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We recently had the wonderful pleasure of shooting some imagery for Nick + Bay's upcoming cookbook 'Living the Mediterranean Diet'. We took this opportunity to also interview this incredible couple about the wonderfully exciting journey they are on.

Under an old Gumtree illuminated by the soft glow of twinkling bulbs, we talked and laughed between delicious bites of cold watermelon gazpacho and homemade pasta. Surrounded by flowers and fresh cut sprigs from around the garden, we talked about the food–the smells and flavors, we talked about our passions and dreams and where we see life taking us. Sacred and surprising things happen when we gather around a table and share food. For Nick and Bay with Comewecreate, cooking food is the raw outpouring of their passion and their heart for people and we feel so honored to witnessed that process first-hand and so excited to share pieces of that with you today.

Tell us the story of Comewecreate.

We first started formulating the idea behind comewecreate during the summer of 2013. Bay had just finished graduate school and Nick had just finished his first feature film. We were on tour for the movie, going up and down and around the West Coast for six weeks and had a lot of time spent in the car, scheming up ideas while we drove. What we wanted was an artistic production company, a place to bring together artists of all kinds--photographers, writers, cooks, filmmakers, painters, musicians, but that was so broad. Instead of focusing on all of these things at once, we decided to focus on the culinary arts first. We started off doing weekly meal plans for clients, which was exhausting but gratifying. From there, we moved up to catering for parties and big events. We also started to do a bit of creative collaboration with other artists--we were even in a national commercial for the Hass Avocado Board's new Love One Today campaign (in which Nick steals an on screen kiss and Bay giggles like a child). 

We started to work with different photographers, using ourselves to brand our business, and were then featured in the Daily Pilot (the local section of the LA Times). From there, catering business boomed, and we were busy busy busy. We signed our first cookbook contract and Our Little Mediterranean Kitchen (as it is tentatively titled) will be in stores like Anthropologie, Williams-Sonoma, and Barnes and Noble in February 2015. Currently, we are on another summer tour--this time, for our second book; Toast to the WestCoast. We are visiting places from San Diego all the way up to Washington, being hosted by hotels like Brewery Gulch Inn in Mendocino, Cannery in Astoria (Oregon), Gingerbread Mansion in Ferndale...the list goes on and on and each place is unique and beautiful in its own way. We just found out we will be sponsored by Lululemon (as one point of the trip will be to explore and find places to maintain our yoga practice while on our adventure)

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Now, we are working on getting sponsorship from other companies, like Whole Foods and Urban Outfitters. The book will be part travelogue, part cookbook, part love letter--all about the places we go, the people we meet, and the food we eat. There's still a lot of planning to be done for it, but we are so excited that it doesn't even feel like work. That's the best part. We work nonstop, all day every day, but we are doing what we love. We go to sleep at night wondering what the next day will bring. Sometimes it's tough, sure, but it's the most rewarding thing either of us have ever done.

Now, we are working on getting sponsorship from other companies, like Whole Foods and Urban Outfitters. The book will be part travelogue, part cookbook, part love letter--all about the places we go, the people we meet, and the food we eat. There's still a lot of planning to be done for it, but we are so excited that it doesn't even feel like work. That's the best part. We work nonstop, all day every day, but we are doing what we love. We go to sleep at night wondering what the next day will bring. Sometimes it's tough, sure, but it's the most rewarding thing either of us have ever done.

 What is the best advice you have received in starting your business?

The best advice we ever received was when people suggested to us that comewecreate was not a logical thing to do and that we weren't going to be able to make a living out of it. That just pushed us forward even more. Now, we look back on that and laugh, but at the time we were really struggling. We had just moved into our first home and were trying to build a life together in Orange County. We were fighting that need to go out and get "real jobs" rather than create our own jobs doing what we were passionate about.

What is one thing that you have learned throughout your journey? 

We have learned to push for what we want and as cliche as it may sound, to never give up. Every day we know we must wake up and work harder than we worked the day before. Every day our dreams get a little bit bigger but as does the possibility of attaining those dreams. So no matter how many setbacks we face on any one given day, we push to create that many more steps forward.  

What advice do you have for someone looking to begin a start up?

 Start it. Find a niche (like we did with cooking) and make yourself stand out. There are hundreds of caterers in Orange County, so we had to find a way to be different than the others. We started offering our cooking as the entertainment for the party--like exhibition style cooking. To Nick, as an actor, it was natural. Bay took a little longer to get comfortable but once we both got into the groove, we loved it. We even coined what came to be known as our "kitchen dance"--there's an art to everything in life, even in something as seemingly mundane as putting a skillet on a stove.

Nick + Bay's cookbook 'Living the Mediterranean diet' is now available at Barnes and Nobel. Click here  to grab your copy as well as see some of our images we shot for them and be sure to follow their journey on instagram @comewecreate.

 

Photography: Dulcet Creative
Styling: Dulcet Creative
Location: Private Residence
 

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