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Sara Gomez posted an update a year ago
cod tacos ,cheese and pistachio tart , meat with mushroom sauce
tacos de bacalao ,tarta de queso y pistacho , carne con salsa de setas
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Somayeh Ghasemzadeh, Lana Mihajlović and 2 others1 Comment- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Sardines and Red Salad
I would have liked the sardines to come out with their skin but I was careless for a moment and it was not possible, I almost missed them but they were good all the same.
They are cooked on the grill with a baking paper, accompanied with a salad oftomato (without seeds), watermelon, spring onion, ground cumin, chopped…
Level:
Executive Chef
Sardinas y Ensalada Roja
Me hubiera gustado que las sardinas salieran con su piel pero me he descuidado un momento y no ha sido posible, casi se me pasan pero estaban buenas a pesar de todo.
Están cocinadas a la plancha con un papel de horno, Acompañadas con una ensalada de tomate (sin las pepitas), sandia, cebolleta, comino molido, unas hojas…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
These days, taking advantage of the heat of the barbecue, I have cooked an escalivada. When I make it in the oven it is delicious, but with smoked flavor it has been amazing. Sometimes, like today, I serve it with anchovies
Level:
Executive Chef
Estos días, aprovechando el calor de la barbacoa, he cocinado una escalivada. Cuando la hago en el horno queda riquísima, pero con sabor ahumado ha quedado de escándalo. A veces, como hoy, la sirvo con unas anchoas
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pasta al bronzo, with Mediterranean sauce, that’s what I call it.
It has green and black olives, cayenne, ripe tomatoes left to reduce, chives and garlic, oregano and basil powder, olive oil.
Level:
Executive Chef
Pasta al bronzo, con salsa mediterránea, así la llamo yo.
Lleva aceitunas verdes y negras , cayena tomate maduro dejado reducir, cebolleta y ajo, orégano y albahaca en polvo, aceite de oliva.
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Fabrizio Vindigni posted an update a year ago
a year ago (edited)
Small size Modern Cake: Inside there are 4 layers with a white chocolate panna cotta, chocolate bavarian, apricot compote and a base of shortbread. On the top there are 5 choux craquelin with simple vanilla chantilly, everything is covered by a chocolate mirror glaze and some chocolate sheet deco.
I tried, I’m the worst pastry chef ever! #ChocolateChallenge
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🍫 Do you already have your dish ready for the #ChocolateChallenge? Until September 28 you can show your technique and creativity with cocoa. Check all the information 👉 in this post
Level:
Scoolinary Team
🍫 ¿Ya tienes tu plato listo para el #ChocolateChallenge? Hasta el 28 de septiembre puedes demostrar tu técnica y creatividad con el cacao. Consulta toda la información 👉 en este post
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Lana Mihajlović posted an update a year ago
a year ago (edited)
Level:
Sous Chef
Spice-Kissed Chocolate Salami
#ChocolateChallenge
Profile: Amateur
This dessert is more than a playful imitation of savory charcuterie. It is a memory of winter evenings at home, where chocolate was always the centerpiece. Chocolate has always been a constant in my life… a symbol of comfort during long nights, a festive luxury, and, above all,…
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federico machelett posted an update a year ago
a year ago (edited)
Hello I present this brownie cake for the #ChocolateChalenge unlike a fudgy brownie this is more airy to serve as a slice of cake. The brownie has half white chocolate and half semi bitter chocolate, I made this mixture to highlight the malbec wine in the color of the brownie, on top it has Mascarpone cheese ganache with milk chocolate and…
Hola les presento este Brownie cake para el #ChocolateChalenge a diferencia de un brownie fudgy este es mas aireado para poder servir como una porción de torta. El brownie tiene mitad de chocolate blanco y mitad de chocolate semi amargo, hice esta mezcla para poder dejar en evidencia el vino malbec en el color del brownie, arriba tiene ganache…
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Judy Keegan ha ganado el challenge Challenge a year ago
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Mândrovici Mihai ha ganado el challenge Challenge a year ago
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Level:
Scoolinary Team
🔥 The fire spoke and we have winners of the #BarbecueChallenge
🏆 1st Overall winner: @mandrovici-mihai Mândrovici Mihai → impeccable heat control, visible smoke ring, optimal texture and personal vision of fire and barbecue.
🥈 2nd Winner: @judyrusselllive-com-au Judy Keegan → great recipe fidelity and balance of flavors.
🔥 Special mentions to…
Level:
Scoolinary Team
🔥 El fuego habló y tenemos ganadores del #BarbecueChallenge
🏆 1ª Ganador absoluto: @mandrovici-mihai Mândrovici Mihai → control impecable del calor, smoke ring visible, textura óptima y visión personal del fuego y la barbacoa.
🥈 2ª Ganadora: @judyrusselllive-com-au Judy Keegan → gran fidelidad a la receta y equilibrio de sabores.
🔥…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
If you manage a team, the Teams Plan makes your life easier 👇
✔️ Sign your members on and off in seconds
✔️ Keep track of everyone’s progress
✔️ Download reports in a single table
With the Teams Plan, learning and perfecting techniques in a group is easy to organize and even easier to manage. 👉 Just go to your profile picture, Upgrade and you’re ready to go.Level:
Scoolinary Team
Si gestionas un equipo, el Plan “Teams” te facilita la vida 👇
✔️ Da de alta y baja a tus miembros en segundos
✔️ Haz seguimiento del progreso de cada uno
✔️ Descarga reportes en una sola tabla
Con el Plan Teams, aprender y perfeccionar técnicas en grupo es fácil de organizar y aún más fácil de gestionar. 👉 Solo tienes que ir a tu foto de perfil,…Translated from Spanish -
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🧀✨ Not all cheeses have milk in them… Next week we are launching a course that challenges techniques and palates. How much are you waiting for a vegan cheese course from 1 to 10?
Level:
Scoolinary Team
🧀✨ No todos los quesos llevan leche… La semana que viene estrenamos un curso que desafía técnicas y paladares. ¿Cuánto estás esperando un curso de quesos veganos del 1 al 10?
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shubhikmv16 posted an update a year ago
a year ago (edited)
I created awesome croissants and lots of new shapes of it by taking the viennoiserie course from Antonio Bouchor.
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
which gazpacho presentation do you like best? They look nice and they were very tasty. Hahaha.
Level:
Executive Chef
¿Qué presentación de gazpacho os gusta más? Quedan bonitos y estaban muy ricos. Jajaja.
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