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luis jose urias padilla posted an update 9 months ago
Aguachile negro de camaron , con mayonesa de habanero y aceite de sesamo
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luis jose urias padilla posted an update 9 months ago
Una deliciosas carnitas michoacanas, para Tacos
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Judy Keegan posted an update 9 months ago
Snapper Moqueca from chef Joao Alcantara in his Brazilian Cuisine course. The recipe called for hake but I used snapper instead as thats what I had in my freezer.
Over all I was pretty impressed with the dish. Full of flavour and the snapper was cooked perfectly. My only complaint was that the amount of coriander used in the recipe was way too…
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IRIS LANTERMAN posted an update 9 months ago
Happy New Year! Swiss cookies
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Veronica Toro posted an update 9 months ago
I have just started the course, I am happy
Soon I will share my progress
Recien comienzo el curso , estoy feliz
Pronto les comparto mis avances
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Sarah Thompson posted an update 9 months ago
Hi everybody! I have just got back from Slovenia, where I bought some black truffles. What are your favourite truffle dishes I should try? Thanks for the inspiration!
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
What a great torreznos I made in the restaurant, 10.
Level:
Executive Chef
Menudos torreznos me marco en el restaurante, de 10.
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Luis Gabriel Beltrán Mendez posted an update 9 months ago
9 months ago (edited)
From the basic dish course, I chose ramen
I love this dish and make it from time to time, but today was special because I was able to get ingredients that were very difficult to find, such as miso paste.
For the broth I added celery, carrots, scallions, miso, garlic, a mix of peppers and ginger root. Seared pork loin with salt, garlic pepper,…
Del curso fundamentos de emplatado, escogí el ramen
Este playo me encanta y lo hago cada cierto tiempo, sin embargo hoy fue especial ya que pude conseguir ingredientes que eran muy difíciles de encontrar, como la pasta miso.
Para el caldo agregué apio, zanahoria, cebolleta, miso, ajo, una mezcal de pimientas y raiz de jengibre. Lomo de cerdo…
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Estefania Lozano Ragel posted an update 9 months ago
Level:
Sous Chef
Lemon pie con merengue, estaba deliciosa. Postre de fin de año
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Mercedes Minaya Palacios ha alcanzado el level Sous Chef 9 months ago
Level:
Executive Chef
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Estefania Lozano Ragel posted an update 9 months ago
Level:
Sous Chef
Here I leave some pizzas that I made on the 31st for lunch, the presentation is not very good, because with the rush to prepare the New Year’s Eve dinner it was impossible for me. It is the first time that they have really liked the pizzas I make, this time I followed the instructions of the chef Luigi Di Domenico, and it turned out to be…
Level:
Sous Chef
Por aqui os dejo unas pizzas que hice el dia 31 para almorzar, la presentacion no es muy buena, ya que con las prisas de preparar la cena de fin de año me fue imposible. Es la primera vez que les han gustado mucho las pizzas que hago, esta vez segui las instrucciones del chef Luigi.Di.Domenico, y resulto ser un exito. Tengo que practicar mas…
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Level:
Executive Chef
I had it pending for a long time. I join the invitation of @cecu6669hotmail-com and I show you the most traditional sweet of Guadalajara (Spain), the bizcochos borrachos. I have not made them myself, they are confectionery … it is a pending task
Level:
Executive Chef
Lo tenía pendiente desde hace tiempo. Me sumo a la invitación de @cecu6669hotmail-com y os enseño el dulce más tradicional de Guadalajara (España), los bizcochos borrachos. No los he hecho yo, son de confitería… es una tarea pendiente
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Rosalía Fernández Vilches posted an update 9 months ago
Dessert for New Year’s Eve, Boûche Noël with gelled mandarin center, chocolate Genoese sponge cake base with hazelnut praline and caramelized coconut and mandarin mousse, which is the body of the dessert. A luxury in the mouth.
Postre para Noche Vieja, Boûche Noël con centro de mandarina gelificada, base de bizcocho genovés de chocolate con praliné de avellana y coco garrapiñado y mousse de mandarina, que es el cuerpo del postre. Un lujazo en boca.
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angelakoupiari posted an update 9 months ago
9 months ago (edited)
Dubai chocolate with peanut butter and caramel,Dubai chocolate half easter eggs,Dubai chocolate mini loaf cakes!!!!
Dubai chocolate with peanut butter and caramel,Dubai chocolate half easter eggs,Dubai chocolate mini loaf cakes!!!
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Rosalía Fernández Vilches posted an update 9 months ago
Happy New Year to all! Celebrating the first day of the year with Elena Adell’s Red Velvet. Great course, all the ones she has done.
Feliz Año Nuevo para todos!! Celebrando el primer día del año con la Red Velvet de Elena Adell. Gran curso, todos los que ha hecho.
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