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Author: 3suth

H&M Spring Collection Faves
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H&M Spring Collection Faves

The Happiest Weekend in SF
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The Happiest Weekend in SF

Trendy Green Florals
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Trendy Green Florals

10 Tips for a Perfect Guest Bedroom
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10 Tips for a Perfect Guest Bedroom

How to Host a Spring Outdoor Party
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How to Host a Spring Outdoor Party

Staying Creative While Staying Home
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Staying Creative While Staying Home

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@seulful

Bring some flavor to your feed
Plantain Gnocchi. Sautéed Ramps. Kombu Peas. Plantain Gnocchi. Sautéed Ramps. Kombu Peas.
It’s hot, the fan is blowing hot air, it’s too It’s hot, the fan is blowing hot air, it’s too hot to bake and foo hot to cook on the stovetop. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You want something to cool you down, but not upset your intolerance. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Plant based frozen dessert is here to the rescue, without missing out on the great flavor. Stay tuned as we partnership with @foragerproject with a special event just for you.
One of the questions I am asked about my career is One of the questions I am asked about my career is what restaurants have I enjoyed working at the most. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ And to be as transparent as I pride myself to be, I prefer private dining over the restaurant industry. I do not get the same enjoyment of the rush as others tend to have. I prefer taking control of the menu, creating the ambiance that fits the persons needs and being able to have intimate conversations with those who allow me to serve them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ One of the most important things to me when creating this space is infact the atmosphere. We eat first with our eyes — so the taste of food alone will not satisfy you. The first thing you will see before seeing the food are the placements, menus, decorations and tablescape as a whole. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Some people prefer minimal dining and others enjoy elaborate decorations. What is your go to style when making your table?
Over the past month and some change, I worked amon Over the past month and some change, I worked amongst chefs who are dedicated to improving food systems. Many chefs have already been dedicating their careers to child nutrition and others began their journey, similar to myself. I am thankful to have the opportunity to work with @beardfoundation and 20+ chefs all around the United States in the Chefs Boot Camp. The resources and conversations have sparked some ideas for Seulful Pantry as a brand and myself as a citizen. Stay tuned for some changes.

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