-
Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Level:
Executive Chef
La Bella y la Bestia.
Me encanta esta foto de hace unos años. El bonito, espectacular.
Mercedes Delgado de Miguel, Maloles Muñoz and Arslonbek Erkinov3 Comments- View more comments
-
Sarah Thompson posted an update 4 weeks ago
Home-made pita with tirokafteri (spicy red pepper and feta dip) and melitzanasalata (aubergine spread). I love that every bit has been made from scratch.
- View more comments
-
olipuma14 posted an update 4 weeks ago
Vanilla Pods
Conchas de vainilla
Translated from Spanish -
Andres felipe Moreno rodriguez posted an update 4 weeks ago
Toasted in Seafood Broth with Shrimp
Tostada en caldo de mariscos con camarones
Translated from Spanish- View more comments
-
Andres felipe Moreno rodriguez posted an update 4 weeks ago
Vivirá con falso raviol de maracuya y maíz sobre una cama de lechugas frescas
-
Diego Garzon posted an update 4 weeks ago
After taking Lolly’s Poke Bowls class a few weeks ago, I’ve adapted the recipes to the ingredients I have on hand every day so I can recreate them while keeping their essence, and they’ve become the best option for any time of day! 🍣🥒🍤🥑🥭
Despues de tomar el curso de Poke Bowls de Lolly semanas atras, me he ajustado a los ingredientes que dispongo en mi día a día para poder recrearlos conservando su escencia y se han convertido en la mejor opcion para cualquier momento! 🍣🥒🍤🥑🥭
Translated from Spanish- View more comments
-
catia pequeno posted an update 4 weeks ago
Pastel de nata
- View more comments
-
Antonio Salvador Moreno Carretero posted an update 4 weeks ago
Level:
Executive Chef
Because of a mistake with the ingredients, the fritters didn’t rise, but I made cod pancakes instead. They tasted amazing, with garlic and parsley.
Level:
Executive Chef
Por un error en los ingredientes no suflaron los buñuelos pero hice tortitas de bacalao. El sabor de escándalo, con su ajo y perejil.
Translated from Spanish- View more comments
-
Level:
Scoolinary Team
🎉 Johnny Jesús Mendoza has reached the Stagier level! 👨🍳✨
Johnny is an Ecuadorian professional and teacher, and I’ve had the pleasure of speaking with him in person several times. If there’s one thing I want to highlight—besides his tremendous willingness to help, his professionalism, and his dedication to teaching—it’s his ability to…
Level:
Scoolinary Team
🎉 ¡Johnny Jesús Mendoza ha alcanzado el nivel Stagier! 👨🍳✨
Johnny es profesional y docente ecuatoriano, y tuve el gusto de conversar con él varias veces cara a cara. Si hay algo que quiero destacar, además de su enorme predisposición, su profesionalismo y su vocación docente, es su capacidad de escuchar, aportar y proponer.
Ese espíritu…
Translated from Spanish- View more comments
-
Ascension Valverde Mendez posted an update 4 weeks ago
Mejillones a la marinara
- View more comments
-
Sol Damiani posted an update in the club
4 weeks agoScoolinary News 4 weeks agoLevel:
Scoolinary Team
🔥 El merengue no falla por azar: falla cuando no controlas sus variables.
Ya está disponible nuestro último curso: Merengues: Técnica y Ciencia, con Moni Ríos. Aprende a dominar los merengues francés, suizo e italiano, controlar estabilidad, textura y brillo, y corregir quiebres, cristalización o humedad. Incluye 9 recetas y aplicaciones…
- View more comments
-
Level:
Scoolinary Team
🐟 Here’s How It Went: From Course to Plate—Ceviches
At our latest gathering,hosted by Chef Johnny Jesús Mendoza, we shared ceviches, experiences, and many different ways of interpreting the same dish.
We discussed Peruvian and Ecuadorian ceviche, the freshness and safety of the fish, leche de tigre, marinating times, ceviche vs. tiradito, and…
Level:
Scoolinary Team
🐟 Así fue Del Curso al Plato: Ceviches
En nuestro último encuentro, con Chef Johnny Jesús Mendoza como host, compartimos ceviches, experiencias y muchas formas diferentes de interpretar un mismo plato.
Hablamos de ceviche peruano y ecuatoriano, frescura y seguridad del pescado, leche de tigre, tiempos de marinado, ceviche vs. tiradito y…
Translated from Spanish- View more comments
-
Johnny Jesús Mendoza ha alcanzado el level Stagier 4 weeks ago
Level:
Stagier
-
Arslonbek Erkinov posted an update 4 weeks ago
Lemon Meringue 🍋
One of my latest creations for Maison Efsun.
A soft homemade brioche filled with a bright lemon curd and smooth vanilla cream, finished with a light Italian meringue, gently toasted for a beautiful golden finish.
For this dessert, I wanted to create a balance between different sensations: the acidity and freshness of lemon,…
- View more comments
-
Johnny Jesús Mendoza posted an update 4 weeks ago
Level:
Stagier
Conchas…..
- Load More
