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Ana Marrufo Beltran posted an update 2 months ago
Exotic choux, Prestige Macaron, Poppy Seed Cake… There were 11 kinds of desserts; here are a few of them. It was for a tasty
Exotic choux, Prestige Macaron, Poppy seed cake… Fueron 11 tipos de postres, aqui le demuestro algunos. Era para un tasty
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Toast Samples.
I want to include a couple of toasts on the menu, and although these aren’t the final versions, what do you think of the suggestions? One is a brioche toast with smoked butter and Cantabrian anchovies, and the other is a brioche toast with blue cheese spread and smoked sardines. I’ll show you the final versions.
Level:
Executive Chef
Pruebas de tostas.
Quiero tener un par de tostas en la carta y aunque estas no son definitivas. ¿Qué os parece la propuesta? Tosta de pan brioche con mantequilla ahumada y anchoa del Cantábrico, y la otra, tosta de pan brioche con crema de queso azul y sardina ahumada. Os enseñaré las definitivas.
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Sous Chef
Since I have a lot of yellow cherry tomatoes and a few red ones, I put them in a glass jar with mozzarella balls, added a few pink peppercorns, a little thyme from my garden, basil that I grew myself, and a chili pepper—also from my garden—then covered it with olive oil and put it in the fridge to marinate. I’ll use it in salads, as an…
Level:
Sous Chef
Como tengo muchos tomates cherrys amarillos y algunos rojos los he metido en un bote de cristal, con bolitas de mozarella, le he puesto unos granos de pimienta rosa, un poco de tomillo de mi huerto, albahaca tambien de mi propia cosecha y una guindilla, tambien de mi cosecha, luego lo he cubierto de aceite de oliva y lo he metido en la…
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Samuel Andrés Maldonado Dávila posted an update 2 months ago
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Mercedes Minaya Palacios posted an update 2 months ago
Level:
Executive Chef
Medallones de merluza, sobre parmentier de coliflor.
Acompañada de puerros y zanahorias en juliana y gambones salteados.
Para la parmentier cocer colflor, escurrir bien y ponerla mantequilla templada, hasta conseguir una textura aterciopelada.
La merluza la he quitado la piel y espinas, la he cortado en forma de solomillos, la he cocinado con…
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miguelmirafuera posted an update 2 months ago
Croquetas de jamón. Posiblemente las mejores croquetas que he probado. He modificado logeramente el emplatado pero creo que ha sido un ¡¡¡exito!!!
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fernando estudi posted an update 2 months ago
Helado de cerezas y galletas
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Elaboración de ceviche mixto peruano
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
Peppers stuffed with cod.
Delicious piquillo peppers stuffed with cod. I sprinkled a little cheese on top and melted it with a blowtorch; I didn’t want the cheese to steal the spotlight from the cod. I garnished them with some walnuts and salicornia seaweed to add a crunchy texture and the umami flavor of the sea.
Level:
Executive Chef
Pimientos rellenos de bacalao.
Unos deliciosos pimientos del piquillo rellenos de bandada de bacalao. Puse un poco de queso por encima y lo derretí con un soplete; no quería que el queso le robara protagonismo al bacalao. Decore con unas nueces y unas algas de salicornia para que tuvieran un toque crujiente y el sabor umami del mar.
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Un clásico ecuatoriano que nunca falla: llapingachos, chorizo, huevo y una cremosa salsa de maní llena de sabor. 🇪🇨🍳🥔
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Maloles Muñoz posted an update 2 months ago
2 months ago (edited)
Level:
Executive Chef
Pistachio Magnum
These are my first ice pops. They’re inspired by a class I’m taking, and I already have my first recipe in the freezer, waiting to be finished.
In the meantime, I made these with some leftover pistachio mixture and wanted to try them with dark chocolate to see how they’d turn out—and to practice the chocolate coating while I was…
Level:
Executive Chef
Magnum de Pistacho
Son mis primeras paletas heladas. Están inspiradas en un curso que estoy haciendo y del cual ya tengo mi primera receta en el congelador esperando poder terminarla.
Mientras tanto, hice éstas con parte de una elaboración de pistacho que me sobró y quise probar con chocolate negro a ver que tal estaban y ya de paso practicar el…
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Marina Rodríguez posted an update 2 months ago
First failed attempt at sourdough bread 😂—it barely rose at all, so I think I need to strengthen the sourdough starter.
I’ll keep trying!
Primer intento fallido de pan con masa madre 😂, no creció casi nada así que yo creo que debo darle mas fuerza a la masa madre.
Lo seguiré intentando!
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Nelzon Cunanan posted an update 2 months ago
Option 1-Test shoot of a classic New York-style bagel with lox and cream cheese. Styled with fresh microgreens and capers. Composed with flexible aspect ratios for seamless use across social media, websites, and print. I recently completed David Beis’ American Brunch course, where I learned the techniques behind creating and styling…
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Chef / Faten Abuowda posted an update 2 months ago
BEST COURSE EVER
THANKS TO CHEF ANTONIO for such an amazing & informative course, I really enjoyed every single minute. I highly recommend it for every chef.
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Maloles Muñoz posted an update 2 months ago
2 months ago (edited)
Level:
Executive Chef
Good morning!
Since yesterday, I’ve been having trouble uploading content. I don’t know what’s wrong with the app—it won’t let me upload photos. When I get home, I’ll try from my laptop. It was impossible yesterday.
I hope it gets fixed soon.
Level:
Executive Chef
Buenos dias !
Desde ayer estoy teniendo problemas para subir contenido. No se que pasa con la app que no me deja subir fotos. Cuando llegue a casa lo intentaré desde el portatil. Ayer fue imposible.
Espero que se solucione pronto
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