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Andrea Hernandez posted an update 7 weeks ago
I binge-watched Andrey Dubovik’s chocolate course and became completely obsessed with all the different patterns and techniques. So, here’s what I’ve been making over the past few weeks!
I’m based in Australia, and since it’s winter here, it’s the perfect time to practise. For most of the year, the heat and humidity make working with chocolate…
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Andrés páez gómez posted an update 7 weeks ago
cookie con chispas de chocolate 🩶
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Mohamed Ahmed posted an update 7 weeks ago
taste the universe
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Loren Angela posted an update 7 weeks ago
i have tried making macarons, i think i overmixed it. the insides are wet and used almond meal instead of flour. will try again! 💪 thanks chef damien for the course!
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Danny Verdel posted an update 7 weeks ago
Hi, I’m Danny. I’m currently a Software Developer and looking to move into the culinary world. I have recently started cooking with the intent on becoming a chef. My goal is to someday move to Austria from the Netherlands and become a hotel chef. Using Scoolinary, and loads of other resources, I hope to gain the skills necessary to accomplish this!
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Antonio Salvador Moreno Carretero posted an update 7 weeks ago
Level:
Executive Chef
Verduras con jamón.
Una delicia de cena estas verduritas salteadas con jamón.
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Anyela Alvarez posted an update 7 weeks ago
Hice dónuts gracias al curso “Dónuts” con Richard Bies 🙂. Fueron sencillas, sólo con glaseado de manzana y un toque de canela.
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Maloles Muñoz posted an update 7 weeks ago
7 weeks ago (edited)
Level:
Executive Chef
S’more Waffles
Another take on the S’more.
Waffles, chocolate, crushed Lotus cookies, mini marshmallows, and a quick sear with a blowtorch. A quick option if you don’t have a waffle maker or don’t feel like making the batter.Level:
Executive Chef
Gofres S’more
Otra versión del S’more.
Gofres, chocolate, tierra de galleta Lotus, malvaviscos mini y un toque de soplete. Una opción rápida si no tienes gofrera ó no te apetece hacer la masa.
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Johnny Jesús Mendoza posted an update 7 weeks ago
Level:
Stagier
Pitahayas ecuatorianas: idea en proceso para ceviche.
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Antonio Salvador Moreno Carretero posted an update 7 weeks ago
Level:
Executive Chef
I don’t want anyone to get mad at me because I’m not saying restaurants are thieves, but just as I criticize price hikes on specific dates, I also criticize increases in rent, taxes, and so on. It’s just like that same bottle of water that costs 60 cents at the store, 2.5 at the movie theater, and 4 euros at the airport. In the end, it’s the…
Level:
Executive Chef
Que no se me enfade nadie porque yo no digo que los restaurantes sean unos ladrones, pero igual que critico la subida de precios por fechas concretas, critico la subida de alquileres, impuestos y demás. Pasa como esa misma botella de agua que vale 60 céntimos en la tienda, 2,5 en el cine y 4 euros en el aeropuerto. Al final, el que paga el pato…
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londiegugu posted an update 7 weeks ago
Made this red velvet cake inspired by the cake course I took here.
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Antonio Salvador Moreno Carretero posted an update 7 weeks ago
Level:
Executive Chef
Precios desorbitados.
Voy a dejar una pregunta para que deis vuestra opinión. ¿Veis lógicos los precios tan desorbitados que los restaurantes de las costas ponen en verano? Mi opinión es que se aprovechan de las fechas y de la ubicación del local e incrementan los precios para hacer el agosto. Entiendo que tengan unos gastos que tienen que…
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Lana Mihajlović posted an update 8 weeks ago
Level:
Sous Chef
Plum preserving season has started in my kitchen. First up: homemade plum compote. A few jars done, and there are still plenty of plums waiting for the next recipe.
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Bruce Miller posted an update in the club
8 weeks agoPastry & Bakery 8 weeks agoFocaccia
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Bruce Miller posted an update 8 weeks ago
Brunch Gnocchi
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