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@femmefriction
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i don't know how to stay tender with this much blood in my mouth
chicago | she/her | chef
Joined October 2013
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Pinned Tweet
chawanmushi from my strawberry dinner 🍓🌿
i fortified my master dashi with strawberry nigori + black strawberry liquid
topped with tonburi aka “land caviar”, young green strawberry, fingerlime pearls, smoked trout roe
garnished w/ oxalis blooms + herbs from my garden
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70 year old chinese woman i buy produce from asked for help and if i wanted to learn to grow midwest + chinese produce from her at her orchard this summer. she wants to pass her knowledge on plants + traditional fermentation since she “wont live much longer”. i said yes.
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UHM woke up to this doing numbers 😳
hi im a chef irl nice to meet u !
support local farmers
plant milkweed to save monarchs
eat more veggies
free palestine free congo free sudan
fuck restaurant groups ♡ kbyee
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hi again! ive gotten a lot of dms asking if ill post content about this + my work. the answer is yes! ill be posting here, my insta (in bio), and am working on a substack with in depth explanations for recipes, fermentation, foraging (im a forager), and etc! thank you 🖤🥹
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@swankymayari
def made me tear up when she asked :’) creating relationships with your farmers is so important!!
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bf showed up w flowers, presents, a cake, champagne, hot coffee too, then drove us 6+ hrs to a 5 star cabin he booked in the woods at a place ive talked about forever…..all for my birthday……….
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@takyomii
@xanaxlrose
one of my favorite artists!! this is one of two big tattoo pieces i have of his work on my thighs (done by tine defiore) 🖤😭
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finally staying w that 70 yr old chinese woman on her farm next weekend to learn + help after weeks of it being too hot for her to be outside for long periods
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lemon verbena victoria sponge cake soaked in verbena syrup
topped w/ roasted pistachio labneh buttercream
filled with vanilla bean rhubarb strawberry compote 🍓
garnished w/ a wreath of local farm strawberries, nasturtium leaf, thyme, + sweet alyssum flowers from my garden 🌱
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i made black heart cream puffs and filled them with ruby chocolate marscapone buttercream 🖤
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pomegranate curd bar
sesame shortcrust
labneh dibs ‘o’ tahinia buttercream
pomegranate molasses drizzle
herbs + oxalis from my garden
my donation for the (sold out) fundraiser for gaza tomorrow 🇵🇸
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smoked scarlet deep water crab
sudachi dashi butter
fermented fingerlime
nasturtium leaf dressed w/ liquid koji
for my current tasting menu 🌿
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@triciaisabirdy
if he cant handle you when you smell like a 22qt of onions, he cant handle you when you smell like pain au lait 😤
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hemlock meringue, amazake namalaka, caramelized koji, emerald fingerlime ☁️
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@thedivinebloom
i’m a professional chef for a living so i try to work with as many local farms as possible via that + going to farmers markets early to talk with farmers helps make connections too :)
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kasama in chicago is the only michelin filipino in the country and not only takes the cuisine to new heights, it respects its heritage while highlighting traditions within the cuisine and is run by someone who is filipino.
this dude aint doin shit but colonizing
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being loved gently and kindly has taught me to be softer than i ever thought possible for myself
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local ceramicist i’m working with to do my strawberry dinner in her studio sent me progress pics of the plates she’s working on for it 🍓
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@machecazzodicii
me too 💕 been going to her for years and need her to be around when i get my brick+mortar 🥺
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dehydrating lilac sugar has my entire apartment smelling like a flower shop 🙂↕️
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black sesame flan + chocolate maritozzi from warda patisserie in detroit, michigan
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nonstop kind words + dm’s of support all morning wow 🥹
i started my own restaurant pop-up earlier this year after 10+ years doing this n its been a wild journey but your words keep me going + make this hard-work worth it. thank you 🖤
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doppio agnolotti filled with indiana morel mushrooms cooked w/ honey vinegar + thyme blossoms mixed with homemade ricotta
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ive poured everything i have into trying to open a restaurant after coming from a abusive childhood that left me homeless. i keep trying and im still not much closer. im doing this on my own and i just dont have the support i need
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i ran a michelin star restaurant as cdc working 70+hr weeks and can confirm
i lived off of frozen vegetarian nuggets, sourdough, hot chip, + protein shakes
A girl I briefly dated who was really into Michelin starred chefs told me once that without exception all her chef exes would subsist almost completely on junk food and instant noodles. I think about that a lot.
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gently put a mf so hard in his place for defending david chang’s dogshit restaurant ethics he finally goes “you’re right” like yes im well aware but that besides the point….anyway as you will see on section 3A of page 38 of my fuck david chang powerpoin-
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this is literally exactly what its like to be a cdc/sous chef of a restaurant. you come up with cool shit only for the exec chef (who barely holds it together) to get all the credit or use your work to impress mfs like they came up with it themselves 🫠
Claire has actually only ever eaten food Syd has come up with. Carmy made Syd's pasta recipe, then Syd cooked for her all night. The only thing Carmy did was poor hot broth over frozen grapes, which were also Sydney's idea. He really put in 0 mental effort into that relationship.
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aggressively studying palestinian pastry for the two dozen pastries i’m donating next week for a fundraiser for gaza 🍉
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fresh botan ebi 🦐
heads will be fried and the bodies will be gently dressed with black truffle butter + strawberry gochujang 🍓
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@triciaisabirdy
if he cant handle you when you smell like a 12 quart of minced onions, he doesnt deserve you when you smell like loaves of pain au lait 😤😤😤
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why is everyone making cakes with flowers n shit all over them that are not edible?? i wanna eat the CAKE not be pullin 200 stems n leaves off my shit first
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made a newly wed couple a special dessert for our tasting menu ln 💐
frozen lemon balm mousse filled w lemon balm cake, strawberry szechuan peppercorn jam , honey chamomile chantilly
topped w first milkweed flowers + wild raspberries of the season, dianthus, wild chamomile
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this isnt anything more than brain rot food porn for the down bad
There are some truly talent artists walking around. For all the negatives of social media, at least we get to see these.
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flavors:
- morning coffee + tobacco
- longan oolong milk tea
- amazake milky way
- raspberry almond danish
- champagne french fry
- blackberry taragon pie
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negroni week bb dessert 🥃
campari grapefruit bar with sweet vermouth chantilly, campari candied grapefruit peel, sour grapefruit gel, demerara maldon salt mix, and local nasturtium leaves 🍃
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got the job! i am officially the executive pastry chef of 3 restaurants here in the city ~*~*~*
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strawberry dinner menu finalized 🫡
black strawberry roses. oysters w/ fermented strawberry rhubarb mig. amazake chawanmushi + white strawberry. lamb heart tortellini en brodo. langoustines w/ strawberry gochujang & calamansi. strawberry tea “cloud”. + more 🍓
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new cookbook rec: bethlehem - a celebration of palestinian food by fadi kattan 🇵🇸
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ya girl is creating a dessert for a collab dinner we're doing in okc in 2 weeks
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crawled out of my cave n made a cake for my roomies bae 😤
sabby’s roommate made me the best cake to ever exist on this planet???? brownie and toffee im on planet cream frfr
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are we ready to talk about women in those spaces yet or are we glorifying shitty white line cook bros who treat us like shit still
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stood on my feet 16 hours straight cooking nonstop yesterday
need my legs popped out their sockets like a barbie
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“the largest IT malfunction in history”
so is my brain rn waking up to this shit
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saw that new “30 course tasting menu” restaurant here get eaten alive on tiktok for putting up the most boring looking food for $200/person. shocking.
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beet rose pasta filled w/ dill pollen lemon ricotta, sauce made of ramps + winter spinach + koji, surrounded by a wreath of red sorrel, golden oregano, micro herbs, dressed in smoked olive oil + vinegar 🌿 🥀
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spent the last two hours making wax seals for the menus from my popup that i’m mailing out to my guests ⚫️
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brain rotting in bed all day before i spend the next two weeks foraging + cooking in the woods
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waking up to global events before ive even had my coffee you know what i dont care
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passionfruit panna cotta, pawpaw curd, roasted peach compote, meringue crunch, topped with green cardamom funnel cake ☀️
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it makes me so happy to see the james beard awards tonight celebrate far more diversity than its years prior (finally). its about time bipoc chefs get as much recognition for paving the way in the culinary industry as white chefs do.
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