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Jana Lille posted an update 5 months ago
Cinnamon rolls.
Mercedes Minaya Palacios, Jorge González Vidal and 4 others2 Comments- View more comments
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Catalina Anghel ha ganado el scoolisseur Scoolisseur 5 months ago
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Sol Damiani posted an update 5 months ago
5 months ago (edited)
Level:
Scoolinary Team
🍕 ¡Últimas plazas con precio especial! 💥 Precio final: 199 € (antes 399 €)
Hemos abierto las últimas plazas del Master Fundamentos de la Pizza para Chefs Profesionales con Luigi di Domenico… ¡y lo hacemos con un 50% de descuento!
📅 Inicio: 14/10 – 🎓 Certificado avalado – 📍 En español
Un programa intensivo con 5 sesiones…
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Sol Damiani posted an update 5 months ago
Level:
Scoolinary Team
💥Nuevo Curso: Cocina Mexicana del Día de Muertos💀🌼 La cocina también celebra la vida.
La Chef Paloma Ortiz te guía en un recorrido por los sabores, técnicas y simbolismo del Día de Muertos, uno de los pilares de la gastronomía mexicana. Aprende a preparar tamales, moles, pan de…
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Ahmed Sapra posted an update 5 months ago
🍳 Don’t believe everything you hear about the glamorous life of chefs… it’s not all sunshine and roses! 🎨
🔄 From a rejected job to a prestigious profession… but the price is high!
Just ten years ago, parents’ reactions 🫣 were shocking when their child said they wanted to become a cook. Today, the profession is admired — but the reality is…
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Judy Keegan posted an update 5 months ago
5 months ago (edited)
#MexicanChallenge
I’m somewhere between a ametuer and professional.
I chose to start with something simple from the Mexican Street food course.
The first bite of Mexican street mango is pure temptation — sunshine made edible, dripping down your wrist, sweet with danger and heat. It’s the kind of pleasure that doesn’t ask permission. On the…
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Antonio Salvador Moreno Carretero posted an update 5 months ago
Level:
Stagier
Golosinas de gin tonic. Aunque también hice otro día de mojito y de daiquiri de fresas. Cuando las encuentre, las subiré. Estas estban para pedir otra ronda de cubatas.
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Estefania Lozano Ragel posted an update 5 months ago
Level:
Stagier
Para terminar el dia prepare esta ensaladilla rusa e hice mis primeros tuiles, ya que nunca los habia hecho ayer decidi hacerlos , la verdad que me gusto mucho y no tenia tanta dificultad como yo pensaba.
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David Fernando Gómez Roa posted an update 5 months ago
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David Fernando Gómez Roa posted an update 5 months ago
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Kevin Godbee posted an update 5 months ago
New Mexican Red Chile with Ground Beef
This is one of the most unique and delicious chiles I’ve ever had! My friend Colin said it was the best chile he’s ever had, and Lori loved it too. I’ve been wanting to recreate this restaurant dish for a long time.
In this case, “New Mexican” refers to the southwestern U.S. state of New Mexico.…
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Beatriz Torija posted an update 5 months ago
Level:
Executive Chef
Estos días, Maloles subía unas almendras fritas deliciosas por aquí… y me ha dado envidia. En realidad solo he tostado unas poquitas, para acompañar una cecina. Es una combinación que me encanta, añadir las almendras recién tostadas, calentitas, con el aceitito de tostarlas, dejando que atempere un poco la carne de la cecina, es riquísimo
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Ayoub Smaidi posted an update 5 months ago
Dear Sir or Madam,
I am applying for a position as Head Chef within your establishment. With over 16 years of experience in prestigious hotels and restaurants, including Movenpick, I have acquired solid expertise in team management, seasonal dish creation, and hygiene standards monitoring.
Passionate about Moroccan and international cuisine, I…
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Elizabeth Albares posted an update 5 months ago
5 months ago (edited)
😋😋😋 mi primer biscocho japones
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Mercedes Minaya Palacios posted an update 5 months ago
Level:
Sous Chef
Bombones de foie , rellenos de avellana y rebozado de almendras
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