Deb Ong (she/her)翁诗美

Public Key

npub1r2cwzhc6kv7c4yehr02wfdlg6tg54n52qv9qaae8sdtzc8fdq8ssl84knk

NIP-05 Address

nihilistnomya_at_aus.social@momostr.pink

Profile Code

nprofile1qqsp4v8ptudtx0v2jvm3h48ykl5d9522e69qxzsw7uncx43vr5ksrcgprpmhxue69uhhyetvv9ujumt0d4hhxarj9ecxjmnt2matd2

Publishing to

relay.momostr.pink

Author Public Key

npub1r2cwzhc6kv7c4yehr02wfdlg6tg54n52qv9qaae8sdtzc8fdq8ssl84knk

Show more details

Last Notes

2026-06-11 11:24:37 UTC

End of day comfort snacks.
So good in this cold weather.
https://mediacdn.aus.social/media_attachments/files/116/731/208/560/522/502/original/42c172bad05a64e9.jpg

2026-06-10 08:32:42 UTC

A lot of my food is brown. Different shades of brown.
Brown is beautiful and tasty.
This is braised cabbage for sayur lodeh.
https://mediacdn.aus.social/media_attachments/files/116/724/874/734/394/244/original/a166e079380fc007.jpg

2026-06-10 02:52:33 UTC

- reply

We see this a lot in public health .. people know how to eat healthy in theory... But what we eat is often also influenced by connection, relationships and emotions.
Where we spend our money and the people/communities we choose to support with our limited means are influenced by these things too.
The value of a product is not just in its physical worth, but also the service and the relationships that come with.

2026-06-10 02:46:00 UTC

- reply

The ones who don't see value in your product will move on (quietly or loudly). They will not be convinced by numbers.
And those who *do* see value in what you do will continue to support you as much as they can within their means.
Bringing the calculations out into the open is perhaps good practice in transparency... But in the end it all comes down to the value and quality of what you're selling... And whether people can afford it in the current economic climate.

2026-06-10 02:42:57 UTC

Not sure if it's my algorithm (it probably is..), but I'm seeing a lot of small businesses posting about costs and breaking them down for consumers to understand... In order to justify surcharges, price increases... etc.
And while I agree in theory... My gut feeling is that the majority of customers don't want to hear about it.
Not *really* anyway

2026-06-09 00:31:59 UTC

In case you've ever wondered what a grand's worth of specialty coffee beans looks like.
https://mediacdn.aus.social/media_attachments/files/116/717/323/199/336/037/original/bd54f3f0219cdfbd.jpg

2026-06-08 04:51:34 UTC

- reply

I think I might be a little late to the spice trade.
https://mediacdn.aus.social/media_attachments/files/116/712/684/886/200/723/original/656ee97c3973ae1b.jpg

2026-06-08 04:30:33 UTC

My financial advisor told me to invest in stocks.
...
I don't think this is what they meant.
https://mediacdn.aus.social/media_attachments/files/116/712/603/114/551/521/original/794e1aafe25b7201.mp4

2026-06-01 06:55:15 UTC

- reply

Yay. Possible buckle fracture.
It's post 40s osteopenia time 🙃
Should have listened to my GP and scheduled that bone density scan last month.

2026-06-01 05:26:01 UTC

- reply

It's not the fault of the staff. They are doing their best.
The poor receptionist has had to turn away so many people (at least 10 in the last hour).
The system is clearly under-resourced and under-staffed :(

2026-06-01 05:21:42 UTC

I made an appointment at the local urgent care clinic for 2pm to have a niggly wrist looked at.
It is now 3:20pm and I'm still waiting 🙃
A girl who was here before me just left because she has to get to work.

2026-06-01 05:16:22 UTC

- reply

it's so silly

2026-06-01 04:24:26 UTC

Someone recently complained to me about millennials.
So I let her know I was a millennial 🤷
Yes. Some of us are in our 40s now.
Also. Maybe you shouldn't pigeonhole an entire generation?

2026-05-26 13:28:32 UTC

Today I learnt how to do a "diving seagull"
My particular seagull seems to be *quite* drunk.
https://mediacdn.aus.social/media_attachments/files/116/641/099/098/482/229/original/a5bc8ef548e43156.mp4

2026-05-25 23:50:02 UTC

- reply

I don't talk about him much, but my husband is honestly one of the most empathetic FOH professionals that I know.
I love that this speaks to his hard work in building a truly supportive and welcoming team that reflects our values. 💚

2026-05-25 23:04:23 UTC

- reply

"Some places feed you. Others stay with you long after that last spoonful. MASAK Masak is in a class entirely of it's own.
There is genuine regret in having taken this long to experience the world renowned laksa so many people insisted was unforgettable.. because they were absolutely right. From the very first bite, it became immediately clear why this Yarraville gem has earned the love and loyalty it has.
But Masak Masak is so much more than extraordinary food. The menu is unlike anything else.. deeply soulful, beautifully layered, comforting yet exciting all at once. Every dish feels like a story, crafted with intention, memory and heart.
Julien Tay and Deb Ong have created something incredibly special: a menu born from childhoods spent in Singapore, decades of cooking and a profound understanding that food is one of life's great connectors.
And then there is the atmosphere.
Having owned a cafe myself, I know that truly happy teams are impossible to fake and at Masak Masak, the warmth amongst the staff was undeniable. There was joy in the room. Care in every interaction. It did not feel like visiting a cafe, it felt like being welcomed into a family home.
The name itself says everything.
"Masak" means "cook" in Malay, but "masak-masak" is the childhood game of pretending to cook.. sitting amongst pots and pans, creating imaginary feasts with endless joy and imagination. That beautiful sense of playful easy, connection and pleasure sits at the very heart of this remarkable space.
[This is my favourite bit :)]
Masak Masak is a reflection of modern Australia at it's very best.. confident in it's multiculturalism, rich in hospitality, and deeply invested in creating experiences that make people feel something.
An unforgettable meal. An unforgettable experience. And a place that deserves every bit of praise it receives."

2026-05-25 23:03:28 UTC

We had the most lovely, unexpected feature on a local small business social media page over the weekend.
As a rule, we don't 'collaborate' with influencers and content creators because we believe in the importance of impartiality with reviews.
So this was such a wonderful surprise, and honestly was the perfect birthday present 😊
https://mediacdn.aus.social/media_attachments/files/116/637/523/386/491/572/original/c874a17c2ec0effd.jpg

2026-05-21 05:21:59 UTC

- reply

I kid.
I'm starting from negatives.
Because everyone has to start somewhere.
https://mediacdn.aus.social/media_attachments/files/116/610/886/303/869/527/original/7cc56b33a2dc1b20.mp4

2026-05-21 05:19:51 UTC

Who buys a pull-up bar and refuses to use it for pull-ups?
🙋🏼‍♀️Me. That'll be me.
https://mediacdn.aus.social/media_attachments/files/116/610/878/074/682/351/original/625b07570da320bb.jpg

2026-05-19 02:40:47 UTC

Just had a very productive meeting with local council and we're going to be running a project to collect food stories and recipes with the community for a cookbook 💜
I'm so excited!

2026-05-18 05:37:22 UTC

"Act your age!" They said.
I am 42. This is how I act 🤷
I also have 2 academic papers currently being peer-reviewed.
Life is short. Have fun with it. 🙃
We all contain multitudes.
https://mediacdn.aus.social/media_attachments/files/116/593/952/579/473/928/original/3217d95ccad16000.jpg

2026-05-18 01:58:19 UTC

- reply

Don't really know where I'm going with this.
Saw a photo and it triggered memories.
Started writing and here we are 😂
The Grain Store really was a formulative experience for me. I wouldn't be the chef I am today without having worked there under Ingo.
(And I wouldn't have met him if I hadn't done time in St ALi 🤷)
I started as a chef de partie in 2013 and left as a sous in 2015 to open our first cafe with all their blessings.

2026-05-18 01:50:59 UTC

- reply

We had chefs from all over the world in that kitchen.
I learnt so much.
At our peak, when we were also doing dinner service, there were 10 chefs on the roster. Italians, French, Germans, Americans, Canadians, Slovakians, Koreans, Japanese, Thai....
From kitchen hands all the way to sous and head chefs.
https://mediacdn.aus.social/media_attachments/files/116/593/071/161/076/009/original/60a36016e169f6e0.jpg

2026-05-18 01:45:28 UTC

- reply

There were no rules.
We had a rooftop garden and we grew everything from little breakfast radishes, to chocolate mint, pineapple sage, borage....
We made food like this:
https://mediacdn.aus.social/media_attachments/files/116/593/027/177/263/612/original/9a6b8a174069981c.jpg
https://mediacdn.aus.social/media_attachments/files/116/593/027/471/823/540/original/40364a31a3c4c20c.jpg
https://mediacdn.aus.social/media_attachments/files/116/593/027/730/346/725/original/6fb95484350bdde0.jpg

2026-05-18 01:34:51 UTC

- reply

The 2010s was Melbourne's golden era for cafes.
There was a massive movement of chefs with fine-dining experience seeking something different with better work-life balance.
Hammer & Tong, Duchess of Spotswood... These places, and others like them, brought bistro-style, technique-driven food to "cafe land".
Together with Third Wave coffee, brunch in Melbourne started to take on a whole new, exciting shape

2026-05-18 01:25:10 UTC

- reply

It was such a privilege to see an amazing business get built from the ground up, and to be allowed to have a hand in it.
From hiring a shitty old ute from Rent-a-bomb to pick up a cheap combi oven from Sunshine;
to raiding kitchen closing down sales to get bulk cheap equipment;
to having to prep on plywood a week before opening because the marble benchtop was stuck in customs 😂

2026-05-18 01:20:23 UTC

- reply

I was The Grain Store's first employee.
When Ingo contacted me, I was newly married, and my husband and I were based in Singapore.
We had made the move as it was easier to get him a work visa in Singapore than it was for me to get work rights in Aus at the time (2012)
Around the same time, my lawyer contacted me to say that Australia now allowed migrants on bridging visas to work.
So we took it as a sign and packed our bags to come back to Melb.
https://mediacdn.aus.social/media_attachments/files/116/592/926/890/707/118/original/a2e454a059c2863c.jpg

2026-05-18 01:08:05 UTC

- reply

The two interim head chefs were my favourite.
Paul Jewson (rest in peace 💜) went on to open Fitzrovia in St Kilda with his partner, and Ingo Meissner opened The Grain Store in the CBD.
Ingo, German-born and now naturalised Aussie, spent time in Michelin kitchens and also worked as a butcher.
We kept in touch after St. ALi and he emailed me to come work for him when he started The Grain Store.

2026-05-18 01:02:07 UTC

- reply

The night team used to leave the kitchen in a mess and would also sometimes raid our prep
One of the guys once left the tap for the fryer open and I got to work at 6am to see salt all over the kitchen floor and my head chef trying to sweep up 10litres of oil/salt.
I think that was the last straw for her.
She left soon after 😬

2026-05-18 00:57:43 UTC

- reply

Fun fact: Ben Cooper of Chin Chin fame first started experimenting with dinners at St ALi.
He used to make curries in between day-night service and would ask us (Southeast Asian staff) for feedback while we were having knock-offs in the back.
Great guy to work with. Lots of positive energy.
Messy tho 😂

2026-05-18 00:55:56 UTC

- reply

I was only there for 6 months because it was a terrible, exploitative place to work.
There were 4 different head chefs while I was there.
Two of them were interim.
I am still in contact with all of them and a couple have become lifelong friends.

2026-05-18 00:50:47 UTC

Circa 2011 when mum came to visit baby chef Deb at St. ALi Roastery in South Melbourne.
It was my second job as a commis.
My first was at what used to be Oyster on Little Bourke.
https://mediacdn.aus.social/media_attachments/files/116/592/815/763/801/998/original/75890fe48822f8fc.jpg

2026-05-12 05:55:51 UTC

- reply

My anxiety shoots through the roof every time I get a new review notification from Google.
We're not meant to live like this.

2026-05-12 05:51:35 UTC

In the same day that we got a really lovely review... Someone else commented that our laksa is a "disgrace".
The whiplash is real.

2026-05-09 07:37:14 UTC

Living that kueh auntie life. 💜
These are filled with taro paste and coloured with ube essence ☺️
https://mediacdn.aus.social/media_attachments/files/116/543/458/470/462/648/original/f04604ebaae0b6b8.jpg

2026-05-04 08:41:40 UTC

Don't mind me.
I'm just procrastinating.
Upside down.
https://mediacdn.aus.social/media_attachments/files/116/515/407/402/644/503/original/21d234820ef1cb40.mp4

2026-05-03 23:06:24 UTC

- reply

done. See you then! x

2026-05-03 22:05:08 UTC

- reply

Hey! I'm not rostered during the day in Thurs, but I'll be in and out of the shop.
Let me know what time you're thinking of coming in and I'll pop by to say hi!

2026-05-02 12:41:27 UTC

- reply

This also means that every time I see a random reel of someone "absorbing nature by osmosis", I twitch uncontrollably.

2026-05-02 12:02:18 UTC

- reply

Osmosis is the movement of water molecules from a region of higher concentration to a region of lower concentration across a partially permeable membrane.

2026-05-02 12:01:07 UTC

Can't remember where I left my keys, but I remember *word for word* the definition of 'osmosis' from my high school general science textbook.

2026-04-29 07:43:44 UTC

Been playing around with baked butter mochi.
They've turned out pretty well in the canele moulds.
These ones are with Miso, Gula Melaka and toasted sesame.
The sweet-savoury vibe makes them extremely moreish. 🤤
https://mediacdn.aus.social/media_attachments/files/116/486/865/200/339/897/original/ad4e50bd1b442054.jpg

2026-04-18 07:11:46 UTC

No matter how many times I move it away, our very scary guard dog always drags her bed to the middle of the hallway so she can keep an eye on the door (and the front yard).
https://mediacdn.aus.social/media_attachments/files/116/424/452/873/156/741/original/eb9434f4890dc958.jpg

2026-04-17 11:36:56 UTC

Living that epok epok auntie life.
https://mediacdn.aus.social/media_attachments/files/116/419/838/636/644/249/original/920cb1ecef035294.jpg

2026-04-15 06:31:16 UTC

- reply

oh lovely! Let me know when you're coming by :)

2026-04-15 06:07:36 UTC

- reply

yeah .. kind of 😂
This is a personal account and I don't want people to think I'm posting to advertise my business.
Happy to tell people if they want to know, and I will share about it time to time... But it's not the primary focus of this account ☺️

2026-04-15 01:09:27 UTC

I know that I am so lucky to get to say this...
But when I'm feeling a little shitty about the world, the way the economy is going; when I'm worrying about our small business, my PhD and feeling like I'm not giving enough to either....
I read through our Google reviews (all completely unsolicited), and I'm reminded that we have created something special in a little corner of our suburb.

2026-04-15 00:43:11 UTC

- reply

yeah... It's definitely a dish that has benefitted from modern techniques.
The flavour pairing is a classic one for good reason though!

2026-04-15 00:00:10 UTC

- reply

it's a much more punchy canard à l'orange 😂

2026-04-14 23:46:24 UTC

Been playing around with a duck rendang.
We got given a ridiculous amount of kumquats from a neighbour, so I candied them lightly and have been serving them with this rendang, along with some charred cavolo nero.
It's pretty darn tasty.
https://mediacdn.aus.social/media_attachments/files/116/405/702/900/937/165/original/7ba8200ffd7637b6.mp4

2026-04-09 00:31:19 UTC

- reply

My mum was diagnosed with breast cancer when I was in my twenties.
I was in Australia doing my undergrad, so she didn't fucking tell me until AFTER she had gone through radiation therapy and was in remission.
I understand why she did it, but I was so angry she didn't say anything.
She is now 20 yrs in remission, and doesn't take it for granted.

2026-04-09 00:14:29 UTC

A dear friend just got diagnosed with cancer.
They caught it early, and prognosis is good.
Still. Fuck cancer.
Fuck it in the face.

2026-04-07 22:57:59 UTC

When you're waiting for the minyak (oil) to pecah (break/split), but it's like.. "buy me dinner first" 😑
https://mediacdn.aus.social/media_attachments/files/116/365/896/764/381/139/original/7f7500adfcb6db7d.mp4

2026-03-25 04:57:41 UTC

So I ran a workshop on Food Stories for a local writers festival a couple of weeks ago - specifically about different ways to collect, understand and share them respectfully.
I mostly drew on my experiences with ethnographic methods, focusing on affect and relationship-building.
It was such a lovely experience and I was genuinely surprised at how interested participants were.
https://mediacdn.aus.social/media_attachments/files/116/288/021/016/972/217/original/c46d83c31b312a5d.jpg

2026-03-23 06:21:45 UTC

I'm a little sad because the intermediate verticals (silks and ropes) class that I attend on Saturdays is being discontinued due to low numbers 😔
It'll be replaced by a general aerials class, which is fine... But I was really starting to see progress from being able to focus on one thing for a whole 2hr class.
Hoping that they are able to open it back up again in the future 🤞

2026-03-22 21:45:23 UTC

- reply

My workdays start at 7am and the earliest class at the yoga studio I go to is 615am, so I appreciate a 5am class that's close by.
2026... I am going to be so ripped.

2026-03-22 21:42:52 UTC

A calisthenics gym has finally opened in our area and it's opposite the road from my house.
They also do 5am classes.
RIP my wallet.

2026-03-16 11:41:42 UTC

Bought a chest freezer.
No power in the 'verse can stop me
https://mediacdn.aus.social/media_attachments/files/116/238/649/841/506/214/original/908f77ed40236c0c.jpg

2026-03-14 02:47:31 UTC

- reply

yes!
We always have kueh at the cafe 💕

2026-03-14 02:12:12 UTC

- reply

Yes. I brought kueh.
And pão de queijo.
https://mediacdn.aus.social/media_attachments/files/116/225/094/240/047/753/original/55eb61c434339e93.jpg

2026-03-14 02:09:04 UTC

Just had a wonderful morning talking all things food and stories at the Brimbank Writers Festival.
Organisers and participants were all so lovely and I got to hear about the many exciting projects that people were working on. ☺️
https://mediacdn.aus.social/media_attachments/files/116/225/072/652/409/195/original/53b5c9e224b202d3.jpg

2026-03-13 08:28:10 UTC

- reply

The tools left behind by chefs...
I also have a cherry pitter and a fish spatula😅
Fish spatula guy was a dick.

2026-03-13 08:19:13 UTC

- reply

She eventually called us back and told us to stop trying to contact him, and that he would contact us.
That's when we knew that he wasn't coming back.
We waited 2 weeks before we divvied up his knives.

2026-03-13 08:17:07 UTC

- reply

This cleaver was left behind by someone else.
He had applied for a senior position (mine), and had told my boss he was definitely on board.
One Sunday, he just never showed up.
We were so worried. We called his phone, left voice messages. We even called his mum, who lives in another state.

2026-03-13 08:13:21 UTC

- reply

He had trauma from working in some kitchens in Europe and had taken some time away.
He thought he was ready to come back, but the high pressure must have triggered something and he was having panic attacks before work.
I gave him a hug. My boss and I both wished him well.
We both knew the feeling.

2026-03-13 08:11:08 UTC

- reply

I really liked one of the chefs that came through.
English bloke.
Hard worker, great communicator, good sense of humour. Seemed pretty solid.
One Saturday morning, he rocked up for work in a T-shirt, shorts and thongs. His eyes were red and bloodshot.
"I'm so sorry. I can't do it"

2026-03-13 08:06:04 UTC

- reply

When I knew I was leaving, I gave my boss 6 months notice because I knew how hard it would be to find a replacement.
I was not wrong.
The turnstile of chefs that came through the next few months was wild. Many didn't last longer than a fortnight.

2026-03-13 08:03:19 UTC

- reply

It was a high pressure kitchen.
It was always busy and service was relentless.
The team that we had then was great. We worked hard and played hard.
Many of the chefs were on working holiday visas and had done time in regimented European kitchens.
Our German boss/head chef was tough and direct, but always fair.

2026-03-13 08:00:02 UTC

I have a heavy Chinese cleaver.
Carbon steel, wooden handle, hand-made in Hong Kong.
It was left behind at a restaurant I used to work at in the city.
It was part of a set of knives that one of the chefs just left and never came back for.

2026-03-12 04:34:01 UTC

- reply

Demand letter has been delivered, requesting reparations and a sit-down tomorrow to discuss demands.
More info on @microbes_vibes account on insta.
https://mediacdn.aus.social/media_attachments/files/116/214/331/404/456/498/original/ed1c32eec09b48b7.jpg

2026-03-12 04:29:29 UTC

- reply

Protests are still underway at Noma's 16-day pop up in Silver Lake, LA.
https://www.latimes.com/0000019c-dec9-d7e7-afbf-dfd92f2e0000-123

2026-03-12 04:27:48 UTC

- reply

This is after they lost major sponsors, American Express and Blackbird.
Danish company, Novonesis has also pulled out from future collaborations with Noma.

2026-03-12 04:21:13 UTC

Rene Redzepi to step away from Noma's operations and is stepping down from the MAD Academy board, effective immediately.
https://la.eater.com/restaurant-news/300399/rene-redzepi-steps-away-from-noma?fbclid=Iwb21leAQfHjtjbGNrBB8eG2V4dG4DYWVtAjExAHNydGMGYXBwX2lkDDM1MDY4NTUzMTcyOAABHv5ozzfhstoUyddrQITyKP1VX3bObGFYoqSH-dCVwt_GuAE29kMhlkjenUli_aem_8sMGmozE3iRJPNzoB70n3Q

2026-03-11 00:37:16 UTC

I've said it once, and I'll say it again and again.
If you need to physically assault and belittle you subordinates to handle the pressure...
Then you are NOT, in fact, handling 'the heat' and should be the one to get out of the kitchen.
(And maybe get some help)

2026-03-08 08:01:41 UTC

New York Times article detailing Rene Redzepi's abuse of staff at Noma, Copenhagen.
37 former staff, ranging from senior staff to interns, went on the record to recount their experiences.
https://www.nytimes.com/2026/03/07/dining/rene-redzepi-noma-abuse-allegations.html?unlocked_article_code=1.RVA.WQeL.76h2fau3mW9D&smid=nytcore-android-share

2026-03-02 10:14:09 UTC

- reply

I was thinking about it while I was making these today and I actually cannot remember when I learnt how to crimp epok epok (or karipap) or who I learnt from.
It's different from folding dumplings and took me a couple of tries to remember, but it's like it was buried in my body somehow.
It's fascinating how knowledge is embodied, sometimes without the mind even registering.

2026-03-02 03:47:49 UTC

- reply

Yeah pretty happy with how these turned out.
Trialling a recipe for a plant-based short crust
(Yes I know the filling isn't vegan but I'm just testing the pastry).
https://mediacdn.aus.social/media_attachments/files/116/157/519/964/305/988/original/82c028e5ff18a302.jpg

2026-03-02 03:21:04 UTC

Been wanting to make epok epok sardine for awhile.
I wasn't a huge fan of sardines growing up, but I love them done like this - fried with lots of onions, green chilli, tomato paste and curry powder, encased in short crust pastry.
Kind of like a really punchy pastie 😁
https://mediacdn.aus.social/media_attachments/files/116/157/415/977/800/546/original/0dc43a483d17c57a.jpg

2026-03-01 08:35:58 UTC

- reply

it's so much fun 🥰

2026-03-01 06:10:42 UTC

Fun flippy thing 🙃
https://mediacdn.aus.social/media_attachments/files/116/152/426/247/714/095/original/a759c37aabfa9b05.mp4

2026-02-27 22:42:52 UTC

- reply

tossed with sea salt and a splash of Pedro Ximenez 🥰

2026-02-27 22:11:45 UTC

- reply

oh I love shishitso peppers grilled like this 😍
That spread looks amazing.

2026-02-27 08:52:51 UTC

- reply

Nothing annoys me more than a chef trying to 'elevate' a rendang or a sambal by making an emulsion with it.
Stop it.
Embrace the split. Don't be embarrassed by it.
It's beautiful as it is.

2026-02-27 08:49:47 UTC

- reply

Also. Fun fact.
There is more oil in your mayonnaise than there is on top of a split curry.
You just can't see it because it's hidden in an emulsion 🤷

2026-02-27 08:48:38 UTC

- reply

There are many aromatic spice compounds that are only soluble in oil - these are contained in spices like cinnamon, coriander, cumin, caraway... Etc.
That oil that swirls and bubbles on top of a curry carries complex and intense flavour.

2026-02-27 08:47:34 UTC

Splitting - especially in Southeast Asian curries and spice pastes - is a feature, not a bug.
That glistening oil indicates a concentration of flavour, cooked down over time.

2026-02-26 07:24:06 UTC

- reply

Also today, some soul-warming Punjene Paprike (Balkan stuffed peppers) from our Bosnian neighbour who owns the hairdresser's next door 🥺
Love our little village.
https://mediacdn.aus.social/media_attachments/files/116/135/723/871/549/932/original/5e347f70c882141d.jpg

2026-02-26 06:45:15 UTC

Received the cutest postcard from regular customers who are currently in Dublin 🥰
https://mediacdn.aus.social/media_attachments/files/116/135/563/206/763/675/original/a27987f2f4d13db5.jpg

2026-02-26 00:04:40 UTC

- reply

Chefs often love to recount stories of the abuse they went through as though it was a badge of courage.
They often say it made them a better chef, without realising that discipline and rigor can be instilled without violence.

2026-02-26 00:02:03 UTC

One of the reasons why I'm so caught up in the whole Noma abuse controversy is that I know exactly the kind of bullying and intimidation that happens in these kitchens.
https://www.noma-abuse.com/
How much it is normalised in the industry and even put on a pedestal.

2026-02-22 04:40:17 UTC

Did a cute little butterfly drop yesterday.
Feel myself slowly getting stronger 😊
https://mediacdn.aus.social/media_attachments/files/116/112/435/384/454/184/original/3981528ff9d203ed.mp4

2026-02-19 23:45:45 UTC

- reply

UPDATE on this.
Originally posted on Instagram @microbes_vibes
"Protest against restaurant abuse and exploitation at Noma and across the industry starts March 11th and will extend as long as needed.
Location: Silver Lake, Los Angeles
In front of the Paramour Estate
Foot, meetup venue, and materials will be provided.
There will also be a press conference during the protest.
Dates will be announced on that soon."
https://mediacdn.aus.social/media_attachments/files/116/099/842/756/809/763/original/189e3c31b708b684.jpg

2026-02-19 04:48:55 UTC

Here's a really badly taken video of me getting back to basics on the silks after a 2 month break 😂
https://mediacdn.aus.social/media_attachments/files/116/095/475/410/506/386/original/4f88d3c79d42c912.mp4

2026-02-14 01:11:03 UTC

- reply

I once applied for a scholarship to MAD, an organisation run by the Redzepi foundation dedicated to hospitality and sustainability.
I didn't get it. Which is fine.
There's nothing sustainable about relying on burnt out, broken and abused people to prop up your empire.

2026-02-14 01:06:17 UTC

- reply

I'm so sick and tired of the food media platforming narcissistic and abusive chefs like Rene.
He is one of many. And they are almost always men.
Abuse and Aggression are NOT required ingredients for culinary excellence.
They are NOT the charming quirks of a 'tortured genius' or the 'cost of perfection'.

2026-02-14 00:58:00 UTC

- reply

He is organising a protest in Los Angeles where Noma will be doing a pop-up event in March.
More details will be released on his insta account.

2026-02-14 00:55:10 UTC

- reply

The stories that are coming out are the result of one of Noma's long-time (6 yrs) ex-employees (Fermentation Specialist) speaking out.
He is doing this on Instagram and is receiving countless DMs from ex staff recounting their experiences there.
https://www.instagram.com/microbes_vibes?igsh=MWk4OXc5bGFmbWNvOQ==

2026-02-14 00:52:50 UTC

There's a thread on Reddit talking about all the stories of abuse at Noma that have been coming out of the woodwork:
https://www.reddit.com/r/KitchenConfidential/s/7kovYpfUn8

2026-02-13 22:36:43 UTC

- reply

Sunflower update.
First bud has bloomed! 🌻
I reckon the other buds will bloom consecutively down the stem.
https://mediacdn.aus.social/media_attachments/files/116/065/704/185/511/182/original/ce86267fd94e4252.jpg

2026-02-13 22:32:32 UTC

Happy Valentines' 💜
https://mediacdn.aus.social/media_attachments/files/116/065/686/149/130/072/original/04641d1d388e2ed3.jpg