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rachid Goumis posted an update 6 months ago
A world where music tells the story and imagination has no limits 🎻✨
Maryam Vahed, Chris Goddard and 5 others5 Comments- View more comments
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Réka Horváth ha ganado el scoolisseur Scoolisseur 6 months ago
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Mo Sidik posted an update 6 months ago
Help I cant play all the videos. Both in Apps or browser. How to contact admins? email?
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Manitas en forma de hilhoja tostadas con caviar y caldo de cocido.
De Toño Pérez ( atrio)
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Antonio Salvador Moreno Carretero posted an update 6 months ago
Level:
Executive Chef
Mise en place.
Nice and necessary words if you do not want to be caught by the bull, and now at Easter I have to be prepared. At the moment I have cleaned, de-boned and packed 100 sea bass for these days, and the sauce for my “chicken meatballs in mushroom sauce tapa”, 10 kilos. I just need to sell it all.
Level:
Executive Chef
Mise en place.
Bonitas y necesarias palabras si no quieres que te pille el toro, y ahora en Semana Santa tengo que estar preparado. De momento me he limpiado, desespinado y envasado 100 lubinas para estos días, y la salsa para mi tapa de albóndigas de pollo en salsa de champiñones”, 10 kilitos. Solo falta venderlo todo.
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Ekene Mokwunyei posted an update 6 months ago
Made this delicious grilled fish being inspired by the gourmet fish class.
Looking to connect with chefs around the United Kingdom. Let me know where you’re from in the comment section.
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Viktoria Soloviova posted an update 6 months ago
Camembert cheesecake. This is the most delicious cheesecake I’ve ever eaten.
0:06
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Leo Rivera posted an update 6 months ago
6 months ago (edited)
inside of a croissant! it took me a lot of practice but, working hard pays off.
0:04
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alejandro lamas posted an update 6 months ago
Mahon-Menorca cheesecake
@cassafra_menorca
Tarta de queso de Mahón-Menorca
@cassafra_menorca
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Lana Mihajlović posted an update 6 months ago
Level:
Sous Chef
I prepared dinner for friends, and one of the dishes was inspired by the traditional burek. I made small pastry rolls with a classic savory filling, keeping the essence of the original recipe, but presenting it in a more refined and modern way. To give it a different character, I finished the dish with a creamy almond sauce, which added… Read more
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Réka Horváth posted an update 6 months ago
Attempted to make gazpacho from the Spanish tapas course. It did come out delicious!
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Guillem Albertson posted an update 6 months ago
alcachofas confitadas con salsa de calçots
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Guillem Albertson posted an update 6 months ago
pannacotta de remolacha
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Mercedes Minaya Palacios posted an update 6 months ago
Level:
Executive Chef
Tagliatelle with pomodoro and basil
I fried the onion and then with my hands I shredded the pomodoro, let it reduce and added salt, basil and of course a little bit of olive oil.
I put the cheese on the table so that everyone can grate what they want
Level:
Executive Chef
Tallarines con pomodoro y albahaca
He hecho un sofrito con la cebolla y luego con las manos he desmenuzado el pomodoro, he dejado reducir y le puesto sal, albahaca y como no un poquito de aove.
El queso lo he puesto en la mesa para que cada uno se ralle lo que quiera
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Ramiro alejandro Bauch posted an update 6 months ago
I share with you a salmon grille with mild ali oli au gratin, accompanied by a bed of vegetables sautéed in olive oil and garlic.
Les comparto un salmon grille con suave ali oli gratinado, acompañado de un colchon de verduras salteadas en oliva y ajo.
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