Cooking Up a Social Media Empire

Social media is a complicated beast. One minute, your video’s on fire: people smashing the Like button faster than a viral taco spot blowing up. The next? Crickets. Sleeping crickets. You’re spiraling, wondering if the algorithm has it out for you, or if it was your lighting setup that made your spaghetti look like a murder scene.

But becoming a food creator isn’t as simple as throwing ingredients into a pot and hoping for the best. You’ve got to master the art of videography. You’ve got to connect with your audience (regularly) and the platforms? You’d better believe you’ve got to get real used to them, just like everybody else. 

And, then even if you do finally learn how to dominate one, then what? Then… you soon realize… you’ve go to expand. 

There’s an eternal battle: Should you double down where you are? Or move? Is it time to get on TikTok? Stick to Instagram? Try… Facebook? Then, when you finally pick: How do you stand out in a world where everyone thinks they’ve cracked the code to “the world’s fluffiest pancakes”? Sure. Like a plate of flapjacks, it’s a lot. But, Cosentino’s story shows, you can deal with it. All you’ve gotta do is take it one bite at a time…

A Leap of Faith

Cosentino’s story began with what you might call a gentle nudge from the Universe. “I started during COVID,” she explains.

But I couldn’t keep up. With my full-time job, kids, and zero clue how to edit, it was chaos. I’d post maybe once a week, and the videos? Filmed at 8 p.m. with the worst lighting ever.”

The early numbers were modest — just a few thousand followers trickling in. But fast-forward to today, and Cosentino is sitting on over 300,000 followers, with half a million well within reach. “It wasn’t until I got serious that things changed,” she admits. “I posted every single day, twice a day, for four months straight. Finally, the algorithm picked me up, and my Italian penicillin recipe went mega-viral. Instagram, TikTok, Facebook — it hit everywhere. I was like, ‘Whoa, I can actually do this.’”

The Grind of a Creator

“Oh my God, the burnout is real,” she says, laughing (but clearly exhausted). “I’m doing everything: writing recipes, testing them, filming, editing, and then cleaning up. It’s not just about making food that tastes good — it has to look amazing. No one’s stopping to watch ugly spaghetti.”

Consistency is key, even if it’s maddening. “I post every day, at least six times a week,” she says. “But it’s a grind. Sometimes, I’ll spend hours making a video I know people will love, and it gets 6,000 views. Then, I’ll throw something together at the last minute, and it hits 100,000. You just never know.

TikTok vs. Instagram: Two Platforms, Two Games

When it comes to social media, not all platforms play by the same rules. TikTok is built for viral chaos, while Instagram is all about long-term relationships.

“I’m predominantly an Instagram creator,” she explains, “but I’m trying to grow on TikTok. The thing is, the platforms are so different. Instagram rewards consistency and connection, but TikTok throws your content into the wild and lets the algorithm decide whether you’re the next star cook or just another scroll.”

The challenge isn’t taming algorithms — it’s building audiences. “My demographic is mostly 35-year-old moms,” she says. “They’re not spending hours on TikTok, they’re on Instagram. And while there are older creators doing well on TikTok, it’s not where my audience lives.”

This means creators can dominate one platform but often struggle to replicate that success elsewhere. “Unless you’re someone huge, like Gordon Ramsay, you’re probably not crushing it equally on both,” Cosentino adds. “For me, Instagram is where I’ve focused my energy, and my talent agency even told me, ‘Stick to what’s working.’ So, that’s what I’ve done.”

Finding Success Through Niche Appeal

According to a 2023 HubSpot report, 72% of social media users are more likely to follow creators with a specific niche, and 67% of consumers trust niche creators more than generalists. “Knowing my niche has been everything,” she says. “My followers aren’t looking for elaborate five-course meals. They want dinner on the table in under 30 minutes, and they don’t want to do 100 dishes afterward. That’s where I come in.” 

“It makes sense,” Cosentino says. “Moms don’t have time to scroll for hours. They want quick, actionable advice, and that’s my focus, that’s my niche.”

Burnout and Boundaries

With success comes pressure. The constant need to create, post, and engage can take a toll, especially when it feels like there’s no off-switch. “Burnout is real,” Cosentino says. “I’m starting my website now, which means more photos, more videos, more everything. Plus, I’ve got brand deals, partnerships, and — oh yeah — my kids. They’re all in sports, so their schedules are insane. Some days, I just sit there and think, ‘How am I going to do this?’” The solution? Setting boundaries. “I take breaks. I take my PTO. If I don’t step back sometimes, I know I’ll crash.”

Building Something That Lasts

Cosentino’s rise as The Cooking Mawma is proof that success on social media isn’t about being everywhere, it’s about being authentic.

As the winter months crept forward, maybe even more people will want a bowl of her Italian penicillin, who knows, the algorithm does what it wants, even if the soup is on.