Who says Mondays have to be about the "hustle"? For me, today is all about patience. ​I just spent a few hours bottling a fresh batch of Kombucha. There is something incredibly grounding about the process—watching the fermentation work its magic and knowing it’ll be perfect in just a few days. 🧘‍♂️✨ ​ Sometimes, the best things in the kitchen (and in life) are the ones that can't be rushed. It’s my favorite way to start the week with a clear head. ​How is your Monday looking? Did you jump straight into "high heat" mode, or do you have a slow ritual that helps you get the week started right? ​ Drop a comment or a photo of your "office" today (kitchen or otherwise)! 👇

This recipe will give you that classic fudgy, dense center with a thin, crackly top. The secret to a perfect fudge brownie is using a high ratio of fat (butter/chocolate) to flour and not over-mixing once the dry ingredients are added. Ingredients 225 g Unsalted Butter, melted and still hot 15 Vegetable Oil (makes it extra moist) 225 g Granulated Sugar 200 g Light Brown Sugar, packed 4 Large Eggs, at room temperature 1 tbsp Pure Vanilla Extract 125 g All-Purpose Flour 100 g Unsweetened Cocoa Powder (Dutch-process is best for a deep flavor) 1 pinch Salt 170 g Semi-Sweet Chocolate Chips or chopped chocolate chunks Instructions Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8x12-inch or 9x9-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal Mix the Base: In a large bowl, whisk together the hot melted butter, oil, and both sugars for about a minute. The heat helps dissolve the sugar, which creates that shiny, crackly top. Add Eggs & Vanilla: Add the eggs and vanilla. Whisk vigorously by hand for about 2 minutes until the mixture is light in color and slightly frothy. Combine Dry Ingredients: Sift the flour, cocoa powder, and salt directly into the wet mixture. Fold Gently: Use a spatula to gently fold the dry ingredients into the wet ones. Stop as soon as you see no more streaks of flour. Do not over-mix, or the brownies will become cake-y instead of fudgy. Add Chocolate: Fold in about 3/4 of the chocolate chips. Bake: Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining chocolate chips on top. Bake for 25–30 minutes. The "Toothpick" Test: For fudgy brownies, a toothpick inserted into the center should come out "dirty" with moist crumbs, but not with liquid batter. Cool: Let the brownies cool completely in the pan before lifting them out and slicing. They will continue to set as they cool. Pro Tips for Success Don't Overbake: Even 2 minutes too long can turn a fudgy brownie into a dry one. If the edges are set and the center doesn't jiggle, they are likely done.

A massive thank you to everyone who joined our "Let’s Get to Know Each Other" video call! It was an absolute joy to see your faces and hear the stories behind your passions and businesses. ​Our community is so much more than just recipes; it's filled with talented entrepreneurs and food lovers. Seeing you all support and promote one another is exactly what Kitchen Passport is about! 🥂 ​ Missed out this time? Don't worry! This was such a success that we’re already planning the next one. Stay tuned for Round 2 – more networking, more stories, and more connections are coming soon! 🚀 ​#KitchenPassport #Networking #FoodieCommunity #Growth #TogetherWeCook

Hello, Kitchen Passport family. 🌍👨‍🍳 ​I’m standing in a spot that feels heavy and complex today. After 18 years behind the pass—the last 4 of which have been right here, navigating the specific heat of the Luxembourgish food scene—I’ve just accepted a new role. ​But here’s the honest truth: the salary on the contract doesn't match the 18 years of scars, skills, and sweat I bring to the table. 📉 ​It’s a strange, bittersweet reduction. On one hand, I’m grateful for the next chapter and the chance to keep doing what I love in a country I’ve called home for 4 years. On the other hand, it’s a tough pill to swallow when you know exactly what your 'market price' is, yet you have to settle for a different vintage. ​It feels like being a Head Chef asked to work with limited ingredients. You know you can still make the dish spectacular, but you can’t help but feel the value of your craft isn't fully reflected in the pantry you've been given. ​I’m choosing to see this as a strategic simmer—sometimes you lower the heat to let the flavors develop for the next big rush. But I won't pretend the 'bitter' isn't there alongside the 'sweet.' ​To my fellow pros: Have you ever had to compromise on your value to stay in the game? How do you keep the passion burning when the paycheck doesn't match the pedigree?

​👨‍🍳 2026 Starts Strong: The First Stop on the Flavor Map! ​Happy New Year, chefs! We hope the first week of the year found you with maximum energy and new cravings. As promised, in 2026, "Kitchen Passport" becomes your daily guide to culinary excellence. We’re not just "turning up the heat"—we’re ready to get to work right now! ​📍 Tuesday: Our First Live Class of the Year! ​Are you ready to put your aprons on? We invite you to our first FREE Live Class of the year! ​When: Tuesday (the time is already marked in the community Calendar). ​Where: Right here in our group. ​What: This session is all about YOU. We want to get to know our members better! If you have a project, a product to sell, or even your own community you’d like to promote, this is your stage. Let’s connect, support each other’s growth, and start the year by building strong bridges in the culinary world. ​💡 We Want to Hear from You! ​This is your passport to the world of taste. What destinations or techniques do you want us to explore together in 2026? 👉 Leave your topic ideas in the comments for future classes and posts. Do you want more French pastry, the secrets of Asian cuisine, or perhaps plating techniques? ​♻️ The "Zero Waste" Challenge ​We all know the fridge is still full after the holidays. In the spirit of a sustainable and creative chef: What are you doing with your holiday leftovers? Are you turning that roast into tacos? The cake into a bread pudding? Share your "savory recycling" ideas with us below! 👇 ​Let’s make 2026 the most delicious year yet! 🥂✨