SAVORING EVERY BITE + AUTHENTICTY WITH MIA SVIRSKY

We met with social media consultant Mia Svirsky at YELLOW the cafe in Union Market, to explore the world of food influencers. She didn’t hold back from dispelling the misconceptions about the social media-centric, perpetual grind of food content creation while holding space to prioritize the recognition of gratitude.

Bespoke Notes: What does savoring every bite in the context of food and work mean to you?

Mia Svirsky: I think about appreciating the moment when I hear that question. When you're savoring every bite, [you’re] enjoying the flavors, who you're with, and where you are—you’re experiencing it all together. It's appreciating what you have and what you receive.

Bespoke Notes: Your journey as a food influencer began in grad school. How did you find time for that while studying?

M.S.: As with any new place you go to that's new, you want to explore it. When I moved to D.C., I felt one way to explore the city was through food. What’s great about D.C.—D.C., Maryland, and Virginia—is that it's a melting pot of food; there's anything and everything here. 

I have always loved food. I grew up with my parents cooking, and I enjoyed cooking. We also appreciated going to restaurants, whether at home in the Boston area or when traveling. 

Bespoke Notes: How does being a food influencer bring out your creativity?

M.S.: At the end of the day, a restaurant wants people through the door, right? So, how do I create a narrative to allow that to happen? I want to show off what that restaurant does that is unique or exciting or [highlight] what they're trying to showcase so other people can see what I see when I go there.

It's exciting to [think about] “How I will frame this [story]?” That is the creative challenge. What can I get people excited about? For example, we are here right now [at Yellow]; the pita you get is warm, fresh, and fluffy, like a cloud. I could eat it forever. The hummus feels made to order. The place is busy. It's a great place to get a quick coffee or sit down to work.

I cannot post about a restaurant if I don't feel good about it. I'm authentic. If I didn't have a good experience, I don't want my followers to have the same experience.

Bespoke Notes: Walk me through the experience of covering a restaurant. What are some of the misconceptions about being a food influencer?

M.S.: It’s an awesome job but not an easy one. Many people misconstrue it as you get to eat and take photos, and that's it. On a base level, that’s true. But when a restaurant invites me, there’s lots of logistical stuff, such as who I am going with and figuring out the calendar. It's emailing back and forth [with the restaurant], thinking about the goals for the video, etc. Then, I review the menu beforehand and think about what looks good and what's [content worthy]. Then, it’s traveling to get there, eating there, getting the right angles and lighting, creating content, having conversations with the chef, the team, and management, going home after, editing, writing captions, and finding trending audio.

It also involves figuring out when to post it and keeping up with social media trends.

Bespoke Notes: How do you keep being a food influencer from being burdensome?

M.S.: I recently learned the power of the word "no." I prioritize myself and my schedule and make the best decisions for myself and my work. I used to say yes to everything and would have three events in one night, three times a week. I could do it at a young age, but I’ve learned I can only do one event a week over the years. It’s about protecting my mental health, my sanity, and my time.

Bespoke Notes: What lessons have you learned as a food influencer that you apply to other aspects of your life?

M.S.: My day job and social media agency are intertwined. Because most of my day-to-day work [requires me to be] on my phone, the line between my personal and work lives is very fuzzy. Lately, my focus has been on creating healthy boundaries between them and enjoying my free time. I’m learning how to turn the switch on and off.

Bespoke Notes: What’s the value of time spent on your craft?

M.S.: I've been in the industry for 10 years, and I've seen all food apps grow or not grow. I can tell if something is right and whether to invest time and energy. I can give my clients [informed] advice that says, "Yes, this is going to work," or "No, we don't need to do this.

Bespoke Notes: Has this work been an engine for building community?

M.S.: [The two of] us sitting here is the perfect example [of community]. We have similar paths; today, we have been brought together for mutual love [of food]. I get to meet some of the coolest people in this area, and it's so exciting. Some of my closest friends I've met through social media. It’s great to have people who understand what you do, appreciate your work, and support you. I think the [creative] community in this space hugely supports each other. That’s what's so beautiful; we emphasize building each other up, and that's special. 

My community also includes the people who have given me opportunities to work with them and my followers who support me. I ask them what they want to see, and they tell me what they want to see. It's exciting to walk somewhere and hear someone say, “Oh, I've seen you before, or I follow you.”

Bespoke Notes: What places do you encourage people to go when the temperature deeps and they want a great, cozy experience?

M.S.: Everyone is different, which makes it awesome. Union Market is a great place because it caters to many different people. I went there in the early spring with five other people, and we got something different. Then, we nibbled on everything. Everyone has their food tastes and can get what they want in Union Market. There are some fantastic businesses there. 

When I think of fall, I think of soup. I love soup. And I love love ramen. There are so many great ramen places.

If you want something unique, Tonari is in Chinatown. It's a fusion of Japanese and Italian. They do pasta and Italian ramen. Imagine combining an Italian pasta dish with a classic Japanese ramen dish, and you get Italian ramen. They have cheesy ramen and pesto ramen. It's incredible. Their pizza is incredible. Their small bites are so good. Their breakfast, if your readers could see my eyes light up now, just thinking of their breakfast. At night, they have dinner. It’s also a great date night spot for drinks at the bar. And you can have a full dinner if you want a more elevated experience.  

Bespoke Notes: What’s your advice for anyone interested in becoming a food influencer?

M.S.: Start researching free events and things that you can go to and explore. Create an account, walk through a farmer's market, post pictures, tag people, and get reposted. You have to build something up, and it'll start to grow. If you have passion, motivation, and research skills to figure out where to go, that is all you need, as well as some research skills to figure out where to go.

Bespoke Notes: Any final thoughts?

M.S.: The only thing I want to add is influencers; we're real people; we have lives, so please be nice. Remember that when you're making hateful comments or talking behind our backs, remember that we are real people. We have feelings. Please be nice. If you have nothing nice to say, don't say anything—the golden rule. And if you have something nice to say, please tell me. I love love love that validation.

I’m incredibly grateful for what I get to do every day. It is so awesome. I love it. I understand how lucky I am.

Follow Mia on Instagram @mia_svirsky.