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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Me siento orgulloso.
Si había un plato que tenía horror a cocinar en un restaurante, eran los arroces. En casa es muy bonito porque nadie te aprieta durante el servicio de comidas o cenas; preparas los ingredientes y lo cocinas y los invitados que esperen, pero en el servicio de un restaurante todo es distinto: presión, muchas comandas a la…
Mercedes Minaya Palacios, ivana saiz and 2 others4 Comments- View more comments
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Sous Chef
Hoy he cogido unos pimientos del padron y unas guindillas.Se me ha ocurrido hacer he refrito los pimientos , le he puesto 3 huevos y cuando lo he sacado le he rallado un poco de parmesano.
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tineanatalie-ca3991 posted an update 2 months ago
Traditional Cheesecake!
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jonathanchofer-a6ee65 posted an update 2 months ago
These are the delicious donuts I make and sell thanks to the classes.
estas son las ricas donas q ago y vendo gracias a los cursos
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Mike Perry Perry posted an update 2 months ago
Chickpea and spinach curry. Ive taken to doing family meal at work so im testing this out.
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Nicanor Gonzalez Ascencio posted an update 2 months ago
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Mohamed Ahmed to Andrey Dubovik 2 months ago
2 months ago (edited)
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Caramelized onions.
My boss used to buy it in jars, but now I make it myself by the kilo. I like to add a little brandy and a pinch of cane sugar at the end. What’s your secret to making it turn out great?
Level:
Executive Chef
Cebolla caramelizada.
Antes mi jefe la compraba en bote, ahora la hago yo por kilos. A mí me gusta añadirle un poco de brandy y al final un poquito de azúcar de caña. ¿Qué truco empleáis vosotros/as para que os salga estupenda?
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catia pequeno posted an update 2 months ago
classic cakes & elena adell ,beautiful cakes.
carrot cake ,torta deliciosa
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Amit Kundu posted an update 2 months ago
prawn clear soup
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Sippanat Samroeng posted an update 2 months ago
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Yair Ben Zvi posted an update 2 months ago
such a disappointment again to receive missing recipes and incomplete information.
the course for Mexican breads, and this new Portuguese pastry course, right from the first recipe, bolo de arozo, no lemon zest in the recipe, no baking powder (although mentioned in the instructions).
i checked and also the Spanish version pdf is missing it.
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Marco Antonio Flores Romero posted an update 2 months ago
Cold brew, con cafe lavado 16 horas en el refrigerador.
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Mohamed Ahmed posted an update 2 months ago
the result when u work with passion and like what u do
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Sarah Thompson posted an update 2 months ago
Seabass ceviche in Leche de Tigre with huancaina sauce.
This was my first time making this sauce, adapted with local cheese and peppers from Jose del Castillo’s Peruvian course, and I love it! Glad I have leftovers!
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