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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
AI—yes or no?
A restaurant recently opened in the area, and its entire menu was created using AI; the problem was that the dishes didn’t look anything like what was described, so they had to backtrack and create a new menu. What do you think? How good is AI, really?
Level:
Executive Chef
IA, ¿sí o no?
Hace poco en la zona han abierto un restaurante y su carta la hizo entera con IA; ¿qué pasa?, que los platos no se parecían en nada y han tenido que recular y hacer la carta nueva. ¿Qué os parece?, ¿hasta qué punto la IA es buena?
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Inês Paler, Sònia Muñoz Pérez and 3 others16 Comments- View more comments
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Tradición amazónica en cada bocado
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Mohamed Ahmed posted an update 2 months ago
its not an industry,but painting drawn with passion.
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Fabián Balquinta posted an update 2 months ago
Hi, I’m Fabián, from La Plata, Argentina. I identify with the Centaur from our culinary venture, “Príncipe y Centauro.” Warm regards to everyone! @principeycentauro
Hola, soy Fabián, de La Plata, Argentina. Me identifico con el Centauro de nuestro emprendimiento gastronómico “Príncipe y Centauro”. Un cordial saludo para todos! @principeycentauro
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Passion Sweet Elena posted an update 2 months ago
2 months ago (edited)
Ciao a tutti sono Elena e sono una pasticcera. ho aperto un blog e una pagina instagram ma purtroppo sono ferma perchè lavoro molto, ma spero di ricominciare poco per volta.
I cake sono la mia specialità. Questo è un cake al formaggio tipico americano
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Sarah Thompson posted an update 2 months ago
Sea bass and trout ceviche on sweetcorn puree.
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Gloriande Raimbert posted an update 2 months ago
I would like to share with you a Mauritian delicacy called “Napolitaine”
Napolitaine Mauricienne
Two delicate, melt-in-the-mouth biscuits, filled with a layer of fruity jam and coated in a light, smooth pink glaze — a beloved Mauritian treat that brings back the sweetest childhood memories.
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Seafood fideuá.
I have to admit that these noodles aren’t my favorite for a fideuá, but since I had them at home and it’s not really stew season, I wanted to use them up; the result wasn’t too bad.
Level:
Executive Chef
Fideuá de marisco.
He de reconocer que estos fideos no son mis preferidos para una fideuá, pero ya que los tenía en casa y no es época de guisos, quise gastarlos; el resultado no fue tan malo.
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
River fish wrapped in a leaf, grilled over charcoal.
Level:
Stagier
Pescado de río en hoja, asado a brasas.
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tineanatalie-ca3991 posted an update 2 months ago
Patterson’s cake!
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Andrés páez gómez posted an update 2 months ago
Croissants—I used the scraps to make rolls c:
Croissants, con los recortes hice roles c:
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Mishara Davis posted an update 2 months ago
My latest creation…an elevated brown butter caramel cake with vanilla buttercream!
I have more pics on my IG: CakinWithShar
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Sarah Thompson posted an update 2 months ago
Seabass ceviche with Tigre de Leche, corriander sauce and figs. Surprisingly good combination!
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Sonia Andrés Sanz posted an update 2 months ago
Gluten-free and lactose-free Iberian ham croquettes. So delicious 😋!!!
Croquetas de jamón ibérico sin gluten y sin lactosa . Buenísimas 😋!!!
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Marianela Bonini posted an update 2 months ago
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