Meet Rie McClenny | cookbook author and food video creator

We had the good fortune of connecting with Rie McClenny and we’ve shared our conversation below.

Hi Rie, what do you attribute your success to?
The most important factor behind my success has been my willingness to stay curious, work hard, and be honest about what I don’t know. When I first started as a video producer at BuzzFeed Tasty, I had no background in video production. Instead of letting that stop me, I spent my free time taking online courses and teaching myself the basics of editing and filming. I was genuinely excited to learn, and I wasn’t afraid to admit when I didn’t know something.

I think a lot of people, especially early in their careers, feel pressure to act like they know everything. But in my experience, ‘fake it until you make it’ doesn’t really apply if you want to build something meaningful and sustainable. People can usually tell when you’re pretending. Being open, humble, and eager to learn builds trust, and that trust, along with real skill development, has helped me grow not just as a food video creator, but as a person. That mindset has played a huge role in shaping my work and my brand

Alright, so let’s move onto what keeps you busy professionally?
My journey into food and storytelling has been anything but linear, but every twist has led me to where I am now; a food content creator, cookbook author, and someone who shares accessible,home cooking with a wide audience.

I started out working for a culinary school in Japan as an event organizer and translator. That job opened my eyes to the food world and sparked something in me. The school sent me to New York City to help open a pastry shop where our students could intern. I had no experience in business or the NYC restaurant scene, but within a year, we opened a little pastry shop on the Lower East Side. I worked 16 hour days, six days a week. That experience was both transformative and, frankly, traumatizing. It taught me how hard the food business can be and it also taught me that becoming a chef and being a restaurant owner isn’t for me.

But around that time, I discovered Gourmet magazine, which opened my eyes to new ways of being part of the food industry. The visual storytelling, the elegant yet approachable way it showcased food—I was instantly captivated. That’s when I realized I wanted to work in food media.

After the shop closed, I struggled to find a job in the field and ended up working at Korin, a knife and restaurant supply store as a sales and customer service rep. Still chasing that dream, I enrolled in evening classes at the International Culinary Center in SoHo. Culinary school was pure joy. When I moved to Los Angeles, I cooked in restaurants to build my skills but eventually hit burnout. That’s when I remembered my dream of working in food media.

When BuzzFeed’s Tasty was hiring a recipe developer fluent in Japanese and familiar with the culture, I jumped at the chance. I began by developing recipes and working behind the scenes, but soon my coworkers encouraged me to appear on camera. At first, I resisted because my English isn’t perfect, and I was nervous. But soon I realized people weren’t watching to critique my grammar, they wanted to learn how to cook. Once I leaned into what I was good at instead of focusing on my insecurities, everything changed.

BuzzFeed was at its peak, and our videos were getting millions of views. That visibility led to a loyal following and eventually, a cookbook deal. My cookbook, Make It Japanese, is a culmination of everything I’ve learned, my heritage, my time in professional kitchens, my years working in media, and my belief that Japanese food can be accessible, comforting, and deeply personal.

What sets me apart is that I’ve lived through many angles of the food world; as a first gen immigrant opening a food business, culinary school, talking to industry people as a sales person, line cook in restaurants, recipe developing, content creation… and I bring that layered perspective to everything I do. I want people to feel confident, inspired, and welcomed in the kitchen.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
First, we need coffee. I’d start the day at Highlight Coffee for their freddo cappuccino and a devil’s food chocolate donut from Sugarbloom Bakery (It’s sold at Highlight Coffee). It’s gluten-free, not that I’m on a gluten free diet, but it’s so good! It’s also my son’s favorite. Another favorite coffee and pastry spot of mine is Proof Bakery. I’m a loyal customer. Their pastries and sandwiches are amazing, and they’re an employee owned business, which makes me want to support them even more.

For lunch, we might head next door to Holy Basil for Thai food, or drive over to Perilla in Chinatown/Echo Park, where my friend Jihee Kim is making market-fresh banchan and delicious dosirak (Korean style packed lunches).

Since we’re in Chinatown, I’d stop by Paper Plant Co. They have the cutest Japanese stationery. Right next door is Thank You Coffee, where we’d grab a hojicha latte, and swing by Flouring LA for beautiful cakes. They’re all next to each other, so I usually stop by all of them when I’m in the area. Then we’d walk over to Now Serving LA, one of my favorite places in the city. It’s a cookbook store that’s built such a strong, supportive community. They host author events too, so definitely check them out.

For dinner, I’d take them to The Brothers Sushi, Ototo or Tsubaki, my go to spots for Japanese food in LA. Or, if we’re in the mood for something different, I love Salazar! It has that quintessential LA vibe: open air dining, great cocktails, and amazing tacos.

I also want to take them to SGV at some point. We’ll go to Blossom Market and get pastries from Baking with Ish. He makes Filipino-inspired pastries and baked goods. Then we’ll head over to Yang’s Kitchen for their pancakes. They’re non-traditional, but they’re my favorite pancakes in the city. For dinner, we’ll go to Chengdu Taste for the toothpick lamb!

Now that I think about it, every business I’ve mentioned is POC owned. That’s one of the things I love most about LA—the diversity and creativity that shines through in the food, the people, and the places.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I’m incredibly grateful for all the people in my life who have supported me, inspired me, and helped shape who I am today. Thank you to everyone I’ve met along the way. Since I have the chance, I want to take a moment to share the spotlight with a few people and platforms that have been deeply inspiring to me as a fellow storyteller in the food space. Life & Thyme creates beautiful video series that highlight immigrant stories with care and depth. Their work has had a big impact on me, and I truly admire what they do. I also want to mention Mama’s (@mamamealtalk). They began by helping small family run restaurants coordinating drive thrus during COVID, and now they’re sharing meaningful food stories on Instagram and TikTok. I really respect the heart behind their work.

Website: https://www.riemcclenny.com/

Instagram: @riemcclenny

Youtube: https://www.youtube.com/@RieMcClenny

Image Credits
Photos by Jeni Afuso