By Velcheva

URUGUAY AND ARGENTINA

That’s where I first discovered a dish called chinchulines 🍽️

It’s part of traditional Latin American cuisine - alongside juicy steaks and grilled meats, they also cook a part of the beef intestine. That’s what chinchulines are 🙂

Perfectly cooked chinchulines should be al punto - with a golden-brown, crispy exterior while remaining juicy inside. Getting that balance right is considered a real skill for an asador, the person responsible for grilling the meat.

Have you ever tried anything like this? 😏

MAKING CANDLES 🎃🍂

Just in case anyone forgets that I own a business creating home fragrances 😉

This autumn has been especially inspiring me to experiment with my interiors. I refreshed the flowers, textiles, table-setting details and, unexpectedly even for myself, added lots of burgundy. I used to be completely indifferent to this color, but this year I suddenly wanted more of it ❤️

I love the way the atmosphere at home changes. I’m craving more warm light, cozy details, seasonal arrangements and deep, rich, slightly spicy fragrances.

Here’s my personal selection from our collection for an autumn mood:
🍂 TO***CO VANILLA - vanilla, cocoa and spiced dried fruits
🤎 SANTAL - coolness and green herbal notes
🥐 SALTED CARAMEL - warm, sweet baked goods

What does autumn smell like to you?

The golden frying pans are now available on the BY VELCHEVA website! ✨🍳

Limited quantity — follow the link in my bio or Stories to get yours.

A PERFECT AMOUNT OR TOO MUCH? 🫣

That’s what I was thinking when I came home with enough flowers for not 8 vases, like usual, but enough to stock a small flower shop 😂

I missed them so much while I was away 🥹🌸

By the way, I never actually smell flowers in my home - there simply isn’t much of a scent. That’s where my home fragrance design comes in. When I have such lush bouquets everywhere, I choose more floral and herbal fragrances. That’s when everything comes together perfectly 🤌🏻

What are your favorite flowers?

TRUFFLE BRIOCHE 🙌🏻

I’ve never really had a sweet tooth, which is why I love reinventing classic recipes and adding my own twist. In many ways, that's what I love most about fine dining.

A traditional slightly sweet brioche, filled with scallops and truffle, finished with a rich creamy mushroom sauce - it completely transforms the dish into something new, especially for those of us who prefer savory flavors 🙂‍↕️

Don't be afraid to experiment and express yourself in everything you do - from what you have for breakfast to the fragrance you choose to wear.

There’s nothing more interesting than your own individuality 😌

By the way, are you a fan of sweet treats?

EDIBLE TABLEWARE

Using a pumpkin as a plate doesn’t surprise anyone anymore. But using a pumpkin as a serving dish for Wellington? Now that’s something else 🙂‍↕️

Just look at that cross-section - it’s a challenging dish with plenty of details to get right. But the result looks absolutely spectacular on the plate!

I also love using pumpkin as a base for all kinds of dishes - especially its almost dessert-like aroma. In our collection, we have gourmand fragrances Salted Caramel and Sugar.

Perfect choices for cozy autumn evenings 🎃
How do you like your pumpkin best?

WHAT MAKES FOOD TRULY DELICIOUS?

I love gastronomy and fine dining for the boldness and creativity of the combinations 🤌🏻

It’s not always about complicated or expensive ingredients, but about how they bring out the best in each other. For example, Parmesan in little baskets made from potato spaghetti adds spice, depth, and a rich, slightly sharp flavor. The combination of mild potato and intensely flavored cheese is just 🤤

Then there’s the tuna cream - creamy, delicate, slightly smoky, and bursting with citrus thanks to the lime zest.

Add caviar for texture and those little pops on the tongue - and you get a masterpiece!
Different sauces work beautifully for creating these kinds of combinations too. They add that umami depth and bring out the flavors of all the other ingredients 🙂‍↕️

Would you try this version of a hash brown?

I DON’T COOK COMPLICATED DISHES 😌

Honestly, I think truly delicious food is rarely about “complexity.”
More often, it’s about details, flavor accents, and a strong foundation. Everything after that is just creativity ✨

Even the simplest dish can become so much deeper with just one unexpected touch.
Add mushroom powder to dough - suddenly it has this rich umami depth (I actually did that once). Add citrus zest to a cream sauce, and it tastes completely different. Smoke butter for mashed potatoes, and the flavor instantly feels restaurant-level.
Or infuse cream with herbs before making dessert - such a small detail, but it changes the entire experience 🤌🏻

Fine dining lives in the details. And honestly, that’s true for every other area of life too.
It’s not about making things complicated for the sake of it - it’s about finding new ways to elevate something simple and familiar 🤍

Do you have any secret ingredients or little tricks that make your food special? ✨

A MILLION VIEWS GUARANTEED 🍋

Two years ago, I showed you how to make the famous French bisque from crustacean shells. The video reached a million views - but the most interesting part is that even now, whenever I show this technique, people still leave comments!

For many, it’s still shocking that shrimp shells don’t have to be thrown away - they can be used to make an incredibly flavorful sauce or broth 😅

In fact, that’s where so much of the intense seafood flavor is concentrated - salty, rich, with that distinctive briny note. It’s one of the best ways to get truly concentrated, deep flavor 🤌🏻

Now be honest: have you ever made bisque, or is this still a shock to you? 🍤