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Jérémie Rebeccai posted an update a year ago
a year ago (edited)
Ribs sous vide baja temperatura 24horas.
Mañana, serán de 48. Vamos a ver la diferencia!
Juan Agustín Marcano Torres, Mercedes Delgado de Miguel and 4 others10 Comments- View more comments
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Srija Gottumukkala posted an update a year ago
Burnt basque cheesecake from chef elena adell cheesecake course !!!! Can some share tips on photography and how i can get good pictures and presentation.! It would be really helpfull as well!!
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Marianela Solis posted an update a year ago
Crema pastelera con Joanna Artieda
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Marianela Solis posted an update a year ago
Brioche mold with Xevi Ramón
Brioche molde con Xevi Ramón
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Marianela Solis posted an update a year ago
Brioche con @Xeviramon
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Marianela Solis posted an update a year ago
Croissant con Daniel Álvarez
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Beatriz Torija ha ganado el scoolisseur Scoolisseur a year ago
Level:
Executive Chef
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Las migas son para el invierno, o no.
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Eva Pardos posted an update a year ago
He puesto en práctica 2 de las ensaladas del curso “Ensaladas creativas”, el carpaccio de calabacín y la ensalada alemana de pepinos. El carpaccio fue todo un éxito, pues gustó a todos en la mesa, y la de pepino a mi me parece fabulosa y super refrescante.
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Enric García Pérez posted an update a year ago
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juan fernandez boo posted an update a year ago
100% sourdough breads
Panes 100% masa madre
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juan fernandez boo posted an update a year ago
Pizza napolitana con pesto y tomates confitados
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Kevin Godbee posted an update a year ago
Seared Norwegian Salmon with Turmeric Cauliflower Purée, Citrus Beurre Blanc & Wasabi Pearls.
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Luisa María Diaz posted an update a year ago
Hello everybody. I repeat again the tiramisu recipe. Actually, the previous one was a “taste test” to make this cake.
For my son’s birthday. A success in taste and, this time, improving the presentation
Hola a todos. De nuevo repito la receta del tiramisú. En realidad, la anterior fue una “prueba de sabor” para hacer esta tarta.
Por el cumpleaños de mi hijo. Todo un éxito de sabor y, esta vez, mejorando la presentación
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Spaghetti with pesto
This sauce with a deep green color thanks to the basil, intense flavor from the Pecorino Romano, garlic and olive oil; and subtle delicacy from the pine nuts, could not be missing in a ‘green’ challenge.
Originally from Liguria, the capital of Genoa, in northern Italy, pesto is one of the most famous – and appreciated -…
Level:
Executive Chef
Espaguetis al pesto
Esta salsa de profundo color verde gracias a la albahaca, intenso sabor por el pecorino romano, el ajo y el aceite de oliva; y sutil delicadeza por los piñones, no podía faltar en un reto ‘green’.
Originaria de Liguria, la capital de Génova, en el norte de Italia, el pesto es una de las salsas más conocidas –y…
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