One of my favorite things about Twitter is that I have met some really cool, interesting people.
One such person is a food blogger who goes my the name of Glamah and who writes the blog Coco Cooks.
Recently we spent a lil time chatting about her blog and her life.
Curvatude: Good Morning.
Coco Cooks: Morning.
Curvatude: Ok tell me how did you become “Glamah"?
Coco Cooks: Glamah was a nickname given to me by an old friend of mine. I forgot why he called me that, but it stuck. Of course I was way lighter in pounds and always wore some crazy designer clothes, now it’s about comfort. But my life and ideas are still Glamah.
Curvatude: Lol. Ok so tell me about your blog Coco Cooks.

Coco Cooks: Coco Cooks started about 2.5 yrs ago. I had another blog called Diary of a Shopgirl. But after I met my “Certain Someone” (CS), there was less to write on that as that was more a single girl diary. So I started nesting and exploring cake decorating.
In researching that, I came across great baking blogs and decided to start one focusing on my baking and learning. I also incorporated cooking. So there it is. I have come a long way from the first post.
Curvatude: I loved your Boston piece. Are there plans for more pieces like that?
Coco Cooks: Anytime I travel I always write it up. I now give them to Ebony/Jet. But on my blog I had some great write ups for Germany, Sweden etc.
No travel plans yet before Christmas, but I’m sure there will be more pieces like that.
Curvatude: You have just finished with more training correct? What’s next and what is all leading up to?
Coco Cooks: I have finished phase 2 of my plan. My dream was to attend the French Pastry School. But having a FT job makes that difficult. And I always loved their continuing education program as they attract names from all over in the pastry world.
So I borrowed from myself the money to attend 2 courses over the summer and amp up my skills. It was worth every penny. Now I need to get my sanitation license and my aunt has space ready for me on the South Side to start Glamah Cakes.
We will just need to bring that up to code. Don’t know if I will start just freelancing cakes, or have a coffee shop by day with my older retired aunts running it while I’m at work, and me baking by night.
Curvatude: Wow. That sounds great.
Coco Cooks: Also I am thinking about a portable tea/coffee cart to service the neighboring beauty salons with pastry. We sit in those chairs for hours and get hungry.
Curvatude: Yes we do. And it would be great to have more than fish and chicken from the greasy spoons.
Coco Cooks: Exactly.
Curvatude: Anyway, like myself, you are a major tweeter. What do you think is the main value of twitter? How has it been beneficial to you?
Coco Cooks: It’s a new addiction. I didn’t like it at first but it keeps me company with CS away so much this year. Plus I get to see what my blogger friends are really like and meet new ones, like you.
It’s helped me get more traffic to my blogs. I also keep up with news with it. And it’s a way to connect to people I otherwise wouldn’t connect too. In my busy life I can keep track of all my interests via one source, Twitter.
Curvatude: I totally agree. It amazes me that people don’t see the value in that. On another note, have you considered adding video blogging to your blog?
Coco Cooks: Yes. I was on TV last spring and it was very good, so they say. I was approached by Ebony/Jet to maybe add some to their website as well. So we shall see.
It was the old weekend show for the local CBS station. I did a Black History Month segment on foods the slaves brought over and how they morphed into our Creole, Southern and Caribbean Cuisines.
{Awhile back, Coco Cooks invited a bunch of us over for a social media tweet - eat up, where she served food made to represent different areas of Chicago}
Curvatude: Cool. The event that you had was really fun and there was so much food. Are there plans for more in the near future?
Coco Cooks: I still have to recover from the last one. We shall see. I was thinking of a launch tea for Glamah Cakes when I’m ready to roll.
Curvatude: Ok and I know that Glamah Cakes is the next big thing coming but what else are you working on?
Coco Cooks: Nothing really. Just trying to hold down the fort. I am writing a bit. I am submitting novellas to romance publishers with a culinary, erotic theme. Got my first rejection, but I’m gonna keep trying because I have great stories. The romance genre is huge.
Curvatude: Yes it is. And that’s interesting, the culinary erotic push.
Coco Cooks: Food and sex are closely intertwined. Plus the culinary world is hot and people love to read about food.
Curvatude: I didn’t see a bio for you on your website, did I miss that?
Coco Cooks: I guess there is none. I started off kind of anonymous. But now I’m a little more open. But I was born and raised in the D.C area, went to private Catholic schools my entire life, then went to Paris to study fashion design.
I Came back home to deal with my parents and stepparents who were all ill. Started working in cosmetics and retail. Lost the passion for fashion. Worked my way up the management side.
Moved to Chicago with my mother (her hometown) and stepfather. He passed, then my mother a few years later, and then my father.
It was rough decade, my thirties. But I’m strong and survived.
People have to put family first! The love life was on hold, but it’s never too late. CS came around right when I needed him.
Curvatude: Wow, that’s a lot.
Coco Cooks: Yep.
Curvatude: So fashion in Paris? Is the passion still gone?
Coco Cooks: Don’t know how I did it, but yes, fashion in Paris. Parsons School of Design at the American College in Paris.
Curvatude: You know that there are huge issues in the plus size community related to fashion.
Coco Cooks: For the most part I’m just in a different place now. I love fashion, but am not obsessed with it. Plus the greats are all gone. I was on the tail end of an era. Now anybody can call themselves a designer. My favorite was Yves St Laurent. I lived right across the street from his atlier.
Maybe that has something to do with it. And I don’t really want to invest in a lot of clothes at this size. It’s still new to me. I have a closet full of 8 and 10's. The 12's are half and half, but I’m settling into that 14 range and even 16 for the pants.
But I do love Ashley Stewart. They have some great affordable items. I was pleasantly surprised. So it’s my go to place for a quick trendy fix.
Curvatude:. I love fashion too but it’s almost an insult at times. By the way, I have just gone from a size 20 jeans to a 16.
Coco Cooks: It’s that raw diet.
Curvatude: Yes. So the other day I thought...hmm maybe it will get a bit more fun for me at size 16 but the racks are sad at times and the folks who are trying, bless their hearts, it’s not always up to par.
But I like Ashley Stewart also; they have gotten much better.
Coco Cooks: Accessories save it for me. I can have plain basics but strong accessories and jewelry.
Curvatude: What would you say has been the key to your success with Coco Cooks?
Coco Cooks: I wouldn’t call it successful, yet. But just keep putting your all in and trying. And most of all have fun. Don’t think you have to be an expert. Just keep growing and learning.
Curvatude: Well why don’t you think it’s successful yet?
Coco Cooks: I still have a long way to go. When you talk stats with others, they have me beat. I only get about 140 -200 hits a day. Decent but not the big leagues. But I find my followers are loyal so that’s good.
But people should just come and visit and check me out. I’m not a huge blogger, but I have a steady stream. I would rather post less and have better quality than to post just anything every day.
Curvatude: That makes sense. Well thank you for taking the time to chat with me.
Coco Cooks: Thanks for interviewing me.

I asked Glamah to share a recipe from her blog with us and she chose the
Golden Beet Chicken Lasagna.
It looks yumm, check it out!
(At the time of this interview, Sept 9th, Glamah said that golden beets should still be in season and can be found at Whole Foods).