iiinova — where your digital self keeps evolving

Ars Hermetica @arshermetica.bsky.social · 20h

When I'm given full control of the menu. These Anthropic engineers gonna be eating well

070

Ars Hermetica @arshermetica.bsky.social · 06/10/2026

We served Shanghainese today and my red braised pork belly was a hit but God damn I need a sit down.

0220

Ars Hermetica @arshermetica.bsky.social · 29/09/2026

I kinda wanna make beef cheek pastrami...

0110

Ars Hermetica @arshermetica.bsky.social · 26/09/2026

Love how the smoke goes straight to my cock

2461

Ars Hermetica @arshermetica.bsky.social · 23/09/2026

I feel like the "Dad bod" is coming in nicely

41025

Ars Hermetica @arshermetica.bsky.social · 21/09/2026

You know you were raised by the restaurant industry when you've eaten family meal more than you've eaten meals with your family

0110

Ars Hermetica @arshermetica.bsky.social · 09/09/2026

Made my famous potato leek and sauerkraut soup with seared kielbasa and marinated feta for dinner with some fresh baked sourdough fried in duck fat.

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Ars Hermetica @arshermetica.bsky.social · 02/09/2026

Sometimes I just need to pound an ass

4697

Ars Hermetica @arshermetica.bsky.social · 02/09/2026

You really can't beat my view from work

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Ars Hermetica @arshermetica.bsky.social · 13/08/2026

Day 4 of running the commissary kitchen for San Francisco's newest food hall and thankfully the kimchi I started on the 7th is delightfully fermented at this point. Way ahead of schedule for the grand opening on Saturday then I fly to Australia the next day so... Good luck without me for a week 😂

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Ars Hermetica @arshermetica.bsky.social · 12/08/2026

When your partner gets home extremely late and you've been too busy playing WoW to think about dinner, you hit the pantry. I also made him a cherry cobbler from the garden cause he's never had cobbler

2200

Ars Hermetica @arshermetica.bsky.social · 02/08/2026

Oldie but a goodie. Used to sell well used clothes

1495

Ars Hermetica @arshermetica.bsky.social · 01/08/2026

Got too many Reiner cherries and now I'm debating making a cobbler and trying to take it to R3 tomorrow...

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Ars Hermetica @arshermetica.bsky.social · 31/07/2026

The last video was meant for one of my boys, my bad

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Ars Hermetica @arshermetica.bsky.social · 31/07/2026

A lil dick wag to get the day rolling

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Ars Hermetica @arshermetica.bsky.social · 31/07/2026

A lil something to take the edge off

1111

Ars Hermetica @arshermetica.bsky.social · 30/06/2026

Watching European gays deal with tipping culture in real time "no, you move the fucking decimal"

1290

Ars Hermetica @arshermetica.bsky.social · 21/06/2026

Enjoying a celebratory My Father "The Judge" at Occidental Cigar Club in SF cause I'm now the executive sous chef at one of the restaurants in the international terminal at SFO.

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Ars Hermetica @arshermetica.bsky.social · 30/05/2026

One of the new hires is a recent culinary school graduate and surprise, everyone already hates her... And despite her offering me an unsolicited opinion on the difference between a bruinoise and a medium dice, I'm giving her three to one odds of flaming out within a week.

080

Ars Hermetica @arshermetica.bsky.social · 29/05/2026

The best part of making schmaltz is eating the gribenes afterwards. I tossed these in a little hot curry powder, vinegar powder and msg

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Ars Hermetica @arshermetica.bsky.social · 06/05/2026

Kinda hot knowing people jerk off to your pictures

2665

Ars Hermetica @arshermetica.bsky.social · 24/04/2026

I'm kind, apparently and that's the best compliment I've gotten in my entire life.

1130

Ars Hermetica @arshermetica.bsky.social · 24/04/2026

I just found out that my employees refer to me as "The Papa Bear" and I'm fuckin beside myself

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Ars Hermetica @arshermetica.bsky.social · 23/04/2026

My next mission. Bringing order to our first frozen food delivery that was just tossed onto shelves with no rhyme or reason Give me two hours and a pack of shelf labels

0250

Ars Hermetica @arshermetica.bsky.social · 13/04/2026

I think I brushed my beard out really well today

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Ars Hermetica @arshermetica.bsky.social · 13/04/2026

When your boyfriend accusees you of using margarine, this is a full day French butter household my good bitch.

1332

Ars Hermetica @arshermetica.bsky.social · 29/03/2026

My face when a server rings in a ticket for a 48oz Tomahawk ribeye "well done"

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Ars Hermetica @arshermetica.bsky.social · 25/03/2026

Alder smoked kombu (yes I smoke my own kombu cause I'm extra) adds a depth to stock that you simply cannot believe until you've tried it Adding a parmesan rind is just an added bonus. This is why I keep a ziplock bag of vegetable scraps from cooking in my freezer

0100

Ars Hermetica @arshermetica.bsky.social · 24/03/2026

Dinner tonight. Koji roasted chicken with bourbon mushroom pan sauce,markut lime & lemon butter broccoli and roasted garlic risotto

1130

Ars Hermetica @arshermetica.bsky.social · 21/03/2026

I drank last night like I haven't been pronounced dead nine times

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Ars Hermetica @arshermetica.bsky.social · 17/03/2026

My kimchi is finally ready to be devoured with reckless abandon She fermented as fuck

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Ars Hermetica @arshermetica.bsky.social · 07/03/2026

Kurobuta pork belly and loin, trimmings from my homemade bacon, a highly secret blend of spices, smoked bourbon and plum syrup make for fuckin amazing breakfast sausage I had a craving this morning..

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Ars Hermetica @arshermetica.bsky.social · 16/02/2026

I lied, here's more bread Buttermilk sourdough English muffins when we was at the cabin in Guerneville. Made the boy some epic breakfast sandwiches before we hit the rodeo

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Ars Hermetica @arshermetica.bsky.social · 16/02/2026

Enough bread, here's some limp cock to break up the gluten

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Ars Hermetica @arshermetica.bsky.social · 16/02/2026

God fuckin damn, I love making bread

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Ars Hermetica @arshermetica.bsky.social · 15/02/2026

Didn't need google photos to remind me of what I looked like in 1997..

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Ars Hermetica @arshermetica.bsky.social · 05/02/2026

There's a certain beauty to taking flour, water, salt and yeast and being able to amend a dough with things like hand milled chocolate powder or dehydrated chicken skins to create something new. It's alchemy at the end of the day and I'm so grateful for a career of creation

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