01/19/2026
The week I got to 30k ๐ฅ
When I started The Chew Review, it was never about trends or becoming an influencer - it was about honest opinions, great hospitality, and storytelling. I built this while working full-time, attending culinary school at night, and trusting the long game.
I was told not showing my face would slow my growth - and it did. But the focus was not just numbers. It was becoming an influential voice in the culinary world.
So today, at 30,000, Iโm celebrating you: the engaged, curious, food-loving community thatโs followed along on this slow, sometimes unsteady climb.
Thank you for being here. More food stories to tell. ๐ค
๐ tried the incredible French Onion Burger (with special mention to their secret sauce and bomb sauce wings)
๐ฆ blown away by the dairy free biscoff froyo @ Brendy's (on Champion Blvd, Boca Raton)
๐ฅ had a red kiwi
๐ฅ spinach dip and a few of my favourites
๐ tuna crudo, decadent truffle gnocchi and carrot cake with an upside down ice cream cone
๐ฆ amazing salmon board, giant shrimp cocktail and decadent crรจme brรปlรฉe French toast for brunch
๐ best underhyped dessert in the city (strawberry butter tart parfait)
๐ฅฏ why do the seeds always fall off the bagels
๐ช thin, crispy PB, Skor, chocolate chip
๐ light, crispy parmigiana with basil oil .tc
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