Forewords (august 2026 edition)

This is officially the start of The Kitchen Revolt. I want to formally welcome all of my founding Kitchen Revolt allies. It means a lot to me to write these words because this has always been a blurred dream that has finally materialized into something real. I’ve always had the itch to communicate with the masses through writing, but I never found the right medium or the right subject to do it. I worked on numerous different projects that never had the legs to stand on, such as scriptwriting, poetry, cinematography, and event photography. However, through all of that, I never stopped dreaming of becoming a writer.

Even though I started this project a few months ago, I still consider this the beginning of The Kitchen Revolt. The reason is that I never thought it was going to become something big. It started as an experiment, and over the weeks it evolved into something that already has structure. I took a break during the last month because I’ve been working on its infrastructure. Now we have a newsletter, a much better website, and a larger variety of topics to talk about. Still, there’s much more yet to come, and many more beginnings ahead.

Our mission at The Kitchen Revolt is to bring something new to the table. And I mean that literally. As an artist, it has always been in my nature to swim against the current. One of my favorite philosophers, Albert Camus, said, “Art is a revolt against reality.” It is simply our reaction to reality, expressed through our own perspective. In many ways, that’s how culinary art has evolved for centuries—through people reacting to flavors, experiences, and ideas. The kitchen is about being bold and experimenting until something works.

I consider myself a foodie because I enjoy different flavors and textures. I love discovering new things, whether it’s dishes or ingredients from different cultures. I also appreciate the different levels of complexity you can find in a single plate. But I’m also a countercultural agent. I like what is different—what nobody likes or even knows about. I do not necessarily like the new, but the unknown.

After living in New York City, where I was constantly mind-blown by food, I moved down to Houston. Honestly, my family used to make fun of me because I always had the same catchphrase: “I’ve tried a bunch of X, but this is the best X I’ve ever had.” But down here in the H, I can’t remember the last time I was impressed by a meal. Sorry, Houston, but if this place calls itself a melting pot, I don’t want to see the less exciting cities. I honestly can’t remember the last time I was impressed by a meal. Too many menus feel boring. Grocery stores are limited. You kind of have to conform to what they sell or buy ingredients online. Honestly, Houston, if you’re going to claim the title of a melting pot, earn it.

That’s how The Kitchen Revolt was born. Out of my impulse to be different, my desire to communicate, and being exhaustingly bored. Thanks, Houston. At least I can be grateful for that. Haha… just kidding. Not so grateful.

For the next few weeks, I’ll be posting from Monday through Thursday. And you, my fellow allies, will begin receiving this blog straight to your inbox starting August 3, 2026. We’ll cover a variety of topics, from kitchen experiments and bold kitchen opinions to innovative cocktail recipes and honest restaurant reviews. I know I’ll write things that some of you may not like. But after all, most of this is subjective. So if you ever disagree with something, feel free to debate with me. I love criticism, and I love listening and learning.

Thanks again for joining The Kitchen Revolt. Feel free to donate—it will help with production expenses. Also, don’t hesitate to share and recommend this blog to your friends. From this point forward, the revolt will only grow larger. It was about time for a kitchen revolution.

Again, it is an honor for me to send you this first letter, and a pleasure to welcome you to The Kitchen Revolt.

I hope you all enjoy it.