Recognition is nice. Powerful. Recently, while chatting with Christophe Pierre from Design By Spirit, he recognized Rendelina Reviews, and the importance of their work as Caribbean food bloggers from Trinidad and Tobago.

Rendelina Reviews is a husband and wife team from Trinidad and Tobago. Rendel is the husband, Melina is the wife. Since 2017 they’ve grown their Social media presence to over 200,000 followers and subscribers.

Rendel listened to that episode. Heard Christophe’s positive comment. Rendel and I connected, chatted on the telephone trying to put things in place. It took time but in December 2024 we sat down to chat. There’s a lot more but here are 3 takeaways for content creators

1. It takes time to make a breakthrough. Rendel and Melina have a production company called Render Vision. Before Rendelina Reviews they were filming events like weddings. Food vlogs were a passion project, something they did because they enjoyed doing it. After 5 years, the food vlogs published through Rendelina Reviews got bigger and attracted more attention and profit than Render Vision. Through their work with Rendelina Reviews, they’d eventually connect with Mobil, their first major sponsor.
2. Create content because you love it. It’s not about a payday or a side hustle. Focus on what you know. Rendel expressed that he creates videos for fun. He does it because he loves it. One of his driving goals is to make a Hollywood movie. Producing content allows him to create short documentaries and flex the muscles that could one day lead him to a Hollywood movie.
3. How to make better food videos. Focus on your niche. Focus on what you’re good at. Be consistent. Know your strong suit. For example in Rendelina’s their emphasis is on production quality and they’ve invested on equipment that allows them to walk the talk. Make sure your audio is crisp. Be relatable, consider where your target audience is and the equipment you use, in some cases it may mean choosing a phone versus cinema camera.

If you’re a content creator, there’s a lot in the episode. For your convenience, I’ve included the YouTube video.