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RODRI JIMENEZ VALVERDE posted an update 2 years ago
Mi primera pizza napolitana 🤩
María José, Beatriz Piedras and 7 others3 Comments- View more comments
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🎙New Podcast Episode: “>Coffee with Trigg Brown. Join us to learn why Taiwanesse American Cuisine should be fun, delicious and thoughtful. 👨🍳Trigg’s online course, Taiwanese American Fusion Cuisine, is coming soon in March, you won’t want to miss it!
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
“>Un Café con Megasilvita. Silvia Alcedo, la Chef encargada de nuestro Curso “Recetas de Pastelitos Saludables” se toma un café con nosotros (y contigo) en este episodio de nuestro Podcast y te cuenta todo sobre cómo creó su delicioso imperio pastelero.🙌
¿Ya hiciste alguna receta de este Curso?
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Darío Hernández López posted an update 2 years ago
Ensalada de pollo y bacon aderezada con salsa cesar. Algo sencillo para el día de hoy.
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Mercedes Delgado de Miguel posted an update 2 years ago
Level:
Stagier
#RetoCopycat Entremet de Pomelo,Menta (en mi caso hierbabuena) y Aove del Curso Pastelería Fresca y Ligera de Ophélie Barès
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🤔How long will it take us to become vegan?
The growing global interest in plant-based options in bakery products (56% according to “Taste Tomorrow”) reflects a significant trend in the food industry. However, what really drives this preference? Is it primarily a concern for health, the environment, or are there other factors at play? What do…
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🤔¿Cuánto tardaremos en volvernos Vegan?
El creciente interés global por opciones vegetales en productos de panadería y bollería (56% según el “Taste Tomorrow”) refleja una tendencia significativa en la industria alimentaria. Sin embargo, ¿qué impulsa realmente esta preferencia? ¿Es principalmente una preocupación por la salud, el medio… Read more
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GUGA Gerchmann posted an update 2 years ago
Why this happening? Same size at shaping, Same time to defrost, proofing and baking, but different sizes?
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RODRIGO HUERTA posted an update 2 years ago
Risotto “allá marinara” @altacocinaitaliana
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Adrián Marquina Bravo posted an update 2 years ago
Pizza curso fratelli figurato
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Adrián Marquina Bravo posted an update 2 years ago
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Karen Vespo posted an update 2 years ago
Saludos! Les comparto esta rica Selva Negra, sin azúcar, gluten ni harinas refinadas. No la compartí en el reto porque no es exactamente la receta del programa 😉
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
What´s your favourite Recipe of our “Molded Painted Chocolate Bonbons” Course?
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
¡Manos a la Obra, Scoolinars!👨🍳🍳
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Pangnou Vang posted an update 2 years ago
This my tonkotsu ramen.
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