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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Sharing this dessert is an honor.
A thank you, a very special gift, each carnation leaf is a very fine and delicate chocolate.
I wonder if one day I will become a good pastry chef.
Level:
Executive Chef
Compartir este postre es un honor.
Un agradecimiento, un regalo muy especial cada hoja de clavel es de un chocolate finísimo y delicado.
Me pregunto si algún día llegaré a ser una buena repostera.
Translated from Spanish
Fabrizio Vindigni, Mercedes Delgado de Miguel and 5 others7 Comments- View more comments
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Kevin Godbee posted an update a year ago
English muffin with Philadelphia cream cheese, smoked salmon, and shoyu-marinated Hokkaido salmon roe.
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
who’s in the mood for white bean hummus with smoked paprika and sesame oil?
Level:
Executive Chef
¿A quién le apetece un hummus de alubias blancas, con pimentón ahumado y aceite de sésamo?
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Efren Gorrostieta posted an update a year ago
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Gaon Stella Lee posted an update a year ago
“Mulhoe” which is type of korean ceviche!
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Kim pho posted an update a year ago
My poke bowl is a tribute to the colors of summer while eating healthy.
Pssst… summer in Canada is way too short 😔
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Kevin Godbee posted an update a year ago
Baked Turkey and Spinach Meatballs with Brown Jasmine Rice with spinach, artichoke, onion, garlic, and chicken stock.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Full speed ahead!
Tomato mode activated🍅
Level:
Executive Chef
A toda marcha !!
Modo tomate activado🍅
0:04
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Creole Dreams in Slow Motion
Today I placed on my plate a story where Caribbean fire met my patience. Beef, slow-cooked until it transformed into tender strength, wrapped in a Caribbean sauce that carries the scent of fire and the ocean’s wind. The fiery Creole Pepper does not come to dominate, but to awaken. To remind that flavor can be both…
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Daniela Duran posted an update a year ago
Carrot Cake from the oven to the presentation taking care of all the details this time I used cinnamon I couldn’t tolerate it and now I don’t know if it’s because I’m older I can use it
Carrot Cake desde el horno hasta la presentacion cuidando todos los detalles esta vez use canela no la toleraba y ahora no si sera la edad que estoy mas grande la puedo usar
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Costillas Furman
Me encantan las costillas en la barbacoa… creo que, de hecho, es el corte que más me gusta. Así que no podía sino participar en el reto con la receta que Bryan Furman propone en su curso ‘Barbacoa Americana’
En primer lugar, he sacado de la nevera las costillas una hora antes, más o menos, de la hora…
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Mândrovici Mihai posted an update a year ago
I chose to present two dishes that showcase both tradition and creativity in BBQ, cooked slowly in my PitBox D-Oven L smoker.
Beef Brisket – seasoned simply with salt and pepper, cooked with the “low & slow BBQ” technique at 110 °C, using the gentle heat of the embers and natural wood smoke. The exterior keeps its signature bark, the smoke…
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Kevin Godbee posted an update a year ago
I like my miso soup with extra wakame, and large chunks of tofu, so that’s how I made it. I also added some shichimi togarashi for just a hint of spice.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🤖 Got a question in the middle of the course? Ask Scooly.
With the Scoolinary app , you’re not alone: Scooly, your AI assistant, is now also available on your cell phone. it helps you solve doubts, find content according to your interests and get the most out of each course. Talking to Scooly is like having a chef guide in your pocket.
Download…Level:
Scoolinary Team
🤖 ¿Tienes una duda en mitad del curso? Pregúntale a Scooly.
Con la app de Scoolinary no estás solo/a: Scooly, tu asistente de IA, ahora también está disponible desde el celular. 👉Te ayuda a resolver dudas, encontrar contenido según tus intereses y sacar el máximo provecho a cada curso. Hablar con Scooly es como tener un chef guía en el…
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Fabrizio Vindigni posted an update a year ago
Marinated Tuna with pickled zucchini, veggies, peach, shiso and gazpacho ⭐
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