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33.1K
impressions
14.3M
likes
1.16M
comments
4.70K
posts
147
engagement
8.18%
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$581K
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cleaning is half the job 🧼 #culinaryarts #restaurantlife
3.36M
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1mo ago
sidequestkenny
cleaning is half the job 🧼 #culinaryarts #restaurantlife
first day in a kitchen at this level, everything is very new to me but hopefully starting slow means going faster later! #platingtips #cooking
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1mo ago
sidequestkenny
first day in a kitchen at this level, everything is very new to me but hopefully starting slow means going faster later! #platingtips #cooking
sushi chef teaching me how to use animal byproducts for a course! #culinaryarts
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2mo ago
sidequestkenny
sushi chef teaching me how to use animal byproducts for a course! #culinaryarts
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
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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
use code KENNY15 For a discount on imperia caviar :) #culinary
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1mo ago
sidequestkenny
use code KENNY15 For a discount on imperia caviar :) #culinary
ever wonder how perfect boba is made? recipe is on my substack :) #boba #culinaryarts
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1mo ago
sidequestkenny
ever wonder how perfect boba is made? recipe is on my substack :) #boba #culinaryarts
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
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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
who says you can’t learn anything in one day?? here’s a full 9 hour shift as an intern #culinaryarts #kitchenlife
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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
behind the scenes of my favorite coconut puddings!! #bayareafoodie #desserts
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1mo ago
sidequestkenny
behind the scenes of my favorite coconut puddings!! #bayareafoodie #desserts
knife sharpening lesson from my chefs #culinaryarts #knifesharpening
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2mo ago
sidequestkenny
knife sharpening lesson from my chefs #culinaryarts #knifesharpening
Thank you to @Catherine Zhang and team for the opportunity! learnings from stage #13 at Tucha: I’m still amazed that there is a crew of people working overnight to make these every single day, and there's almost no waste because they always sell out. Maybe it’s because the owners are asian and want to save money, but they even reuse the parchment paper and wooden sticks if they are clean, sometimes just flipping and using the other side. I am not a morning person nor a pastry chef, but this experience opened my eyes to a whole new area of cooking. I was mostly shadowing Chef Jenina and Alfredo today, but this was a quick ramp up and we were nonstop the entire ship. A few takeaways to remember: correct angle = more even spray frost = air bubbles double dipping = crack in freezer add oil to cocoa butter to help with cracking I feel like you need a bit of OCD to work in the kitchen in general because there’s a lot of repetition and consistency lol. My favorite items were the Bing Chillin' Bites and the pear, but their most popular items are definitely the mango and berry. They also have a limited edition devil fruit right now, so if you watch one piece, this one’s for you! Spraying chocolate: If you see perspiration on the fruits, it means you are spraying too close We used the spray machine (idk what it’s called) at setting 3, and had to go over the desserts multiple times to get the color down without melting the chocolate. Boarding desserts: Uses glucose and a cookie to provide the base for the dessert. #viraldesserts #la #dessert #workinginakitchen
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5mo ago
sidequestkenny
Thank you to @Catherine Zhang and team for the opportunity! learnings from stage #13 at Tucha: I’m still amazed that there is a crew of people working overnight to make these every single day, and there's almost no waste because they always sell out. Maybe it’s because the owners are asian and want to save money, but they even reuse the parchment paper and wooden sticks if they are clean, sometimes just flipping and using the other side. I am not a morning person nor a pastry chef, but this experience opened my eyes to a whole new area of cooking. I was mostly shadowing Chef Jenina and Alfredo today, but this was a quick ramp up and we were nonstop the entire ship. A few takeaways to remember: correct angle = more even spray frost = air bubbles double dipping = crack in freezer add oil to cocoa butter to help with cracking I feel like you need a bit of OCD to work in the kitchen in general because there’s a lot of repetition and consistency lol. My favorite items were the Bing Chillin' Bites and the pear, but their most popular items are definitely the mango and berry. They also have a limited edition devil fruit right now, so if you watch one piece, this one’s for you! Spraying chocolate: If you see perspiration on the fruits, it means you are spraying too close We used the spray machine (idk what it’s called) at setting 3, and had to go over the desserts multiple times to get the color down without melting the chocolate. Boarding desserts: Uses glucose and a cookie to provide the base for the dessert. #viraldesserts #la #dessert #workinginakitchen
a peek into a day interning at a michelin star kitchen in SF! - insane they have like 20 fridges. everything is super organized - my boy harry is giving us the tour today - everyone was actually really fun and welcoming. it was intense don’t get me wrong, they expect perfection, but they were also always checking on me, allowing me to taste dishes, and seeing if I needed anything. I thought the cooking challenge was super fun, it was stressful but it really allowed me to challenge myself. - fam meal I thought it was funny that they have a lil spot outside where they chill. the food was so good and chef joe was cooking tomato beef today and they even had dessert - dont forget to stretch! - every time they have a stage, they make them do a challenge on their first day. 1 hour. a filet of salmon, no expensive ingredients or butter based sauces. must cook salmon over live fire. I got hella nervous LOL i was sweating. made something bright and herbacious. - spent ten min just searching through all their fridges and finding what I needed - made an herb sauce with cilantro, jalapeno, cucumber, white shoyu, brown rice vinegar, and a bunch of citrus juices. - first time live fire cooking a salmon. it was insanely hot I was burning just standing there. all almond wood. grapseed oil skinside down. sungold tomatoes. shisho leaves - mini salad made with brunoised cucumber, celery, mint chiffonade, white shoyu, olive oil and salt - stay tuned for day 2 because chef joe is taking me to the fish market! #culinaryarts #aspiringchef
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3w ago
sidequestkenny
a peek into a day interning at a michelin star kitchen in SF! - insane they have like 20 fridges. everything is super organized - my boy harry is giving us the tour today - everyone was actually really fun and welcoming. it was intense don’t get me wrong, they expect perfection, but they were also always checking on me, allowing me to taste dishes, and seeing if I needed anything. I thought the cooking challenge was super fun, it was stressful but it really allowed me to challenge myself. - fam meal I thought it was funny that they have a lil spot outside where they chill. the food was so good and chef joe was cooking tomato beef today and they even had dessert - dont forget to stretch! - every time they have a stage, they make them do a challenge on their first day. 1 hour. a filet of salmon, no expensive ingredients or butter based sauces. must cook salmon over live fire. I got hella nervous LOL i was sweating. made something bright and herbacious. - spent ten min just searching through all their fridges and finding what I needed - made an herb sauce with cilantro, jalapeno, cucumber, white shoyu, brown rice vinegar, and a bunch of citrus juices. - first time live fire cooking a salmon. it was insanely hot I was burning just standing there. all almond wood. grapseed oil skinside down. sungold tomatoes. shisho leaves - mini salad made with brunoised cucumber, celery, mint chiffonade, white shoyu, olive oil and salt - stay tuned for day 2 because chef joe is taking me to the fish market! #culinaryarts #aspiringchef
looking for new tricks to learn.. who has some kitchen hacks? 👀 #cooking
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2w ago
sidequestkenny
looking for new tricks to learn.. who has some kitchen hacks? 👀 #cooking
knife skills gotta be the hardest thing to learn #culinaryarts #aspiringchef
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78
2mo ago
sidequestkenny
knife skills gotta be the hardest thing to learn #culinaryarts #aspiringchef
I learn more about prep everyday #culinaryarts #cheflife #cooking
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3mo ago
sidequestkenny
I learn more about prep everyday #culinaryarts #cheflife #cooking
rate my throw 👨‍🍳 #culinaryarts #cooking
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1mo ago
sidequestkenny
rate my throw 👨‍🍳 #culinaryarts #cooking
accidentally cooked for an NFL first round pick 👀 #nfl #athlete #mealprepideas
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7mo ago
sidequestkenny
accidentally cooked for an NFL first round pick 👀 #nfl #athlete #mealprepideas
Full day itinerary in Tijuana: * Das Cortez - coffee * "TACOS DE BIRRIA DEL RIO" — birria * Mariscos el Mazateño - seafood * Rosarito Beach - churros & beach (massage nearby) * Pasaje Rodríguez - plaza * Caesar's - caesar salad * Restaurant Ricardo's Centro - green juice * Tepoznieves - ice cream * Animal - fancy Japanese-Mexican fusion spot #mexico #tijuana #tacos
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4mo ago
sidequestkenny
Full day itinerary in Tijuana: * Das Cortez - coffee * "TACOS DE BIRRIA DEL RIO" — birria * Mariscos el Mazateño - seafood * Rosarito Beach - churros & beach (massage nearby) * Pasaje Rodríguez - plaza * Caesar's - caesar salad * Restaurant Ricardo's Centro - green juice * Tepoznieves - ice cream * Animal - fancy Japanese-Mexican fusion spot #mexico #tijuana #tacos
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
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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
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
161K
23.8K
121
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

Kenny Wu (@sidequestkenny) TikTok Stats & Analytics

Kenny Wu (@sidequestkenny) has 33.1K TikTok followers with a 8.18% engagement rate over the past 12 months. Across 147 videos, Kenny Wu received 1.16M total likes and 14.3M views, averaging 7.90K likes per video. This page tracks Kenny Wu's performance metrics, top content, and engagement trends — updated daily. To benchmark @sidequestkenny against other accounts, use Socialpruf's TikTok competitor analysis tool.

Kenny Wu (@sidequestkenny) TikTok Analytics FAQ

How many TikTok followers does Kenny Wu have?+
Kenny Wu (@sidequestkenny) has 33.1K TikTok followers as of October 2026.
What is Kenny Wu's TikTok engagement rate?+
Kenny Wu's TikTok engagement rate is 8.18% over the last 12 months, based on 147 videos.
How many likes does Kenny Wu get on TikTok?+
Kenny Wu received 1.16M total likes across 147 videos in the last 12 months, averaging 7.90K likes per video.
How many TikTok views does Kenny Wu get?+
Kenny Wu's TikTok content generated 14.3M total views over the last 12 months.
Can I compare Kenny Wu with other TikTok accounts?+
Yes. Add @sidequestkenny to a competitor set with Socialpruf's TikTok 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.