-
Xhefri Korita posted an update a year ago
#ScoolithonChallenge6
I only had this black stone plate. I made a pork fillet cut into slices. Also used boiled vegetables and cut them in sphere shape, and carrot/celery root cream for the decoration. I hope this dish counts for the challenge
Efthimis Katsanos, Sol Damiani and 7 others5 Comments- View more comments
-
Nora Yussuf posted an update a year ago
From the course of Gourmet Pastries
with chef Daniel Alvarez
amazing course and very talented chef
I’ve enjoyed in every single recipe in this course
thank you soo much chef 👌💕
- View more comments
-
Andrea García posted an update a year ago
Hola, ¿qué tal?:
Hice esta foto juntando el curso de fotografía gastronómica y el de Instagram para bares y restaurantes usando el editor de imagen del móvil Snapseed.
- View more comments
-
Hanadi Odwan posted an update a year ago
😍
- View more comments
-
Giorgio Vegna posted an update a year ago
Croissant papillon
- View more comments
-
Ricardo Fonte posted an update a year ago
hola a todos subo la foto inicial y la editada , espero que les guste fui probando diferentes tipos de edicion y esta me giusto
- View more comments
-
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📣We have the winner of #ScoolithonChallenge5 ⚡ Congratulations @kevin-smith ! Our jury says: “BBQ tongue twister, Kevon Smith, definitely knows what a Peruvian loves 🔥 Pollo a la brasa is one of the most popular dishes; Peru even has a Pollo a la Brasa National Day! Marinating is key to getting rich flavor into the meat, and I want to say,…
- View more comments
-
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
📣Tenemos ganadora de nuestro #ScoolitónReto5: ¡Felicitaciones @escriva 🎊✨! Nuestro Jurado dice: “Me complace decir que Isabel retrató de forma perfecta la causa limeña 💛🇵🇪 No hay duda que tu creatividad no tiene límites, y demuestra que la comida peruana sí puede adaptarse a su versión vegana 🌿¡Lo lograste!: capas con mucho color y bien… Read more
- View more comments
-
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
⚡#ScoolitónReto6⚡ Última instancia, queridos Scoolinars.
👉 Presenta un plato que solo se pueda emplatar en esta vajilla específica. Implementa las observaciones que Rickett hace en la Lección 13 del Curso de Técnicas de Emplatado: “Contraste, profundidad, color y otros factores”. 🤔 Recuerda, el espacio negativo es casi tan importante como la…
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
⚡#ScoolithonChallenge6 ⚡ This is the LAST one, dear Scoolinars! 👉Present a dish that can only be plated on this specific dishware. Implement the observations Rickett makes in Lesson 14 of the Plating Techniques Course: “Contrast, depth, color, and other factors.” 🤔Remember, negative space is almost as important as food itself.
🙌Create a new…
- View more comments
-
Sol Damiani posted an update a year ago
a year ago (edited)
Level:
Scoolinary Team
⚡#ScoolitónReto5⚡ está CERRADO. En breve tendremos noticias de quién se lleva este anteútlimo punto
-
Sol Damiani posted an update a year ago
Level:
Scoolinary Team
⚡#ScoolithonChallenge5⚡ is now CLOSED. Stay tunned for news of the winner.
-
BBQ TongTwister posted an update a year ago
a year ago (edited)
#scoolithonchallenge5
Pollo a la Brasa with Aji Verde Sauce
Peruvian BBQ Chicken Sharing Platter – fine dining this is not but getting dirty with this full Rotisserie chicken served with Peruvian green sauce is extra tasty.
Chicken marinated overnight in a Aji Amarillo marinade.
Rotisseried in the BBQ at high temp.
Served with a spicy pervuian…
- View more comments
-
Orsolya Csernák posted an update a year ago
Level:
Stagier
#ScoolithonChallenge5
I have already analyzed the Peruvian cuisine. I’ve seen fabulous creations. My impression is that Peruvians eat a lot of fish. I like fish, but we don’t typically eat it in my country, so it is almost impossible to find the ingredients for Peruvian dishes.
However, I didn’t want to miss the opportunity to have a… Read more
- View more comments
-
Maloles Muñoz posted an update a year ago
Level:
Executive Chef
#ScoolitónReto5
*Ceviche de langostinos con mango y flores*
Me encanta el sabor de este plato. Lleva langostinos, mango, cebolla roja, lima, naranja, pimienta recién molida, cilantro y un AOVE temprano de mi tierra. Lo acompaño con pétalos de flores para darle un toque diferente .
Contra todo pronóstico, llego a tiempo de presentar mi plato…
- View more comments
- Load More
