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Lyubomira Tuykova Tuykova posted an update in the club
3 weeks agoPastry & Bakery 3 weeks agoI love autumn and decided to make a sourdough bread in the shape of a pumpkin. I think it turned out well.
Roxana Forné Gasulla, Marianela Solis and 18 others7 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 3 weeks ago
Level:
Executive Chef
Roasted Vegetables with Tuna Belly.
A dish that sells very well as a tapa, with tuna belly topping the roasted vegetables.
Level:
Executive Chef
Escalivada con ventresca de atún.
Un plato que se vende muy bien como tapa, con la ventresca de atún coronando esas verduras asadas.
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Juane M Mirabal posted an update 3 weeks ago
These are my croissants!
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Yurima Suason posted an update 3 weeks ago
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Yurima Suason posted an update 3 weeks ago
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Yurima Suason posted an update 3 weeks ago
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Sol Damiani posted an update in the club
3 weeks agoScoolinary News 3 weeks agoLevel:
Scoolinary Team
🍨 Mañana es el Scoolinary LIVE: Formulación de Gelato Artesanal
Tendremos 60 minutos en vivo con Andrea De Bellis para resolver dudas reales sobre textura, formulación, equilibrio de ingredientes y problemas frecuentes al preparar gelato.
📅 Lunes 14 de Septiembre
🇪🇸 España: 18:00
🇲🇽 México: 10:00
🇺🇸 Nueva York / Miami: 12:00
🇺🇸 Los Ángeles:…
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Lyubomira Tuykova Tuykova posted an update in the club
3 weeks agoPastry & Bakery 3 weeks agoSome of my cookies that I made after Elena Adel’s course
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catia pequeno posted an update 3 weeks ago
Lemon dessert
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Enggie Anggakusumah posted an update 3 weeks ago
“Sarang Madu”
Or
Bee HiveHoney Vanilla Creme Legere
Gold Chocolate and Sable Breton
Selling in my patisserie & gelato bar August- September
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Venetie Van Java
Inspired by @antoniobachourscoolinary-com Completed his courses and make twist with Palm sugar Chantily, quite selling in my workplace. Thanks
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Antonio Salvador Moreno Carretero posted an update 3 weeks ago
Level:
Executive Chef
Cartagena-style tiramisu.
No, tiramisu wasn’t invented in Cartagena. Legend has it—according to the most widely accepted account—that it was created in the late 1960s at the restaurant “Le Beccherie” in the city of Treviso, thanks to chef Roberto Linguanotto and Ada Campeol. But since we dip the savoiardi cookies in Asian coffee (which was…
Level:
Executive Chef
Tiramisú estilo cartagenero.
Que no, que el tiramisú no se inventó en Cartagena. Dicen la leyenda que, según la versión más documentada, sitúa su creación a finales de la década de 1960 en el restaurante “Le Beccherie” de la ciudad de Treviso, gracias al chef Roberto Linguanotto y a Ada Campeol. Pero como nosotros mojamos los bizcochos…
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gslblume-7b9585 posted an update 3 weeks ago
The first time I made the incredible carrot cake with edible flowers… everyone loved it. Thanks, Chula Gálvez.
Primera vez con flores comestibles la increíble Carrot cake…a todos les encantó. Gracias Chula Gálvez.
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gslblume-7b9585 posted an update 3 weeks ago
Gracias a Lorena Salinas..una gran maestra..Babka de chocolate…me encantó!!!
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gslblume-7b9585 posted an update 3 weeks ago
My first Pasticciotti…they’re great!!! Thanks, Joe Settepani
Mis primeros Pasticciotti…son geniales!!! Gracias maestro Joe Settepani
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