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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fresh figs salad with blue cheese and basil
Figs, blue cheese, basil, blackberry salt, early olive oil. Every bite is fresh, tasty, uncomplicated and unpretentious. And it is that sometimes you don’t need more…😉
Have a nice saturday🍂
Level:
Executive Chef
Ensalada fresca de higos con queso azul y albahaca
Higos, queso azul, albahaca, sal de moras, aove temprano. Cada bocado es fresco, sabroso, sin complicaciones ni pretensiones. Y es que a veces no hace falta mas…😉
Que paséis un bonito sábado🍂
Translated from Spanish
Lana Mihajlović, Jorge González Vidal and 3 others6 Comments- View more comments
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Beef carpaccio, seasoned with salt, black pepper, extra virgin olive oil and accompanied with a little parmesan and arugula. A cold, quick, simple, savory and delicious dinner 😋
Level:
Executive Chef
Carpaccio de ternera, aderezado con sal, pimienta negra, aceite de oliva virgen extra y acompañado con un poco de parmesano y rúcula. Una cena fría, rápida, sencilla, salidable y deliciosa 😋
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Friday Night Fire Bites
Friday has arrived, and with it the company. The door opens, laughter flows in, shoes stay by the door, and the house is filled with the promise of fire. On the table there isn’t just an ordinary dinner waiting, but tortillas that decided to turn into kebabs… I spread them with a mix of sausage meat, red pepper, onion,…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
✨ Reminder: #MexicanChallenge ✨ This month we travel to Mexico by the hand of chef Paloma Ortiz 🌮🔥 Have you already thought about what recipe you are going to prepare?
The challenge: recreate one or more recipes from her courses and share your proposal.
🏆 There are scoolipoints, badges and…Level:
Scoolinary Team
✨ Recordatorio: #MexicanChallenge ✨ Este mes viajamos a México de la mano de la chef Paloma Ortiz 🌮🔥 ¿Ya pensaste qué receta vas a preparar?
El reto: recrear una o más recetas de sus cursos y compartir tu propuesta.
🏆 Hay scoolipoints, badges y masterclass exclusiva con Paloma en juego.⏰…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Cinnamon Rolls 💥 Cinnamon aroma, tender dough and a glaze that conquers at first sight. It’s not just an American classic: it’s a piece of pastry that elevates any professional offering.
✨ Learn how to perfect it and surprise your clientele with a roll worthy of specialty.
👉 Here is the English version of this course: Cinnamon Rolls
Level:
Scoolinary Team
💥 Nuevo curso: Cinnamon Rolls 💥 Aroma de canela, masa tierna y un glaseado que conquista a primera vista. No es solo un clásico americano: es una pieza de bollería que eleva cualquier oferta profesional.
✨ Aprende a perfeccionarlo y sorprende a tu clientela con un roll digno de especialidad.👉 Aquí puedes consultar la…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🎓 Upon completion of the Master Pizza Fundamentals for Professional Chefs you will have a certificate endorsed by Scoolinary and Luigi di Domenico.
👨🍳 It’s not every day that you receive direct feedback from a master pizza chef trained in Naples.
In 4 weeks and with 5 live sessions, you will take your technique and your business to the next…Level:
Scoolinary Team
🎓 Al terminar el Master Fundamentos de la Pizza para Chefs Profesionales tendrás un certificado avalado por Scoolinary y Luigi di Domenico.
👨🍳 No todos los días se recibe feedback directo de un maestro pizzero formado en Nápoles.
En 4 semanas y con 5 sesiones en vivo, llevarás tu técnica y tu negocio al siguiente nivel.
No dejes pasar esta…
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Free-range chicken breast marinated in soy.
Accompanied by boletus with finely chopped red and green peppers.
It is browned and cooked in air fryer
Level:
Executive Chef
Pechuga de pollo de corral macerado en soja.
Acompañado de boletus con pimiento rojos y verdes finamente picados.
Esta dorado y cocinado en air fryer
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good afternoon I would like your advice because I want to start making my own sprouts to decorate the dishes that I would have to buy is that I’ve been seeing several and do not know which one to buy
Level:
Sous Chef
Buenas tardes queria que me aconsejarais porque quiero empezar a hacer mis propios germinados para decorar los platos que me tendria que comprar es que he estado viendo varios y no se cual comprar.-
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Judy Keegan posted an update a year ago
Low and slow smoking of the chorizo I made earlier and some chicken breasts rubbed with a spice mix.
Chorizo is done nicely, perhaps next time I will use a courser ground beef and pork mixture as they seem a little dry and powdery texture. Still, the flavour is there!
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
This dish was from a restaurant where I worked, and I liked it a lot, because my boss told me to invent a pasta dish and that was the result. Some cappelletti stuffed with foie, a parmesan béchamel, some dried tomatoes and some fried basil leaves; on top, crushed walnuts.
Level:
Executive Chef
Este plato era de un restaurante donde yo trabajaba, y que me gustaba mucho, porque mi jefe me dijo que me inventara un plato de pasta y ese fue el resultado. Unos cappelletti rellenos de foie, una bechamel de parmesano, unos tomates secos y unas hojas de albahaca frita; por encima, nueces trituradas.
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Kim pho posted an update a year ago
#gyozas 100% maison! De la pâte à la farce, tout est fait à la main. C’etait longue à preparer (surtout la pâte) mais tellement satisfaisant 😅😋
Course: introduction to japanese cuisine.
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Judy Keegan posted an update a year ago
Chorizo is one of those things that supermarkets always manage to ruin. It’s either a sad, one-note burn that scorches your tongue or so mild it might as well be pork sausage with red food coloring. So I stopped playing that game and started making my own.
They may not be perfectly “authentic.” I’m not chasing some centuries-old Spanish…
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Chris Goddard posted an update a year ago
Hassleback Potato with bacon, scallions and cheese.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Celebration Chocolate Scroll
At the last Chocolate Challenge, my “drunken” roll was born. At first, it was just a game… a few spoons of liqueur in the sponge, a small provocation for the palate. I never imagined that this creation, born out of curiosity and a desire to give chocolate a new dimension, would travel beyond the challenge itself.…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A little restorative salad on the way back home
Level:
Executive Chef
Una ensaladita reconstituyente, ya de vuelta a casa
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