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Fabrizio Vindigni posted an update 7 weeks 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…
Somayeh Ghasemzadeh, Tita Palada and 8 others8 Comments- View more comments
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Estefania Lozano Ragel posted an update 7 weeks ago
Level:
Stagier
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
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Fabrizio Vindigni posted an update 7 weeks ago
7 weeks ago (edited)
#AntesYDespuesdeScoolinary
Mackerel mosaic, lamb’s lettuce, raisins, pine nuts, stout sauce reduction with fall spices.
The mackerel was smoked with walnut tree moss and bark, marinated with mustard, soy sauce, mirin, wasabi and anchovies.
The mosaic shape is the “after”, that i designed after attending plating, petite gateaux and canapes…
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Alexander G posted an update 8 weeks ago
scoolinary learning track week 1: demi -glace
decided to go for meat vs. veggie version
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Estefania Lozano Ragel posted an update 8 weeks ago
Level:
Stagier
Reto activo | #AntesYDespuesdeScoolinary
La primera vez que hice los gofres antes de empezar con esta maravillosa plataforma, y el resultado de ahora yo creo que se nota mucho.
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Sol Damiani posted an update 8 weeks ago
Level:
Scoolinary Team
✨ Reto activo | #AntesYDespuesdeScoolinary ✨
Desde hoy y hasta el 31 de enero, te proponemos este challenge:
elige un plato que ya hayas trabajado y muestra en un post su antes y después tras aplicar lo aprendido en Scoolinary, ya sea en técnica o en emplatado.¿No tienes foto del antes? No pasa nada: prepara tu plato y, después de ver el curso …
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Judy Keegan posted an update 2 months ago
Is there a current challenge or are we taking a break over the festive season?
Antonio Salvador Moreno Carretero, Mercedes Minaya Palacios and Estelle Reinette Martinson2 Comments- View more comments
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soniab47-b73b39 posted an update 2 months ago
Is it possible to contact the chef or the app admin if something is missing in a course. In the French pastry vegan gluten course, it is missing the quantities of the 4 flours in the mix. Without the quantities, it is impossible to make the mix and therefore the recipe. Thank you
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Jose A Rodriguez Tome posted an update 2 months ago
Baguettes y pan de masa madre
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Jose A Rodriguez Tome posted an update 2 months ago
2 months ago (edited)
Croissant plan, y viennoiserie
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Jose A Rodriguez Tome posted an update 2 months ago
Día de Reyes, Elaboración de Galette des Rois, relleno crema de almendras
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Gloriande Raimbert posted an update 2 months ago
Hello
i would like to know how to join a challenge and where it is posted. Thks
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Renata Ziglio posted an update 2 months ago
non salió el curso de cocina japonesa vegana
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Sol Damiani posted an update 2 months ago
Level:
Scoolinary Team
Ya tenemos ganadores del #DonutChallenge 🍩
Este reto nos dejó técnica, creatividad y muchas ganas de probar cada propuesta. Gracias a todos por el nivel y la energía que trajeron al challenge.🏆 Ganadores:
• Leonardo Cartes (Chile) @leonardo-cartes
Destaca por una propuesta técnica y muy bien pensada: masa de chocolate con glaseado de…- View more comments
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Sarah Thompson posted an update 2 months ago
#DonutChallenge
Clearly donuts are not my forte.
I decided to make savoury donuts because I’m diabetic and don’t have much of a sweet tooth. They are: rabbit pate filling and sumac topping, grape jam and feta, persimmon ring with persimmon bbq sauce glaze, and black olive paste through the dough with feta and tomato topping.
They are a disaster.…
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