Today we’d like to introduce you to Shanea Rakowski.
Shanea, please share your story with us. How did you get to where you are today?
I didn’t have a strong culinary background other than living to dine out, plus having a passion for cooking and baking at an early age. I also took numerous cooking classes at my home in Torinto (Toronto) and abroad. I was always trying to seek out the latest and greatest food trends. I used to read cookbooks and travel magazines the way others would devour a novel, along the way I enjoyed building friendships with top tier chefs, and followed them in their careers. I also was lucky enough to start seeing the world from the age of fifteen and got to foster my love of traveling. Back in the 80’s I was even a contributor for a publication called, “The In World Guide”, so I guess you can say that was my first foray into print media. Putting my interests of food and travel together, I began sending friends and family members small lists and reviews. Many of my friends encouraged me to write a blog. I was finally hooked up with a fabulous web designer out of New York through a close friend, and began writing about my passions two years ago. Shanea Savours was born, which is all the things I savour, such as food, art, travel, fashion and culture.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I am in total disbelief of how my blog has organically gained traction. I am flattered when I have strangers come up to me and who recognize me from my blog. The struggle for me is, that I am not a professional writer, just a professional eater, so trying to put out a weekly newsletter is no easy task. How many adjectives can you use to describe the taste of something? It is not easy! Also, there is the expense of always eating out, as I am not being paid by anyone. I spend the winters in Florida and I eat out just about every night, always searching for the next new restaurant, and many of the restaurants are expensive. People are well read and well traveled, so I feel I want to aim my reviews at the sophisticated diner. Therefore, I always give an honest review or criticism if I feel it is justified. I do feel badly when the owner and staff are so nice and welcoming and I am critical of their establishment. But, I feel my readers want me to tell it like, I see it and taste it.
ShaneaSavours – what should we know? What do you guys do best? What sets you apart from the competition?
As I mentioned previously, what sets me apart from others is my brutal honesty. I also try to be as up to date as possible, and I try to offer a vast array of restaurants, from three star Michelin to a great greasy spoon and in between. Everyone has a different tastes and budget, and you can still be joyfully humbled even if the food is fun and unfussy.
What is “success” or “successful” for you?
For me, success is doing something I am passionate about and doing something that helps others. I try and bring my readers the latest and the greatest through my travels and experiences with the unfamiliar and share them with you.
Acclaimed author Maya Angelou says, “success is enjoying your work, liking what you do and liking how you do it”. As long as I am still enthusiastic about what I am doing, I will continue to do it.
Contact Info:
- Website: www.ShaneaSavours.com
- Email: [email protected]
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