Interviews to keep you inspired from motivational speakers that will help you conquer fears and achieve goals, now!
Meet Dr. Kathy Gruver, Author & Speaker
Hi Kathy! It's been at least three years since we last crossed paths. What new endeavors are keeping you busy? So much. I started increasing my hypnosis and coaching practice. My speaking engagements multiplied and I have the privilege of traveling around the world to deliver my talks on stress, mindfulness and communication. I’m studying more and more and just finishing up a phenomenal coaching program. On a personal note, I left a 20 year relationship, my father passed away and I’m in a great relationship now with a phenomenal man.
We focus on topics that lead to proactive, positive & sustainable culture, Lillian & Dave Brummet
Toronto/Canadian-Media: Award-winning authors Lillian Brummet & her husband Dave Brummet are the team behind Brummet Media Group, and have been writing as a team since 1999 with each contributing to their talents; Dave's editing formatting and graphic design and Lillian's research and marketing skills.
Dr. Elizabeth Lombardo
Dr. Elizabeth Lombardo is one of the nation’s top psychologists and built her career on turning complex psychological ideas into bite-sized concepts that are easy to digest. She’s published multiple books on self-improvement and overcoming the battle with our inner selves and given talks at numerous events, as well as appearing on Good Morning America and The TODAY Show. She also founded her company EleVive, which stands for “Elevate your mindset, thrive in life,” geared towards improving teens/tweens’ relationships with their parents.
Light On The Soul
The light flickered. On. Three seconds. Off. Three seconds. On. The neon green sign read: “Light On The Soul.” It was an up-and-coming vlog that sought out interesting breakout stories.
THE SADNESS THAT ALL DIGITAL CONTENT CREATORS HAVE ALREADY SUFFERED
Greetings, if you are a digital creator I believe that one day you went through these things: SCRIPT: One of us all made a mistake in the writing of the script, especially those who one day started empirically, without study, just saw other influencers and started doing, what happened after that?
Things to Do When You Feel Sad
"The stone establishment turned into a strong establishment for remaking my life." ~ J.K. Paddling I'm not an alien to feel miserable and crushed. After such countless bombed connections, physical, sexual and psychological mistreatment for my entire life, twofold division, and the deficiency of my online business (October 2020), you can say I am mature enough to save two life expectancies.
Iconic Chef Cordell Robinson The Culinary Diva On His Journey To The Top
Tell us at Vocal about yourself and your experience as a Chef. I am Cordell Robinson aka Cordell The Culinary Diva. I have been cooking since I was 7 years old. I grew up in a household of six kids and my mom worked two sometimes three jobs. She did not have time to cook all the time so we would have peanut butter & jelly, spam, or some other kind of quick meal. I began to watch my aunts and great aunt cook and I started to mimic what they were doing in the kitchen. I asked questions out of curiosity, and I knew I had a love for food. One of the things I noticed as time went on is what they enjoyed cooking (signature dishes). My Aunt Victoria’s tuna pasta salad was a staple at family functions. How she edited her seasoning but not being afraid to make sure that the word bland would not come up in our family’s conversations as they can be a tough crowd when it comes to food. I started with basic dishes like baked chicken wings and seasoned some canned vegetables. As I got older, I started doing more complex cooking. I made fried rice, egg rolls, meatloaf, spaghetti and many other things by the time I was 10 years old. At that time, we did not have the internet to depend on for recipes, so I went by taste and pictures. My brothers and sister seemed incredibly pleased with my cooking. When I moved in with my father, my stepmom cooked just about every day because my father did not eat fast food at all. He was a picky eater but knew good food. Diane my step-mom who I call mom was not afraid of his picky nature and delivered each time with dish after dish. She did not know I was paying close attention but I was, as I would watch her technique and style. I did not cook much there but when I had the chance I would. Later in college I cooked for my friends in exchange for them to buy the groceries because I could not afford the food, I really began to sharpen my skills at that point. After college I went into the US Navy and my first duty station was Diego Garcia. I got together with friends, and we would use a one burner electric eye or electric cooking pot to make meals. It was incredibly challenging, but it sharpened my skills to be able to cook in any kitchen. When I got stationed in Spain, it was a great opportunity to taste incredibly unique foods and try their style of food. The first dish I made was a Paella. It was exceedingly difficult as I had no idea what I was doing but once I did it a couple of times it became super easy, and I enjoyed the process and what I call “a labor of love.” I had many cookouts where I practice the science of marinating proteins. I remember some friends were on this Jack Daniels kick so we marinated shrimp in Jack Daniels. I had to do a lot of editing because we realized you cannot just soak shrimp in Jack Daniels and it would taste good. When I left the Navy, I would find every opportunity I could to cook for people. I would get creative with dishes, go out to restaurants, and explore different cuisines to expand my palate more. I went out to eat alone many times on purpose so that I could focus on tasting the ingredients and seasoning. In my last home my kitchen was microscopic, but I would still pull off dinner parties for 50+ people and would have to cook in stages to get it all done in time. My friends would say “all this came out of that kitchen.” I enjoyed that time creating dishes and more importantly, my guests enjoyed my food. I like to take people on a food journey to experience cuisines from all over the world. I am of Jamaican descent, so I do make a Jamaican inspired dish at least every other week. Cooking is a passion of mine and I like to share that passion with everyone. I the past few years I have been cooking for celebrities and corporations. I have cooked all over the world, Diego Garcia, Rota Spain, Sicily Italy, Crete Greece, London UK, Toronto Canada, Costa Rica, Puerto Rico, Tanzania, Zanzibar, and Paris France.
The Authentic Human—Real Vibes Only
My dream is for every person who sits in my chair to feel comfortable being themselves and expressing exactly who they are without judgment. I find this is something that is rarely found in today's culture. Anyone can say they are accepting but making someone feel [accepted] is different. -Mary, Owner of Snipsnip Vibes
I was so honored to talk with plus size model and actress, Tara Hallett! Tara is so inspiring with her interview and work in the industry and I truly feel that she is exactly what the industry needs to know that talent and confidence doesn't come bottled in just a size 2!
The Living New Jersey Legend "Fresh" - Exclusive Interview
Commencing her career at the mere age of nineteen the budding CEO, Fresh, knew she was predestined for eminence. At the inception of her career she secured a position as an apprentice with Cash Money Records. In addition to acquiring a vast opportunity Fresh was presented to tour nationally on one of the most successful tours to date. She served as a vital apprentice on the “America's Most Wanted Tour” with Young Money. The national tour generated gateways for Fresh to bridge relationships with immense public figures such as: Young Money, Soulja Boy, Pleasure P, and Young Jezzy.
Chef Glaze - The Celebrity Chef On Opening His Restaurant "Glaze Kitchen"
Commencing his career as a mere teenager Chef Glaze unearthed his vast zeal for cooking. The emerging food connoisseur held an immense passion towards educating himself. In addition to self-education he began acquiring as much experience in the hospitality and food industry as possible. Throughout the premature stages of his budding career he sought employment as a waiter. During his adolescence, Chef Glaze’s affinity for cooking and creating meals expanded effortlessly. He commenced his experimentations with a variety of diverse seasonings and flavor palettes. Absorbing as much knowledge as possible Chef Glaze sought mentorship in an advanced chef who recognized his immense talent and love for cooking. The mentorship presented Glaze with the opportunity to deepen his knowledge and skill set in the refinement of the hospitality industry. In which, allowed him to continually grow and elevate throughout the duration of his culinary career.
Interview with a Refugee
If you haven't heard of the Ration Challenge, please give me a moment of your time. This worldwide charity event challenges participants like me to eat the rations of a Syrian refugee for a week. Participants are sponsored, and donations can earn us rewards like spices, milk, or more rice.