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Judy Keegan posted an update 7 months ago
7 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…
Maloles Muñoz, Lana Mihajlović and 3 others4 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Sous Chef
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 7 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 7 months ago
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David Fernando Gómez Roa posted an update 7 months ago
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Kevin Godbee posted an update 7 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 7 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 7 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 7 months ago
7 months ago (edited)
😋😋😋 mi primer biscocho japones
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Mercedes Minaya Palacios posted an update 7 months ago
Level:
Executive Chef
Bombones de foie , rellenos de avellana y rebozado de almendras
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Estefania Lozano Ragel posted an update 7 months ago
Level:
Stagier
Nuggets caseros con chips de patatas y ketchup, es la comida favorita de mis hijos, hoy tocaba hacerselos porque tambien se lo merecen.
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Estefania Lozano Ragel posted an update 7 months ago
Level:
Stagier
Solomillo de cerdo al Oporto con champiñones acompañado de un purè sedoso de patatas y mantequilla, pensado para equilibrar cada matiz del guiso, Un plato que combina textura y armonia, ideal para compartir con una copa de buen vino tinto.
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Fabrizio Vindigni posted an update 7 months ago
Sunday Lunch for 2
Well, yesterday i found a good deal on croacker and clams, at my local supermarket. Today i used them to prepare some nice medaglioni (similar to ravioli) from scratch. Here we go:
Medaglioni with an oriental inspired croaker stuffing (soy and turmeric), croaker lime tartare on top, a dense broth made with veggies, clams and…
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Lana Mihajlović posted an update 7 months ago
Level:
Sous Chef
The Scent of Autumn and Stories from the Stove
In my neighborhood, autumn doesn’t begin on the calendar. It begins the moment the first pepper hits the grill and the scent of smoke and roasted skin wraps around the house like a woolen scarf. That’s when we know… the ajvar season has begun.
Yesterday, we roasted peppers late into the night.…
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Antonio Salvador Moreno Carretero posted an update 7 months ago
Level:
Sous Chef
Pulpo con aceite y pimentón, todo. una delicia.
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