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L. Fernando García Barrero posted an update 4 months ago
Ensalada de remolacha, naranja (mi intuición me dijo que podría funcionar), rabanitos, cebolleta, canónigos y queso fresco. Aliño: sal aove, pimienta, un pelín de cardamomo, sirope de arándano y sirope de Módena. Igual me vine muy arriba, pero al mezclar en boca funcionó y me sugirió (para otra vez) añadir nueces y miel.
m-atila-db1b8d, Mercedes Delgado de Miguel and 4 others2 Comments- View more comments
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Hellen van Dorsten posted an update 4 months ago
So happy with this dubai bar, i’ve tried so many recipes but this one is the best from Lluc Crusellas
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Sous Chef
Algarroba.
El otro día mi hijo me pidió algo dulce y me atreví con estas magdalenas de harina de algarrobo; salieron espectaculares. Otro día os hablo de la harina de algarroba más detalladamente.
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Réka Horváth posted an update 4 months ago
Poppy seed & cherry entremet – my own recipe inspired by a Hungarian dessert utilising bread and poppy seeds, and the pictorial side of it is one of my first attempts to food photography 🍰
[I am an amateur baker, teaching myself professional-level pastry at the moment, so helpful comments, opinions are very welcome! 🙂 ]
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Fabrizio Vindigni posted an update 4 months ago
Another dessert attempt from the worst pastry chef on the planet.
Its a carrot cake base, mascarpone cream on it, black sesame and chia Praline, ponzu sauce roasted carrot rolls and wasabi and herbs namelaka foam.
Flavour wise I’m happy. The delicate carrot cake is balanced with the fatty and fresh mascarpone, the nutty praline and the acidity…
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Chef Rajendra Bisht posted an update 4 months ago
Pizza vibes, kulcha style 🍕🔥 Where desi meets cheesy!
#PizzaKulcha
#DesiFusion
#KulchaLove
#IndianFusionFood
#CheesyBites
#FoodArt
#ModernIndianFood
#ChefSpecial
#PlatedPerfection
#FoodieGram
#InstaFood
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Somayeh Ghasemzadeh posted an update 4 months ago
Level:
Stagier
“Deconstructed Shirazi Salad”
Where tradition meets creativity, and each element takes on a new role in the story of flavor…..
The classic flavors—tomato, cucumber, and onion—are preserved, but the form is transformed into new textures and shapes. A deconstructed plate that keeps the soul of the original while presenting it through a…
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Bruce Miller posted an update 4 months ago
Roasted Heirloom Tomato Tart
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Sous Chef
Un poco de humor.
En estos días que el trabajo no es tan intenso, un poco de humor siempre viene bien. Por cierto, en Instagram lleva ya 130.000 reproducciones, estoy pensando en cambiar de profesión. JAjajaajajajaja.
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Beatriz Torija posted an update 4 months ago
Level:
Executive Chef
Pequeño capricho para pasar la noche del viernes en casa 🥰🦐 un par de carabineros gorditos a la plancha con un poco de sal. No necesitan nada más 😋
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Bruce Miller posted an update 4 months ago
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Somayeh Ghasemzadeh posted an update 4 months ago
Level:
Stagier
“Under the Roots”
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Somayeh Ghasemzadeh posted an update 4 months ago
Level:
Stagier
“Under the Roots.”
A contemporary composition focused on winter root vegetables.Beetroot and turnip represent earth and seasonal stillness, while pomegranate adds contrast as a symbol of life.
This plate follows a conceptual minimalist approach, prioritizing meaning over decoration.
Plating style: Conceptual Minimalism
Garnishes: pomegranate…
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Viktoria SOLOVIOVA posted an update 4 months ago
Chef Eunyoung Yun
Blue cheese financier.
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pierina minutillo posted an update 4 months ago
Mi nuevo Petit, chocotorta reversionada 💫
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