High-level cooking with no-nonsense attitude
In the world of food influencers, Olivia Tiedemann stands out like a parmesan wheel at a vegan potluck. She’s a culinary maverick, a private chef who has taken the social media world by storm with her Michelin-star-worthy dishes. This is someone who’s not afraid to claim her space, with integrity, humour and confidence. Watching her videos on Instagram and TikTok is truly refreshing and inspiring.
Olivia’s journey into the foodie universe began with a simple love for pasta, which quickly spiraled into a full-blown social media sensation. In just 12 weeks, she went from a humble food poster to a private chef with a legion of fans. Her account is a treasure trove of gastronomic delights, where she whips up everything from the classics to the avant-garde, all while keeping her audience in stitches. It’s not just her cooking skills that have garnered a following of millions. It’s her ability to make you laugh while your mouth waters.
Her content has a number of themes, where our favourite is the ‘Women belong in the kitchen’ series. The series is all about reclaiming the space with a spatula in one hand and a witty retort in the other. And of course she cooks delicious food throughout the videos.
But what really sets Olivia apart is her signature style. It’s not just food on a plate; it’s a narrative. Each dish tells a story, whether it’s a dance with international cuisines or a love letter to comfort food. Her most popular videos, like the ‘Bitches love octopus’ or the ‘Cheese freaks assemble #macncheese’, are both great examples of high-quality cooking in a effortless, no-nonsense manner.
To Summarize, Olivia Tiedemann is not just a chef, she’s a movement. It’s tiresome always dragging in feminism in to the picture whenever talking about a strong woman. But our daughters could do a whole lot worse than having Olivia as a role model. And they’d also learn how to cook, two birds in one stone! So, if you’re tired of the same old food content, give Olivia a follow. You’ll come for the pasta, but you’ll stay for the punchlines. And who knows? You might just learn a thing or two about cooking along the way.
