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Charl Schoeman posted an update 5 weeks ago
Different take on crème brûlée….
catia pequeno, Sadiyya Wahid and 2 others2 Comments- View more comments
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Charl Schoeman posted an update 5 weeks ago
Tasting we did
Just thought I would share and get your opinion 😄
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Natacha Colombo posted an update 5 weeks ago
My take on turrón.
From right to left: chocolate with almonds, the one in the middle is lotus, and the red ones are made with walnuts and toffee.Mi adaptación de los turrones.
de derecha a izquierda, de chocolate con almendras, la puerta es el de lotus y los rojos son de nueces y caramelo mou
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Charl Schoeman posted an update 5 weeks ago
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Joey posted an update 5 weeks ago
Spanish scramble eggs
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Mercedes Minaya Palacios posted an update 5 weeks ago
Level:
Executive Chef
GAMBAS AGRIDULCES
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Ruben Martinez Adeva posted an update 5 weeks ago
My First Octopus
Mi primer pulpo
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Ruben Martinez Adeva posted an update 5 weeks ago
Marinated Salmon with Regañas
Salmón marinado con regañas
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Antonio Salvador Moreno Carretero posted an update 5 weeks ago
Level:
Executive Chef
Influencers: Yes or No in Restaurants?
The other day I came across this article online. The “No influencers allowed”sign on a restaurant door is no longer just a tantrum by an exhausted owner or an unfriendly measure. It has become the most brilliant, high-profile, and effective branding campaign in recent times within the hospitality industry.…
Level:
Executive Chef
Influencers, ¿sí o no en restaurantes?
El otro día me encontré este artículo en internet. El cartel de “No se admiten influencers” en la puerta de un restaurante ya no es una simple rabieta de un dueño agotado ni una medida antipática. Se ha convertido, en la campaña de posicionamiento más brillante, ruidosa y efectiva de los últimos tiempos en…
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acm_mtz-6545a9 posted an update 5 weeks ago
From the Mexican Bakery Course!! Excellent course!
Del curso panadería Mexicana!! Excelente curso!
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Elvira Smeke posted an update 5 weeks ago
Sponge Cake Base
Bizcocho base
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Fabián Balquinta posted an update in the club
5 weeks agoNetworking 5 weeks agoHi, everyone! I’m Fabián, the Centaur from the Príncipe y Centauro group, an immersive culinary venture that Emiliano—the Prince—and my partner and I just launched a short while ago. We discovered Scoolinary just a month ago and we’re thrilled! Thank you for all these opportunities! 🌎 Ringuelet, La Plata, Buenos Aires, Argentina.…
Hola a todos! Soy Fabián, el Centauro del grupo Príncipe y Centauro, emprendimiento gastronómico inmersivo que comenzamos hace muy poco tiempo con Emiliano, el Príncipe y mi pareja. Hemos descubierto Scoolinary hace apenas un mes y estamos fascinados! Gracias por tantas oportunidades!
🌎 Ringuelet, La Plata, Buenos Aires, Argentina.
👤Prof. de… Read more
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Fabián Balquinta posted an update 5 weeks ago
Let’s start preparing a winter dish that I’ll call “Rustic Bread with Lamb Ragu and Pork Caracú”…
Iniciando la preparación de un plato de invierno que llamaré “Pan Rústico con Ragú de Cordero y Caracú de Cerdo”…
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avivushbaror posted an update 5 weeks ago
Crispy, golden, and packed with flavor: fried chicken & mushroom wantons, inspired by Meilan Kao’s Dim Sum: The Art of the Dumpling! 🥟✨
Such a fun process and they turned out extremely delicious. Definitely making these again!
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Viktoria Soloviova posted an update in the club
5 weeks agoPastry & Bakery 5 weeks agoHello guys, I don’t know how the weather’s been for you. It’s been so hot here this past month that I haven’t turned on the oven. But I did take the Italian Gelato course. I made the chocolate one in molds.
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