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followers
97.0K
impressions
49.0M
likes
1.47M
comments
12.4K
posts
135
engagement
3.02%
emv
$1.36M
Average per post
363K

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sushi chef teaching me how to use animal byproducts for a course! #culinaryarts
5.98M
98.7K
445
2mo ago
sidequestkenny
sushi chef teaching me how to use animal byproducts for a course! #culinaryarts
cleaning is half the job 🧼 #culinaryarts #restaurantlife
4.86M
198K
528
1mo ago
sidequestkenny
cleaning is half the job 🧼 #culinaryarts #restaurantlife
looking for new tricks to learn.. who has some kitchen hacks? 👀 #cooking
3.23M
91.3K
252
2w ago
sidequestkenny
looking for new tricks to learn.. who has some kitchen hacks? 👀 #cooking
Kitchen Techniques Ep. 3: DIY Piping Bags Did you know? You can make a piping bag (aka a “cornet”) from parchment paper? It’s better for the environment, and it actually provides more control for detailed work. Here’s how a pastry chef taught me to make it: 1. Cut a piece of parchment paper into a triangle 2. Orient the triangle with the longest side facing you and the right angle pointing away 3. Roll one side corner inward toward the top center point to start the funnel 4. Wrap the opposite side corner all the way around the outside to meet at the back 5. Pull the overlapping paper corners to tighten the tip until the bottom hole closes completely 6. Fold the top overlapping points downward into the bag to lock the shape in place 7. Fill the bag only halfway to prevent spilling out the back 8. Fold the top down securely like a toothpaste tube, and snip the tip to size If you want to learn more restaurant techniques, then follow me as I share all the industry secrets. Happy cookin! #bakingtips #cookingtechniques #homecook #pipingbag
2.26M
83.5K
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3mo ago
sidequestkenny
Kitchen Techniques Ep. 3: DIY Piping Bags Did you know? You can make a piping bag (aka a “cornet”) from parchment paper? It’s better for the environment, and it actually provides more control for detailed work. Here’s how a pastry chef taught me to make it: 1. Cut a piece of parchment paper into a triangle 2. Orient the triangle with the longest side facing you and the right angle pointing away 3. Roll one side corner inward toward the top center point to start the funnel 4. Wrap the opposite side corner all the way around the outside to meet at the back 5. Pull the overlapping paper corners to tighten the tip until the bottom hole closes completely 6. Fold the top overlapping points downward into the bag to lock the shape in place 7. Fill the bag only halfway to prevent spilling out the back 8. Fold the top down securely like a toothpaste tube, and snip the tip to size If you want to learn more restaurant techniques, then follow me as I share all the industry secrets. Happy cookin! #bakingtips #cookingtechniques #homecook #pipingbag
ever wonder how perfect boba is made? recipe is on my substack :) #boba #culinaryarts
2.21M
73.8K
122
1mo ago
sidequestkenny
ever wonder how perfect boba is made? recipe is on my substack :) #boba #culinaryarts
who says you can’t learn anything in one day?? here’s a full 9 hour shift as an intern #culinaryarts #kitchenlife
2.10M
53.7K
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1mo ago
sidequestkenny
who says you can’t learn anything in one day?? here’s a full 9 hour shift as an intern #culinaryarts #kitchenlife
Chef also gave me advice that you should take risks in the kitchen. Sometimes it’s better to be confident and do it wrong, than to always rely on someone to tell you what to do. Most of your learnings will come from failure, so you need to pick your battles. I’m the type of person to ask a lot of questions, but little things are risks I should be more willing to take if I want to be a better cook. If you are in SF, check out Happy Crane! My favorite dishes were the skirt steak cooked over binchotan, the beef shin, and the steamed egg custard with gooey duck. #culinaryarts #modernchinese #sf
1.97M
19.4K
82
2w ago
sidequestkenny
Chef also gave me advice that you should take risks in the kitchen. Sometimes it’s better to be confident and do it wrong, than to always rely on someone to tell you what to do. Most of your learnings will come from failure, so you need to pick your battles. I’m the type of person to ask a lot of questions, but little things are risks I should be more willing to take if I want to be a better cook. If you are in SF, check out Happy Crane! My favorite dishes were the skirt steak cooked over binchotan, the beef shin, and the steamed egg custard with gooey duck. #culinaryarts #modernchinese #sf
going to start using @duolingo for spanish #googletranslate #workingabroad #kitchenspanish
1.97M
11.5K
69
2mo ago
sidequestkenny
going to start using @duolingo for spanish #googletranslate #workingabroad #kitchenspanish
caviar 101 :) #culinary
1.94M
93.2K
237
1mo ago
sidequestkenny
caviar 101 :) #culinary
Stage #39 with @parachute.bakery ! This bakery has only been around for a year, and they’ve already been named the best croissant in San Francisco which is an incredibly high remark in a city of so many great bakers. Here is everything I learned! Notes: Most of their cookies are frozen before baking since the eggs are perishable. They’ll temper it overnight in the fridge before baking the next morning Let cookies sit for 10min before unmolding so that the sugar can set and makes it easier to unmold Square croissants have 108 layers! The egg wash is the final touch so it’s the most important and often under-appreciated. They use honey, cream and egg for shine If you’re making a caramelized pastry, like the one in this video, they coat the tins with butter and sugar before adding the dough. Then, they refrigerate the pastries and torch the cold tins to set the caramelized pastries while helping them release Spray water on fruits and herbs to add a shine Tip: natural, but intentional plating. It’s better do one thing at a time than stopping and going. Do things in batches oui chef is a good brand for cooking utensils (small scissors and tweezers recommended) Some new garnishes I learned today that were very pretty were: citrus lace, marigolds, conflower (bachelor buttons), baby shisho. #baking #sanfrancisco #culinary
1.91M
161K
282
2w ago
sidequestkenny
Stage #39 with @parachute.bakery ! This bakery has only been around for a year, and they’ve already been named the best croissant in San Francisco which is an incredibly high remark in a city of so many great bakers. Here is everything I learned! Notes: Most of their cookies are frozen before baking since the eggs are perishable. They’ll temper it overnight in the fridge before baking the next morning Let cookies sit for 10min before unmolding so that the sugar can set and makes it easier to unmold Square croissants have 108 layers! The egg wash is the final touch so it’s the most important and often under-appreciated. They use honey, cream and egg for shine If you’re making a caramelized pastry, like the one in this video, they coat the tins with butter and sugar before adding the dough. Then, they refrigerate the pastries and torch the cold tins to set the caramelized pastries while helping them release Spray water on fruits and herbs to add a shine Tip: natural, but intentional plating. It’s better do one thing at a time than stopping and going. Do things in batches oui chef is a good brand for cooking utensils (small scissors and tweezers recommended) Some new garnishes I learned today that were very pretty were: citrus lace, marigolds, conflower (bachelor buttons), baby shisho. #baking #sanfrancisco #culinary
if you’ve ever had chinese lobster noodles, this is the technique to preparing the lobster! let me know if you guys want to see how this is turned into the final dish :) #lobster #chinesefood
1.54M
14.3K
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2w ago
sidequestkenny
if you’ve ever had chinese lobster noodles, this is the technique to preparing the lobster! let me know if you guys want to see how this is turned into the final dish :) #lobster #chinesefood
1. Culinary school doesn’t get you ahead: You start at minimum wage and a prep cook position regardless of degree 2. Normal social hours become nonexistent: Your busy days will always be everyone else’s holidays and weekends 3. You need to take care of your body: You’ll be on your feet 8-12 hours a day, burns and cuts become normal, and kitchens get incredibly hot 4. It’s competitive to move up: Not everyone goes from prep cook to head chef. There’s competition to be the best, and you will need to learn business if you want to succeed. 5. Profit margins are razor-thin: Most restaurants operate on a 3-5% profit margin, so owners are incredibly strict about when you clock in and the food you get to eat. You will be sent home early if business is slow. 6. Thick skin is a must: The environment is fast-paced and high-stress, so communication will be incredibly blunt—it’s rarely personal, but it can feel like it if you aren’t prepared. 7. Alcohol and substance abuse are widespread: Because of the high stress and late hours, the industry has a massive alcohol and drug culture. It is very easy to fall into unhealthy coping mechanisms if you don’t set strict boundaries early. 8. You probably need a second job: This was tough to see, but most cooks don’t make enough money on one job. 9. You will spend as much time cleaning and organizing as cooking: Most prep is done across multiple shifts, so it’s important to label accurately and keep stations clean in between tasks. 10. The camaraderie is unmatched: On the flip side of the hardships, you will meet some of the coolest friends of your life. Surviving a brutal, chaotic Friday night rush is trauma bonding like no other. #culinaryarts #kitchentips #cheflife
1.51M
27.2K
220
3mo ago
sidequestkenny
1. Culinary school doesn’t get you ahead: You start at minimum wage and a prep cook position regardless of degree 2. Normal social hours become nonexistent: Your busy days will always be everyone else’s holidays and weekends 3. You need to take care of your body: You’ll be on your feet 8-12 hours a day, burns and cuts become normal, and kitchens get incredibly hot 4. It’s competitive to move up: Not everyone goes from prep cook to head chef. There’s competition to be the best, and you will need to learn business if you want to succeed. 5. Profit margins are razor-thin: Most restaurants operate on a 3-5% profit margin, so owners are incredibly strict about when you clock in and the food you get to eat. You will be sent home early if business is slow. 6. Thick skin is a must: The environment is fast-paced and high-stress, so communication will be incredibly blunt—it’s rarely personal, but it can feel like it if you aren’t prepared. 7. Alcohol and substance abuse are widespread: Because of the high stress and late hours, the industry has a massive alcohol and drug culture. It is very easy to fall into unhealthy coping mechanisms if you don’t set strict boundaries early. 8. You probably need a second job: This was tough to see, but most cooks don’t make enough money on one job. 9. You will spend as much time cleaning and organizing as cooking: Most prep is done across multiple shifts, so it’s important to label accurately and keep stations clean in between tasks. 10. The camaraderie is unmatched: On the flip side of the hardships, you will meet some of the coolest friends of your life. Surviving a brutal, chaotic Friday night rush is trauma bonding like no other. #culinaryarts #kitchentips #cheflife
I’ve been taking crab for granted.. so much effort to extract the meat just to have a couple bites.. mad respect to the restaurants that serve this 💀 #culinary #crabmeat
1.22M
6.37K
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3w ago
sidequestkenny
I’ve been taking crab for granted.. so much effort to extract the meat just to have a couple bites.. mad respect to the restaurants that serve this 💀 #culinary #crabmeat
starting to work in the restaurant industry was a very difficult and humiliating process. I didn’t have kitchen experience or culinary education, and I was rejected soooo many times trying to find a chef who would take a chance on me. some chefs were kind about it, some chefs were not. but I remember talking to one chef who said how passionate cooks were the hardest thing for him to find. I was passionate and I wanted to learn from him, but for some reason he thought it was a joke 🤨.. but at the end of the day, this set me on the right path to where I am now. not a chef yet, but learning everyday and discovering mentors who want to see me grow. Alo’s Bistro was a full circle moment because I was referred by a cook from the first restaurant I ever interned at. I was a complete beginner back then with no experience. But I had passion and I learned quickly for someone who only cooks part time. Thank you to everyone who has believed in my journey, and I hope that I can repay the mentorship to all of you ❤️ #culinaryarts #aspiringchef
954K
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1mo ago
sidequestkenny
starting to work in the restaurant industry was a very difficult and humiliating process. I didn’t have kitchen experience or culinary education, and I was rejected soooo many times trying to find a chef who would take a chance on me. some chefs were kind about it, some chefs were not. but I remember talking to one chef who said how passionate cooks were the hardest thing for him to find. I was passionate and I wanted to learn from him, but for some reason he thought it was a joke 🤨.. but at the end of the day, this set me on the right path to where I am now. not a chef yet, but learning everyday and discovering mentors who want to see me grow. Alo’s Bistro was a full circle moment because I was referred by a cook from the first restaurant I ever interned at. I was a complete beginner back then with no experience. But I had passion and I learned quickly for someone who only cooks part time. Thank you to everyone who has believed in my journey, and I hope that I can repay the mentorship to all of you ❤️ #culinaryarts #aspiringchef
knife skills gotta be the hardest thing to learn #culinaryarts #aspiringchef
801K
22.7K
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2mo ago
sidequestkenny
knife skills gotta be the hardest thing to learn #culinaryarts #aspiringchef
chinese auntie teaches me the proper way to cut fruits 🥳 #culinary #fruits
718K
19.3K
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1mo ago
sidequestkenny
chinese auntie teaches me the proper way to cut fruits 🥳 #culinary #fruits
a satisfying session learning how to cut fish with a michelin chef! #culinary #fishbutchery
617K
22.4K
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2w ago
sidequestkenny
a satisfying session learning how to cut fish with a michelin chef! #culinary #fishbutchery
knife sharpening lesson from my chefs #culinaryarts #knifesharpening
555K
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2mo ago
sidequestkenny
knife sharpening lesson from my chefs #culinaryarts #knifesharpening
jerk sauce recipe below! I’ll comeback to panama just for this 😋😋 Prep Time: 40 Minutes Yield: 3.583 KG INGREDIENTS: Chives / Green Onions: 1 kg Peeled Garlic Cloves: 50 cloves (180 g) Brown Sugar: 450 g Sliced Ginger: 350 g Ground Nutmeg: 5 g Whole Allspice (ground): 100 g Fish Sauce: 100 g Neutral Oil: 5 cups (32 oz) Mandarin Lime Juice: 150 g House Ají Chombo Sauce: 140 g (or use 15 whole peppers for medium spicy, or 20 for very spicy) Soy Sauce: 300 g Thyme: 20 g INSTRUCTIONS: 1. Process the nutmeg (previously chopped into chunks) together with the allspice berries in the Thermomix at Speed 10 for 30 seconds. 2. Combine all ingredients in a blender in several batches until completely smooth and homogeneous. (Do not blend everything at once to prevent the mixture from overheating). 3. Bottle, label, and refrigerate. Note: This marinade can be used for chicken, pork, or fish. Adjust the amount of ají chombo depending on your desired level of spiciness. #panama #jerksauce #afrocarribeanfood
554K
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2mo ago
sidequestkenny
jerk sauce recipe below! I’ll comeback to panama just for this 😋😋 Prep Time: 40 Minutes Yield: 3.583 KG INGREDIENTS: Chives / Green Onions: 1 kg Peeled Garlic Cloves: 50 cloves (180 g) Brown Sugar: 450 g Sliced Ginger: 350 g Ground Nutmeg: 5 g Whole Allspice (ground): 100 g Fish Sauce: 100 g Neutral Oil: 5 cups (32 oz) Mandarin Lime Juice: 150 g House Ají Chombo Sauce: 140 g (or use 15 whole peppers for medium spicy, or 20 for very spicy) Soy Sauce: 300 g Thyme: 20 g INSTRUCTIONS: 1. Process the nutmeg (previously chopped into chunks) together with the allspice berries in the Thermomix at Speed 10 for 30 seconds. 2. Combine all ingredients in a blender in several batches until completely smooth and homogeneous. (Do not blend everything at once to prevent the mixture from overheating). 3. Bottle, label, and refrigerate. Note: This marinade can be used for chicken, pork, or fish. Adjust the amount of ají chombo depending on your desired level of spiciness. #panama #jerksauce #afrocarribeanfood
rate my throw 👨‍🍳 #culinaryarts #cooking
512K
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1mo ago
sidequestkenny
rate my throw 👨‍🍳 #culinaryarts #cooking

Kenny Wu (@sidequestkenny) Instagram Stats & Analytics

Kenny Wu (@sidequestkenny) has 97.0K Instagram followers with a 3.02% engagement rate over the past 12 months. Across 135 posts, Kenny Wu received 1.47M total likes and 49.0M impressions, averaging 10.9K likes per post. This page tracks Kenny Wu's performance metrics, top content, and engagement trends — updated daily. To benchmark @sidequestkenny against other accounts, use Socialpruf's Instagram competitor analysis tool.

Kenny Wu (@sidequestkenny) Instagram Analytics FAQ

How many Instagram followers does Kenny Wu have?+
Kenny Wu (@sidequestkenny) has 97.0K Instagram followers as of October 2026.
What is Kenny Wu's Instagram engagement rate?+
Kenny Wu's Instagram engagement rate is 3.02% over the last 12 months, based on 135 posts.
How many likes does Kenny Wu get on Instagram?+
Kenny Wu received 1.47M total likes across 135 posts in the last 12 months, averaging 10.9K likes per post.
How many Instagram impressions does Kenny Wu get?+
Kenny Wu's Instagram content generated 49.0M total impressions over the last 12 months.
Can I compare Kenny Wu with other Instagram accounts?+
Yes. Add @sidequestkenny to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.