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Juan Carlos Ramirez Mesec posted an update a year ago
For the Ceviches Latinoameticanos Course, a fish ceviche of the day, today I have picudo, cilantro with avocado, patacones and popcorn, it is a mixture of Peruvian and Ecuadorian style…both I love and I would almost say that they are different dishes with the same name….
Para el Curso Ceviches Latinoameticanos un ceviche de pescado del dia, hoy llego picudo, al cilantro con aguacate. patacones y palomitas, es una mixtura del estilo peruano y ecuatoriano…ambos me encantan y casi diria que son platos diferentes con el mismo.nombre….
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Lana Mihajlović, liloczka1978 and 6 others8 Comments- View more comments
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Betza Medina posted an update a year ago
Inspired by the course “Pastry Doughs” I made some mini muffins of red fruits, baking for me, is a very relaxing process and full of love for those who do it
Inspirada en el curso “Masas de pastelería” hice unos mini muffins de frutos rojos, hornear para mi, es un proceso muy relajante y lleno de amor para quienes lo haces
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Citlali Pérez Landa posted an update a year ago
It was delicious! Very good recipes
Quedo deliciosa! Muy buenas recetas
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Orsolya Csernák posted an update a year ago
Level:
Stagier
This little radish holds within it the true art of nature.
Playful and joyful, it bursts with vibrant colors, bold flavors, and surprising textures. A simple ingredient — yet a whole world of inspiration for the curious cook.
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Mandie Lowe posted an update a year ago
Today, I baked the New York style Almond Croissant cookies, that I prepared and froze earlier this week. They are exceptional. The exterior is crispy, covered in flaked almonds and feuilletine. The inside is fudgy and soft, filled with tender frangipani paste. Each cookie is 125g of cookie dough, not including the filling – they’re gigantic!…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I had some raspberries and blackberries that were going to go bad so I decided to dehydrate them, and I also had some cherry tomatoes from my harvest so I am also dehydrating them with them I want to put them in oil with rosemary and chili that I also have planted.
PS: Here I leave a photo of the urban garden that we have made, there are…
Level:
Sous Chef
Tenia unas frambuesas y unas moras que se me iban a poner malas asi que he decidido deshidratarlas, y tambien tenia unos tomates cherrys de mi cosecha asi que tambien los estoy deshidratando con ellos quiero meterlos en aceite con romero y guindilla que tambien tengo plantada.
PD: Por aqui os dejo una foto del huerto urbano que hemos hecho…
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EDGARDO ABORDE posted an update a year ago
Healthy Drinks in the Making”
🚀 New Creation Brewing Behind the Scenes…
As a pastry chef ,I’ve always been passionate about flavor, balance, and innovation. This season, I’m expanding that passion beyond baked goods — and diving into something fresh, functional, and exciting:
☕️🍋 Healthy, refreshing, and energizing drinks.
I’m currently…
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angieq327 posted an update a year ago
#icecreamchallenge
First time making a frozen dessert. WOW! Vanilla ice cream and caramel cookie sandwich. It was easy to make the ice cream since there was no churning needed. I had to use white chocolate because my daughter has allergies to milk chocolate and dark chocolate. My biggest problem was doing the coating with the white chocolate.…
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Croissant @mon prof Antonio Bachour
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Although I love salad as it is… I wanted to prepare this one with some changes: it has potato, carrot, bonito, egg, salt and mayonnaise as usual ingredients. And I have added chopped anchovies, gherkins and peppers.
Level:
Executive Chef
Aunque me encanta la ensaladilla tal y como es… he querido preparar ésta con algunos cambios: lleva patata, zanahoria, bonito, huevo, sal y mayonesa como ingredientes de siempre. Y he añadido anchoas picadas, pepinillos y piparras.
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Cecilia Gondokusumo posted an update a year ago
Just want to post what I made in between the plating course I attend. Haven’t got different plates or bowls yet, unfortunately. Anyway, I made a modified Rawon Soup. Rawon is an Indonesian beef soup. Originating from the Javanese cuisine of East Java, rawon utilizes the black kluwek nut as the main seasoning, which gives a dark color and…
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Carolina Alvarez Santín posted an update a year ago
“Strawberry Hel-oda”
I’m not going to participate in the challenge with this, my first attempt at ice cream, because there is neither technique nor creativity. What there is is fun and good taste. And I share it with you because you are the best critics!
The components of the dish:
Natural strawberry ice cream
Strawberry coulis
“Hel-oda a la fresa”
No voy a participar en el reto con este, mi primer intento de helado, porque ni hay técnica ni creatividad. Lo que si hay es diversión y buen sabor. Y lo comparto con vosotros porque sois los mejores críticos!
Los componentes del plato:
Helado de fresas naturales
Coulis de fresas
Fresas maceradas con vinagre y azúcar
Tuille con…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Parmesan Millefeuille.
For the filling: assorted lettuce, piquillo cream, green olive tapenade, Iberian ham, mashed avocado, tabasco, etc
Level:
Executive Chef
Milhoja de parmesano.
Para el relleno lechugas variadas, crema de piquillos, tapenade de aceitunas verdes, jamón ibérico, aguacate machacado, tabasco
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Just checked out @Joanna Artied’s video to learn some basics.
Have tried to pick up me dream when I was young.
Make some desserts and I’m happy about it
- Banana cheese cake with white chocolate glaze
- Blue berry tart with almond butter filling
Hope to get the chance to know more pastry skill in the future🧡
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
I was given some bitter oranges and as they were few to make marmalade, it occurred to me to dehydrate them but now I do not know if I made a mistake because I see them with a lot of white part and the cut also seems too thin, most of them do not reach the center. The fact is that I already have them in the dehydrator and there is no turning…
Level:
Executive Chef
Me regalaron unas naranjas amargas y como eran pocas para hacer mermelada, se me ha ocurrido deshidratarlas pero ahora no se si me he equivocado porque las veo con mucha parte blanca y el corte también parece que demasiado fino, en la mayoría no llega al centro. El caso es que ya las tengo en el deshidratador y no hay vuelta atrás, veremos el…
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