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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Here I leave more things that have come to me today for courses that I have pending to make some recipe that have caught my attention and I would like to try it.
Level:
Sous Chef
Por aqui os dejo mas cositas que me han llegado hoy para cursos que tengo pendiente de hacer alguna receta que me han llamado la atencion y me gustaria probarla.
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
discover the new points on Masters Game! More ways to earn, closer to your free subscription 🎯
Now you have new ways to accumulate Scoolipoints and advance to the Executive Chef level (and get your free renewal! 🧑🍳).
We want to reward your consistency in your learning, the effort you put into sharing what you learn and the time in…
Level:
Scoolinary Team
¡Descubre los nuevos puntos en Masters Game! Más formas de ganar, más cerca de tu suscripción gratis 🎯
Ahora tienes nuevas formas de acumular Scoolipoints y avanzar hacia el nivel de Executive Chef (¡y obtener tu renovación gratis! 🧑🍳).
Queremos premiar tu constancia en tu aprendizaje, el esfuerzo que dedicas a compartir lo que aprendes y el…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
I wanted to share with you what I just got, now I just need time to use it all, but I’m in the final stretch of finishing school with the kids. So I will have more time. I am looking forward to try everything, both the spherifications and the ice creams, since I have finished the two courses which I have loved and I recommend it 100%
Level:
Sous Chef
Queria compartir con ustedes lo que me acaba de llegar, ahora solo me falta tiempo para poder utilizarlo todo, pero ya estoy en la recta final de terminar el cole con los niños . Asi que ya tendre mas tiempo . Deseando probarlo todo, tanto las esferificaciones como los helados, ya que he terminado los dos cursos los cuales me han encantado y…
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Stefano Muscariello posted an update a year ago
Second experiment with Chef Tobie’s “Fundamentals of Plating”
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asael Langarica posted an update a year ago
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fiordilatte Ice Cream
First result of Sergio Dondoli’s Italian Artisan Gelato course. As defined by the teacher, “It is a classic milk ice cream, without eggs or added flavorings, which highlights the pure and creamy taste of milk and cream”.
And I will tell you that I was surprised by its clean taste, not at all cloying and with just the…
Level:
Executive Chef
Helado Fiordilatte
Primer resultado del curso Helados Artesanos Italianos de Sergio Dondoli. Según lo define el maestro, “Es un helado clásico de leche, sin huevo ni saborizantes añadidos, lo que resalta el sabor puro y cremoso de la leche y la nata”
Y yo os diré que me ha sorprendido su sabor limpio, nada empalagoso y con el dulzor justo…
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
If for Popeye it was spinach… for me it is this combination of arugula, lamb’s lettuce, grated cheese and walnuts. With salt and a good olive oil. It is a magical salad against bad days
Level:
Executive Chef
Si para Popeye eran las espinacas… para mí es esta combinación de rúcula, canónigos, queso rallado y nueces. Con sal y un buen aceite de oliva. Es una ensálada mágica contra los días malos
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Stefano Muscariello posted an update a year ago
My first experiment with Tobie Puttock’s tricks of “Fundamentals of Plating”.
Sausages with red peppers and homemade sourdough bread.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Grilled octopus.
First cooked and then grilled until caramelized, a few dots of parmentier to decorate
Level:
Executive Chef
Pulpo a la brasa.
Primero cocido y después a la brasa hasta que caramelizada, unos puntitos de parmentier para decorar
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
red Tuna Day – Thursday, June 12, Fango Restaurante & Copas (El Rompido, Huelva, Spain)
Next Thursday, June 12, Fango Restaurante & Copas (Grupo El Palo) opens the summer season with a unique gastronomic experience: the Red Tuna Day, a tribute to the legacy of the Almadraba of Nueva Umbría and the excellence of the bluefin tuna from its coasts.
Level:
Scoolinary Team
🎣 Jornada del Atún Rojo – Jueves 12 de junio | Fango Restaurante & Copas (El Rompido, Huelva, España)
El próximo jueves 12 de junio, Fango Restaurante & Copas (Grupo El Palo) abre la temporada estival con una experiencia gastronómica única: la Jornada del Atún Rojo, un homenaje al legado de la almadraba de Nueva Umbría y a la excelencia del…
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Somayeh Ghasemzadeh posted an update a year ago
Level:
Stagier
“Spring in a plate”
The spring plate features a variety of seasonal vegetables and ingredients such as fava beans, green peas, red radishes, scallions and wild artichoke (kangar).”
“Kangar Mast” is a traditional Iranian dish made with wild artichoke (locally known as kangar), yogurt (mast), and often flavored with garlic, herbs, and sometimes walnuts.
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Cecilia Gondokusumo posted an update a year ago
Modified Southern Potato Salad. My first attempt at plating! I wish I could make a more beautiful dish 😅 Share your ideas for a beautiful plating!
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
Enhance your learning experience with “My Space”
Now, when you access “My Space”, you will find a section designed to accompany you in your professional development. This new personalized environment allows you to:
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📊 F ollow the progress of your courses and training
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⭐ Quickly review your favorite content
Everything in one place, so you…
Level:
Scoolinary Team
Mejora tu experiencia de aprendizaje con “Mi Espacio”
Ahora, al acceder a “Mi Espacio”, encontrarás una sección diseñada para acompañarte en tu desarrollo profesional. Este nuevo entorno personalizado te permite:
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📊 Seguir el progreso de tus cursos y formaciones
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⭐ Revisar rápidamente tus contenidos favoritos
Todo en un solo lugar, para que puedas…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Cherry Brownie 🍒
I made this brownie a few days ago. I decorated it with whipped cream and some cherries.
Researching I saw this recipe, and as it has cherries 🍒,which are in season here, I had to try it.
do you like to add fruits to your creations?
Level:
Sous Chef
Brownie de Cerezas 🍒
Este brownie le hice hace unos días. Le decoré con nata montada y unas cerezas.
Investigando vi ésta receta, y al llevar cerezas 🍒,que aquí están de temporada tenía que probarlo.
¿Os gusta añadir frutas a vuestras elaboraciones?
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Chicken breast cooked at low temperature (65°, 60 min) and then grilled. Served with traditional hummus. With a touch of orange (in the hummus a little bit of juice and zest).
A complete, healthy and delicious dish
Level:
Executive Chef
Pehchuga de pollo cocinada a baja temperatura (65°, 60 min) y luego marcada en la plancha. Acompañada de hummus tradicional. Con un toque de naranja (en el hummus un poco de zumo y de ralladura).
Un plato completo, saludable y riquísimo
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