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Bruce Miller posted an update 8 months ago
Mercedes Minaya Palacios, Bruce Miller and 3 others4 Comments- View more comments
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Somayeh Ghasemzadeh posted an update 8 months ago
Level:
Stagier
“Under the Roots”
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Somayeh Ghasemzadeh posted an update 8 months ago
Level:
Stagier
“Under the Roots.”
A contemporary composition focused on winter root vegetables.Beetroot and turnip represent earth and seasonal stillness, while pomegranate adds contrast as a symbol of life.
This plate follows a conceptual minimalist approach, prioritizing meaning over decoration.
Plating style: Conceptual Minimalism
Garnishes: pomegranate…
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Viktoria Soloviova posted an update 8 months ago
Chef Eunyoung Yun
Blue cheese financier.
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pierina minutillo posted an update 8 months ago
My new Petit, reversioned chocotorta 💫.
Mi nuevo Petit, chocotorta reversionada 💫
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
This eggplant has become very viral in the networks.
I was a little disappointed, I expected more from the result, I don’t know if anyone has made it and liked it more than me.
BREADED EGGPLANT
That’s what I call it.
First it is roasted with the skin on, then once cooked, the skin is removed and the flesh is crushed with a fork.
It is breaded like…
Level:
Executive Chef
Esta berenjena se ha hecho muy viral en las redes.
A mi me ha decepcionado un poco, esperaba más del resultado, no sé si alguien la ha hecho y le ha gustado más que a mi.
BERENJENA EMPANADA
Así la llamo yo.
Primero se asa con la piel, después una vez cocinada se quita la piel y la carne se aplasta con un tenedor.
Se reboza como las milanesas y se…
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pablonusilverio posted an update 8 months ago
Hello everyone, do you know if Scolinary does face-to-face courses with chefs? Or how can you go to some courses with chefs? I also live in the south of Spain which is more complicated but well, I ask if you know of some.
Thanks in advance
Hola a todos, sabeis si Scolinary hace cursos presenciales con chefs? O como se puede ir algunos cursos presenciales con chef? Tambien vivo en el sur de Espana que es mas complicado pero bueno, pregunto por si sabeis de algunos.
Gracias de antemano
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Level:
Executive Chef
@soldamiani And why not a cooking challenge with soul? That is to say, a dish from a course that has marked you and that you say “This one was worth it”. Your best dish, compete against yourself, show us your creativity, your gift as a cook, that recipe that you say “God, this is mine”. Show the cook in you.
Level:
Executive Chef
@soldamiani ¿Y por qué no un reto de cocinar con alma? Es decir, un plato de un curso que te haya marcado y que digas “Este sí, ha valido la pena”. Tu mejor plato, compite contra ti mismo, enséñanos tu creatividad, tu don de cocinero, esa receta que digas “Dios, esto es mío”. Demuestra el cociner@ que llevas dentro.
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L. Fernando García Barrero posted an update 8 months ago
As I had some soup left over, I strained it and used it as broth following #nino-redruello’s recipe for braised endive (although without duck magré) after taking it out of the oven I reduced the broth with the juices and a little bit of cornstarch to thicken it. It is the first time that an endive does not make me bitter!
Como me sobró un poco de sopa, la he colado y utilizado como caldo siguiendo la receta de endivias braseadas de #nino-redruello (aunque sin magré de pato) tras sacar del horno he reducido el caldo con los jugos y un poquito de maizena para espesar. Es la primera vez que una endivia no me amarga!
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Sol Damiani posted an update 8 months ago
Level:
Scoolinary Team
✨ #BeforeAndAfterScoolinary challenge update ✨.
We are already starting the review process of all the submissions that you have shared 💥
And we want to make it clear: we have been very excited to see the level of participation and the evolution of the dishes. Technique, criteria, look… you can see the work 👀🔥👉 Very soon we will announce the…
Level:
Scoolinary Team
✨ Actualización del reto #AntesYDespuesScoolinary ✨
Ya estamos comenzando el proceso de revisión de todas las presentaciones que habéis compartido 💥
Y queremos decirlo claro: nos ha hecho muchísima ilusión ver el nivel de participación y la evolución en los platos. Técnica, criterio, mirada… se nota el trabajo 👀🔥👉 Muy pronto anunciaremos a las…
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adriano paunde posted an update 8 months ago
individual tabletops.
sobremesa individuais.
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Silvia Rojas Calderón posted an update 8 months ago
Greetings to everyone in the Scoolinary community. My name is Silvia Rojas and I am from Mexico. For some time now I have been very interested in being part of the Scoolinary team and continue learning about the gastronomic world. I have a degree in tourism and hospitality with experience working in hotels in reception and event organization…
Saludos a todos en comunidad Scoolinary. Me llamo Silvia Rojas y soy de Mexico. Desde hace un tiempo tengo mucho interes en formar parte del equipo de trabajo de Scoolinary y seguir aprendiendo del mundo gastronómico. Soy licenciada en turismo y hospitalidad con experiencia trabajando en hoteles en recepcion y organizacion de eventos…
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Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Spaghetti with garlic prawns and chili peppers
Level:
Executive Chef
Espaguetis con langostinos al ajillo y guindilla
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Thora Robin posted an update 8 months ago
This is my second try at macarons after completing chef Elena Adell course. I’m enjoying my macarons journey. Ganache made with infused raspberry tea and vanilla.
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Michael Milani posted an update 8 months ago
8 months ago (edited)
Here’s a dish I made during the Fundamentals of Plating course. Shrimp Risotto. This is also my first post here!
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