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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
✨ Do you dare to take a risk? ✨
Tomorrow starts a new CHALLENGE in Scoolinary and it will last all October. We’re not going to tell you everything today… because this challenge doesn’t start with certainties, but with the desire to explore what’s inside you 🔥.a hint?
This month you’re going to need more than sharp knives… you’re also…Level:
Scoolinary Team
✨ ¿Te atreves a arriesgar? ✨
Mañana comienza un nuevo CHALLENGE en Scoolinary y durará todo octubre. No vamos a contártelo todo hoy… porque este reto no se empieza con certezas, sino con ganas de explorar lo que llevas dentro 🔥¿Una pista?
Este mes vas a necesitar más que cuchillos afilados… también vas a necesitar maíz, intuición y respeto…Translated from Spanish
Maria Belen Tassino, ivana saiz and 8 others16 Comments- View more comments
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
✨ Ken Foods‘ first Open Day is here! ✨
A unique meeting for professionals of the horeca, pastry and ice cream channel.📅 Oc tober 6
📍 Ski Catalunya – Terrassa, Barcelona
🕚 From 11am to 6pmDuring the day you will be able to tour themed resorts with tastings and demonstrations:
🍰 Pastry 🍝 Catering 🍹 Ponthier cocktails 🧀 DOP cheeses 🍦 Carpigiani…Level:
Scoolinary Team
✨ ¡Llega el primer Open Day de Ken Foods! ✨
Un encuentro único para profesionales del canal horeca, pastelería y heladería.📅 6 de octubre
📍 Ski Catalunya – Terrassa, Barcelona
🕚 De 11h a 18hDurante la jornada podrás recorrer estaciones temáticas con degustaciones y demostraciones:
🍰 Pastelería | 🍝 Restauración | 🍹 Cócteles Ponthier | 🧀 Quesos…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
Chef Luigi di Domenico, international reference in the art of pizza, will guide you in the Master Fundamentals of Pizza for Professional Chefs.
You will learn how to control fermentation, flour selection and baking to achieve stable doughs adapted to any environment.📅 From 14/10 to 11/11
🎓 Includes accredited certificate
Language: Spanish
…Level:
Scoolinary Team
El Chef Luigi di Domenico, referente internacional en el arte de la pizza, te guiará en el Master Fundamentos de la Pizza para Chefs Profesionales.
Aprenderás a controlar fermentación, selección de harinas y cocción para lograr masas estables y adaptadas a cualquier entorno.📅 Del 14/10 al 11/11
🎓 Incluye certificado acreditado
Idioma: Español
…
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Sol Damiani to Maloles Muñoz and Beatriz Torija a year ago
a year ago (edited)
Level:
Scoolinary Team
🌰✨ The moment we’ve been waiting for! @loles-mhotmail-com @beatriztorijagmail-com
Today we opened the jars of Pickled Nuts together 🍶 after 4 months of waiting and experimenting following the recipe from the course Introduction to Pickles, with Chef Robert Ruiz Moreno.
The result was very nice and both Loles and Beatriz were super happy with…
Level:
Scoolinary Team
🌰✨ ¡El momento que esperábamos! @loles-mhotmail-com @beatriztorijagmail-com
Hoy abrimos juntos los frascos de Nueces Encurtidas 🍶 tras 4 meses de espera y experimentación siguiendo la receta del curso Introducción a los encurtidos, con el Chef Robert Ruiz Moreno.
El resultado fue muy agradable y tanto Loles como Beatriz…
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Kitti Szeki posted an update a year ago
Tarte tatin🍎
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Juanjo Ortega posted an update a year ago
In this case I was in the paellas of my village ( paellas/Massamagrell) I always make Valencian paella, but this time I decided to treat myself to make my own paella with my favorite ingredients, in this case we are talking about a paella of Iberian secret, pork ribs, duck and mushroom sitaque, for toppings added as duck foie gras, tender…
En este caso me encontraba en las paellas de mi pueblo ( paellas/Massamagrell) siempre suelo hacer paella valenciana , pero esta vez decidí darme el gusto de elaborar mi propia paella con mis ingredientes favoritos, en este caso estamos hablando de una paella de secreto ibérico, costillas de cerdo, pato y seta sitaque, para los toppings…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
I was in the mood for a seafood fideuá, changing rice for noodles, “as the legend says that some fishermen wanted to make a seafood rice and ran out of rice and improvised by adding what they had at hand and that was some noodles and thus was born the seafood fideuá”, but, as I said, as the legend says. Mine is with prawns, tuna and squid and,…
Level:
Executive Chef
Me apetecía a mí una fideuá de marisco, cambiar arroz por fideos, “como cuenta la leyenda que unos pescadores querían hacer un arroz de marisco y se quedaron sin arroz e improvisaron echándole lo que tenían a mano y eso fueron unos fideos y así nació la fideuá de marisco”, pero, lo dicho, como cuenta la leyenda. La mía es con sus…
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Alberto Capistran Álvarez posted an update a year ago
serrano ham croquettes
croquetas de jamón serrano
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Judy Keegan posted an update a year ago
Watermelon, mint and chia seed jam.
I am a lillte bit dissapointed in this jams colour, certainly not as bright and inviting as the one on the jams, jellies and marmalades course. It took a long time to reach the desired bx level which meant that the vibrant colour turned into a murky uninviting colour. Still tastes nice. I love how the jam…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Cucumber and Cherrys Salad with Pedro Ximenez
I had no intention of making anything like this but while chopping the cucumber I came up with this dish.
Cucumber, cherry tomato, pink salt, Pedro Ximenez pearls, early olive oil, sunflower sprouts and dahlia petals🌸
Level:
Executive Chef
Ensalada de Pepino y Cherrys al Pedro Ximenez
No tenía intención de hacer nada parecido pero troceando el pepino se me ocurrió este emplatado.
Pepino, tomate cherry, sal rosa, perlas de Pedro Ximenez, aove temprano, brotes de girasol y pétalos de dalia🌸
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
A simple but delicious yogurt and lemon sponge cake 💛
Level:
Executive Chef
Un sencillo pero delicioso bizcocho de yogur y limón 💛
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
An Italian treat. Baked Provolone with a base of ratatouille and toast that never fails.
Level:
Executive Chef
Un capricho italiano. Provolone al horno con una base de pisto y las tostas que nunca falten.
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Level:
Scoolinary Team
#ProyectoNuecesEncurtidas. 🌰After 4 months of patience, follow up and a lot of curiosity, our Scoolinars Maloles @loles-mhotmail-com and Beatriz @beatriztorijagmail-com will open live their jars of Pickled Nuts 🍶, following the recipe of the course Introduction to pickles, with Chef Robert Ruiz Moreno.
📅 When: Tomorrow at 15:00h CET…
Level:
Scoolinary Team
#ProyectoNuecesEncurtidas. 🌰Después de 4 meses de paciencia, seguimiento y mucha curiosidad, nuestras Scoolinars Maloles @loles-mhotmail-com y Beatriz @beatriztorijagmail-com abrirán en vivo sus frascos de Nueces Encurtidas 🍶, siguiendo la receta del curso Introducción a los encurtidos, con Chef Robert Ruiz Moreno.
📅 Cuándo: Mañana a las…
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Somayeh Ghasemzadeh posted an update a year ago
Level:
Stagier
“Whispers of Turnip and Saffron” plate
“Boiled turnip in Iran is a simple winter dish, traditionally valued as a natural remedy for colds. The steam and aroma of turnips evoke memories of chilly autumn and winter nights in Iranian homes. Rich in vitamins and healing properties, it holds a special place in the culinary memory of Iranians”
A fusion…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Confectionery 💥 Master the classic and contemporary techniques of confectionery: from syrups and caramels to pralines and nougat.
A course designed for professionals looking to perfect textures, baking points and finishes with precision.
👨🍳 Raise your technical level and expand your repertoire…Level:
Scoolinary Team
💥 Nuevo curso: Confitería 💥 Domina las técnicas clásicas y contemporáneas de la confitería: desde almíbares y caramelos hasta pralinés y turrones.
Un recorrido pensado para profesionales que buscan perfeccionar texturas, puntos de cocción y acabados con precisión.
👨🍳 Eleva tu nivel técnico y amplía tu…Translated from Spanish- View more comments
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