HOTK

Volodymyr Artamonov’s cooking starts with memory. The sound of oil in a pan, fresh fish from the sea, meals that didn’t need much to mean everything. . He’s been in kitchens since he was 14, shaped by pressure, discipline, and environments that demand more than just talent. Moving from Odessa to Germany forced another kind of growth with a new language, a new culture, and starting over. Through it all, he held onto the same idea that cooking isn’t about complexity, it’s about honesty. Let the product speak, do the work, and keep improving. . His path has been built on consistency, not shortcuts. From early lessons in humility to working under chefs who pushed him to be better, every step has reinforced the same belief that this craft takes time, sacrifice, and intention. . In this conversation, Volodymyr shares how those early memories continue to shape his cooking, the discipline behind his growth, and what it takes to build something honest in an industry that doesn’t wait for anyone. . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #Odessa #cheflife #cheftalks

Larissa Metz’s work is built on precision. Not just in technique, but in the way she approaches growth, quietly, consistently, without needing to prove it to anyone but herself. . She started in pastry at a young age, shaped by traditional training and a deep respect for craftsmanship. Over time, that foundation carried her into fine dining, where discipline, patience, and attention to detail became essential. Recognition came along the way, but so did doubt, criticism, and the kind of pressure that tests how much you trust your own path. . What stayed constant was her focus: to keep learning, to keep creating, and to build something meaningful through her work. . In this conversation, Larissa reflects on resilience, craftsmanship, and the balance between high standards and a healthy kitchen culture . Photo credits: captured through the lens of @onelionmedia , @chmilerik , and @rike_oakpot 📷 . Read her full story at the link in bio 🔝 . #humansofthekitchen #hotk #Germany #PastryChef #femalechef

Renato Kanashiro Pacheco didn't plan on becoming a chef. In fact, the first time he stepped into a kitchen, he was sure it wasn't for him. . What started out of necessity slowly turned into something else. Between long hours, early responsibilities, and learning on the go, cooking became more than a job; it became a way forward. Over time, that path led him to build something of his own, rooted in both his Japanese-Peruvian heritage and a desire to do things differently. . His journey hasn't been defined by perfection, but by persistence, learning through pressure, growing through mistakes, and choosing to build a kitchen grounded in respect, balance, and real connection. . In this conversation, Renato reflects on responsibility, freedom, and what it means to create not just food, but a life on his own terms. . Photos of the dishes by @jimena.agois . Kitchen moments captured by @catchofthedey . . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #Peru #cheflife #cheftalks

Mercedes Castillo learned to cook by watching her mother make something out of almost nothing. Her story is rooted in resilience, shaped long before she entered a professional kitchen. Growing up in Cuba, she learned early that food wasn’t about abundance, but about intention, creativity, and care. Before stepping into the kitchen, she worked in hospitality, learning about service, wine, and the dining experience. Over time, that shifted. She didn’t just want to serve it; she wanted to build it. Her path hasn’t been easy. Moving to a new country, learning a new language, proving herself in spaces that didn’t always make room for her. But she stayed with it, learning, adjusting, and growing. In this conversation, Mercedes shares what that process looked like and the kind of kitchen she believes in now. . Read her full story at the link in bio 🔝 . #humansofthekitchen #hotk #Miami #PastryChef #femalechef

For Vardaan Marwah, hospitality didn’t start in a professional kitchen. It started at home. . Growing up in a North Indian household filled with guests, food, and constant movement, cooking was always part of the rhythm of life. What began as curiosity, watching, asking questions, and being around it slowly turned into something more intentional, shaped by experience, learning on the job, and building something of his own from the ground up. . Today, Vardaan’s work reflects that same energy, rooted in connection, growth, and the creation of spaces where both food and people can evolve. From running multiple kitchens to mentoring his team, his journey is less about titles and more about building something that feels alive, for himself and for the people around him. . In this conversation, Vardaan talks about the path that shaped him and the kind of kitchens he’s trying to build now. . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #India #cheflife #cheftalks

Meagan Stout . She didn’t grow up with much, but food was always at the center. . One of nine kids, in a small kitchen in Houston. They didn’t travel, but they experienced the world, different cultures, and flavors through what they cooked. That’s where it started, not as a career, but as a way to understand the world. . She’s been in kitchens ever since. Years of pressure, long hours, and environments that weren’t always built for her. Spaces where she had to fight to stay, and chose to anyway. . Over time, that shaped how she leads now. Less about ego, more about people. Less about surviving the kitchen, more about changing it. . In this conversation, Meagan reflects on her journey, the realities behind the industry, and the kind of kitchens she believes should exist. . Read her full story at the link in bio 🔝 . #humansofthekitchen #hotk #ArlingtonTX #cheflife #femalechef

Peter Smit . I’m originally from Toowoomba, in Queensland, Australia. It’s a small country town—there’s really nothing there. I’m currently living in Singapore and have been here the past 7 years. . My intro into cooking wasn't an expected one. My first intentional experience with cooking was to impress a girl. I was a 17 year old trying to get laid (with my then partner). I never cared about cooking—couldn't care less about it, and food was just a means to stay alive. If you had asked me when I was 17, if I wanted to be a chef, I would have told you you're an idiot. . I ended up cooking for a day and weirdly, I actually liked it. And then the next week I quit my job and started in a local fish and chip shop. . It's actually taken me a long time to admit that I started in a fish and chip shop. I thought it was a little bit embarrassing — I thought people would say, “You didn't start from where you're supposed to start.” Looking back now, the shop taught me all the fundamentals of cooking. We made everything fresh. It wasn't just your standard beachside chippy, where everything is brought in frozen. Everything was made daily. . Interview by Marla Tomorug, in collaboration with @peterinthekitchen and @thedirtysupper . Photo credits to: Peter Smit, Rachel Tan, Tan Lu San and Dirty Supper.📸 . Grateful for the care and intention Marla brought to capturing Peter’s story. . Discover more of her work on Instagram @marlatomorug . Read the full story at the link in bio 🔝

Pure gold in the hands of the Colmenares brothers 🌽🔥 Watch how they transform tender corn into this beautiful cachapa with telita cheese a simple process that carries the essence of Venezuela 🇻🇪 Credits to @hermanoscolmenares23 Check them out for more content like this. • All rights reserved to the respective owners #venezuela #cachapa #hotk

Lupita Vidal Aguilar . I didn’t become a cook because I planned to. But in many ways, I was always surrounded by it. I grew up with the sounds of kitchens, with wood stoves and pots always moving. My father is a cook. He had a taquería serving traditional stews from Tabasco, so even if I didn’t realize it at the time, I was never really separated from that world. . My interest in cooking came later, in my twenties. Before that, I thought I would dedicate myself to film. I even studied communications for a year. But life has a way of redirecting you, and little by little, I found myself coming back to what had always been there. . When I finally stepped into a professional kitchen, I immediately thought this was where I belonged. Not because it was easy, but because it felt like a challenge. And I needed that. I wanted to prove to myself that I could earn my place. . Photo credits to @elfoodografomx . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #cheflife #femalechef #Mexico

Sebastian Lepinoy . I still remember exactly when my interest in cooking began. My two older brothers were studying at a culinary boarding school, and when they returned, they always cooked for the family. I was very young then, but those moments stayed with me. I would watch them in the kitchen, fascinated. What caught my attention most were the sweets, soufflés, cakes, and desserts. At that age, loving food is really where it all begins, and what I loved most were those sweet creations. . Cooking became my path very early. I started working in kitchens at the age of fifteen. The only time I stepped away from the kitchen was when I was twenty and completed my National Service in France. At that time, it was compulsory for young men to serve. It was the only professional experience I had outside of cooking. When I returned to the kitchen afterward, it made something very clear to me. This was exactly where I belonged. . I went through the traditional French culinary education system, which was very structured. I spent two weeks working in a restaurant kitchen and one week in school. It was a very good balance because you were not protected from the realities of the job. From the very beginning, you learn the fundamentals like peeling vegetables, washing potatoes, washing plates, understanding discipline, and the spirit of the kitchen. At the same time, the school provided a sense of stability and structure for someone so young. It kept you grounded while you learned the profession. . Photos 2 & 4 credits to @nievephotos . Photos 6, 8, & 12 credits to @alineacollective . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #France #cheflife #Michelinstar

Dan Kennedy . I didn’t grow up dreaming about cooking. In fact, I hated it as a kid. Cooking felt like a chore, especially knowing the dishes were waiting for you afterward. There wasn’t some childhood moment where everything suddenly clicked. That came much later. I dropped out of college and needed to figure out what I was going to do with my life. Cooking ended up being the path that found me. . Before that, I spent a short time working construction in Philadelphia and almost joined a union. That experience didn’t make me want to cook specifically, but it did show me something about myself. I realized I preferred working with my hands. I liked trade work, being physical, building something real with your effort. The idea of sitting behind a desk in a nine-to-five job never felt right to me. . I almost went to culinary school, but I didn’t want to take on debt for something I believed I could learn on the job. So early in my career, I sent my resume to every good restaurant I could find and hoped someone would give me a chance. I was lucky enough to work with chefs who were willing to teach me from the ground up. Learning outside of school shaped the way I think about food. Instead of memorizing classic combinations from a book, I developed a mindset of experimentation and curiosity. . Read the full story at the link in bio 🔝 . #humansofthekitchen #hotk #Austin #cheflife #cheftalks

A true taste of Iran, born in the heart of the countryside. The beauty of rural life is reflected in every dish, where patience and slow cooking transform fresh ingredients into tradition. 📍 Iran 🇮🇷 "He (Human Element)" is a curated video series showcasing the hard work of the F&B industry. Credits to @teefta_cuisine Check them out for similar content • All rights reserved to the respective owners. #iran #tradition #hotk #pomegranate