Chef Emme Collins

05/29/2026

05/28/2026

Am I right?

05/26/2026

Did I forget anything?

05/25/2026

It’s all the same right 😅

05/22/2026

My girl hit me up for us to just get together and catch up and I honestly didn’t realize how much I needed it.⁣
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The last few months have been overwhelming. But sitting down with someone who gets it - another female founder, chef, creative - with no agenda, no plans, no “work meeting/networking” energy… was so reinvigorating for my soul.⁣
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Just talking, laughing, venting, sharing updates, and connecting for the sake of connecting.⁣
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I swear I woke up the next day feeling like myself again. A reminder that human connection really is the thing. 🤍

05/21/2026

I finally started the Substack. 🇧🇷⁣
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A space where I’ll be writing more deeply about Brazil - the culture, food, history, people, memories, contradictions, beauty, and stories that continue shaping me even from far away.⁣
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A place for storytelling, reflections, cultural rabbit holes, personal experiences, and the conversations that don’t always fit here.⁣
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If you’ve ever wanted to go deeper with me beyond Instagram, I’d love for you to join me there.⁣ Link in bio ⬆️
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Pictured: a partially restoration of a slave ship galley hold, which carried countless enslaved people from Africa to a Brazil. At Museu Afro Brasil in São Paulo. ⁣

05/06/2026

This chilly Seattle spring day has me thinking about the coziest meal I made with my girl Jill Vedder! ⁣
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Fun fact: back when I was cooking for Jill and her family, this chili was one of their all-time favorites. Super hearty, super easy, kid-approved, and perfect for those nonstop days of school drop-offs, practices, meetings, and life. ⁣
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Basically the kind of meal that hugs you back. 🥣 Did you catch this episode of Beefed Up with Chef Emme when it dropped? Hit the link in the bio to tune in!