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Ksenia Vadaturskaia posted an update a year ago
Chunky Peanut Butter from the course of Anna Gordon
Ekaterina Shirokova, Orsolya Csernák and 2 others3 Comments- View more comments
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
España está de luto ✝︎
Me vais a permitir que mande desde aquí mi más sentido pésame a todas las personas que han perdido a un ser querido en las inundaciones causadas por la Dana. Espero que si hay entre nosotros alguien de Valencia esté bien y no haya tenido problemas graves🙏
No puedo dejar de mirar el televisor y las noticias cada vez son…
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Orsolya Csernák posted an update a year ago
a year ago (edited)
Level:
Stagier
#HalloweenChallenge
Hey guys! Today, I completed an old mission—I finally bought two black bowls. ⚫️⚫️
This pumpkin soup with fried onions, black carrot, pumpkin seed flour, black sesame, cayenne pepper, and coconut cream is the bowl’s debut in my kitchen.🧑🍳🧅🎃🥕👻
It’s the perfect entrée to kick off the Halloween Challenge with this freshly spiced…
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Ryan Finney posted an update a year ago
a year ago (edited)
The Little skulls are Clementine jelly and the petit gateau is clementine sponge, mousse and black clementine jelly with activated charcoal. Shell is colored Valrhona passion fruit and white chocolate.
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Ryan Finney posted an update a year ago
#HalloweenChallenge
Halloween has always been special to me as my brirthday is November 1st. I tried to incorporate some elements of Halloween and day of the dead into this dish. The addition of a marigold is a nod the day of the dead and some was used in the orange tuiles with freeze dried passion fruit. The black soil and tuile are from…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
¿Cuál ha sido la comida más memorable que has tenido? Comparte con nosotros qué fue y por qué te resultó “memorable”.
🤓Tendría que decir que la última cena de diciembre con el equipo de Scoolinary en Argentina fue inolvidable. Fuimos a un restaurante vegano que nunca había explorado antes. Si bien la iluminación tenue era un poco…
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Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
What was the most memorable meal you’ve ever had? Share with us what did you have and why was it memorable 🙏
🤓I’d have to say the last December dinner with the Scoolinary team in Argentina was unforgettable. We ventured to a vegan restaurant I hadn’t explored before. While the dim lighting was a bit too subdued for my taste, it was the…- View more comments
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EDGARDO ABORDE posted an update a year ago
Chocolate & Matcha New York Roll
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Spectrum
#HalloweenChallenge
Todo salió sobre la marcha. Cuando hice la tuile que en un principio la iba a presentar sola como os dije en el anterior post, me pareció algo más que una espina de un pez. Decidí buscar una base y entonces la historia comenzó a tener sentido para el reto y nació mi plato.
Un espectro de otra galaxia, un ser que…
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Magdalena Béjar Cobo posted an update a year ago
Happy Tuesday 🎃
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Ivonne Vazquez posted an update a year ago
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Ignacio Muñoz Frontana posted an update a year ago
Choco cookie
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🎙In this “>podcast episode with Jade Nina Sarkhel, whose talent for creating appetizing food photos took her from London to Bali, shares the lucky shot that launched her career, how she adapted to new marketing technologies, offers advice for restaurant owners, photography tips, and inspires us to connect with and share the intricate process… Read more
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José Maria Rámirez posted an update a year ago
Iniciando con ecler, estan muy ricos
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Angela Moreno posted an update a year ago
Crepes Aux Crevettes et Pointes d’Asperges (Savory Shrimp & Asparagus Crepes)
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