Asia Pacific Blog
Google and the Internet from .in to .au
A 16-year-old's recipe for getting 3 million YouTube views
Wednesday, August 6, 2014
This post is part of our
regular series of interviews
with people across Asia-Pacific who’ve caught our eye, using the Internet to create, connect and grow. This week, we’ve invited 16-year old chef, Yaman Agarwal, who has 149 videos on his
YouTube channel with 20,000 subscribers and 3 million views, to share with us his recipe for YouTube success.
2 cups inspiration
1 clear goal
1 internet connection
a good helping of creativity
a pinch of audience encouragement
Have a good amount of inspiration.
Growing up, I’d watch my mother cook in our kitchen. Her delicious dishes ignited my passion for food. When I was twelve, I began watching videos and looking up recipes online. Slowly I found myself spending several hours a day just watching people cook. Then one day, I thought I’d give a recipe a try, and so I made my first ever dish—
butter paneer masala
Whip up a clear goal for your YouTube channel that will benefit your users.
Mine was to make cooking easy by using simple techniques and widely available ingredients.
Find a niche
Ask yourself how you’re going to set yourself apart from the competition online. I realized that no one on YouTube focused on egg-less and oven-less baking, although this has been around for centuries and is still followed in many homes. My egg-free and ovenless
Black Forest cake video
has become my most popular clip, with over 600,000 views to date.
Mix all the remaining ingredients.
You might want to let a friend or family member try the mixture and give you some feedback on your idea before it’s fully baked.
Upload your work to YouTube
This is the easiest part and shouldn’t take very long. Now you’re just a few clicks away from sharing your passion with the world.
If you want to keep people coming back for more, it’s important to keep your viewers interested. Encouraging them to submit recipe requests is also a great source of ideas for new recipes.
Posted by Yaman Agarwal of CookingShooking
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