{"id":89347,"date":"2023-11-19T17:48:07","date_gmt":"2023-11-19T17:48:07","guid":{"rendered":"https:\/\/bayevskitchen.com\/?page_id=89347"},"modified":"2023-12-05T13:35:08","modified_gmt":"2023-12-05T13:35:08","slug":"about","status":"publish","type":"page","link":"https:\/\/bayevskitchen.com\/about\/","title":{"rendered":"About Me"},"content":{"rendered":"\n

Hi there!<\/p>\n\n\n\n

Glad to see you on the pages of my blog. I’m Alex Bayev full-time food bloger since 2022. <\/p>\n\n\n\n

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I started this blog in 2014, under the name foooding.net, but after re-considering my time constraints I abandoned it around 2015, switching to other projects. During this time I was developing my product business in the b2b segment, creating content projects, as well as sites for the Amazon affiliate program.<\/p>\n\n\n\n

In 2020, when the COVID epidemic started, sitting at home on quarantine, I decided to return to this project. At that time, I slightly revised the concept, style and presentation of the content, shot a couple of recipes (ginger brownies<\/a> for example), but around May-June, the quarantine restrictions began to subside, I returned to the office and time for blogging became scarce again.<\/p>\n\n\n\n

In 2021, I move to Kiev and plan to open a branch of our business there, but the invasion of Ukraine in 2022 makes its own adjustments and instead of developing offline business, I decide to return to the development of the project to which more lies my soul.<\/p>\n\n\n\n

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In May 2022 I again revise the concept and format of publications, moving to the format of detailed step-by-step photos, but soon I realize that it is not as convenient as video. I was inspired by bonappetit.com, which offers a similar format but with a paid subscription. Remembering my first steps in cooking, when you’re constantly in doubt about whether you’ve made the right step, this format seems perfect to me.<\/p>\n\n\n\n

2023, we’re here now. Since about August, I have been adding voiceovers in Ukrainian to my videos, with a description of the process. At the moment I try to shoot and publish 3-4 recipes a week, I have a content manager in my team, Lilia, who is in charge of publishing content to the website and social media. <\/p>\n\n\n\n

For 2022-2023 the traffic of the project, not as fast as I would like, but it grows. Until the next update of Google algorithms at the end of August 2023, after that the site loses more than 50% of traffic, rolling me back almost to the level of the beginning of 2022.<\/p>\n\n\n\n

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It certainly can’t be frustrating, sometimes you want to give up and give up everything, but I decided that the third “restart” will be the final one and I will make it a success, no matter how much effort and time it takes, so let’s continue :).<\/p>\n\n\n\n

This page about me, which I never got around to – I decided to finally do it, by the way, to raise the authority of the site in the eyes of search engines, EEAT, and stuff like that, you know?<\/p>\n\n\n\n

Content using<\/h2>\n\n\n\n

I believe that content on the internet should be distributed for free for non-commercial purposes, so if you like my photos or recipes – you are free to use them on your sites, as long as there is an active do-follow link to the page where the content was taken from.<\/p>\n\n\n\n

Food Content Creation<\/h2>\n\n\n\n

Since 2023 I’ve been providing food content creation services for bloggers and brands. <\/p>\n\n\n\n

My services:<\/strong><\/p>\n\n\n\n