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Bryan Rodriguez posted an update 2 years ago
Hola, Quiero compartirles esta preparacion de mi autoría, pesca blanca, salsa de coco y mozarella
Beatriz Piedras, Sonia Pinillos and 5 others2 Comments- View more comments
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
*Pulpo a la llama con Parmentier de Papata Violeta, Papel de Patata y Flores*
Hoy os traigo un plato que suelo hacer bastante pues nos gusta mucho el pulpo. Pero esta vez con una patata especial. La patata Vitelotte o violeta es una patata gourmet con un color violeta precioso en su interior.
El sabor es muy parecido a la patata blanca pero…
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys, have you seen this Scoolinary video? I love that I could be a part of it <3 Thank you!!!! It was fun!
https://www.instagram.com/reel/C8ztPjBvlk8/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
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Cristina Costescu posted an update 2 years ago
Chocolate eclair, cheesecake eclair, pure vanilla and green lemon and coconut eclairs after finishing the course with Fran Segura
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶Nuevo Curso: Hamburguesas al Estilo USA🍔🇺🇸
¿Hay una mejor manera de celebrar la Semana de la Independencia de los Estados Unidos que lanzando un curso de hamburguesas americanas? ¡Seguro que no!🚀 Descubre las mezclas de carne,… Read more
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Pierre Van-Cleemput posted an update 2 years ago
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🌶New Course: American Burguers 🍔🇺🇸
Is there a better way to celebrate USA Independence Week than by launching an American Burgers Course? 👌I’m sure there isn’t.🚀 Discover the meat blends, cooking techniques, toppings, and combinations… Read more
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Hala Kaddoura posted an update 2 years ago
2 years ago (edited)
My Tabbouleh and Falafel inspired from Chef Antonio Bachour 💜 Have a nice Sunday everyone
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Jessica Melo Merino posted an update 2 years ago
Gracias!!!
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Maya Mirzoshoeva posted an update 2 years ago
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Rodrigo Ortiz posted an update 2 years ago
Today I present a culinary creation that fuses technique, flavor and elegance: Low temperature chicken with apricot sauce and vegetables sautéed in brandy.Ingredients and Preparation:
For the chicken:Fresh chicken breasts, marinated with a mixture of fresh herbs, minced garlic and a touch of lemon.
Cook the chicken at low…
Hoy les presento una creación culinaria que fusiona técnica, sabor y elegancia: Pollo a baja temperatura con salsa de albaricoque y verduras salteadas en brandy.Ingredientes y Preparación:
Para el pollo:Pechugas de pollo frescas, marinadas con una mezcla de hierbas frescas, ajo picado y un toque de limón.
Cocinar el pollo a baja temperatura…
Translated from Spanish- View more comments
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Cary B posted an update 2 years ago
Internal honeycomb. 😁
Croissants. 🥐
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Maya Mirzoshoeva posted an update 2 years ago
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Francisco Lerin posted an update 2 years ago
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi everyone, I’m jumping in to see your recent creations. You are amazing!!!
I’m not so active now for 2 reasons:
1️⃣ I have taken 2 weeks off to relax
2️⃣ they are doing the annual maintainance on the electricity network and I’ve been without power for 4-5 hours per day for days.
These are my good excuses why not to cook. 🤣✌️😉
However, there is…
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