blogging, I wanted to keep the focus squarely on the recipes. I was apprehensive about centering myself in the work because so many of the food bloggers I admire almost never showed or shared much of themselves. In February 2020, my motivation was flagging. I wasn’t seeing the growth I wanted and was ques- tioning whether to continue on with this passion project or call it quits and have more time to myself. When the pandemic hit a month later, I began hosting a virtual happy hour on my Insta- gram Story to help create a sense of together- ness, even while we had to be apart. I showed my followers how to craft a classic, modern classic, or original cocktail recipes. There was immediate uptake, and my audience was keen to shake and stir along with me. My growth exploded and I gradually became more comfortable in front of the camera – reori- enting my content to be largely personality-driv- en. While it’s been a tremendously challenging 15 months, the pandemic allowed me to define my mission, vision and values in a way I hadn’t before. Now, my focus is on taking the intim- idation factor out of cocktails by making it fun and accessible, especially for other women. At the time of this publication, I’ve now hosted 200 episodes of my Virtual Happy Hour series and have been able to transition an unpaid hobby into a thriving business. How do I do it all? Well, If I’m honest, balance is a pipe dream at this point. I work a lot – about 60-75 hours a week between my day job and Taste & Tipple. I don’t celebrate hustle culture or “the grind” as I think those philosophies create unhealthy relationships with work and a com- pulsion to be constantly productive. I work this much because I hope to one day be in a position to make my passion project my full-time gig and I have concrete milestones I’m trying to hit to make that a reality. Spotlight: Balancing a passion project and a full-time gig for 60-75 hours a week sounds exhausting. Can you run us through a typical workday in the life of Yvonne?
“How do I do it all? Well, If I’m honest, balance is a pipe dream at this point. I work a lot”
After moving out on my own, I honored that com- mitment and started experimenting with more gourmet meals and different cuisines. At the same time, I became legal drinking age and fell in love with the Food & Drink magazine from the LCBO and began dabbling with craft cocktails. The rest is history and I now hope to one day be featured in the pages of Food & Drink. Spotlight: Taste and Tipple has become somuch more than just exploring food and alcohol, it has become a lifestyle brand. Can you tell us how the brand has changed over the last four years? How do you balance your full-time job and your side hustle? Yvonne Langen: In the first couple of years of
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JUNE 2021 • SPOTLIGHT ON BUSINESS MAGAZINE
SPOTLIGHT ON BUSINESS MAGAZINE • JUNE 2021
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