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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Lime and burnt meringue eclair, a thank you dessert from my daughter, she knows I like it and today she gave it to me as a gift.
What do you think, nice truth, the decoration is on my account
Level:
Executive Chef
Eclair de lima y merengue quemado, un postre de agradecimiento de mi hija, sabe que me gusta y hoy me lo ha regalado.
Que os parece, bonito verdad, la decoración es de mi cuenta
Translated from Spanish
Beatriz Torija, Sol Damiani and 6 others8 Comments- View more comments
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Liliam Flores posted an update a year ago
Apple ice cream, it tasted fantastic.
Helado de manzana, quedó fantástico de sabor.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
🌿My Greek Treasure: Olive Oil
I’ve never been a winter person. I live for the sun, the warmth, and the light. That’s why olive oil holds such a special place in my heart. For me, it’s not just food, it’s a way to bring the sun back into my kitchen, even when the cold winds of winter arrive. With every drop, I feel a trace of summer… a…
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
From Cantabria to the Basque Country, where eating is a very serious business. The gilda is an institution that I love among the pintxos
Level:
Executive Chef
De Cantabria al País Vasco, donde el comer es un asunto muy serio. La gilda es toda institución que me encanta entre los pintxos
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Orsolya Csernák posted an update a year ago
Level:
Stagier
✨ I’m still in love with the shaped leaves — they took this “albino” pasta to the next level!
🌿 Why “albino”? Because I paired it with the lovely yellow and orange tomatoes and a sweet white onion, sautéed gently with fresh basil leaves.
The result was a super delicious dish, both simple and vibrant. Even better: all the tomatoes, onion,… Read more- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Iced truffles
Level:
Sous Chef
Trufas heladas
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Ezra Origuella posted an update a year ago
Sometimes, we just need to cook with our heart, and the Heavens will help us, like when this heart-shaped grilled chicken breast showed up…😊
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Rodrigo Ortiz posted an update a year ago
Roots and Tides
“I created a beet carpaccio as the main canvas, on which rest thin slices of salmon topped with wasabi pearls. The contrast is provided by crushed pistachios and capers, while coriander adds freshness and aroma. It is a dish where the land meets the sea in a delicate balance.” day by day I am improving with the plating
Raíces y Mareas
“He creado un carpaccio de remolacha como lienzo principal, sobre el que reposan finas láminas de salmón coronadas con perlas de wasabi. El contraste lo aportan los pistachos triturados y las alcaparras, mientras que el cilantro aporta frescor y aroma. Es un plato donde la tierra se encuentra con el mar en un equilibrio…
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Juan Alejandro Chirinos Figueroa posted an update a year ago
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Kevin Godbee posted an update a year ago
Mexican-Japanese Chicken Ramen Bowl
I recently became intrigued by Japanese-Mexican Fusion… or is it Mexican-Japanese?
Even though Japanese-Mexican fusion is more commonly found, after thinking about it, this one is much more Mexican with just two Japanese elements so it is: Mexican-Japanese.
The ramen noodles are the most obvious…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Butter-Kissed Ravioli
Today I decided to give a little twist to a classic, because sometimes in the most familiar things lies the possibility to surprise us again.
Ravioli filled with ricotta cheese were first gently cooked until the pasta became perfectly soft and tender, and then they found new life in the pan… lightly sautéed in butter,…
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Diego Garzon posted an update a year ago
Hey!!! I’m new around here and I’ve started several courses on the platform, I’m working on my plating and some techniques and I want to share with everyone this beet hummus with pita bread 🫓! I welcome any recommendations and positive feedback! 🤗👨🏻🍳
Hey!! Soy nuevo por aquí y he empezado diversos cursos en la plataforma, estoy trabajando en mis emplatados y en algunas técnicas y quiero compartir con todos este hummus de remolacha con pan pita 🫓! Recibo cualqueir recomendacion y comentario positivo! 🤗👨🏻🍳
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Orsolya Csernák posted an update a year ago
Level:
Stagier
This evening, I wanted to make a zucchini-based dinner, so I tried preparing gnocchi with zucchini. The dish is all about zucchini — inside and out. I made a green zucchini sauce and kneaded the gnocchi dough with both green and yellow baby zucchini.
Chef David Rickett inspired me to cut out small circles of leaves, which I find very decorative… Read more
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Ana Marrufo Beltran posted an update a year ago
Banana biscoff
Banana biscoff
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Avocado Tostada.
Version of the Avocado Toast recipe from David Bies’ American Brunch Course.
In my case with seeded bread, lime juice, extra virgin olive oil flavored with Provencal herbs, chili and garlic and crispy spirulina strands.
Level:
Sous Chef
Tostada de Aguacate.
Versión de la receta Tostada de Aguacate del Curso de Brunch Americano de David Bies.
En mi caso con pan de semillas, zumo de lima, aceite de oliva virgen extra aromatizado con hierbas provenzales, guindilla y ajo y hebras de espirulina crujiente.
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