Food Influencers You Should Know About: An Interview with Tala AlRayes from TÊTE-À-TÊTE
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In the expansive world of online culinary exploration, certain food influencers manage to leave a lasting impression through their unique approach and commitment to sustainability. One standout is Tala AlRayes, a certified vegan chef and co-founder of the TÊTE-À-TÊTE vegan supper club, who has carved a niche by blending exquisite vegan dishes with a dash of cultural representation. Our latest feature delves into the vibrant world of influential chefs, focusing on those making significant strides in promoting ethical eating and culinary innovation. In this special edition, we spotlight Tala AlRayes, whose work not only tantalizes the taste buds but also champions the cause of Arab women in the culinary arts.
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In the expansive world of online culinary exploration, certain food influencers manage to leave a lasting impression through their unique approach and commitment to sustainability. One standout is Tala AlRayes, a certified vegan chef and co-founder of the TÊTE-À-TÊTE vegan supper club, who has carved a niche by blending exquisite vegan dishes with a dash of cultural representation. Our latest feature delves into the vibrant world of influential chefs, focusing on those making significant strides in promoting ethical eating and culinary innovation. In this special edition, we spotlight Tala AlRayes, whose work not only tantalizes the taste buds but also champions the cause of Arab women in the culinary arts.
food influencers
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The Evolution of Food Influencers: Shaping the Online Culinary Scene
The rise of food influencers marks a significant shift in how we discover, prepare, and appreciate food. Though the term "food influencer" may seem like a modern concept, its roots can be traced back to influential figures in culinary history. One of the earliest examples is Julia Child, whose television show, The French Chef, revolutionized home cooking in America. Her approachable style and educational content made her a household name and laid the groundwork for what we now recognize as food influencing.
Fast forward to the late 1990s, the internet began to play a crucial role in the food scene. Online food forums such as Chowhound, launched in 1997 by Jim Leff and Bob Okumura, allowed food enthusiasts to share their culinary experiences and recommend hidden gems. This platform created a community where food lovers could exchange ideas and discover new trends long before the advent of social media.
The early 2000s saw the birth of food blogs, which became an essential platform for aspiring food influencers. David Lebovitz, a notable figure who began blogging about baking and desserts in 1999, is an example of how individual culinary voices could reach a broad audience through the internet. Other influential blogs like 101 Cookbooks by Heidi Swanson and Simply Recipes by Elise Bauer further popularized the idea of sharing recipes and cooking tips online. These blogs provided a platform for niche content, such as vegetarian or gluten-free cooking, catering to specific dietary needs and preferences.
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Though the term "food influencer" may seem like a modern concept, its roots can be traced back to influential figures in culinary history.
With the emergence of social media platforms like Instagram and TikTok, the landscape of food influencing expanded dramatically. These platforms allowed influencers to reach millions of followers instantly, transforming how we interact with food content. Food influencers began to specialize in various niches, including keto, vegan, and paleo diets, offering tailored advice and recipes to their followers. This specialization helped build dedicated communities around specific dietary lifestyles.
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The visual nature of Instagram made it the perfect medium for showcasing beautifully plated dishes and step-by-step cooking tutorials. Influencers gained massive followings by posting aesthetically pleasing food photos and engaging content. TikTok, with its short-form video format, introduced a new dynamic to food influencing. Viral cooking hacks, quick recipe videos, and food challenges became a staple, attracting a younger audience eager for easy and entertaining content.
The influence of these food personalities extends beyond the digital realm. They have the power to shape consumer behavior, drive restaurant trends, and even impact the sales of kitchen gadgets and ingredients. For example, the viral popularity of the air fryer can be partly attributed to influencers demonstrating its versatility and ease of use in their content.
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In a world where traditional advertising often falls short of engaging consumers authentically, food influencers offer a personal touch, crafting content that resonates with the daily lives of their audience. They not only highlight what's on the plate but also the culture and stories behind each dish, making dining an experience rather than just a necessity. This fact is undeniably changing both the way consumers engage with food, but what food does and means for a community. Food is now a lifestyle and way of being, not just something to fuel or fill you up.
As such, it is becoming increasingly critical for food influencers to prioritize authenticity and transparency. As sponsored content and brand collaborations become more common, followers increasingly seek genuine recommendations and honest reviews. Successful food influencers must strike a balance between monetizing their content and maintaining the trust of their audience. Looking forward, I’m sure the role of food influencers is set to expand even further. As consumers increasingly value authenticity and narrative in their dining choices, influencers who can provide this content effectively will play a significant role in shaping industry standards and consumer expectations. They are not just trendsetters but also cultural curators, crafting the future of food one post at a time. This evolution points to a future where the food industry is more reactive to the immediate tastes and ethical considerations of its clientele, driven by voices that speak directly from—and to—the heart of society.
Challenges for Vegan Food Influencers: Inclusivity and Representation for Women of Color
The online landscape for vegan food influencers has expanded rapidly, but it is not without its challenges, particularly when it comes to inclusivity and representation for women of color. It’s undeniable that social media platforms have democratized food culture, allowing influencers from diverse backgrounds to share their unique culinary perspectives and traditions to audiences they would struggle to reach otherwise. However, the visibility of women of color in the vegan influencer space remains disproportionately low, raising concerns about equity and access.
One of the primary barriers is the digital divide and algorithmic biases that often favor content from predominantly white influencers. Studies have shown that algorithms can perpetuate racial biases by prioritizing certain demographics over others, which affects how content from women of color is disseminated and monetized. This systemic issue limits their reach and influence, despite having equally compelling content.
Moreover, the representation of veganism often skews towards a very narrow, marketable image that does not always resonate with or include the diverse cultural practices of women of color. The mainstream portrayal of veganism often projects it as an affluent, predominantly white lifestyle, characterized by high-end organic products and pricey specialty foods. This image not only narrows its appeal but actively alienates a significant portion of potential followers—particularly women of color, who may find little reflection of their own cultures and economic realities within this framing. Studies suggest that such a homogenized portrayal can deter broader community engagement, as the perceived cost and cultural dissonance pose considerable barriers. This portrayal overlooks the rich diversity of vegan practices across different cultures, which often incorporate plant-based diets not as a trend but as a fundamental aspect of their culinary heritage.
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The representation of veganism often skews towards a very narrow, marketable image that does not always resonate with or include the diverse cultural practices of women of color.
To bridge this gap, it's imperative to broaden the narrative around veganism to include and celebrate the diverse ways in which various cultures engage with plant-based eating. For instance, traditional dishes from African, Latin American, and Asian cuisines often feature prominently vegan ingredients and methods, rooted deeply in historical practices and economic necessities rather than contemporary lifestyle choices. Acknowledging and promoting this diversity not only makes veganism more accessible but also enriches the movement by showcasing a range of sustainable eating practices. Efforts to include these perspectives can help demystify veganism for a wider audience, illustrating that it can be a practical, inclusive, and culturally resonant way of life rather than an exclusive club defined by its barriers to entry.
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Cultural appropriation is another significant challenge, as traditional dishes from diverse cultures are often co-opted by predominantly white influencers. These influencers sometimes present these traditional vegan or vegetarian dishes as novel ideas, without acknowledging their deep cultural roots or the communities from which they originate. This practice not only strips these dishes of their cultural significance but also fails to direct deserved credit and potential economic benefit back to the original creators. Such actions contribute to a broader narrative that overlooks the contributions of non-Western cultures to sustainable eating practices.
This issue is exacerbated by the dynamics of social media, where visibility can equate to economic opportunities. When non-native influencers appropriate dishes without proper attribution, they can inadvertently perpetuate a cycle of cultural erasure and economic disparity. Women of color influencers often face significant wage gaps compared to their white counterparts. They are less likely to receive sponsorship opportunities, and when they do, the compensation is frequently lower. This economic barrier is compounded by the high costs associated with producing high-quality content, which can be prohibitive. This not only disrespects the traditions and history of the dishes but also sidelines the very communities that could be leading conversations about plant-based diets.
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Calls for more equitable practices within the influencer marketing industry are growing louder, with demands for transparency in pay, more substantial support for content creators from underrepresented groups, and adjustments in algorithmic processes to reduce bias. For instance, there is a growing call for influencers to practice cultural sensitivity by researching and crediting the origins of their culinary content explicitly. This approach not only fosters a more inclusive and respectful online community but also enriches the understanding of global vegan practices, highlighting the universal appeal and adaptability of plant-based eating across different cultures.
For vegan food influencers who are women of color, navigating these challenges requires resilience and innovation. Many have begun leveraging their platforms to not only showcase their culinary skills but also to discuss these broader issues of representation and equity in food media. This not only enriches the vegan influencer space but also ensures that it grows in a way that is inclusive and representative of its diverse audience.
Interview with Tala AlRayes: TÊTE-À-TÊTE Vegan Supper Club
In our ongoing commitment to promote equity within the vegan community, Women & Sustainability is delighted to spotlight the voices of BIPOC women who are pioneering change and innovation in the vegan food scene. Recognizing the unique challenges they face, we are sharing our platform to amplify these influential voices and support their small businesses. This initiative not only enriches our community with diverse perspectives but also aims to foster a more inclusive and fair environment in the world of vegan influencing.
We recently chatted with with Tala AlRayes, a certified vegan chef and co-founder of TÊTE-À-TÊTE vegan supper club. Tala, a rising start in the culinary world, is not only celebrated for her exceptional skills and creative dishes but also for her role in championing Arab women in the food industry. A dear friend to Women & Sustainability, Tala's venture is fully endorsed by W&S, and we highly recommend her team for anyone seeking vegan catering and culinary inspiration in London, U.K. This long-awaited interview offers insights into Tala’s perspectives on food influencers, sustainability, veganism, and the critical role of representation in the online culinary scene. We are thrilled to share this engaging conversation with our cover star, Tala AlRayes.
Q.
Can you share your personal journey with cooking? How did you first get started in the kitchen?
A.
I have always loved food and enjoyed trying new things. I was very curious about what everyone around me was eating and always wanted a taste. Growing up, I would watch my mum (mama) and grandmother (teta) prepare family lunches, and I would constantly nag them to help in any way I could. However, with time, adulthood, and just existing as a woman, I developed a very difficult and disordered relationship with food. I never imagined I would pursue a career in it. I graduated from university with a degree in media and communications with sociology. But my innate love for food, coupled with a personal journey of overcoming disordered eating, led me to find a balance that reignited my true passion for culinary arts. I rediscovered how food and cooking can bring people together, while simultaneously connecting me with mama, teta, and my younger self—teaching her to not be afraid of oils, butters, and all the fantastic ingredients that create those wonderful dishes and even more wonderful memories.
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Q.
What inspired you to co-found TÊTE-À-TÊTE, and how did your background influence this decision?
A.
In the Arab world, we are very family-oriented, and one tradition that has always persisted is the big family lunches. We sit around one long table, passing food and having wonderful conversations about the world and our futures. Now, I long for the days when I can return and have just one week with my family to do that again. I moved to London soon after the revolution started in Lebanon on October 17th, 2019, hoping to finish university and build a better future for myself. It was a very lonely experience, especially during the first few years, being alone and away from my family for the first time in 18 years, away from the Arab world and the familiarity, kindness, resilience, and love of my people. I longed for the feeling I would get when visiting my teta’s house, ready for a big delicious lunch, reuniting with all my cousins, aunts, and uncles. Years went by, I finally graduated from university and started to fall in love with London but still felt that disconnect. I embarked on my culinary journey and immediately knew that I wanted to start a supper club. It took some time to kick off, but I knew it would happen when the time was right, and that’s exactly what happened. It was exactly what I imagined it to be: one long table, 25 guests, all getting to know each other over our supper club, sharing meals we cooked for them. It felt like home in my new home.
Q.
What was it like hosting your first vegan supper club dinner? Any standout moments that made it special for you?
A.
It was absolutely amazing. There was a lot of work that needed to be done, but the whole process was incredible. We had such a good time planning each and every little detail that went into tête-á-tête, from recipe development to menu design, playlist creation, table decorations, and so much more. We put 100% into every element. The standout moment for me was coming up from the kitchen to help with serving one of the dishes and seeing the night unfold. Everyone was talking to each other, with the music barely audible over the conversations. It felt very surreal—being in the kitchen downstairs felt like a different world, and I honestly don’t think I fully realised that this was it, the night we’d been working for and dreaming of. But as soon as I went upstairs, it was like a breath of fresh air, the moment where I felt like this is it. I felt like I was finally doing something so special to me and was so happy to see everyone connect, feeling the way I would when I’d be back home around the table.
Q.
How do you and your co-founder balance your roles at TÊTE-À-TÊTE? What strengths do you each bring to the table?
A.
We worked in beautiful harmony, always bouncing off each other's ideas. We have always had an amazing dynamic and loved working together, starting in university by sharing our essay plans and dissertation ideas. We've previously hosted multiple dinner parties with our friends, and they have always been amazing. Alba excels in design and making everything look beautiful, from the menu design with her illustrations to the actual table spread. She's always eager to learn something new and managed our social media with great enthusiasm. It was difficult to stay as active as we wanted on social media while focusing on everything else that had to be done, but she always ensured there was a post on our feed and interacted with the community. On the other hand, I excel more in the cooking side of things, drawing from my course and applying what I learned to what we wanted to create.
Food influencer Tala AlRayes (left) and her co-founder Alba (right).
Q.
What can attendees expect from your upcoming supper club in August? Are there any new dishes or themes you excited about?
A.
Our upcoming supper-club is set to be a cozy, intimate, yet casual sit-down dinner. You will have the opportunity to get to know everyone around you while enjoying a set vegan meal, good music, and good vibes. We are still in the process of developing our menu, but one dish that was a fan favourite and might stay for our next event is our panko fried olives served with spicy soy yogurt and a punchy coriander green sauce. As for themes, we have been brainstorming some options for future events and are excited to share them soon!
Q.
Can you walk us through your process of creating a menu for your supper clubs? Where do you draw your inspiration from?
A.
Creating the menu is my favorite part of the supper-club process, but it can be very lengthy when you want to try a million different recipes! However, our beliefs and considerations for the supper-club make it easier. Firstly, we aim for zero waste with everything we make, drawing inspiration from creators who advocate for sustainability and using the whole ingredient. We brainstorm about the different vegetables we can use, considering all their parts and potential uses. Additionally, we focus on seasonal produce to ensure our dishes are as fresh and flavourful as possible. We draw inspiration from a wide array of sources: recipes I've experimented with during my culinary course, classical Lebanese recipes, meals my friends have made for me, dishes I've enjoyed while travelling abroad, and mostly from various plant-based food influencers and chefs. Lots of recipe testing takes place before we decide on a single dish, but as soon as we have one or two dishes decided, the rest just falls into place, knowing the palate we are going for and the types of flavours that will complement each other.
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Q.
What challenges have you faced in building TÊTE-À-TÊTE, and how have you overcome them?
A.
Balancing work with the supper club while still finding time to rest and reset was challenging. We learned a great deal from our first event and are now focusing more on how to plan our days to ensure we have adequate rest to keep us going!
Q.
How do you incorporate sustainability and mindful living into your events and overall brand philosophy?
A.
We are 100% plant-based and committed to using every ingredient fully to ensure zero waste. We also use recycled paper for our menus and have made significant investments in reusable items, avoiding disposables for all our future events. Additionally, we were very careful with our food shopping to avoid excess, and it turned out just right!
Q.
What role do food influencers play in promoting veganism and sustainability, in your opinion?
A.
Acting as inspirations is crucial! It's important to share the diverse ways people use different ingredients and achieve zero waste, keeping it fun and exciting while showing the world the vast possibilities with plant-based cooking without harming anyone or anything in the process. They also help dispel the stigma that veganism is unhealthy or that it's hard to get enough protein, or that the food is bland. It just requires patience, an open mind, and lots of spices!
Q.
What advice would you give to aspiring food influencers who want to make a positive impact through their work?
A.
Don’t be disappointed when something doesn’t work out. Creating great dishes with just vegan ingredients can indeed be more challenging and require more effort, but it's important to keep trying and keep inspiring. Initially, I avoided watching too many food videos and following food influencers, fearing I wouldn't have an original idea or recipe. However, this isn't the case at all. I have gained so much inspiration from food influencers and chefs, which has helped me create some of my most popular dishes! Remember, everyone can always learn something new, whether it's a recipe or a cooking technique.
Tablescape from food influencer Tala AlRayes’ last vegan supper club for TÊTE-À-TÊTE.
Q.
How do you stay connected with your audience, and what has been the most rewarding part of building a community around TÊTE-À-TÊTE?
A.
We stay connected with our audience via our social media platforms on Instagram and TikTok (@tete.a.tete.dining). We regularly engage in Q&As and conduct polls to gather feedback and understand the community's opinions, their preferences, and expectations. The most rewarding part of building this community is seeing people from around the world become friends and connect through our events. It's surreal to witness these connections forming because of our supper club, and to see everyone enjoying the vegan dishes, being introduced to new flavors and textures!
Q.
Can you tell us about a favorite dish you’ve created and why it holds special meaning for you?
A.
A favorite dish that I created was my take on a Lebanese-inspired pasta. I was in a creative block, uninspired by anything I considered making. However, I decided to reconnect with my cultural roots for inspiration. I always miss my teta's cooking and wanted to capture that taste of home yet innovate something new. I ended up testing two pasta dishes, one featuring zaatar and the other sumac as main ingredients—both spices I had brought back from my last visit to Lebanon. The first bite transported me back to Lebanon, reminding me of my teta's fattoush but with completely different textures and supporting flavors. I made fresh linguini and crafted a sauce with sumac as the star—creating a creamy yet tangy mix with soy cream, sumac, lemon juice, and garlic. I topped it with dried parsley, toasted pine nuts, and extra sumac. This dish deepened my appreciation for my teta's cooking and the privilege of coming from such a beautiful country, allowing me to explore these distinct flavors I wouldn't otherwise experience with such quality and freshness.
Q.
What do you enjoy most about hosting supper clubs, and how do you make each event unique?
A.
Honestly, I enjoy the entire process! I love focusing on the little details—curating the playlist and specifically ordering the songs to align with each course from table snacks to dessert time, freshly grinding black pepper to mix with our Maldon salt and set around the table, picking out the decorations, testing the recipes, and so on. Each event is always unique because we constantly come up with something new and exciting. More importantly, it's the people who show up that make our supper club unique and special. It wouldn’t be what it is without them.
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Q.
How do you see the future of vegan supper clubs evolving, and what impact do you hope TÊTE-À-TÊTE will have on this trend?
A.
I see more people not only open to trying vegan food but excited to try it. They are curious about the flavor combinations being offered and all the different dishes that can be created from plants. I think Tête-á-tête will continue to steer this curiosity and excitement for veganism through the exciting and flavorful dishes we create, coupled with a lovely evening spent with others who share that same enthusiasm. I think Tête-á-tête will keep steering the curiosity and excitement for veganism through the exciting and flavourful dishes we create, coupled with a lovely evening spent with others who share that same excitement.
Q.
What are your long-term goals for TÊTE-À-TÊTE? Any exciting projects or collaborations in the works?
A.
We hope to grow our community and host more events! For now, we are focused on expanding our page and planning future events, considering the different activities we want to start doing.
Q.
How can our readers stay updated on your events and get involved with TÊTE-À-TÊTE?
A.
Through our socials- Instagram and Tiktok @tete.a.tete.dining.
Q.
What is one piece of advice you wish you had received when you first started your culinary journey?
A.
You’re not always going to have unique creative recipe ideas, and that’s okay. I used to get very frustrated when I couldn’t come up with something or felt that what I made was too ‘basic’. But inspiration strikes whenever it wants; it's just important to try new things and be open to exploring, not being afraid to draw inspiration from everywhere!
Teyah Nichole
Nichole is an American (she/her), animal-loving, coffee-obsessed, small-talk hating, ENFJ-T , vegetarian based in London. She founded W&S almost two years ago before starting her PhD, with a desire to learn in community with like-minded women. [Get in touch]
