-
Belen Cortes posted an update 8 months ago
One of my best burgers and the best seller in my restaurant is called FACTONY and it’s like this:
200g discarlux beef beef patty, with gouda cheese and cheddar cheese, we let it melt the meat to taste but it is usually to the point, pulledpork with caramelized onion, bacon and bbq dukce.
Una de mis mejores hamburguesas y la mas vendida en mi restaurante se llama FACTONY y es asi:
Hamburguesa de 200g de vaca de carne discarlux, con queso gouda y queso cheddar, lo dejamos fundir la carne al gusto pero suele ser al punto, pulledpork con cebolla caramelixzada, bacon y bbq dukce.
Translated from Spanish -
Fabrizio Vindigni posted an update 8 months ago
#AntesYDespuesdeScoolinary
I Just remembered something important.
The very first course i attended here was plating fundamentals, and after attending it i tried my syphon and i changed the plating of one of my oldest entrees: Baccalà Cruschi e Nduja.
Its basically stockfish cream with olive oil and milk, stockfish foam, nduja (a soft…
- View more comments
-
Isabel Rafael posted an update 8 months ago
Hello,
i would like to share with the community the recipe of roasted frango that I made from chef Ignacio Barrios. I loved the recipe.
Olá,
partilhar com a comunidade a receita de frango assado que fiz do chef Ignacio Barrios. Adorei a receita.
Translated from Spanish- View more comments
-
Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Roast chicken… with potatoes, herbs, spices… always a delight. Don’t miss Ignacio Barrios’ roasting course. Maybe we all make a roast chicken frequently, but the chef offers valuable tricks.
Level:
Executive Chef
Pollo asado… con sus patatas, sus hierbas, especias… una delicia siempre. No os perdáis el curso de asados de Ignacio Barrios. Quizá un pollo asado todos los hagamos con frecuencia, pero el chef ofrece trucos valiosísimos.
Translated from Spanish- View more comments
-
Sara Bertuglia posted an update 8 months ago
Cinnamon buns, from a David Cowcill course. Amazing!
-
Estefania Lozano Ragel posted an update 8 months ago
Level:
Sous Chef
Reto activo | #AntesYDespuesdeScoolinary
Hace unos años presentaba asi y ahora de esta forma, creo que cada dia voy mejorando un poco mas gracias a ustedes. Como poner puedo poner muchisimas fotos porque tengo mucho del antes y del despues
- View more comments
-
fatihakhedim85 posted an update 8 months ago
- View more comments
-
fatihakhedim85 posted an update 8 months ago
- View more comments
-
Shaine Lewis posted an update 8 months ago
A few of the biscuits/cookies I made during the festive season. *Cranberry and Pistachio*
*Speculoos and Gianduja*
- View more comments
-
Mercedes Minaya Palacios posted an update 8 months ago
Level:
Executive Chef
Crema de verduras variadas para estos días de frío.
En el bol he rallado pistacho en círculo y después he puesto los trocitos de pan.
Las verduras son un poco de las que van sobrando en el frigorífico
- View more comments
-
Estefania Lozano Ragel posted an update 8 months ago
Level:
Sous Chef
Llevo dias queriendo enseñaros lo que estoy cultivando ahora en mi huerto.
Tengo una coliflor romana que es preciosa y brocoli.
- View more comments
-
Sam Muir-Eatock posted an update 8 months ago
Hi all!!
These few day I tried making the croissant roll rochers from Antonio Bachour’s croissant course. But they did not turn out as expected. The first batch were too big, as I tried making the original size. Our oven does not have an internal fan, so the hot air did not circulate, and it ended with them beig nicely toasted on the outside,…
- View more comments
-
Hanifah to Sinem N. Ordanuc 8 months ago
8 months ago (edited)
Made cinnamon rolls with the recepie and came out amazing 🤩🤩😻 @cinnamon roll recepie
- View more comments
-
Antonio Salvador Moreno Carretero posted an update 8 months ago
Level:
Executive Chef
Marinated chicken.
I could describe this recipe with all its ingredients, tell you the history of grilled chicken, name historical dates, but only with the smell of this marinated chicken grilled Hosper I think I say it all, there, sorry, that only I can smell it, hahahahahaha. No, now seriously, the chef put a grilled chicken without more…
Level:
Executive Chef
Pollo marinado.
Podía describiros esta receta con todos sus ingredientes, contaros la historia del pollo a la brasa, nombraros fechas históricas, pero solo con el olor de este pollo marinado a la brasa del Hosper creo que lo digo todo, hay, perdón, que solo yo lo puedo oler, jajajajaaj. No, ahora en serio, el jefe de cocina puso un pollo a la…
Translated from Spanish- View more comments
-
Beatriz Torija posted an update 8 months ago
Level:
Executive Chef
Sobrasada stuffed omelet with salad
Level:
Executive Chef
Tortilla rellena de sobrasada con ensalada
Translated from Spanish- View more comments
- Load More
