Actress Mehreen Karim HD Instagram Photos and Wallpapers June 2024

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥

there’s no point in calling myself a chef if all I know how to do is cook good food. I finally feel comfortable telling folks I’m a “pop-up chef” because now after a year of planning and working restaurant pop-ups, I can more confidently execute them with my set of skills and ideas. still, even that won’t prevent the next residency or pop up from kicking my ass, so what’s the point of claiming to be the chef that I’m not. whatever I am, I’m always learning and growing thanks to the amazing chefs/cooks I work with. these are the true “chefs” in my eyes. they’re balancing full time careers and school, spending nights cooking at Brooklyn’s best restaurants, and then they excitedly come to chop pounds of chives or emulsify saucepans of kimchi hollondaise for me. they’re continuous students, studying the work of culinary icons in their minutes of free time. they’re smart, funny, kind, and working on their craft not their brand—which is exactly the intention behind why I started doing pop ups to begin with! bless u chef @frankfurtersauce @ladhani_123 @raffiki504 @raw.egg.yolk ❤️‍🔥