network Star and to
sort of catch everybody up, you decided to step away
last year, which was shocking to people, and I can
imagine a hugely personal decision. How did you know it
(06:43):
was time to make a change.
Speaker 3 (06:45):
I realized that I had dreams and goals that I
wasn't going to be able to sort of accomplish if
I stayed in my current position. I was a big
fish in a medium pond. I think that food world
just getting bigger and bigger and bigger. I was lucky
enough to have become successful early on, but I think
(07:06):
that I just got to the point where I wanted
to do so much more, and I decided to really
put all of my efforts into building this platform.
Speaker 2 (07:14):
Mean Johnzy, you know, I got a text from my
mom two weeks ago bought of the Blue. She texted me,
I'm watching this show and I used to think I
loved Bobby Flay, but I really loved Jada, Like she
just pops off the screen. And so when you're talking
about becoming one of those food personalities, I think one
(07:35):
of the things as a viewer is that there is
no one like you like There is no one that
pops off the screen the way that you do. There
was an effervescence, and I'm wondering what was happening when
the cameras weren't rolling that you were feeling burnt out.
Speaker 3 (07:49):
I think that for me. When I'm on camera, I
have an energy that doesn't always exist when I'm off camera.
So I'm a very introverted, quiet person. I do not
like the spotlight. I do not like crowds of people.
I don't but when the cameras go on, for some reason,
(08:10):
it's almost like I get this burst of energy and
excitement to tell people about Italian culture and food and
cook that It's like I'm giving it my all, and
then I need to sort of recoup. There is that
part of me that loves communicating and teaching people and
connecting with people, and then there's a part of me
that's like, ah, we got to like shut this thing down.
(08:33):
You have nothing left to give, and so I think
I needed to learn the balance of that.
Speaker 1 (08:37):
As I'm hearing you talk about the on camera persona
that you played on our TV screens for so many years,
I'm reminded of this quote that I heard you say,
which was that you were so edited for so long
that you felt like it's time for you to be
you now. And I feel that when I watch your
videos on IG or on social media, like you were
(08:59):
always this hug through our TV screens and you still are.
But there's this relaxed nature about the way that you're
cooking for us on social media, and you just seem
like so settled into yourself and it just seems really
beautiful to watch. What is the biggest difference between food
Network Jiada and Giada?
Speaker 2 (09:20):
Now?
Speaker 3 (09:20):
It's not that I'm a completely different person anymore than
I used to be. But I was scared in the beginning,
and I think that I wasn't secure in so much
my gut, and I think that I was highly edited.
But that was also the image I wanted to portray
because I felt like maybe I didn't look like what
(09:41):
most people the stereotype of what most people think is
a great cook. Because I struggled with those stereotypes, so
I want to stay authentic. But now it's way more relaxed,
way more relaxed. And if I'm not if my makeup
isn't perfect and my hair is, I'm perfect. The example
of accepting my curls not today, but I have accepted
my curl and shot things with my curls which you
(10:03):
would never have seen me do even probably five years ago.
Speaker 1 (10:08):
Do you feel closer to your audience now presenting this
version of yourself that is like a bit less edited
or did you feel closer to your audience when you
are on TV more frequently and on Food Network?
Speaker 3 (10:20):
Oh, I feel way closer to the audience now. Also
because in TV it's like eight to ten months out,
you know, we're shooting Christmas in June, so like it
feels delayed, right, it doesn't have that same authenticity. And
with jod Z now, I mean it's immediate. I put
something up on my social and I can get feedback
(10:41):
within seconds of people seeing it. That's a completely different
world than the one I came up and twenty years ago.
And also I can have an immediate conversation with my audience.
So I feel like we all have control of our
own brand or voice. I mean more than we ever
did in the last twenty years, which is phenomenal.
Speaker 1 (11:02):
We're pausing the party for just a moment to take
a quick break, stay with.
Speaker 2 (11:06):
Us, and we're back. Outside of your time at the
Food Network, you are the first female celebrity chef on
the Las Vegas Strip and your restaurant recently made it
(11:28):
to the ten year mark, which in the restaurant world,
you might as well be the one hundred year mark.
It's pretty impressive and unbelievable. And in thinking about that decade,
how do you think the landscape has changed for female chefs,
Like when you think about opening that restaurant ten years
ago versus now, has that changed it all?
Speaker 3 (11:49):
It was tough. I mean, I was so lucky to
get the opportunity and to be able to build out
my space because it was a parking garage, it had
never been a restaurant and it had the most spectacular
view and I thought to myself, if I build it,
they will come. They just will. And I knew it
the day I walk that property. I had seen other properties,
they had offered me other locations, and this was I
(12:11):
was like, Okay, if I fail, at least it's the
most remarkable opportunity that I could have. Because there were
really almost any chefs of any kind, male, female, anybody
who was going to be able to build out a
restaurant like that. And so yeah, I think that in
the restaurant business, especially in Pekis, they close off at dime.
(12:31):
So the fact that we're still there ten years later,
in a boutique hotel that has one hundred and eighty
five rooms where we have two hundred and seventy five
seats in our restaurant, so not even the hotel can
fill in this restaurant. I think it's huge, and I
think that the landscape has changed tremendously. There are many
other female celebrity chefs and celebrities that have restaurants that
are successful, Martha Stewart being one of them, and it's
(12:53):
fabulous to see. I love it when the ladies come
in and really knock it out.
Speaker 2 (12:57):
Of the park well in the spirit of build it
and they will come, which I feel like sort of
encapsulates your entire brand building and your career. You are
now building Giazzi, which has your quintessential lemon in your logo,
So can you share what the Giazzi offering is.
Speaker 3 (13:15):
So Johnz's a platform and we have a marketplace where
you can buy products that we import directly from Italy.
And we also have a membership which creates a very
tight knit community of people who are interested in all
things Italian and under that, we have itineraries for different
locations in Italy. My favorite place is to eat, hotels,
(13:37):
things to do so you can plan your trips accordingly.
We have over two thousand recipes The goal is to
spread the message that you know, there are unbelievable products
on the market. That's the messaging really behind Jozzy and
it's all things Italian. I'm looking to be the one
stop shop for all things Italian, whether it's products, whether
(13:58):
it's travel, whether it's information, whether it's culture, whether it's recipes.
That's what I'm building.
Speaker 2 (14:03):
And I don't think that everybody knows that you lived
there until you were seven, so all of this is
really the authentic Italian experience.
Speaker 3 (14:10):
Yes, I was born in Rome and my family's all
Italian and we all moved here when I was seven
years old. You know, we all followed my grandfather, who
was the patriarch of the family, and because he wanted
to make movies in the US, which he did, and
you know, he'd made move over six hundred movies in
sixty years, and my grandmother was the actress in a
lot of them, and it was a family business.
Speaker 2 (14:31):
You know, you could fill an entire bookshelf with Giada cookbooks.
There are so many of them. And I'm so curious
when you think about all your recipes. If your best
selling cookbook is your favorite cookbook.
Speaker 3 (14:45):
My favorite two cookbooks are always the first every day
Italian and the last whatever that might be. Every Day
Italian is sort of where I started, so it's like
looking at you as a child, and then every book
consequently after has been sort of a It's weirdly it
marks different chapters in my life, you know. The last
two cookbooks have really focused on my health and my
(15:08):
health journey. Right now, I'm working on my eleventh cookbook,
and it's all about the essential products, the superfoods that
are Italians. A lot of Italians already use all of
these ingredients and a lot of people actually already use
them as well, but just highlighting how good these specific
ingredients are in your daily diet and what they do
for you. So it's a really fun cookbook, and it's
(15:29):
been a long journey of exploration, and I would say
that that is probably going to be my favorite because
it is where I am today.
Speaker 1 (15:37):
Giata. We talk a lot about pivots and second acts
on our show, and they're always my favorite conversations, you know,
hearing how people lean on different books or speakers or
thinkers to get them through a big transition like the
one that you just navigated. What's been the healthiest part
of this life shift for you, Like, what aspect of
(15:58):
this transition are you most great for?
Speaker 3 (16:00):
That's a great question. The thing that I'm most grateful
for is the ability to have the opportunity to do this.
You know, I'm healthy enough to do it, and I
have enough brain power less to do it, and then
I still have the passion for it, because sometimes we
burn ourselves out by the time we're my age, you know,
and we don't have that drive. So I think I'm
(16:23):
really thankful I still have that drive. And I would
say that's probably because my grandfather had a drive and
was working his pushy off until he was about ninety
three when he passed, and I think that's what drove
him a lot of it, the energy of being able
to still be in the game, to still be in
the room where it happens. I'm really thankful for my
(16:43):
audience and the people who have followed me, and the
people who are still interested to hear what I have
to say. Sometimes, you know, in our culture, we sort
of abandon the older generation. But it's clear that my
audience is still following me through this journey, and I
am incredibly and forever grateful to them for it because
without an audience, I'm just talking to myself.
Speaker 2 (17:04):
Well, in thinking about your legacy with your grandfather and Jiazi,
I can tell that family is very important to you,
which is also very Italian. And I recently saw you
on Instagram with your mom and your daughter Jade, And
Jade also does some really awesome cooking videos. Do you
see her becoming a chef? And do you see yourself
(17:25):
in her at all?
Speaker 3 (17:26):
I do see myself and her in the sense that
she also comes alive in front of the camera and
loves to be in front of the camera. I do
not see her following in my footsteps as far as
food is concerned. Yes, do she do the videos. She does,
and she does like to cook some things, but cooking
is not her passion. She loves musical theater. That girl
(17:47):
just wants to sing and dance.
Speaker 2 (17:48):
Are you already grieving her going to college?
Speaker 3 (17:51):
I will tell you, guys. I dropped her off in
Upstate New York and the cat Skills for Musical Theater
food camp basically four months and when I drove away,
I burst into tears, and shame was with me. Dangelle
and He's like, why are you crying. I don't understand
you know how much she loves it, I said, because
I'm starting to grieve the process that she's going to
(18:11):
be gone. It's really hard. I never understood it until
like now that I'm getting closer, and it's really emotional.
It's huge.
Speaker 1 (18:19):
My kids are foreign too, and I'm already getting a
therapist locked in for you know, fourteen years from now.
Speaker 3 (18:26):
Simone. I gotta tell you, you're in it right now.
But it's gonna go fast. It is good. You're gonna
I believe, and those kids are gonna be gone. I
swear to you that, like every day that you have
with them, squeeze them, because when we were in it,
we're like, oh my god, when is this? When is
this gonna get better? But I gotta tell you, it
goes like that, and it's always the best and most
(18:50):
rewarding thing you've ever done in your life. Always what
they teach you, nobody else and nothing else can ever
teach you.
Speaker 1 (18:56):
I know everything that you're saying is true because I'm
seeing it happening them grow up before my eyes, and I,
on a different scale from you, made a major life
pivot and rearranged my priorities so that I could make
sure that I am present for this chapter. And it's
the best thing I could have ever done.
Speaker 3 (19:13):
That's a wonderful thing, you know. It's also something that
comes now. At this time. Twenty five years ago, we
lived a bit in a different world as moms working moms.
Speaker 1 (19:23):
One hundred percent. Well, I was thinking about that, Giada,
as you were talking about the Food Network that you
started in twenty years ago around two thousand and two,
and the Food Network that you left. I mean this
was pre me too. This was when women were not
able to advocate for themselves on the scale that we're
seeing advocacy happen today. How different was the environment and
(19:47):
did you feel like you had to fight for your
credibility at all because of your gender?
Speaker 3 (19:52):
One hundred percent yes, absolutely, you know. Funny enough, I
feel like it made me stronger and it made me
prepare for this chapter. I think that we have to
learn to advocate for ourselves. And with Food Network, the
big fight was to stay in LA to shoot my
shows because I knew I needed my family, I need
to tap into them in order to do this job.
(20:14):
But everybody else was in New York and they wanted
me to shoot in New York because that's where their
studios were. So there were certain things that I was
flexible in and then certain things where I was like,
if you don't give me this, I can't do a
period like I have to walk away. So I think
we have to learn. If you know it's not going
to work for you, you got to just walk away. You
just have to. There is no other way because it's
(20:35):
never going to work out otherwise.
Speaker 2 (20:37):
We need to take a quick break, but we'll be
right back. Stay with us.
Speaker 1 (20:49):
And we're back.
Speaker 2 (20:51):
There's a clip of you on Conan from like twenty
thirteen that I watched last night, and you walk out
in this red dress and all he can talk about
is your red dress. He's like, he cannot concentrate. You
can tell. And I was thinking about that. Did you
feel like people were taking you seriously or you took
yourself seriously so it didn't matter.
Speaker 3 (21:10):
Well, that goes back to what I said earlier, is
that because I looked a certain way and I was
breaking the stereotype of what most people thought of. Yeah,
that was a big battle for me, and yes it
still happens today. It's really hard for them to take
us seriously and yeah, and I think in the beginning,
the biggest note I got back was people think that
we put you know, an actor or a model on
(21:31):
to get more of the male audience. And I mean
I had a hard time with those stereotypes. So I realized, like, okay,
so I got to figure out how do I do this?
How do I gain people's trust? And I think the
only way I could really do it is just to
show people that I'm more than just the way I look.
There's so much more to all of us than just
the outward appearance. So once I think people started to
(21:54):
get to know me and realized, oh, recipes work, because
that was the number one thing. If the recipes work,
they will eventually trust and they did time and time
and time again. And I think that is why in
the end I sustain is because people realize, forget what
she looks like, she knows what she's doing. So I'm
just gonna follow her because it's gonna make me look good.
(22:17):
But it's a long time, you guys. It did not
happen overnight. It took a long time for people to
like get over that. Anytime you break a stereotype, you're
going to get a lot of you know, backlash. It's
just is what it is. You either have a thick
skin and can handle it. And I'll tell you I
had to gain a thick skin because it certainly did
not come to me easy. A lot of crying, a
(22:38):
lot of like falling apart and picking myself back up.
Speaker 2 (22:42):
Thanks for the honest age, Yata, because I think people,
including myself hearing that, appreciate knowing that it wasn't all
like perfectly tied in a bow as you created this.
Speaker 3 (22:52):
Is it ever our lives ever perfectly put together strung together?
Speaker 2 (22:57):
No, but I think it helps to be reminded.
Speaker 1 (22:59):
Yeah, yeah, Yeah, it's important to talk about the fact
that people in our society still think we're only capable
of one thing. But women are capable of doing more
than one thing. We can be smart and beautiful, we
can be brave and afraid at the same time. So yeah,
yes to everything that you're saying, Giada.
Speaker 3 (23:19):
Yeah, And I think the best thing we can do
is teach the younger generation that, right, like I try
to teach it to my daughter. And if we can
just do that, then we'll have a generation that comes
up behind that is like, go, we can all do
it together.
Speaker 2 (23:31):
Well, I love that you just put your arm up
in a muscle pose because I've been hearing about your
hustle during this conversation. But I also heard and felt
your heart, and I want to talk about that for
a second, because this is something that I learned. I
didn't know this that you were heavily involved in a
number of charities, but you recently received an award from
(23:52):
Safe Place for Youth, which empowers young people experiencing homelessness,
and you could have picked a million in different charities.
I'm so curious as to why this was close to
your heart.
Speaker 3 (24:04):
I was introduced a Safe Place for Youth through my
daughter's school when she was in elementary school. And I'm
always looking for charities that I can support that are
also in my community, right like I feel like a
lot of us support charities that are outside of our communities.
But I really wanted to do it for our community,
and since I live on the West side of Los Angeles,
(24:26):
I wanted to find something that would help kids on
the West Side. And I met this woman who had
started Safe Place for Youth, and she was living in
Venice and her son he was always surfing, and she
was making sandwiches for her son and his friends, and
they started sharing these sandwiches with other kids, and she
started to realize as a whole, like young kids surfing
community that is actually homeless and lives on the beach.
(24:48):
You know. A year later, she was making tons and
tons of sandwiches for all these kids and realized, oh
my goodness, there were all these homeless kids on the
west side of LA There was only one shelter, and
that was on the east side. And so she started
this charity. And I went one day to visit with
my daughter, and I fell in love. And I helped them,
you know, raise money for their garden and to teach
(25:08):
these young kids different skills that they could go out
into the world. You know. Now we've raised enough money
that they're buying buildings in Los Angeles and in Santa
Monica where they can actually house these kids. It's been
very rewarding, and giving back is probably the most rewarding
thing when you get to my age, too, is just
the ability to help other people. We all need help
at all different stages in our lives. You know, we're
(25:31):
all here to support each other. We certainly can't do
it just by ourselves. None of us can.
Speaker 2 (25:35):
How are you nourishing yourself at this stage in your life.
Speaker 3 (25:39):
I would say that charity work is very nourishing. I
would say that spending quality time with my daughter and
doing fun things with her is very nurishing. Doing my
yoga and committing to that five days a week. And
then I think taking time to breathe during my day,
especially when I feel like I'm overwhelmed. I felt like
I was holding my breath a lot when I was stressed,
(26:02):
so trying to remind myself to breathe as much as possible.
Speaker 1 (26:05):
Giata, before we let you go, we have a very
serious question for you. Okay, we need you to drop
the Italian woman beauty secrets because your skin, your face,
it's just always so refreshed and beautiful. What do the
Italians know about beauty that we don't know?
Speaker 2 (26:22):
And can we add a tab to jiatzi with your
beauty secrets.
Speaker 3 (26:26):
I have had a strict routine on my skin since
I was like twenty and I got it from my mother,
and my mother really from my grandmother. Oh yeah, thirty
minutes at night to take off well makeup to use
my facial scrub which I make with just rice flour
and my olive oil to really cleanse my face. It
takes thirty minutes. I also have to think my mother
(26:49):
because my mother has great skin, lots of water and
lots of olive oil. Like I probably ingest at least
a quarter cup a day, if not more.
Speaker 1 (26:58):
Danielle, we have to try her cleanser, rice flour and
olive oil. That's it.
Speaker 2 (27:03):
Yeah, well, Jada, this has been so wonderful. Thank you
for sharing so much with us.
Speaker 3 (27:07):
Now this was fun, ladies. Thank you for the great questions.
I appreciate it. Thank you for your time.
Speaker 1 (27:13):
You really brightened up the bright Side today. Thanks Yiada,
Thank you. Giada Da Larentis is an Emmy Award winning
television personality, celebrity chef, restaurant tour and a New York
Times bestselling author.
Speaker 2 (27:32):
That's it for today's show. Tomorrow, we'll hear an encore
of our episode with doctor Jennifer Ashton, who gets so
real about all of our menopause questions.
Speaker 1 (27:44):
Join the conversation using hashtag the bright Side and connect
with us on social media at Hello Sunshine on Instagram
and at the bright Side Pod on TikTok oh, and
feel free to tag us at Simone Voice and at
Danielle Robe.
Speaker 2 (27:59):
Listen and follow the bright Side on the iHeartRadio app,
Apple Podcasts, or wherever you get your podcasts.
Speaker 1 (28:05):
See you tomorrow, folks, keep looking on the bright side,
Hosts And Creators
Simone Boyce
Danielle Robay
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