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@pachhuuuuuu: Y que pasa!!!???? ❤️🔥🙃 #fakebodyy⚠️ #chile #worldcupsub20 #fifa #paraguay🇵🇾
pachhuuuuuu
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Region: CL
Saturday 04 October 2025 00:50:28 GMT
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Comments
Lucas.guinazuuu :
😳😳😳
2025-10-04 01:03:43
0
Lucas.guinazuuu :
Hermosa mía 🥰🥰🥰
2025-10-04 01:03:52
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cccclari :
😍😍😍😍
2025-10-04 02:51:03
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delfiiii_ :
😍😍
2025-10-04 18:14:56
0
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Maybe you can help me think this through? When I started six years ago, I planned to hire a chef who could bring my ideas to life better than I could. I’d run the floor and manage the service side, which is also my area of strength. The bigger vision was to expand quickly and eventually open a brunch café–bakery concept. But fast forward to now, and things have considerably changed. I don’t see myself necessarily doing a brunch spot anymore and gruelling away on scrambled eggs 7 days a week or leading service (at least not right away). If anything now, I see myself more than ever in the kitchen instead. There are obvious trade-offs. It could slow down my growth with the initial launch, and I might not be as visible as I originally planned. But if I prove myself in the kitchen and do it well, it solidifies my credibility beyond just “playing” with fruits and with flashy edits to, a perhaps, legitimate, skilled chef. So, as I begin to double down more on my future vision, I’ve been increasingly torn about where to focus now, whether to begin with pastry or a restaurant concept, and which one should become the flagship aka driving force that sets the tone for everything to come. Pastry, brunch, cafe, bakery fine dining, pub... what do you see first?
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