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Orsolya Csernák posted an update a year ago
Level:
Stagier
Just a small win for today. 🙂
Lana Mihajlović, Ashit Khadal and 6 others3 Comments- View more comments
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Orsolya Csernák posted an update a year ago
Level:
Stagier
Guys, I’m here without photos today. I wanted to jump in and tell you that I’ve just watched the introduction to the new Gelato course by Sergio Dondoli. I watched his story twice, both times with tears in my eyes.
This passion he delivers in the video touched my heart. This is what attracts me to Italy. Their passion for anything they do and…
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Pistachio Financier filled with a version of chocolate dubai (that I saw from David Pallás) and decorated with pistachio ganache that I had left over from the Pistachio cherry and pistachios.
Level:
Sous Chef
Financier de Pistacho relleno de una versión de chocolate dubai (que le vi a David Pallás) y decorado con ganache montada de pistacho que me sobró del Pistacho cherry y pistachos.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
we’ve reached the end of the #BachourChallenge and what an inspiring experience it has been! 🙌 Thank you to everyone who, in these three weeks, threw themselves into replicating Bachour’s creations with such care and passion. It has been incredible to see the technical level and care you brought to each participation.
Before Chef Bachour shares…
Level:
Scoolinary Team
¡Llegamos al final del #BachourChallenge y qué experiencia tan inspiradora ha sido! 🙌 Gracias a todos quienes en estas tres semanas, se lanzaron a replicar las creaciones de Bachour con tanto esmero y pasión. Ha sido increíble ver el nivel técnico y el cuidado que aportaron en cada participación.
Antes de que el Chef Bachour comparta su…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
💥 New course: Artisan Italian Gelato 💥
A gelato can be just a dessert… or the signature of your cuisine.Learn how to create creamy textures, intense flavors and impeccable presentations.
🍦 The difference is in the knowledge: this course gives you the keys to make every bite unforgettable.English version here.
Level:
Scoolinary Team
💥 Nuevo curso: Helados Artesanos Italianos 💥
Un helado puede ser solo un postre… o la firma de tu cocina.
Aprende a crear texturas cremosas, sabores intensos y presentaciones impecables.
🍦 La diferencia está en el conocimiento: este curso te da las claves para que cada bocado sea inolvidable.Versión en inglés
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Ira Kumar posted an update a year ago
I made the Palak Paneer from Anjalina Chugani’s “Introduction to Indian Cooking” course. Having grown up with homemade Indian food, I chose to make it the way my mother always has, omitting tomatoes to preserve the full flavor of the spinach, blending the greens to a smooth consistency, and adding the paneer without frying it.
Served with freshly…
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Jeffry Antonio Uriol Castillo posted an update a year ago
Cinnamon rolls for this cold autumn in Peru
Rollos de canela para este frio otoño en Perú
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Myron Blackmon posted an update a year ago
Ceviche Shrimp with coconut lemongrass broth atop crispy rice and black sesame crackers
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Betza Medina posted an update a year ago
a year ago (edited)
And closing my participation in the #Bachourchallenge, I present you my interpretation of the Saint Tropezienne, with Lotus cracker crumbs on top, filled with a cream of cream, cream cheese, cinnamon and Lotus crackers.
Y cerrando mi participación en el #Bachourchallenge, les presento mi interpretación del Saint Tropezienne, con migas de galleta Lotus por encima, rellena de una crema de nata, queso crema, canela y galletas Lotus.
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Myron Blackmon posted an update a year ago
Salmon Parfaits, Ceviche Shrimp with basil and ponzu, Spicy tuna roll with sweet soy, tempura shrimp roll
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Level:
Executive Chef
#BachourChallenge
The original dessert I wanted to replicate is the sunshine from the ‘Afternoon Tea Pastry’ course. Although I think I’m going to rename the dessert as:
‘Sunshine on a cloudy day’ …because the sun, neither is there nor is it expected 😬🌫🌫
Profile: amateur (as you can see)
The biggest challenge, as you can imagine, has been…
Level:
Executive Chef
#BachourChallenge
El postre original que quería replicar es el sunshine del curso ‘Pastelería del té de la tarde’. Aunque creo que voy a rebautizar el postre como:
‘Sunshine en día nublado’ …porque el sol, ni está ni se le espera 😬🌫🌫
Perfil: amateur (a la vista está)
El mayor desafío, como ya imagináis, ha sido hacer la decoración. La…
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Happy birthday @soldamiani always encouraging us with your positivity
Feliz cumple @soldamiani siempre alentandonos con tu positivismo
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yelda.tepe posted an update a year ago
I inspired from the Halloumi with Asparagus, Peach and Hazelnuts Recipe from the vegetarian tapas course. I topped it with fish balls and asparagus. And made a citrus vinaigrette and mustard.
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Summer is finally on the horizon. The rains have stopped, and the sun shines in all its glory. The temperatures are rising, and that unmistakable summer vibe is here.
When summer arrives, one of my favorite dishes to enjoy is Bećarac, a simple but flavorful mix of onions, garlic, peppers, tomatoes, spices, and eggs. It’s a little medley of…
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liloczka1978 posted an update a year ago
#BachourChallenge
Black forest petite gâteau from the course
« Petites Gateaux Second Collection »
It’s very difficult to create or recreate a classic pastry piece that still can truly surprise or impress the person who tries it. But the chef Antonio Bachour made it happen with this Black Forest cake. Holly macaroni—it’s so delicious, it erased…
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