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Ksenija Magnussen posted an update a year ago
Cinnamon rolls ❤️
Jorge González Vidal, Elizabeth Bellinger and 4 others2 Comments- View more comments
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Jana Lille posted an update a year ago
Cinnamon rolls.
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Catalina Anghel ha ganado el scoolisseur Scoolisseur a year ago
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🍕 Last places at a special price! 💥 F inal price: 199 € (before 399 €)
We have opened the last places for the Master Fundamentals of Pizza for Professional Chefs with Luigi di Domenico… and we do it with a 50% discount!
📅 S tart: 14/10 – 🎓 Endorsed certificate – 📍 In English
An intensive program with 5 live ONLINE sessions, 4 weeks…
Level:
Scoolinary Team
🍕 ¡Últimas plazas con precio especial! 💥 Precio final: 199 € (antes 399 €)
Hemos abierto las últimas plazas del Master Fundamentos de la Pizza para Chefs Profesionales con Luigi di Domenico… ¡y lo hacemos con un 50% de descuento!
📅 Inicio: 14/10 – 🎓 Certificado avalado – 📍 En español
Un programa intensivo con 5 sesiones…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥New Course: Mexican Day of the Dead Cooking💀🌼 Cooking also celebrates life.
Paloma Ortiz guides you on a journey through the flavors, techniques and symbolism of the Day of the Dead, one of the pillars of Mexican gastronomy. Learn how to prepare tamales, moles, pan de muerto and…
Level:
Scoolinary Team
💥Nuevo Curso: Cocina Mexicana del Día de Muertos💀🌼 La cocina también celebra la vida.
La Chef Paloma Ortiz te guía en un recorrido por los sabores, técnicas y simbolismo del Día de Muertos, uno de los pilares de la gastronomía mexicana. Aprende a preparar tamales, moles, pan de…
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Ahmed Sapra posted an update a year ago
🍳 Don’t believe everything you hear about the glamorous life of chefs… it’s not all sunshine and roses! 🎨
🔄 From a rejected job to a prestigious profession… but the price is high!
Just ten years ago, parents’ reactions 🫣 were shocking when their child said they wanted to become a cook. Today, the profession is admired — but the reality is…
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Judy Keegan posted an update a year ago
a year ago (edited)
#MexicanChallenge
I’m somewhere between a ametuer and professional.
I chose to start with something simple from the Mexican Street food course.
The first bite of Mexican street mango is pure temptation — sunshine made edible, dripping down your wrist, sweet with danger and heat. It’s the kind of pleasure that doesn’t ask permission. On the…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Gin and tonic candies. Although I also made another day of mojito and strawberry daiquiri. When I find them, I will upload them. These were ready to order another round of cubatas.
Level:
Executive Chef
Golosinas de gin tonic. Aunque también hice otro día de mojito y de daiquiri de fresas. Cuando las encuentre, las subiré. Estas estban para pedir otra ronda de cubatas.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
To end the day I prepared this Russian salad and made my first tuiles, since I had never made them yesterday I decided to make them, the truth is that I really liked it and it was not as difficult as I thought.
Level:
Sous Chef
Para terminar el dia prepare esta ensaladilla rusa e hice mis primeros tuiles, ya que nunca los habia hecho ayer decidi hacerlos , la verdad que me gusto mucho y no tenia tanta dificultad como yo pensaba.
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David Fernando Gómez Roa posted an update a year ago
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David Fernando Gómez Roa posted an update a year ago
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Kevin Godbee posted an update a year ago
New Mexican Red Chile with Ground Beef
This is one of the most unique and delicious chiles I’ve ever had! My friend Colin said it was the best chile he’s ever had, and Lori loved it too. I’ve been wanting to recreate this restaurant dish for a long time.
In this case, “New Mexican” refers to the southwestern U.S. state of New Mexico.…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
These days, Maloles uploaded some delicious fried almonds here… and made me envious. Actually I have only toasted a few, to accompany a cecina. It is a combination that I love, adding the freshly toasted almonds, warm, with the oil from toasting them, letting the meat of the cecina to temper a little, is delicious
Level:
Executive Chef
Estos días, Maloles subía unas almendras fritas deliciosas por aquí… y me ha dado envidia. En realidad solo he tostado unas poquitas, para acompañar una cecina. Es una combinación que me encanta, añadir las almendras recién tostadas, calentitas, con el aceitito de tostarlas, dejando que atempere un poco la carne de la cecina, es riquísimo
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Ayoub Smaidi posted an update a year ago
Dear Sir or Madam,
I am applying for a position as Head Chef within your establishment. With over 16 years of experience in prestigious hotels and restaurants, including Movenpick, I have acquired solid expertise in team management, seasonal dish creation, and hygiene standards monitoring.
Passionate about Moroccan and international cuisine, I…
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Elizabeth Albares posted an update a year ago
a year ago (edited)
😋😋😋 mi primer biscocho japones
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