Welcome to Eat Sleep Instagram , our weekly series of conversations with the people behind the most drool-worthy Instagram accounts about how they’re navigating the digital age, deliciously.

This week, Taste Talks contributor Amanda Odmark ( @amandaodmark ) chatted with vegan chef and cookbook author Amy Chaplin ( @amychaplin ) about vegan treats in Amsterdam, community and collaboration, and the global reach of vibrant, healthy food pictures.

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How much time do you spend on social media?

I’m sure I spend more time than I realize on Instagram. I check it a few times a day and sometimes more depending on my schedule. Facebook and Twitter I can go weeks without looking which is why I often miss messages that come through my Facebook page.

What draws you to the food/Instagram space?

Vibrant, fresh and delicious photos of healthy food.

Have you noticed a different kind of audience with Instagram vs. your blog?

Yes, although there is a lot of crossover there are people that find me on Instagram that may not find my blog. The same is true with people I find on Instagram.

Has social media offered connection for you? Do you have a favorite story of social media connecting you to someone?

Through Instagram I have met and connected with so many lovely and talented people. One of my favorite stories was meeting Jenneke Dubois ( @holynut_ ). I could tell from her account that she was a gifted vegan (mostly raw) dessert maker but I had no idea just how amazing her creations were. When I was in Amsterdam for a few days this spring she invited me to her lovely little studio for a private tasting. It was such a treat! I have never had such flavorful, delicious and carefully sweetened desserts in my life. I was a vegan pastry chef for many years—but her desserts are everything I look for (and more!) in a healthy treat. Plus, she’s a lovely person!

Tell us about the delicious pistachio crunch turmeric yogurt collaboration you did with Anita’s yogurt for Cherry Bombe Jubilee – it was amazing! How did that partnership come about?

Kerry and Claudia of Cherry Bombe came up with the brilliant idea of paring cookbook authors with food producers and to our delight we were paired up! We had also met via Instagram and were mutual fans so the idea of collaborating was very exciting! We had so many ideas that it was hard to settle on one. We finally did and then spent a whole day in Anita’s factory making the parfait whilst getting to know each other. We had a blast!

How do you make Instagram most useful for yourself? (Inspiration? Connections? Collaboration?)

All of the above but I also think it keeps a conversation going if you’re not able to update your blog as often as you’d like. With Instagram you don’t disappear if you’re not blogging—people know you’re still alive : ). It’s also fun to post things that you wouldn’t dedicate a blog post and newsletter to. Simple ideas/recipes and single ingredients you’ve discovered—Instagram is great for sharing those kinds of things.

You used to be the Executive Chef at Angelica Kitchen – do you miss that level of activity around creating and executing new creative dishes? Does
Instagram/social media/blogging fill any voids in that area?

I sometimes miss that on-the- spot creativity that is demanded from a chef especially when it’s peak-to late summer and the local produce is incredible. I do think blogging/Instagram is a fun way to engage in a broader, more global way and I am grateful for a very receptive audience. People really appreciate getting delicious, free recipes and I get so inspired by how far it can reach.

Do you find connection in the whole foods/healthy food/vegan Instagram communities?

Yes, it’s a great way to connect in an instant way that is so different from books, websites or other social media platforms…. although I haven’t fully
embraced snapchat yet!

Do you have any rules or advice for folks who are working to develop their social platform?

Don’t over post : ), engage and interact regularly with everyone you’re inspired by and post beautiful pictures.