​Hey everyone, ​First, I want to sincerely apologize for being quiet over the last two weeks. Life has been a bit of a whirlwind; I’ve been moving house and I'm still in the middle of finding a stable job. Thank you so much for your patience; I promise to make it up to you with some great content and energy moving forward! 🚀 ​On a much brighter note: We have officially passed 30 members! 🥂✨ ​I am so grateful to each of you for being here. This community is all about learning from each other and growing together, and seeing this group expand means the world to me. ​Tomorrow is a big day: I can’t wait to meet you all "in person" at our Kitchen Passport: Connect event at 11:30! It’s going to be a fantastic time to get to know each other. ​Also, my fiancée is coming back home tomorrow, so I’ll be busy preparing a special dinner. While we eat, I can't wait to tell you all about La BoBo, the new company! 👨‍🍳🥘 ​Thank you for understanding and for being part of this journey. I’ll see you all tomorrow at 11:30! ​Stay sharp, Chef Bogdan

Hello community, are there any SAFFAS here ? just curious ? let me know where you are either in S.A. or around the world...I'm in Portugal..

Let’s give a warm welcome to our new members, @James Omahony and @Stephanie Noble ! 🥳 ​We are so happy to have you both join the Kitchen Passport family. You’ve arrived just in time as we hit this exciting milestone! ​Take a look around the Classroom, and when you're ready, jump in here and tell us: What is one dish or kitchen skill you’re excited to master? ​Glad to have you with us on this journey! 👨‍🍳🚀

​I just looked at the member count and realized we are now 20 curious cooks in the Kitchen Passport family! 🥂✨ ​I am incredibly grateful for each and every one of you. Whether you joined to master a specific recipe or just to find some culinary inspiration, I’m honored to have you here. ​But a community is only as vibrant as its members! 🥘 ​I want to encourage you all to get more involved: ​Ask questions: No matter how small. Stuggling with a dough? Not sure about an ingredient swap? Ask away! ​Start discussions: Share what you’re cooking tonight or a kitchen win you had this week. ​Share your journey: Post photos of your progress! ​I am always here and ready to chat, troubleshoot, or just geek out about food with you. Let’s make this space the most helpful and inspiring kitchen on the web! ​To celebrate our "Top 20" what is one thing you’d like to see more of in the Classroom or in the discussiongroup month? Drop your ideas below! 👇

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)! 👇