Jun 30, 2026 · 59 min · 11 segments
Building a content ecosystem, turning readers into buyers, and solving problems for your audience with Emily Baksa. \----- Welcome to episode 577 of The Food Blogger Pro Podcast! This week on the…
Emily BaksaGuest
Bjork OstromHost
Yeah, you have a business in the world of food, as many people do on this podcast.

Yours is interesting, though, in that you are partnering with food bloggers, food creators, bringing some of your experience, both culinary.

That's one of the cool things about your experience is you have experience in the world of food in restaurants.

How did all of those things come together? Let's get a little bit of background before we get into some of the practical steps.

I, yes, I had kind of this accidental fall into like the world of food service and hospitality, like literally just to like escape a torturous PR agency

And the reason I had the option was because I had done some work with the chef actually at the college where I went to school.

And I basically just like took the job so I could just do something else and I can get out because I had a background in education and in PR.

I actually practicing it at like a bottom of the totem pole, like agency world was just not quite
for

So I started working like for literally the first time, like in a real kitchen, like be scared to walk around and like not really sure how to figure things out.

Yeah, you have a business in the world of food, as many people do on this podcast.

Yours is interesting, though, in that you are partnering with food bloggers, food creators, bringing some of your experience, both culinary.

That's one of the cool things about your experience is you have experience in the world of food in restaurants.

How did all of those things come together? Let's get a little bit of background before we get into some of the practical steps.

I, yes, I had kind of this accidental fall into like the world of food service and hospitality, like literally just to like escape a torturous PR agency

And the reason I had the option was because I had done some work with the chef actually at the college where I went to school.

And I basically just like took the job so I could just do something else and I can get out because I had a background in education and in PR.

I actually practicing it at like a bottom of the totem pole, like agency world was just not quite
for

So I started working like for literally the first time, like in a real kitchen, like be scared to walk around and like not really sure how to figure things out.
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