-
Riches Rway posted an update 2 years ago
Coco donuts Red Glazed
original glazed crispy donuts
Yusuf Dugic, Ryan Finney and Sol Damiani2 Comments- View more comments
-
Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
Crema de calabaza con aceite de vainilla, espuma de foie y polvo de naranja.
Tenia pendiente enseñaros este plato donde suelo poner el polvo de naranja que os enseñé hace unos dias. Es una combinación perfecta y de las que mas me gustan. En la base una crema de calabaza con crème fraiche , un poco de aceite de vainilla, la espuma de foie mi-…
- View more comments
-
Simeon Yordanov posted an update 2 years ago
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎃#HalloweenChallenge: Orange and Black Edition🎃
Win 250 Scoolipoints and an exclusive “Challenge” Badge! Put your creativity and culinary skills to the test.
For this special Halloween edition, we challenge you to create an orange and black dish.🧡🖤
Feel free to take any of our recipes and give them a Halloween twist! From petits gateaux to…
- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎃#HalloweenChallenge: Cooking with Orange & Black🎃
Win 250 Scoolipoints and a “Challenge” Badge. Test your creativity and mastery of culinary techniques.
For this special Halloween edition, we propose a chromatic challenge: the creation of a dish using exclusively orange and black ingredients. 🧡🖤From the selection of ingredients to the final…
Level:
Scoolinary Team
🎃#HalloweenChallenge: Cocina con Naranja y Negro🎃
Gana 250 Scoolipoints y una Badge “Challenge”. Pon a prueba tu creatividad y dominio de las técnicas culinarias.
Para esta edición especial de Halloween, proponemos un reto cromático: la creación de un plato utilizando exclusivamente ingredientes de color naranja y negro. 🧡🖤Desde la…
Translated from Spanish- View more comments
-
Diana Vinces earned the challenge Challenge 2 years ago
Level:
Stagier
- View more comments
-
Fiorella Pissani posted an update 2 years ago
Chef Antonio, hebtratadonde hacer lo mejor, dividi la receta por que la kitchen aid no logra amazar como una de 20Qt. Volvere hacer la masa para hacerlo mejor. No tengo aplanador de masa y eso lo hace complicado para una persona de casa! Sigo aprendiendo pero ahora hare masa para pain de raisin, y crema de mango pastelera!
- View more comments
-
Level:
Scoolinary Team
Drumroll, please! @dianavincescgmail-com is our #FishAndChipsChallenge champ! 🏅Her dish is a total game-changer, blending local flavors with the classic in a seriously creative way. Her skills are on point! You’ve earned a Challenge Badge and 250 scoolipoints. Congrats! 👑👩🍳(Photo 1).
Shoutout to @loles-mhotmail-com & @Enzo.ryan.finney for…
- View more comments
-
Level:
Scoolinary Team
🏅@dianavincescgmail-com has established herself as the winner of the #FishAndChipsChallenge.
Her dish not only fuses creativity with local touches that bring a surprising variation to the British classic but her ability to adapt the recipe, without losing the essence of fish and chips, shows her culinary skill. 🏆You win a Challenge Badge and 250…
Level:
Scoolinary Team
🏅@dianavincescgmail-com se ha consagrado como la ganadora del #FishAndChipsChallenge.
Su platillo no solo fusiona creatividad con toques locales que aportan una variación sorprendente al clásico británico sino que su capacidad para adaptar la receta, sin perder la esencia del fish and chips, muestra su habilidad culinaria. 🏆Te llevas una…
Translated from Spanish- View more comments
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Peruvian Haute Cuisine🌶
Alongside Jaime Pesaque, a prominent Peruvian chef featured in the 50 Best Restaurants 2023, you will explore the fusion of tradition and modern. You will discover a unique approach focusing on seasonal ingredients and maximizing their use.
-
Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: Peruvian Haute Cuisine🌶.
Together with Jaime Pesaque, Peruvian chef featured among the 50 Best Restaurants 2023, you will explore the fusion between tradition and modernity. You will learn about a unique approach to using seasonal ingredients and maximizing the use of ingredients.
Level:
Scoolinary Team
🌶Nuevo Curso: Alta Cocina Peruana🌶
Junto a Jaime Pesaque, chef peruano destacado entre los 50 Best Restaurants 2023, explorarás la fusión entre la tradición y la modernidad. Conocerás un enfoque único en el uso de los ingredientes de temporada y la maximización en el aprovechamiento de los ingredientes.
Translated from Spanish- View more comments
-
GIANLUCA PAGANO posted an update 2 years ago
2 years ago (edited)
CORVINA A LA DUGLERE
- View more comments
-
Chris Goddard posted an update 2 years ago
Cajun spiced beer batter fish, sidewinder fries, Dippin’ sauce and scratch made tartar sauce.
#fishandchipschallenge
- View more comments
-
Luis Gabriel Beltrán Mendez posted an update 2 years ago
#fishandchipschallenge
When I saw the challenge I didn’t understand it very well, so I thought of something very elaborate, however when I saw the recipes I realized the type of dish, so I came up with a combination of both
The breading for some salmon rolls that I found was made taking into account the Mexican food for the “ensenada…
#fishandchipschallenge
Cuando ví el reto no lo entendí muy bien, entonces pensé en algo muy elaborado, sin embargo al ver las recetas me di cuenta del tipo de plato, asi que se me ocurrió hacer una combinación de ambos
El apanado para unos rollitos de salmón que encontré lo hice teniendo en cuenta el rebosado de comida mexicana para los…
Translated from Spanish- View more comments
-
nidia_celis posted an update 2 years ago
Crocante de Manzana, con salsa de caramelo..! rico,, dulce y diferente.
- View more comments
- Load More
