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Daniela Duran posted an update a year ago
a year ago (edited)
Croissant of the Antonio Bachour Course
Croissant del Curso Antonio Bachour
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Beatriz Piedras and davidsaezm4 Comments- View more comments
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davidsaezm posted an update a year ago
My first pasta a la Grigia
Mi primera pasta a la Grigia
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Hannah Shultz posted an update a year ago
My croissants, berry turnovers, and calzones.
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Karla Reyes posted an update a year ago
a year ago (edited)
Tuna poke #PokeChallenge
Poke de atún #PokeChallenge
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Maloles Muñoz to Sol Damiani a year ago
a year ago (edited)
Level:
Executive Chef
Tuna Poke Bowl
#PokeChallenge
It has been quite an adventure this challenge. I still have the taste in my mouth. It’s hard for me to describe it. The only thing I knew how to make this dish is the sushi rice, the rest has been new to me and I’m happy for everything I’ve learned.
I wanted to give my personal touch to the recipe by placing…
Level:
Executive Chef
Poke Bowl de Atún y Flores
#PokeChallenge
Ha sido toda una aventura este reto. Lo único que sabía hacer de este plato es el arroz de sushi, el resto ha sido nuevo para mi y estoy feliz por todo lo aprendido. Aún tengo el sabor en la boca. Qué rico estaba!!
He querido dar un toque personal a la receta original colocando el aguacate a modo de bowl y…
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Daniela Duran posted an update a year ago
a year ago (edited)
#For this challenge we used for this challenge: Sushi Rice, Tuna, Pickled Beetroot, Sweet Potato with Coconut, Avocado, Cherry Tomatoes and Spicy Melon Sauce
#pokechallenge para este desafio utilizamos: Arroz para Sushi, Atun, Remolacha encurtida, Boniato con coco, Palta, Tomates Cherry y Salsa de Melon Picante.
Variante utilizamos Masa Filo para hacer mini Bowls y un Bowls comestible mas grande
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Edith Ramírez posted an update a year ago
always looking to improve and learn more techniques, to obtain better results
siempre buscando mejorar y aprender mas tecnicas, para obtener mejores resultados
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Koldo Royo and his pinxos leave us with our mouths open in his tapas and pinxos course.
This is a Basque pinxo and one of the richest.
It is customary at home on Sundays to make appetizers and this is one of them
Level:
Executive Chef
Koldo Royo y sus pinxos nos deja con la boca abierta en su curso de tapas y pinxos .
Base de atún en escabeche, pimiento morrón , anchoa en aceite, aceituna y piparra
Este es un pinxo Vasco y de los ricos.
Es costumbre en casa los domingos hacer aperitivos y este es uno de ellos
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reginakos posted an update a year ago
a year ago (edited)
i cant get it right ever,thats why I took this course,why donut doesnt have much ring?Do I over proof it?I proofed the the right temp and steam
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Diana Vinces posted an update a year ago
Level:
Stagier
Para el reto #pokeChallenge me animé a preparar un poke bowl de salmón aliñado con salsa shoyu, acompañado de wakame, pepino y rábanos encurtidos y con un toque de salsa de mango. Para terminar, lo decoré con un poco de furikake, que le dio un extra de textura y sabor.
Como en casa no todos son fans del pescado, también preparamos un bowl…
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ceci.ambrosio posted an update a year ago
I’ll tell you that I’ve started making bread with sourdough inspired by Chef Xevi Ramón’s courses and today I feel much more confident in my processes and very proud of my first results!
Os cuento que me he lanzado a comenzar con la elaboración de panes con masa madre inspirada por los cursos del Chef Xevi Ramón y al día de hoy me siento mucho más segura de mis procesos y muy orgullosa de mis primeros resultados!!
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Christian Rafael Lesma Santamaria posted an update a year ago
If there is something more important for life …is that you do something that appeals to you …happy day to all chefs….
Si hay algo mas importante para la vida …es que hagas algo que te apacione …feliz dia a todos chefs..
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Pickled red onion
Just with no time for anything and at the last minute like almost every day. I leave you my pickled onion, one of the ingredients of the Poke bowls that I hope to make tomorrow. I have seen it so beautiful that I could not resist taking a picture 😉
Level:
Executive Chef
Cebolla roja encurtida
Apenas sin tiempo de nada y a última hora como casi todos los dias. Os dejo mi cebolla encurtida, uno de los ingredientes del Poke bowls que espero poder hacer mañana. La he visto tan bonita que no he podido resistir hacerle una foto 😉
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Voodoopickle posted an update a year ago
2 focaccias inspired by the Puglia lesson in the class “Focaccias”, by Luigi Di Domenico. Loved the class, and the instructor. The first is an Italian inspired, with tomato, onion, and some chopped herbs. Finished with a balsamic reduction drizzle before serving. The second is an American BBQ inspired with just onion and jalapino. Finished with…
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Bryan Campos posted an update a year ago
I had to adapt a little for what I had available here. I took advantage of the vegan brunch course and made the smoked diced carrot and tofu feta.
#PokeChallenge
Tuve que adaptar un poco por lo que tenia accesible aqui. Aproveche un poco del curso de brunch vegano y hice la zanahoria ahumada em cubos y el feta de tofu.
#PokeChallenge
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