Some are born to be chefs; others discover suddenly that they have been in kitchens their entire life. “Cooking for me just came out of nowhere. I just woke up one day with this urge to cook,” says Michael Patlazhan, who is now spending his weekdays working busily by himself in a ghost kitchen on Ingraham Street. It’s his first semi-permanent, semi-brick and mortar, fittingly called “Whim.” The letters, in minimal, thin font, appear like a sudden advertisement for a watch, amid thin white and black lines. On a whim, he’s now baking pizzas. In fact, he’s baking some of the better, more adventurous pies you will find on that corner of mid-scale dives and smoldering dreams.