I haven’t posted about next level chef in exactly a year but I’ve been quietly holding in that my sweet soul sister @gabchappel took the entire competition by storm. we met/knew of each other when we were both at Condé Nast. gab has been my fairy godmother and right hand man every step of my pop-ups. she showers me with infinite botanical knowledge, genius recipe ideas, and so many long, heartfelt voice notes. it can be rare to find friends that actually want to see you happy see you win in such a competitive field, but that is gabi 🥲 the last picture was taken the day before she left for @nextlevelcheffox and she returned to hug nami as a winner ofc.
I haven’t posted about next level chef in exactly a year but I’ve been quietly holding in that my sweet soul sister @gabchappel took the entire competition by storm. we met/knew of each other when we were both at Condé Nast. gab has been my fairy godmother and right hand man every step of my pop-ups. she showers me with infinite botanical knowledge, genius recipe ideas, and so many long, heartfelt voice notes. it can be rare to find friends that actually want to see you happy see you win in such a competitive field, but that is gabi 🥲 the last picture was taken the day before she left for @nextlevelcheffox and she returned to hug nami as a winner ofc.
I haven’t posted about next level chef in exactly a year but I’ve been quietly holding in that my sweet soul sister @gabchappel took the entire competition by storm. we met/knew of each other when we were both at Condé Nast. gab has been my fairy godmother and right hand man every step of my pop-ups. she showers me with infinite botanical knowledge, genius recipe ideas, and so many long, heartfelt voice notes. it can be rare to find friends that actually want to see you happy see you win in such a competitive field, but that is gabi 🥲 the last picture was taken the day before she left for @nextlevelcheffox and she returned to hug nami as a winner ofc.
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
he points out every ephemeral color in the sky to me like it’s his job. happy birthday sunset boy 🧡
I won’t be routinely coming out to say hi to guests at my residency this month. my goal when planning this residency was to spend all my time in the kitchen, making sure each dish comes goes out from my own hands, with my stamp of approval. idk how many times I can say this when people ask me “how to do a pop up.” I promise that no level of recipe dev, culinary talent, nor creativity translate to executing a successful restaurant service. they simply don’t matter in the face of the logistical puzzle that is running a smooth flow in a restaurant. After having done a few pop-ups, I can feel the training wheels coming off as I step into this space with more authority. the creativity does comes in handy when troubleshooting recipes that simply don’t scale up as imagined or when deciding to completely change your favorite dish. but perfectionism becomes pointless when your idea of perfect is immovable or rigid. I told myself this was the year of aggressively training myself in prep cooking, managing labor, cooking on the line, and so much more. tldr restaurant chefs and owners are superheroes in my eyes and I hope to continue growing in this direction. 🥲
I won’t be routinely coming out to say hi to guests at my residency this month. my goal when planning this residency was to spend all my time in the kitchen, making sure each dish comes goes out from my own hands, with my stamp of approval. idk how many times I can say this when people ask me “how to do a pop up.” I promise that no level of recipe dev, culinary talent, nor creativity translate to executing a successful restaurant service. they simply don’t matter in the face of the logistical puzzle that is running a smooth flow in a restaurant. After having done a few pop-ups, I can feel the training wheels coming off as I step into this space with more authority. the creativity does comes in handy when troubleshooting recipes that simply don’t scale up as imagined or when deciding to completely change your favorite dish. but perfectionism becomes pointless when your idea of perfect is immovable or rigid. I told myself this was the year of aggressively training myself in prep cooking, managing labor, cooking on the line, and so much more. tldr restaurant chefs and owners are superheroes in my eyes and I hope to continue growing in this direction. 🥲
I won’t be routinely coming out to say hi to guests at my residency this month. my goal when planning this residency was to spend all my time in the kitchen, making sure each dish comes goes out from my own hands, with my stamp of approval. idk how many times I can say this when people ask me “how to do a pop up.” I promise that no level of recipe dev, culinary talent, nor creativity translate to executing a successful restaurant service. they simply don’t matter in the face of the logistical puzzle that is running a smooth flow in a restaurant. After having done a few pop-ups, I can feel the training wheels coming off as I step into this space with more authority. the creativity does comes in handy when troubleshooting recipes that simply don’t scale up as imagined or when deciding to completely change your favorite dish. but perfectionism becomes pointless when your idea of perfect is immovable or rigid. I told myself this was the year of aggressively training myself in prep cooking, managing labor, cooking on the line, and so much more. tldr restaurant chefs and owners are superheroes in my eyes and I hope to continue growing in this direction. 🥲
I wanted to do a thing so I did it (with the constant support and motivation from a team of really determined people I get to call my friends). A very steady 13.2 miles at an 11 min pace w no injuries lol the true gold medal 🏅
I wanted to do a thing so I did it (with the constant support and motivation from a team of really determined people I get to call my friends). A very steady 13.2 miles at an 11 min pace w no injuries lol the true gold medal 🏅
I wanted to do a thing so I did it (with the constant support and motivation from a team of really determined people I get to call my friends). A very steady 13.2 miles at an 11 min pace w no injuries lol the true gold medal 🏅
I wanted to do a thing so I did it (with the constant support and motivation from a team of really determined people I get to call my friends). A very steady 13.2 miles at an 11 min pace w no injuries lol the true gold medal 🏅
I wanted to do a thing so I did it (with the constant support and motivation from a team of really determined people I get to call my friends). A very steady 13.2 miles at an 11 min pace w no injuries lol the true gold medal 🏅
reenie’s diner is open from weds-thurs this week and next week. thurs-friday the last two weeks of may. veggie alts available! (plus more specials than what you see on this menu!) if you can’t get a res, walk in at 6 and onward! 🎨 posters by @twoarenyc
reenie’s diner is open from weds-thurs this week and next week. thurs-friday the last two weeks of may. veggie alts available! (plus more specials than what you see on this menu!) if you can’t get a res, walk in at 6 and onward! 🎨 posters by @twoarenyc
2023 mehreen made a log of chive blossom butter and froze it for 2024 mehreen to spread onto seedy sourdough. on a plate next to some fermented tomato jam from @frankfurtersauce and some farmers market cheese and kimchi. what a smart cookie she was!!!
my favorite baby child on the menu, vanilla bean labneh and rhubarb shake. thank you all for an overwhelming first night at @eggrestaurant . myself and so many wonderful people here have been on our feet for 10 hours every day, working to make my dishes shine in the ever spontaneous world of food service. the beginning of many more weeks of learning and growing into a better chef.
lots of space and juicy tamarind steak for walk ins this week 🥰 just show up around 6-7. see u this Wednesday and Thurs for reenie’s diner at @eggrestaurant !
I like my French toast a little too salty and the toppings a little too sweet ❣️
