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  • Red Carpet to Reinvention: Celebrity Chef Julie Anne Rhodes [7 Days to Amazing Podcast]

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    The Red Carpet to Reinvention: Celebrity Chef Julie Anne Rhodes talks about her life from supermodel, to pop star wife, to successful entrepreneur with all the razzle-dazzle and bumps in between.

    My friend Julie Anne Rhodes has had  the kind of enviable life that so many dream about but her family first beliefs and entrepreneurial journey are what shapes her success.

    If you ever wondered what it’s really like to have the celebrity chef lifestyle, be a glamorous supermodel, be married to a major pop star, as well as a self-starting entrepreneur who knows a thing or two about reinventing yourself, you do not want to miss this week’s empowering episode.

    Don’t forget to read the complete episode transcript below and share the quotes on social media.

    It’s time to tune in…

         

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    SPECIAL LIVE Q&A…

    [HEAD’S UP]  LIVE Q&A- Thursday, June 29, 3pm, EST / 12pm PST

    RED CARPET TO REINVENTION: We’ve gotten such a tremendous response from this episode that Julie Anne Rhodes and I decided to do a LIVE Q&A on the Sharon Haver – Focusonstyle.com Facebook page.

    HERE’S WHAT YOU SHOULD DO:

    – Mark the time in your calendar now so you don’t miss it.

    – Like the Sharon Haver – Focusonstyle.com page

    – Be sure notifications are turned on for the page so you get a Facebook reminder when we are LIVE.

    — LISTEN to the Podcast episode.

    — Bring your questions or post them below in the comments.

    TOPICS:

    Cooking, celebrity chef secrets, entrepreneurism, running an online business, modeling, reinvention, personal branding, STAR Power, you name it… as long as it isn’t creepy 😉

    Julie Anne will be in Los Angeles. I will be in New York. We hope to see you here!

    Guest Resources…

    Learn more about Julie Anne’s company, The Roving Stove, at www.TheRovingStove.com

    Or, reach out to Julie Anne and her community on Facebook at https://www.facebook.com/therovingstove

    Eat like a celebrity- chef Julie Anne Rhodes

     Episode Transcription…

    Announcer:

    Welcome to the Seven Days to Amazing Podcast where you learn how to make your life, business and style even more amazing in the next week! Now your host, Sharon Haver of FocusOnStyle.com.

    Sharon Haver:

    Hello chic-sters, I am Sharon Haver and you are really about to be amazed today.

    I have a super exciting guest on today’s episode of Seven Days to Amazing; Julie Anne Rhodes believes that anything is possible. She is a mother, supermodel, actress, entrepreneur, food activist, ex-pop start wife to Nick Rhodes of Duran Duran, turned multi-awarding celebrity chef affording you the luxury of time with The Roving Stove THE Los Angeles personal chef service that she established back in 2002

    Julie Anne is a founding member of Parents for Safe Food, won the Golden Whisk Award for best Newbie Personal Chef, best poultry burger in America, Pace Setter Award winner and the Food Networks Ultimate Recipe Showdown and was the Personal Chef’s Cooperative featured entrepreneur.

    She has appeared on Community Cooking In Torrence, the Cooking Channels Food-ography, the Lost Chronicles of Food and as a guest judge of the semi finals of MasterChef season 5. On foodnetwork.com, Julie Anne’s recipe has guarded more than 5 star revues than any other recipe in the Ultimate Recipe showdown. Julie Anne’s unusual past and international lifestyle is represented in her blog ‘Jewels’ from The Roving Stove, where she takes the reader from VIP entrances in Versace to service entrances in her apron.

    Her pearls of wisdom about a life filled with laughter and glamorous memories with a few scrumptious recipes thrown in for good measure, Jewels from The Roving Stove was voted one of the top ten food blogs and entertainment blogs in the Bloggers Choice Awards.

    Welcome my friend Julie Ann Rhodes, hey girlfriend I am thrilled to have you share your jewels with us today.

     

    02:29

     

    Julie Anne Rhodes:

    Hi Sharon, how are you? it’s great to be here.

     

    Sharon Haver:

    I am great, it is so wonderful to have you here from LA, it is a little early for you in LA, it’s mid day here for me right now. So you have got such a cool background and such an interesting life coming… the intro didn’t really say enough. Growing up as a girl in Iowa and becoming a real supermodel back in the day, I know you call it model but it was supermodel to everyone else.

    Having the glamorous life, in the arts, moving from London to LA to all over the place, with your star-studded wedding was insane, over the top and fabulous.

    So as a humble girl in Iowa, do you want to give us a little idea, how did all it happen, and you are also just like myself… you are also a queen of reinvention and of adapting your life as you go, so do you want to give us a beginning of how it all happened?

     

    Julie Anne Rhodes:

    I guess it started with concoction day in my mother’s kitchen when I was about 6 years old. I would take lunchmeat and Oreo cookies, mash them together and out them in a pan with water and out them in my mom’s oven and forget about it. Mom would see smoke billowing from her kitchen “ Julie Anne, you have been in my kitchen again”.

     

    So those days of he easy bake oven delicacies that I would make my father choke down all paid off when they came to watch me win Best Poultry Burger in America in the Ultimate Recipe Showdown.

    That is where it all started and I think also the years of modeling and having to watch every calorie that passed my lips and at the same time traveling the world and eating in 4-Star restaurants on a regular basis, I have to savor every single little bit and that helped me develop my palate which served me well when I decided to become a personal chef.

    Start the movement of you

    Sharon Haver:

    For all the years that I was a stylist, maybe there was one model or two models that could naturally eat anything and everything and never gain weight. They say that because it sounds good but you do need to make sure you have an eye on your intake when you are super skinny like that, even though you are young.

     

    Julie Anne Rhodes:

    Absolutely… I literally lived on three lettuce leaves a day, most of the time.

     

    Sharon Haver:

    Let’s talk about unhealthy. [Laughing]

     

    Julie Anne Rhodes:

    Longing for food, people thought it was weird that I became a personal chef after being a model, but it actually was a natural progression for me as it meant … you could be obsessing about food when you can’t eat food. I got to get my yayas out when I started cooking for people

     

    Sharon Haver:

    That is so funny as I know that I gained a bunch of weight when I hurt my foot and I have been trying to be on a diet, so what I do when I start to crave something I look at food magazines or websites, when you look at something it looks so good, it is almost like eating it right?

     

    Julie Anne Rhodes:

    Almost… well almost, when I was modeling I was like the kid with his nose pressed up against the window, watching everybody else eat. You enjoy it vicariously and savor the few bites that you do have.

    read more

    06:07

    Sharon Haver:

    So how do you manage to stay on a diet when you are in a four star restaurant?

     

    Julie Anne Rhodes:

    Not easy, that is why I couldn’t wait to get home to my own kitchen and learn to make renditions of those things that I had tried and have one or two bites of…in a less fattening way. Just watching the sugar, salt and fat that goes into things to make them just as tasty but still healthy.

     

    Sharon Haver:

    Yes the fats we know are a killer, lately my husband has this insane superhero metabolism, he could anything, he and his mother.

     

    Julie Anne Rhodes:

    Doesn’t that make you mad?

     

    Sharon Haver:

    Oh it makes me want to kill him, I will look at the picture of food and he will be throwing in the butter, then butter and the butter, we have got one of the habits of getting the pre-made foods that come here, the ones that we have been getting are okay but … he even acknowledged that they aren’t as fattening as going out to eat as we do go out to eat a lot, almost every night.

     

    Julie Anne Rhodes:

    The thing people have to remember… when you go to a restaurant the restaurant chefs know that fat, sugar and salt means labor, so they are going to pack as much of that in there as they can. It is just being lazy at creating flavor and coaxing the flavors out and there are ways to do it without putting so many unhealthy ingredients in there.

     

    Sharon Haver:

    And also the more fat that you have the more wine you can drink and the more wine you drink… the higher the bill for the restaurant so it all goes that way too.

    But you were on of the first people who created a home food service.

     

    07:57

     

    Julie Anne Rhodes:

    That’s right, what happened was… if you think about my business as a fashion business, my personal chef service is like my couture line, it is high-end, it is where I go in and cook for my clients and charge good sizeable fees for doing so, or I was trying to find a way to reach the masses as I realized was the thing that I was giving my clients, that was in such demand… was time.

    The time to do other things and not worry about dinner and be able to get a healthy dinner on the table in just a few minutes and I thought about it, the average income level of my clients ranged from $150,000 a year on up and the average household in America earns somewhere between $45-$60,000, but they are still double income families or harder still or single parents trying to feed their families, so they are just as time starved as everybody else so how do I make for my clients available to the masses. Offering everything that I do for my clients except the actual grocery shopping and cooking, so that is how the personal chef approach started.

    As with anything that is new and people don’t understand immediately… you get the naysayers and they are not always people that are negative towards you, for instance my parents were really concerned about the amount of time and money that I was putting into this project and they were constantly trying to talk me out of it and that is not helpful to have that energy around you all of the time.

    I went back to visit them in Iowa, one of their best friends is a self-made billionaire and he joined us for dinner, he said “Explain to me what you are doing”, so I told him about it and he is a venture capitalist, he turned to my parents after five seconds in and said “Leave her alone, she knows what she is doing, she is onto something big here”.

    He was my first investor that is how you never know how things get off the ground. It was definitely very exciting to come up with a completely new business model that nobody else had done before and try to turn that into something international.

     

    Sharon Haver:

    I know that is really successful and I know you had the problem that so many people have and I have had so many countless times and that is really dealing with freelancers that don’t do what they say they are going to do, tech help who really have less than zero levels of integrity and you are depending on them and I know that can destroy any business.

     

    Julie Anne Rhodes:

    When you are dealing with web developers, you are dealing with the wild west, especially with freelancers, you just at best… they are not very responsible and the worst they can be down right crooks, the last one stole $14,000 from me.

     

    You learn lessons along the way and the takeaway from that business was, if you want to do a tech startup then you either need the technical capabilities yourself or you have to have a tech co-founder, it just doesn’t work with freelancers, they just don’t have enough skin in the game to care and get it done.

    In fact they are actually invested in it not being complete because they can keep billing you hourly.

     

    Sharon Haver:

    Absolutely, I started my degree in marketing, my really first internship was at a plastics magazine when I went in marketing, so there must be some kind of geek-iness in me that id didn’t realize, but then through all my years of being a stylist, founding FocusOnStyle, the site started in 1999 after my syndicated column.

    It didn’t start out as a site, it started because I had left my newswire to go to a syndicator and the syndicator screwed me when my son was just a couple of weeks old and he sold my column to all my newspapers instead of letting me have my maternity leave.

    So here I was with a newborn baby and baby brain mush and I had all of these newspapers, I finally was able to get out of the contract as he ended up forging my signature, which was great as I ended up getting out of it. But I had these newspapers and I didn’t want to lose them and they had been so good to me through the years and I need more of them, so I started FocusOnStyle as a B2B site to promote my column when I my mommy brain cleared a little bit and then it got picked up and I was a Yahoo site of the day and I had a web developer, he took down the site, I thought what the hell, “Oh you needed it up today?” and I was crying, I called up Microsoft, FrontPage a web platform, the guy said if you go to Staples pick this up and put it on your computer I will help you get a site, I built my site with this guy, crying on the phone right up until midnight, which was the day that I had no site but it taught me a really good lesson on having to learn tech and that you can’t trust anyone early on.

    I did most of the tech myself, we love to commiserate on these stories through the years, every time that I got to big for myself and I hired someone to take over… I ended up getting screwed in a similar way as you, different ways, all sorts of crazy stories.

    Anyone starting out…keep your business in a way where you at least know what you are doing, and that is the lesson I earned, right now there is a problem with my husbands website… his medical site that I had nothing to do with, when I looked at it “ My god everything is wrong with this, what are you paying a month?” when I spoke to these people they were like “What do you know little woman?” I got this website from 1999, I coach people on their websites, let me tell you all the things that are wrong in just a five minute glance.

    I think as an entrepreneur and a lesson that is so important for people that don’t bite the bullet unless you can at least come in at midnight and fix it yourself if there is an emergency

     

    Julie Anne Rhodes:

    You do need to learn to delegate as the business grows, delegation does not mean that you don’t have to still manage.

    You still to keep an eye on things and be responsible.

     

    Sharon Haver:

    You need to understand what it is about, so that it is not always over your head

     

    Julie Anne Rhodes:

    If you are passionate about what you are doing, that is exciting.

     

    Sharon Haver:

    It is very exciting, it is also exciting that you hire people that you have complete confidence and let you live your dream and they are screwing you over in the back

     

    Julie Anne Rhodes:

    That is when you have a team of people around you that get your vision and that is the key to hiring people that share the same vision that you share, that they understand your vision so that they can help you execute it, When you have likeminded people that are equally into the project as you are it is very exciting, it is great being able to bounce off of each other, come up with new ideas and new ways to grow the business in different directions

     

    Sharon Haver:

    And be collaborative which I think is so incredible, when you’re working with teamwork

     

    Julie Anne Rhodes:

    As an entrepreneur we start off on our own and it can be quite lonely so when you have somebody to share the responsibility with, it is quite a relief

     

    15:59

     

    Sharon Haver:

    So now you have your site up, it is more about your catering business, you still have your blog on their with your exciting stories and glamor pictures and it really is quite exciting… if people want to really see Julie Anne looking pretty gorgeous in her jewels running around, cool with some recipes in between with your daughter and her beautiful little tiara on her, which is not a bad picture, it is pretty cool, just looking at it right now.

     

    Julie Anne Rhodes:

    It is just reminiscing and having fun, just reminiscing and having the good times, I always start out with something in the past, bring it into the present and with a recipe it is the cycle of the blog post that I write, at first people were a little confused by it as it is not a straight u food blog, sometimes I will write about food, sometimes about fashion, music or art, or whatever I feel like writing about at the time because for me the blog is just my passion for writing, I just love to write.

     

    Sharon Haver:

    And also, why should it just be a food blog, you’re not just a food person, you have a very diverse well-rounded life in so many different ways, can you tell us, going back in the day, travelling with a pop band, travelling with Duran Duran, being married to one and I know that you have got some stories too about celebrities without naming names, for the average listener who never got to travel with a pop band or never have a celebrity call them up with money or object to buy something, do you have any cool stories you can share?

     

    17:48

     

    Julie Anne Rhodes:

    Oh gosh, I am trying to think now, yeah … as far as working in Los Angeles, definitely you have clients that are different from anywhere else in the world I had a management company call me up when I was doing the tech startup that wanted me cook for several baseball players, I said that I was not taking clients on at the moment but I have this chef or that chef and one of those chefs happen to be a relative of Joe DiMaggio, so I thought they would go for him for sure, the man was trained at Negresco in Nice, a Michelin star chef himself, he is amazing, they said “No they want you” when I said I wasn’t available, they said “Name your price?, everybody ahs their price”, so I throw out this outrageous number, he said “Your hired, you start tomorrow”, it was probably the easiest job that I had in my life, I left my house at 4.30 pm, stopped at the grocery store, got to their house at 5.30pm, had dinner ready and lunch for the next day and was out of there by 8.30pm, and was making silly money.

    I think so much of the success of any business is recognizing the opportunities when they come along and grabbing them and just go with it, get out of your own way, don’t just follow your plan as sometimes what transpires is a million times better to what you can dream up in the first place and you have to be open to those opportunities and recognize them and go with the flow when they present themselves

     

    Sharon Haver:

    I totally think that one of the best things that you can be in any business is being flexible, I don’t think I have ever had any real change in my business that came about because I spent my night going “Oh what can I do now”, it just came to me, and I went with it, it just makes for a more enjoyable day and life is flexible, you reinvent yourself and your career has changed in so many different ways from being the model, to being a mom, a chef, starting one business having another business, it is all so different and I know myself too and it is just so many people … especially when they get to a certain number in their age flub little, a lot of people is just forty, they want to change their careers and what is your advice to them in reinventing yourself and being ready?

     

    20:28

     

    Julie Anne Rhodes:

    Well I have always been quite a chameleon, I have usually gone with whatever reinvention comes my way, in the past with the modeling and the acting, those were careers that found me. With the cooking, that was a career that I grabbed and I developed and I wanted to take further, I think I get almost more gratification from this career than I did from the previous ones.

    I don’t know whether I just have a short attention span or I always need new challenges that I have reinvented myself and will probably will reinvent myself a few more times before the end of my days.

     

    Sharon Haver:

    I agree with you, for me … being a stylist found me, I never woke up one day and thought, boy I can’t wait to be a stylist, people hired me, I became I stylist the next thing I knew it was 15 years.

     

    Julie Anne Rhodes:

    I think if you find yourself at a crossroads and you don’t know which direction to take, ask yourself, “What is it that I know a lot about, I am good at and I really enjoy” and find a way to turn that into a business

     

    Sharon Haver:

    Absolutely and it is also whatever you know and you enjoy there is always someone who wants to achieve the level you are at right now, there is always someone that can benefit from your knowledge, maybe you last year, 6 months ago, 2 years ago who really wants to be in the spot you are in right now and I think that is so important for so many entrepreneurs that you do share advice, sometimes we get a tendency that we are just to big with it but there is always somebody who is a couple of steps behind you that really needs some help and coaching

     

    22:15

     

    Julie Anne Rhodes:

    You know what Sharon, I have no college degree, I have no formal training, I had never worked for anybody before, as a model and an actress I never held down a regular job. I tended to sell myself short and not realize the skills that I had, recently I was updating my CV, and you know what… I actually do have a lot to offer.

    I do have great experience behind me and sometimes you just have to stop and take stock of what your experience is, if you start putting it down on paper, you realize you have a lot more going for you than you ever gave yourself credit for before.

     

    Sharon Haver:

    Absolutely and I just done the same thing myself, this is a really good thing for people if you are feeling lost, when we were updating focusonstyle and redone my about page, instead of just listing stuff I wanted it to be more personal about me and y life and how things came to be, so that it was more relatable that way.

    It took me a long time to get the mindset to sit down and want to do it, when I sat down and went wow, I never even thought about that, I think putting pen to paper or finger to keyboard or whatever it is, I think it is just a great awakening about yourself… especially with so many people suffering from the lack of self-love syndrome, when you really write down what you it is and you look at it almost like a third person looking in, you get so proud in what you have accomplished and maybe you just took for granted.

     

    Julie Anne Rhodes:

    Absolutely.

     

    Sharon Haver:

    So tell us a little bit more, most of what you do right now is in the personal chef-ing, what is the average day for a personal chef in Los Angeles like, how does it work, what kind of clients, what do they eat?

     

    24:08

     

    Julie Anne Rhodes:

    Well most of my clients being in Los Angeles are mostly vegetarian, Vegan or red meat haters, the average client pushes a green bean around the plate and calls that dinner, I get clients like the baseball players that want a pound and a half of red meat with every meal as they are building muscle, it can be a lot of fun.

    One of the things I love about being a personal chef is … my service is custom tailored to my client’s needs and specifications.

    No two clients are the same, I never get stuck with the same old same old, generally once I have cooked for a client two or three times, they trust that I understand what their likes and dislikes are and any health issues they need to address through food, I know how to do. SO they give me a free rein, so I write recipes and I welcome up with new recipes all the time that keeps it interesting for me, I would get really bored very quickly if I had to cook the same thing over and over again.

     

    Sharon Haver:

    Yes I know, I was looking at one of these recipe services, I thought my god it is the same meal three different ways, three times a week, really! some people find comfort in eating the same thing for lunch every day

     

    Julie Anne Rhodes:

    I fond that most people don’t, they think that but once you start cooking for them and they trust you to let them give you variety, that has probably been the biggest stronghold that I have in the industry, that I cook a lot of different cuisines really well, and I introduce variety to people and they like that.

    Sharon Haver:

    I think it is so important and also that they trust you to bring it in, there really is a trust for having someone to cook for you, what happens if you come home and there is a meal there that you don’t want.

     

    Julie Anne Rhodes:

    I have clients that health issues, if I give them something they shouldn’t have they could end up in the hospital. There is a level of trust that ahs to be earned when you first start cooking for someone, generally that happens pretty quickly with me.

     

    Sharon Haver:

    What type of clients do you have that mostly would hire a personal chef?

     

    Julie Anne Rhodes:

    I have clients that range right across the board from A-list actors, musicians, sport stars to dentists and schoolteachers… I have got a couple of professors that I cook for. I once had a guy call me up… a single guy, I have to say it is one thing that makes me nervous… if somebody comes to me through the internet and not through a recommendation, I went to this guys apartment to cook for him, It was tiny, I had to set the food to cool out on the coffee table in the living as the kitchen just didn’t have enough room.

    When I went to set the food down I looked over at the couch and there was sex toys all over it, am I going to be expected to do something more than cook and he looked over at me and said “ I didn’t tell you what I do for a living, I sell sex toys online”, we both laughed it off.

    I have had all kinds.

     

    Sharon Haver:

    I bet that is a big business. So if someone who is not in LA and can’t have you but wants to create their own… I don’t know what is a good way of saying it, there own luxury prepared meal, do you have any shopping tips that they could use, do they go shopping once a week, or how they can create they own Julie Anne meal prep without you?

     

    28:01

     

    Julie Anne Rhodes:

    I think the biggest thing that people don’t realize is that the staff that work in grocery stores… people treat them as if they are invisible all the time, say hello, be friendly, go up to the produce guy and say “ I don’t know how to choose the best melon, can you show me how, or can you help me pick the most ripe pineapple?”

    Learn about produce and ask when you don’t know something, time to me, time is money, so I don’t like to spend hours looking for things in a grocery store, I will stop and ask any of the people that work there and ask “Hey can you tell me where the flour is, or where I find chicken cubes”, so you don’t waste a lot of time in the grocery store, usually in and out and buy a weeks worth of groceries in less than half an hour.

     

    Sharon Haver:

    Wow I have a funny grocery story, a very funny LA grocery story, so when the new iPhone came out, last year or two years ago, I had just gotten it, I was in Santa Barbara, we went in the convertible, I put the iPhone in the middle, with a glass of water, my husband was driving and somehow the perfect storm of the way the phone was set up, we hit a bump, a little water in it and my iPhone died, oh my god I just got it, we were driving towards Malibu, I had to find a grocery store, we finally found one, a very chic Malibu-esque, celebrity-esque grocery store, I walked in, I asked if they had white rice and is it black bag, I thought I was going to get tarred and feathered in there. This guy came up to me and said “White rice! we don’t have white rice, we have Basmati rice, we don’t have white rice”, “Do you have a zip lock bag”, “We don’t carry plastic products, we don’t have zip lock”, “oh I am sorry”

    Oh my gosh how California was that?

     

    Julie Anne Rhodes:

    If you want to get really with it you use a grocery delivery service like Instacart of Amazon Fresh.

     

    Sharon Haver:

    This was just to fix my phone, you put the phone in a zip lock bag with rice and apparently it dries it out.

     

    Julie Anne Rhodes:

    Oh right, ok I gotcha.

     

    Sharon Haver:

    It wasn’t for me to eat it was to fix my phone, Thank you folks in LA.

     

    Julie Anne Rhodes:

    We do have regular supermarkets too

     

    Sharon Haver:

    I know, it was so funny and there was a celebrity down one of the aisles without makeup.

    This has been great do you want to give us a couple of final stories, I know a lot of people… my husband is a Duranie in this house, we went to a Duran Duran concert last year, in my house and in our car he always has 80’s pop music, I swear it is like… nothing ahs happened between 1985 and today. Nothing!

    Do you have any cool stories of being on the road; I know you had the whole model scene then, a little tidbit to entice some people?

     

    31:42

     

    Julie Anne Rhodes:

    Like what?

     

    Sharon Haver:

    I don’t know some Rolls Royce story, a night at a Paris party or whatever?

     

    Julie Anne Rhodes:

    It was pretty wild, it was like living in a bubble… when we were in Italy, we had to be transported in a Black Maria with a police motorcade around us, we had 5000 thousand screaming people outside our hotel with Carabinieri with machine-guns on each floor outside our hotel rooms. One day I walked up the stair to the next floor up to go to Simon and Yasmin’s suite as I came around the corner the guy had the gun trained on me, thinking I was a fan sneaking up on them, it was a little scary.

    For the most part it was have baby have nanny will travel and you just made things work.

     

    Sharon Haver:

    Which is kind of the same for any business coach, I know my business coach just had a baby, they do all these events and they travel around with the nanny and it works.

     

    Julie Anne Rhodes:

    I think the pressure was on us for her first birthday party, we were on tour with David Bowie at the time, we were in Toronto for her birthday and staying at The Four Seasons hotel there, the traditional English children’s birthday party always has Jelly, what we call jello.

    Obviously staying in a hotel I didn’t have a fridge to get that set up, so how can I make the tradition al birthday party for her, one of Nick’s bodyguards overheard me talking about it… he got the fans… he got a bunch of Dixie cups and some jello and gave it to some fans to take home and make the jello at home, and bring it back for the party. That was pretty cute.

     

    Sharon Haver:

    That is funny.

     

    Julie Anne Rhodes:

    She was pretty spoiled she had both David Bowie and Simon Le Bon sing her happy birthday on her first birthday, David gave her a little teddy bear that said ‘The cutest Number one on tour’.

     

    Sharon Haver:

    That is so cute. You have obviously had a pretty amazing life in all sorts of different… from the glamour to the kitchen to everything… if you had to give people a couple of tips on how they can make their life more amazing this week, especially with food, what would you suggest?

     

    34:05

     

    Julie Anne Rhodes:

    I would suggest sticking with whole foods, learn to enjoy cooking, what I do is I cook for my clients in advance and they just heat and eat the food when they want it, people initially think it is like having leftovers, it is nothing like leftovers.

    If you cook the food, label it, package it and heat it correctly when you are ready to eat it, it should maintain the original integrity of when you cooked it. I think by cooking like that you only cook once or twice a week and then it isn’t so much of a chore, it is more something you can learn to enjoy and create a lot of free time for yourself in doing so.

     

    Sharon Haver:

    Batching up your cooking, I think batching up everything just makes it so much easier and gives you so much more time.

     

    Julie Anne Rhodes:

    The average person spends about two hours a day thinking ‘What is for dinner’ and the logistics of getting the groceries and putting it all together, if you do it once a week instead of every single day, you are going to save yourself lots of hours per week, time is the one commodity all of us lack, right across the board, I don’t care what your situation is we all live in a time starved world these days.

     

    Sharon Haver:

    That is for sure… that is for sure. DO you have any other tips if someone wants to place their food to make it look it more elegant… exotic, do you have any tips on presentation or anything else, so it doesn’t look like a lump of food?

    If anyone looks at your site there are so many beautiful food photos on there.

     

    Julie Anne Rhodes:

    Oh Thank you, When you think about what to make, think about how it is going to look on the plate, think about the different textures and the colors, how putting those together might make it more interesting, we do eat with our eyes before we taste anything. You want your food to look beautiful on the plate or on the platter, however you are presenting it.

     

    Sharon Haver:

    I am looking at a picture right now of pasta, evil pasta, pasta and I are not getting along, it is one of my favorite foods, with some capers and broccoli, it looks so good… is that fish or chicken… I don’t know. It might be fish.

     

    36:28

     

    Julie Anne Rhodes:

    Recipes don’t have to be complicated it can be the most simple… I think the best recipes only have a few ingredients; you are just dealing with really good ingredients to begin with, buy quality ingredients.

     

    Sharon Haver:

    That is so true and actually that is one of my pet peeves, we have this place in Jackson Hole, especially out there… I fond when you get to smaller towns, they think that good food, in the fancier restaurants means it is a very complicated dish, so that the waiter can come over and announce the 27 ingredients in it, what happens is… for me for my palate at least it just tastes too rich and you can’t enjoy it. Simple food that is just perfect and fresh is so much more delicious and healthy to eat.

     

    Julie Anne Rhodes:

    And more elegant most of the time as well, the key is starting with good ingredients.

     

    Sharon Haver:

    And fresh ingredients, okay so this has been great, where can people find you to look at your site, I know people in Los Angeles should be calling you, but everyone else can start by going to Julie Anne’s site, following her on Facebook, going to The Roving Stove.

     

    Julie Anne Rhodes:

    Also the blog does have recipes on it, even if you are in New York or Chicago or anywhere in between you can still try some of these recipes out for yourself.

     

    Sharon Haver:

    As Julie Anne said they start out with this very cool glamorous story and then there is a recipe that connects at the end, it is like reading a really interesting fabulous diary that also happens to have a fab menu that you can pick up make for dinner tonight.

     

    Julie Anne Rhodes:

    It is, people can find me on my website.

     

    https://www.therovingstove.com

     

    Or on Facebook, or Twitter, a whole slew of social media sites.

     

    Sharon Haver:

    Just go there, I am looking at it now, do you have… some of Julie Anne’s blog tags are really cool, Apricot-Pecan Stuffed Pork Roast with Apricot Glaze, Ava Gardner, Betty White, Beyoncé, Bianca Jagger, Bruschetta.

     

    Julie Anne Rhodes:

    Yes I do a lot of name-dropping in the blog.

     

    Sharon Haver:

    It is right in there, Duchesse of York, Duran Duran, Ernst Hemingway, Fettuccini Alfredo.

    Come on people where else are you going to find a blog like this?

     

    Julie Anne Rhodes:

    Actually my ex and I used to play this game, if you could have anybody over for dinner, dead, alive, this century, 20 centuries ago, whatever, who would you have? ten people around the table, and who would you have and why would you have them and that is why some of those names come in, I don’t know Ernest Hemingway.

     

    Sharon Haver:

    Here is another good set of tags, Indian food, Iowa, Ireland, Iron Maiden, Italy, JFK, Jackie Kennedy, Jackie the Ringling circus clown, You don’t have Jello there, no you don’t have Jello there.

    You should have Jim Morrison Jello.

    Anyway on that note, thank you so much people, I can’t encourage you enough to go to.

    https://www.therovingstove.com

    Learn more about Julie Anne there if you are in Los Angeles, definitely contact her for some delicious food and if you’re not on Los Angeles get some of the menus and exciting stories.

    Thank you so much for being here.

     

    Julie Anne Rhodes:

    Thank you for having me.

     

    Sharon Haver:

    Everyone if you’re ever getting stuck in a rut, keep on going, look at Julie Anne.

     

    Julie Anne Rhodes:

    Don’t be afraid to reinvent, it is so important.

     

    Sharon Haver:

    Absolutely.

    You only live once, so live it to the fullest, so thank you sweetheart.

     

    Julie Anne Rhodes:

    Great to speak with you.

     

    Sharon Haver:

    Bye-bye folks, see you next time.

     

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    See you next time.

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