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Robert Cintron posted an update a year ago
Butternut squash risotto with pan seared scallops
#technicaschallenge
Sol Damiani, Beatriz Piedras and 5 others8 Comments- View more comments
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Ljubica Jocic posted an update a year ago
Les Quatre Mendiants
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Because it’s been a hard day at work, because you’re more tired than usual, because you don’t feel like cooking… or simply because you do. There are nights when we like to have dinner on the side, especially when you have some quality jewel, like this delicious octopus 🤤.
Level:
Executive Chef
Porque ha sido un día duro de trabajo, porque estás más cansado de lo habitual, porque no te apetece cocinar… o sencillamente porque sí. Hay noches en que nos gusta cenar de laterío, sobre todo cuando tienes alguna joya de calidad, como este delicioso pulpo 🤤
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aldoronal0007 posted an update a year ago
a year ago (edited)
Salmon au papillot glazed with pear sauce 🌶️vegetales and beurre blanc sauce with parsley oil
Salmón al papillot glaseado con salsa de pera 🌶️vegetales y salsa beurre blanc con aceite de perejil y crocante de jengibre
#TecnicasChallenge
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Elena Pintado Paredes posted an update a year ago
A cheesecake with strawberries on top, what a desire for spring!
Una tarta de queso con sus fresitas por encima, ¡qué ganas de primavera!
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Anna Basenkov posted an update a year ago
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Anna Basenkov posted an update a year ago
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Imperial Cremeschnitte
On a bed of crisp, golden-baked puff pastry rests a lavish vanilla cream—silky and rich, enveloped in the irresistible aroma of pure vanilla. Above it, a cloud of light, airy whipped cream provides the perfect contrast—delicate, fluffy, almost ethereal. Crowning it all is another layer of puff pastry, lightly dusted with…
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Leonardo Lato posted an update a year ago
Eggplant glazed with nuts and fresh herbs
Berenjena glaseada con frutos secos y hierbas frescas
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Level:
Executive Chef
GRAPES STUFFED WITH FOIE.
Sweet, savory appetizer
I emptied the grapes from the stem.
I put a few drops of cava on them and then I worked the foie pâté in order to fill them.
The contrast of sweet and salty is delicious, a great appetizer to take with cava or a white wine
I hope you like it.
@sussan_scoolinaryteam you like contrasts, I love them
Level:
Executive Chef
UVAS RELLENAS DE FOIE.
Aperitivo dulce, salado
A las uvas las he vaciado por la parte del tallo.
Las he puesto unas gotas de cava y después he trabajado el paté de foie para poder rellenar .
El contraste de dulce salado es riquísimo, un gran aperitivo para tomar con cava o un vino blanco
Espero que os guste.
@sussan_scoolinaryteam a ti te gustan…
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Jorge Sainz posted an update a year ago
On some occasion some lost person commented to me that paella was a rice to which you put all the leftovers you had in the fridge. I thought to myself a few expletives that I don’t want to be censored on this, our beloved platform.
When my children were still young, they asked me one Saturday to buy paella for them; I went to the nearest place…
En alguna ocasión algún perdido me comentó que la paella era un arroz al que le ponías todas las sobras que tenías en la heladera. Para mis adentros pensé unos cuantos improperios que no quiero que me censuren en esta, nuestra gustada plataforma.
Cuando mis hijos eran todavía chavales, me pidieron un sábado que les comprara paella; pasé al lugar…
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Diana Vinces posted an update a year ago
Level:
Stagier
Returning from my trip. 🤗
To say hello I share with you the photo of the strawberry and vanilla cake I prepared yesterday.
Level:
Stagier
Volviendo de mi viaje. 🤗
Para saludar les comparto la foto de la tarta de fresas y vainilla que prepare ayer.
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Katia Ortiz posted an update a year ago
My caramel chocolate tarte and tartelettes
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Jose Cardozo posted an update a year ago
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Jose Cardozo posted an update a year ago
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