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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
The Ultimate Toasts.
These summer days, the city is half-empty because people head to the beaches, and at the restaurant we have time to test out ideas for the new September menu. I gave you a sneak peek at some toasts that needed a little tweaking, and here are the final versions. The first is a toasted brioche toast with smoked butter…
Level:
Executive Chef
Tostas definitivas.
Estos días de verano la ciudad se queda medio vacía, porque la gente se va a las playas y en el restaurante nos da tiempo a hacer pruebas para la nueva carta de septiembre. Os adelanté unas tostas a las que había que darles unas vueltas y aquí están las definitivas. La primera es una tosta de pan brioche tostada con…
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Lyubomira Tuykova Tuykova, ernestoledesma94 and 4 others6 Comments- View more comments
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Sol Damiani posted an update 2 months ago
Level:
Scoolinary Team
🔥 El pan mexicano tiene técnica, historia y mucho oficio.
Ya está disponible nuestro último curso: Panes Mexicanos, con Irving Quiroz.
Conchas, pan de muerto, bolillo, telera, bisquets, garibaldi y marranitos desde la masa, la fermentación, el formado y el horneado profesional.
¿Qué pan mexicano te gustaría dominar primero?
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jaddygonzalez posted an update 2 months ago
2 months ago (edited)
Food that brings back memories is amazing 🧡. This time, my mom did the cooking. I hope one day to make this pumpkin dessert just like she does—I haven’t worked up the courage yet… It turned out delicious 😋 (with cheese and heavy cream).
La comida con recuerdos es espectacular 🧡, esta vez cocinó mi mamá, espero un día hacer este dulce de zapallo como lo hace ella, yo aun no me animo…le quedó deli 😋 (con quesito y crema de leche)
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Chef / Faten Abuowda posted an update 2 months ago
2 months ago (edited)
The ultimate brunch toast—crispy sourdough, creamy avocado, smoky bacon, and a perfectly poached egg finished with hollandaise.
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Chef / Faten Abuowda posted an update 2 months ago
Graduation Cake
All Flowers are edible, using gum-paste sugar, done by me,
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jannet requena posted an update 2 months ago
mis primeras tabletas de chocolate oscuro
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Chef / Faten Abuowda posted an update 2 months ago
WEDDING CAKE
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Tuna tataki.
We’re going back to the classics, and I’ve brought some tuna tataki with wakame seaweed and teriyaki sauce. Knowing me, I’ll tweak it a bit to improve both the flavor and the presentation.
Level:
Executive Chef
Tataki de atún.
Volvemos a los clásicos y he traído un tataki de atún con alga wakame y salsa teriyaki. Conociéndome, le daré una vuelta para mejorarlo en sabor y en el emplatado.
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
A classic that never disappoints: grilled clams served with crispy patacones and plenty of lemon. 🤤
Level:
Stagier
Un clásico que nunca falla: conchas asadas acompañadas de patacones crujientes y harto limón. 🤤
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Revel Iskandar posted an update 2 months ago
just tried out the croissant recipe the outside look is very pretty but not sure wheter the outside is fully proofed or cooked? any suggestion? i bake mine using convection oven 170C for 18 minutes
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Mohamed Ahmed posted an update 2 months ago
Zigzag bars have snickers filling 😍
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Lyubomira Tuykova Tuykova posted an update 2 months ago
After taking the incredibly helpful course by Damian Wager, I finally gathered the courage to make French macarons using the Italian meringue method. I filled them with a raspberry and blueberry fruit ganache, and I think they turned out absolutely beautiful!
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Chef / Faten Abuowda posted an update 2 months ago
Mille-Feuille ,,
with Pastey Cream Filling
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Chef / Faten Abuowda posted an update 2 months ago
Mille-Feuille,,
with Mascarpone cheese filling & Raspberries
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Catherine Pageault posted an update 2 months ago
Fist time attempting to make Hollandaise sauce. Turned out better than I thought it would.
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