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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
🔥👨🍳 Attention, elite croqueteros! 🔥
The #CroquetaChallenge goes up a notch… because in addition to an apron, Scoolipoints and an exclusive badge, chef Chema Soler will have a live session with whoever is crowned the winner 🏆✨
But… here comes the best part: there will surely be special mentions and you will also be able to join this live…
Level:
Scoolinary Team
🔥👨🍳 ¡Atención, croqueteros de élite! 🔥
El #CroquetaChallenge sube de nivel… porque además de un delantal, Scoolipoints y un badge exclusivo, el chef Chema Soler tendrá una sesión en vivo con quien se consagre ganador 🏆✨
Peeero… aquí viene lo mejor: seguramente haya menciones especiales y también podrán sumarse a este live. Así que si tu…
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Carlos Sancho Gomez, Mili Martinez Mosquera and 12 others10 Comments- View more comments
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
What am I going to do with this?
Level:
Sous Chef
Ideando algo. ¿Qué haré con esto?
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Diana Vinces posted an update a year ago
Level:
Stagier
This recipe from the healthy salads with pears, blue cheese and caramelized hazelnuts course has become a favorite at home. Here is the last picture I took of it.
For some reason it relaxes me to see it 🤓.
Level:
Stagier
Esta receta del curso ensaladas saludables con peras, queso azul y avellanas garrapiñadas se a vuelto una de las favoritas en casa. Les dejo la ultima foto que le tome.
Por algún motivo me relaja verla.🤓
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Suraj Shrestha posted an update a year ago
Tuna civehe
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Paula García posted an update a year ago
Level:
Scoolinary Team
Here goes my #CroquetaChallenge of ham. I only took the photo of the one before frying. Of the rest, not even the crumbs were left.
Level:
Scoolinary Team
Aquí va mi #CroquetaChallenge de jamón. Sólo hice la foto del previo a freír. Del resto no quedaron ni las migas.
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Suraj Shrestha posted an update a year ago
Pumpkin carppacio
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Michelle Tarby posted an update a year ago
After a super long winter here, I could grill tonight! Buttermilk brined pork chops with a grilled potato gratin and blistered green beans tossed with a jalapeño lime vinegar. So good (and so needed!)
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Nikki Lloyd Brown posted an update a year ago
About half way through the food photography with a smartphone course and already learnt so many great tips and tricks. I didn’t plan anything amazing to eat tonight but took a few snaps of the curry I made and really pleased with the result. Not even gotten to editing yet!
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pumpkin Chips
There was a small pumpkin left and there was room in the dehydrator (I like to take advantage of all the trays when I use it)… My little pumpkin turned into some great chips to enjoy alone or maybe as the protagonist of a dish yet to be born😍.
Dehydrated at 60ºC for 6 hours
Level:
Executive Chef
Chips de Calabaza
Quedaba una calabaza pequeña y había sitio en el deshidratador (me gusta aprovechar todas las bandejas cuando lo utilizo)… Mi pequeña calabaza se convirtió en unos chips estupendos para disfrutar solos ó quizás como protagonista de algún plato aún por nacer😍
Deshidratada a 60ºC durante 6 horas
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Well, with the events of the challenge of the techniques, I can’t keep up and I don’t have time to write the elaboration and select photos that I had planned… so I share with you this delicious champagne and toast with the whole community. Actually I took the photo a few days ago, I toasted to some good news after a few complicated weeks 🥂.
Level:
Executive Chef
Bueno, pues con los acontecimientos del reto de las técnicas, ya no doy pie con bola y no me da tiempo a redactar la elaboración y seleccionar fotos que tenía previstas… así que os comparto este delicioso champagne y brindo con toda la comunidad. En realidad la foto la hice hace unos días, que brindé por una buena noticia después de unas…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
On Saturday I had friends at home and I prepared dinner for them, with the mozzarella balls and the cherry tomatoes that I had macerating I made a salad with rucula and pine nuts, as a first course I prepared some carrillladas in red wine with sweet potato puree of Paco Roncero, for the children I made some nuggets, and for dessert I had made…
Level:
Sous Chef
El sabado tuve amigos en casa y les prepare la cena, con las bolitas de mozarella y los tomates cherrys que tenia macerando hice una ensalada con rucula y piñones, de primer plato prepare unas carrillladas al vino tinto con pure de boniato de Paco Roncero, para los niños hice unos nuggets, y de postre tenia hecho un helado de sabayon, Fue muy…
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Good evening, here are tonight’s tapas marinated pork tenderloin with perrins sauce, padron peppers and cherry tomatoes
Level:
Sous Chef
Buenas noches aqui os dejo las tapitas de esta noches solomillo de cerdo marinado con salsa perrins, pimiento del padron y tomates cherrys
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Carlos Vallejo de la Rosa posted an update a year ago
I made this rice using a couple of techniques from Dani Garcia’s “Mediterranean Cuisine” course, a rice with ribs and roasted peppers flavored with rosemary.
Este arroz lo hice usando un par de técnicas del curso de Dani García “Cocina mediterránea” un arroz de costilla y pimiento asado aromatizado con romero.
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Carlos Vallejo de la Rosa posted an update a year ago
I made this simple sea bass ceviche with plantain chips from the “Peruvian cuisine and ceviches” course and some salmon and squid niguiris from the “Japanese cuisine: Keys to sushi” course.
Hice este ceviche de corvina sencillito con chips de plátano macho del curso de “cocina peruana y ceviches” y unos niguiris de salmón y calamar del curso de “cocina japonesa:Claves del sushi”.
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📣Attention Pastry Chefs of Buenos Aires and Argentina: Chef Bachour is looking for Executive Pastry Chef and Baker Chef for his new project in Buenos Aires 🇦🇷 send resume to antonio@antoniobachour.com Success to all!
Level:
Scoolinary Team
📣Atención Chefs Pasteleros de Buenos Aires y Argentina: Chef Bachour está buscando Chef Pastelero ejecutivo y chef Panadero para su nuevo proyecto en Buenos Aires 🇦🇷 enviar resume a antonio@antoniobachour.com ¡Éxitos para todos!
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