Today we’d like to introduce you to The Eating Educator.
Hi Marshaun, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I have a habit that started long before I had a brand. Somewhere between arriving at the restaurant and ordering, I would start googling anything on the menu I didn’t recognize. Where the dish came from, what the ingredient actually is, and why the restaurant is named what it is. By the time dessert came, I usually knew the owners’ story too. For several years, all of that stayed on my personal page, pictures and videos of whatever I ate that week. Now that habit is my whole brand.
My name is Dr. Marshaun Hymon, and I am The Eating Educator, where I teach food culture and food history on Instagram, TikTok, Facebook, and YouTube. I got here by way of a public school classroom, a higher education office, nonprofit leadership, and a talent management consulting firm I co-founded. Three degrees in education, and each one points in the same direction: I am an educator. The Eating Educator is just my newest classroom.
I started this brand in February 2026 in Philadelphia, PA, and I have been building a second home base in Orlando, FL ever since. Plenty of food content creators already existed, so I decided early that I was going to be different. I did not want to tell you a place was a “ten out of ten.” I wanted to tell you why the dish on your plate exists at all.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The honest answer is that the hard part wasn’t what I expected.
I expected the technical side to be the wall. It was not. My early videos were rough, but editing was something I learned quickly, and the creator communities in Philadelphia and Orlando took me in faster than I expected. I have real friends in both cities because of The Eating Educator.
What actually knocked me down was internal. By month three, the thing I had built out of joy had become work. I compared myself to creators who had been at this for years, and I fought for the motivation to stay consistent. What pulled me back was returning to the reason I started.
I am here to connect diners to the stories, traditions, and ingredients that shape our plates.
Comparison had a partner in this, and it was metrics. When I started, I checked engagement, comments, and likes every single day. A slow day would talk me out of an idea I believed in. A good day inflated my ego over something that wasn’t actually my best work. Neither told me the truth about the content. So I stopped. I now look at metrics only on a set schedule, and I make content decisions in between, not during.
The other struggles were smaller but just as instructive. First, I used to leave dinner without nearly enough footage, and I would have to scrap a reel entirely or settle for a weaker one. Second, I would sit down to write and could not remember what I had actually ordered. Those two problems taught me that the work starts before I sit down for dinner, not in the edit.
Right now the goal is simple. Stay consistent and keep growing the class.
Appreciate you sharing that. What else should we know about what you do?
You’ll see three types of posts on my page.
First, “Foodie Lessons,” short, interesting facts about a food item, ingredient, dish, or cooking style. I recently posted about where the cookie comes from. Most people don’t know that the word traces back to the Dutch “koekje,” meaning little cake, which is what early Dutch bakers called the small rounds of batter that came out of their ovens. Cross the Atlantic, and koekje became cookie.
Second, typical food reviews highlighting a specific restaurant.
Third, “Eatucation Moments,” highlighting small business owners, their story, and the products they offer. While I refine and expand my brand messaging, you can expect these three types of posts.
Restaurant owners and brands should also know that the consulting side of my work travels with me. Through True Change Alliance, the talent management firm I co-founded, I offer guest experience assessments, hospitality leadership and team development, and incident response advising. I help diners learn from every bite, and I help restaurants build experiences worth returning for.
What I am most proud of is the first time a restaurant found my work on their own and reached out about working together. I did not pitch them. They experienced a story I told about somebody else’s food and decided they wanted theirs told that way too. That is the whole point. I am not trying to rank anybody’s food. I am trying to make you curious about it.
You can find me at @theeatingeducator on Instagram, TikTok, Facebook, and YouTube. I hope to see you in class!
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
As a food content creator and long-time foodie, I believe consumers are pushing food creators toward more authenticity. We’re now in a market where everything is 10/10, and every restaurant has the “best” XYZ around. I think consumers are tired of broad advertising and are looking for truly impactful food finds that will also teach them something new. Over the next 5-10 years, I think businesses will definitely leverage content creators, whether internal staff members or contracted creators, to advertise their products, but that advertising must feel and be authentic.
That is exactly why I built this account around teaching instead of rating. A score fades by the time you park the car. A story about where your food came from stays with you, and you tell somebody else.
Contact Info:
- Website: https://theeatingeducator.com
- Instagram: https://www.instagram.com/theeatingeducator
- Facebook: https://facebook.com/theeatingeducator
- Youtube: https://www.youtube.com/@theeatingeducator
- Yelp: https://www.yelp.com/user_details?userid=VOt-xZ_cwhHVBaqWqUF0Yw
