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rugbymadica-bec62a posted an update 3 months ago
3 months ago (edited)
really enjoying the soir dough course. Here is my very first sourdough bake.
cecibel macedo, José Eduardo Sánchez Quisphe and 4 others1 Comment- View more comments
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Jemeela posted an update 3 months ago
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Mote, eggs, and milk: the authentic flavor of our Sierra.
Level:
Stagier
Mote, huevo y leche: el auténtico sabor de nuestra Sierra.
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Catherine Pageault posted an update 3 months ago
My first time making shashuka. I enjoyed it. It definitely needs more tomatoes.
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
The hospitality industry is so beautiful—and so tough.
I love this profession, but I have to say that sometimes it’s really tough: endless shifts, sweltering heat, and not-so-healthy meals—and that last point is what I want to talk about today. It’s crazy that, even though we chefs cook such delicious food, most days we have to settle for…
Level:
Executive Chef
Qué bonita y dura es la hostelería.
Amo esta profesión, pero tengo que decir que a veces es muy dura: horarios eternos, temperaturas máximas, comidas no muy sanas y de esto último va mi comentario en el día de hoy. Hay que ver que, con lo rico que cocinamos los cocineros, la mayoría de días nos tenemos que conformar con algo frito con…
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Maloles Muñoz posted an update 3 months ago
Level:
Executive Chef
Salmorejo
Do you like salmorejo? It’s a classic Mediterranean dish that’s always on the table at our house. Some good tomatoes, bread, garlic, extra virgin olive oil, vinegar, egg, and ham—and you’ve got the perfect appetizer.
Have a great weekend 🌸
Level:
Executive Chef
Salmorejo
Os gusta el salmorejo? Es un clásico de la cocina mediterránea que nunca falta en casa. Unos buenos tomates, pan, ajo ,aove, vinagre, huevo, jamón y tienes el entrante perfecto.
Feliz fin de semana 🌸
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fernando estudi posted an update 3 months ago
Hoy preparé una pechuga de pollo asada al horno.
Gracias al curso de asado del Chef Ignacio Barrios
La pechuga salió espectacular estando previamente marinada como el dice y teniendola en el horno hasta tener la temperatura exacta
Os dejo foto del plato, acompañe la pechuga con patatas cocidas y después a la plancha con mantequilla tomillo y @pimienta
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Basil oil.
Although the method may seem very rudimentary, it is a very effective way to remove impurities from basil oil.
Level:
Executive Chef
Aceite de albahaca.
Aunque el sistema parezca muy rudimentario, es una forma muy efectiva de quitarle las impurezas al aceite de albahaca.
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
Second attempt at making these Quito-style pristiños; this time I finally got the technique right, and they turned out just as I expected. 🥨👏
Level:
Stagier
Segunda versión de los pristiños quiteños; esta vez sí le pegué a la técnica y quedaron como esperaba. 🥨👏
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Marko Savić posted an update 3 months ago
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Dilip Chettri posted an update 3 months ago
Private cooking 02/07/26
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Antonio Salvador Moreno Carretero posted an update 3 months ago
Level:
Executive Chef
Tomato with tuna belly and anchovies.
How can something so simple be so delicious? By the way, the caramelized onions here are out of this world.
Level:
Executive Chef
Tomate con ventresca de atún y anchoas.
¿Cómo se puede disfrutar tanto con tan poco? Por cierto, la cebolla caramelizada aquí es nivel Dios.
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Johnny Jesús Mendoza to Sol Damiani 3 months ago
3 months ago (edited)
Level:
Stagier
Let’s vote! What will be our next ceviche challenge in the community?
Hello, everyone in the community! Following the proposal we discussed with @soldamiani, we’re officially opening up voting for our next “From the Classroom to the Plate” event!
Since local ingredients and identity are what drive us, the next challenge will be dedicated to the…
Level:
Stagier
¡A votar! ¿Cuál será nuestro próximo reto de ceviches en la comunidad?
¡Hola a todos, comunidad! Siguiendo la propuesta que conversamos con @soldamiani , ¡oficialmente abrimos las votaciones para nuestro próximo encuentro de Del curso al plato!
Como el producto local y la identidad son nuestro motor, el próximo desafío estará dedicado al plato…
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Lana Mihajlović posted an update 3 months ago
Level:
Sous Chef
Apricot season is finally here! 🧡There is nothing like seeing a tree loaded with golden fruit. It always reminds me that good food starts way before the kitchen… it starts in the garden, with that summer smell and the simple joy of picking something perfectly ripe.Now, what should I make first: jam, cake, tart, or ice cream? Honestly, might… Read more
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Johnny Jesús Mendoza posted an update 3 months ago
Level:
Stagier
First attempt at making pristiños with panela honey, a traditional treat that’s a must-have at Quito’s festivals. 🇪🇨 To be honest, the shape and the final result didn’t turn out exactly as I’d hoped on this first try. Time to make them again soon to perfect the technique! We’re still learning and practicing. 💪👨🍳🍯 #EcuadorianCuisine…
Level:
Stagier
Primera práctica de pristiños con miel de panela, un dulce tradicional infaltable en las fiestas de Quito. 🇪🇨 Siendo honesto, la forma y el resultado final no me quedaron exactamente como quería en este primer intento. ¡Toca repetirlos pronto para perfeccionar la técnica! Seguimos aprendiendo y practicando. 💪👨🍳🍯 #GastronomiaEcuatoriana… Read more
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