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Michelle Rodríguez posted an update a year ago
I have been taking Alta Cocina de Autor courses and here I prepared an onion soup with a different style. I loved this style because of the combination of the cream cheese sphere in the center and the light touch of the thyme sprigs. When preparing the onions we caramelized them to give another touch of flavor and color to the soup. It was…
He estado tomando cursos de Alta Cocina de Autor y aquí preparé una sopa de cebolla con otro estilo. Este estilo me encantó por la combinación de la esfera de queso crema en el centro y el toque ligero de las ramas de tomillo. A la hora de preparar las cebollas la caramelizamos para darle otro toque de sabor y color a la sopa. Fue un reto…
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Lana Mihajlović, Mercedes Delgado de Miguel and 5 others9 Comments- View more comments
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Daniela Duran posted an update a year ago
I share with you the photos from another angle of the Barbie Cake and from tomorrow planning the Bachour challenge
Les comparto las fotos desde otro angulo de la Barbie Cake y desde mañana planificando desafio Bachour
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Abril Aseneth Rodríguez Rodríguez posted an update a year ago
a year ago (edited)
Vegan donuts, from the course donuts, cronuts and vegan. A client wanted to give a dessert for teachers’ day and asked me for a vegan option, here is the result 🙂
Donas veganas, del curso donas, cronuts y veganas. Un cliente quería dar un postre para el día de los maestros y me pidió una opción vegana, he aquí el resultado 🙂 las blanquitas del fondo son en air fryer (tenía que intentarlo) quedaron suaves pero no esponjaron tanto como las fritas.
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Orsolya Csernák posted an update a year ago
Level:
Stagier
#BachourChallenge
I think this is my favorite challenge ever! I love Chef Bachour’s talent and truly admire his creations.
As berry season is starting, I decided to make the red berry tart with vanilla cream, strawberry compote, and berries from our garden.
My personal twist is the caramel spiral.
To be honest, my tarts weren’t as intensely…
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Hake loin on homemade tomato sauce.
I have put the tomato as a base with the grilled fish, some prawns cooked in a frying pan and tender garlic to decorate.
The tomato had chilli and chopped just enough not to take away the protagonism
Level:
Executive Chef
Lomo de merluza sobre salsa de tomate casero.
El tomate lo he puesto de base con el pescado a la plancha, unos langostinos pasados por sarten y ajitos tiernos para decorar .
El tomate llevaba guindilla y picaba lo justo para no quitarle el protagonismo
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
I had roasted pumpkin that I made the other day, to take advantage of the oven and today I used it to make these scones. I put seeds on top of some of them and left the rest as they are.
Level:
Sous Chef
Tenía calabaza asada que hice el otro día, para aprovechar el horno y hoy la he utilizado para hacer estos bollos. A unos cuantos les he puesto semillas por encima y al resto los he dejado tal cual.
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Fabio Beretta posted an update a year ago
#BachourChallenge
HK 100 % Chocolate from Afternoon tea pastry
The most challenging part was trying to make good photos of the product 🤣
Professional
#BachourChallenge
HK 100 % Chocolate from Afternoon tea pastry
The most challenging part was trying to make good photos of the product 🤣
Professional
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Alejandra Ortigoza posted an update a year ago
From Juliana Lopez May’s creative salads course, German cucumber salad I took the seeds out, I loved it 🌱♥️
Del curso de ensaladas creativas de Juliana López May, ensalada alemana de pepinos le quite las semillas, me encantó 🌱♥️
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Vienna Bread
I never get them perfect, they always come together and I always put them apart. But I don’t mind too much because they are to die for🙌. I learned them a couple of years ago in the course Bollería Dulce y Salada para Brunch by Eric Ortuño. I put sesame and poppy seeds on them
Level:
Executive Chef
Pan de Viena
Nunca me salen perfectos, además siempre se unen y mira que los pongo separados. Pero no me importa mucho porque están pa morir de ricos🙌. Los aprendí hace un par de años en el curso Bollería Dulce y Salada para Brunch de Eric Ortuño. Les pongo sésamo y semillas de amapola.
Feliz domingo ❤
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Michelle Rodríguez posted an update a year ago
Here I present this dish that I made of sirloin marinated with cayenne, honey, anise, soy and garlic.
At the end I brushed it with Black Garlic.
Mashed Ripe Plantain spiced with cinnamon and cloves. Decoration: Puffed Rice Wafer. This dish is using ingredients from my home country 🇩🇴 Dominican Republic.
Aqui les presento este plato que hice de Solomillo marinado con Cayena, Miel,Anís, Soya y Ajo.
Al final se le pasa una brocha de Ajo Negro.
Puré de Platano Maduro especiado con canela y clavo. De decoración Oblea de Arroz inflado. Este plato es usando ingredientes de mi país de origen 🇩🇴 República Dominicana.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
I’ve been feeling a little down since yesterday, not even wanting to cook… so I had to let myself be loved. I almost always cook at home. My husband doesn’t cook much, simple things for dinner… except for one dish, which he does very well. Meatballs. No one makes them like he does. Today he made them.
Level:
Executive Chef
Ando un poco pachuchilla desde ayer, sin ganas ni de cocinar… así que tocaba dejarse querer. En casa casi siempre cocino yo. Mi marido cocina poco, cosas sencillas para cenar… salvo un plato, que lo borda. Las albóndigas. No le salen a nadie como a él. Hoy las ha hecho.
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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Saturday appetizer
BLACK PUDDING ON PIQUILLO PEPPERS.
mini toast caramelized peppers with garlic chips, baked Sotopalacios black pudding and topped with crispy onion
Level:
Executive Chef
Aperitivo de sábado
MORCILLA SOBRE PIMIENTO DEL PIQUILLO.
mini tosta pimientos caramelizadas con chips de ajos, morcilla de Sotopalacios al horno y coronada con crujiente de cebolla
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
I share with you a brownie I made a few days ago. Gianduja Brownie with Milk Chocolate and Toasted Hazelnuts.
Finished with a layer of gianduja on top, a half bath of dark chocolate and toasted chopped hazelnuts.
Level:
Sous Chef
Os comparto un brownie que hice hace unos días. Brownie de Gianduja con Chocolate con Leche y Avellanas Tostadas.
Terminado con una capa de gianduja por encima, un baño hasta la mitad de chocolate negro y avellanas troceadas Tostadas.
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Ksenia Vadaturskaia posted an update a year ago
#BachourChallenge
Yuzu, Calamansi and Green Tea from the course ‘Afternoon Tea Pastry’
The most challenging part for me was not to introduce bubbles into the glaze while emulsifying
Professional
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Betza Medina posted an update a year ago
a year ago (edited)
From the plating course, I’m learning that it doesn’t need to be fancy to look nice, and that garnishes should complement the flavor.
i present to you my breakfast, simple scrambled eggs with ham, but instead of parsley, I decided to put some jalapeño pieces.
Del curso de emplatado, estoy aprendiendo que no necesita ser lujoso para que se vea lindo, y que las guarniciones deben complementar el sabor.
les presento mi desayuno, unos sencillos huevos revueltos con jamón, pero en lugar de perejil, decidí ponerle trocitos de jalapeño.
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