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Sol Damiani posted an update 9 months ago
Level:
Scoolinary Team
💥 New course: Japanese vegan cuisine 💥 Precision, respect for the product and depth of flavor… in a vegetable key.
Explore a new way of understanding Japanese cuisine, where technique and sensitivity come together to create vegan dishes with identity and elegance.
✨ Elevate your gastronomic proposal with a…Level:
Scoolinary Team
💥 Nuevo curso: Cocina japonesa vegana 💥 Precisión, respeto por el producto y profundidad de sabor… en clave vegetal.
Explora una nueva forma de entender la cocina japonesa, donde la técnica y la sensibilidad se unen para crear platos veganos con identidad y elegancia.
✨ Eleva tu propuesta gastronómica con una…Translated from Spanish -
Jorge González Vidal posted an update 9 months ago
9 months ago (edited)
Milk-infused cookie roscón 🍩.
Another of the tests of new roscones I made for this year carries the following: a coffee-scented frosted roscón, filled with a cream of cookies infused in milk and crunchy wafers covered with white chocolate And on the outside besides the white chocolate mirror glaze I put pieces of cookies, conguitos, dulce de…
Roscón de galletas con leche 🍩
Otra de las pruebas de nuevos roscones que hice para este año lleva lo siguiente: un roscón abriochado con aroma de café, rellenado con una crema de galletas infusionadas en leche y barquillos crujientes cubiertos con chocolate blanco. Y por fuera además del glaseado espejo de chocolate blanco le puse trozos de…
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Sol Damiani posted an update 9 months ago
9 months ago (edited)
Level:
Scoolinary Team
was Scoolinary part of your professional transformation? Your story can inspire other chefs!
did one of our courses help you launch a new project, change your menu, train your team or renew your gastronomic vision?
We’d love for you to share it with the world by leaving a REVIEW on Google or Trustpilot
💬 You can use this structure as a guide:
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what…
Level:
Scoolinary Team
✨¿Scoolinary fue parte de tu transformación profesional? ¡Tu historia puede inspirar a otros chefs!
¿Alguno de nuestros cursos te ayudó a lanzar un nuevo proyecto, cambiar tu carta, capacitar a tu equipo o renovar tu visión gastronómica?
Nos encantaría que lo compartas con el mundo dejando una RESEÑA en Google o Trustpilot
💬 Puedes usar esta…
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Mercedes Minaya Palacios posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
Hake with cava
The ingredients are:
Finally chopped shallots, toasted saffron threads, toasted flour, cava or champagne, salt, aove and finely chopped almonds, also parsley and pepper
This dish was made on New Year’s Eve
Level:
Executive Chef
Merluza al cava
Los ingredientes son:
Chalotas finalmente picadas, hilos de azafrán tostados, harina tostado, cava o champán, sal aove y almendras finamente picadas, también perejil y pimienta
Este plato fue de noche vieja
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
These are the peppers stuffed with cod pilpil the other day. The recipe is very simple. I took two pieces of cod and removed the skins. In a frying pan I put extra virgin olive oil, the two pieces of cod, the cod skins and two cloves of garlic sliced over low heat. When the cod was juicy, I took it out and started to make the pilpil with a…
Level:
Executive Chef
Estos son los pimientos rellenos de bacalao al pilpil del otro día. La receta es muy sencilla. Cogí dos trozos de bacalao y les quité las pieles. En una sartén puse aceite de oliva virgen extra, los dos trozos de bacalao, las pieles del bacalao y dos dientes de ajo en láminas a fuego flojo. Cuando el bacalao estaba jugoso, lo saqué y empecé a…
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Judy Keegan posted an update 9 months ago
Our lunch today, homemade ultimate dumpling sauce with gluten free prawn hargow and just some leftover soup wontons that I found in the bottom of the freezer. It is amazing what you can find when cleaning out the freezer.
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Beatriz Torija posted an update 9 months ago
Level:
Executive Chef
¡¡¡Ostras!!! De tres maneras diferentes. Al natural, con con una velouté liviana de champagne 🍾 y con otra de puerro
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Leshay posted an update 9 months ago
9 months ago (edited)
Freshly baked bread – what could be better for New Year lunch.
I absolutely love the cinnamon roll base recipe. I reduced the sugar for the savoury loaf and split the dough in half to make a savoury and sweet version from one batch.
The sweet version is a cinnamon and raisin loaf that is amazing fluffy and soft.
Bon & Co is my Instagram and…
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Maria Rosa Mas posted an update 9 months ago
Today I share my dessert that I made yesterday to celebrate the New Year. It is a classic. But my family loved it.
Hoy comparto mi postre que hice ayer para celebrar el Año Nuevo. Es un clásico. Pero a mi familia le encantó.
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Antonio Salvador Moreno Carretero posted an update 9 months ago
Level:
Executive Chef
It’s not the prettiest Pink Panther cheesecake in the world, but my family gave it a 10 for taste. Although I had a lot of merit, since I finished it on Tuesday at 2:30 in the morning after working 11 hours at the restaurant. I apologize because the decoration was regulinchi, but everyone asked me for the recipe, so it was a success.
Level:
Executive Chef
No es la tarta de queso y Pantera Rosa más bonita del mundo, pero de sabor mi familia le dio un 10. Aunque tuve mucho mérito, ya que la terminé el martes a las 2:30 de la madrugada después de trabajar 11 horas en el restaurante. Disculparme porque la decoración quedó regulinchi, pero todos me pidieron la receta, así que fue un éxito.
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Judy Keegan posted an update 9 months ago
9 months ago (edited)
Happy 2026 everyone!
I’m back from a little break and wishing everyone a safe and wonderful 2026.
My first cook for this year is a delicous little recipe for “the ultimate dumpling sauce.
1 tbsp sunflower oil
1 tsp ground cumin
5 cloves of garlic, minced
1 green and 1 red chili, diced, i used a green jalapeno and a birdseye chili.
1 heaped tsp sesame…
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Kim pho posted an update 9 months ago
I’m verry happy with my first Christmas Stollen cake . Delicious 😋
Recipe from the course Christmas desserts
Level: beginner
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Leshay posted an update 9 months ago
So we have a weird, wacky and unique New Year tradition.
Waterballoon fight and jacuzzi relaxation
Paired with a flapjack buffet and outdoor movie night. We live in South Africa, and we currently have summer here.
I made our flapjack buffet a bit more special this year.
Melted chocolate ‘taco’ flapjack
Vanilla flapjack with sour cream, brie and…
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Beatriz Torija posted an update 9 months ago
9 months ago (edited)
Level:
Executive Chef
With this bloody mary I toast with all of you, with all the members of this community, and I wish you a wonderful 2026, full of challenges (culinary, and all kinds), cooking, dishes, knowledge, courses, and lots of fun
Level:
Executive Chef
Con este bloody mary brindo con todos vosotros, con todos los miembros de esta comunidad, y os deseo un 2026 estupendo, lleno de retos (culinarios, y de todo tipo), cocina, platos, conocimientos, cursos, y mucha diversión
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Sol Damiani posted an update 9 months ago
Level:
Scoolinary Team
🍽️✨ May this new year find us with more technique, more curiosity
and the same passion that makes it impossible to leave this page.happy New Year, Scoolinary community!
Level:
Scoolinary Team
🍽️✨ Que este nuevo año nos encuentre con más técnica, más curiosidad
y la misma pasión que hace imposible abandonar esta página.¡Feliz Año Nuevo, comunidad Scoolinary!
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