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Rosario Puyo Ibañez posted an update 2 years ago
De nuevo problemas para descargar el título de Koldo
Sol Damiani2 Comments- View more comments
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Lucia Paola Romero Collao posted an update 2 years ago
Hice alfajor marplatense uno de mis favoritos de argentina.
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Francisco León posted an update 2 years ago
Sushi de camaron cubierto con laminas de aguacate y salsa jipijapa
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Darío Hernández López posted an update 2 years ago
Holaaa a todos en el curso de las bases de la cocina japonesa la lección de la salsa yukiyaki no se puede completar.
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi guys! Yesterday, I was so emotional about the Scoolinary Birthday cake that I cut this morning (check out some new pictures of the transparent strawberry cake under my cake post).
Now, I’m here to share with you the 4th menu I prepared for my cooking exam, which is happening next Wednesday. I am super excited and super exhausted from all…
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Jihane Assaf posted an update 2 years ago
2 years ago (edited)
Hello!
Here is the cake I made for scoolinary’s anniversary!
I have taken Bachour’s classes and I am VERY thankful to Scoolinary for the opportunity of learning from amazing Chefs, the support and help!! Amazing support!
Antonio Bachour is my favorite chef and an inspiration, his classes and books have enriched my pastry experience, very…
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Luis Miguel Zarzosa Jorge posted an update 2 years ago
Professor Ignacio Barrios’ Baked Chicken Thnaksgiving Style
Pollo al Horno al estilo Thnaksgiving del profesor Ignacio Barrios
Translated from Spanish- View more comments
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Sol Damiani to Rahma Abdulkadir Mohamud, Raul Kling, Karman Hannon and RSB Rwanda 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
Congratulations Rahma, Raul, Karman & RSB Rwanda!👏👨🍳👩🍳
You can now see their photos, winners of #ScooliStars, in our Instagram Stories. After 24 hours, they will be saved in the Highlights under the name “Scoolistars.”
It is very gratifying for us to see how much you enjoy cooking, plating, and photographing so well. Let’s congratulate…
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Orsolya Csernák posted an update 2 years ago
2 years ago (edited)
Level:
Stagier
Hi everyone,
this is my cake for Scoolinary’s 4th birthday celebration.
It’s a true representation of success in Scoolinary colours.
This cake incorporates knowledge and inspiration from 4 Scoolinary courses:
🌸American Buttercream,
🌸Creative Buttercream Cakes,
🌸Gluten-Free Pastry (the sponge is made with rice flour!),
🌸and Plating Techniques.
It is a…
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Level:
Scoolinary Team
¡Felicitaciones Mercedes, Neptalí, Manuel y Carolina! 🌟👨🍳👩🍳
Ya pueden ver sus fotos, ganadoras de #ScooliStars en nuestras Historias de Instagram. Luego de 24h quedarán alojadas en las Destacadas bajo el nombre “Scoolistars”.
Es muy gratificante para nosotros ver lo mucho que disfrutan cocinando, emplatando y fotografiando tan bien 🤩…
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Monica Nieva posted an update 2 years ago
Camembert Cheesecake de Antonio Bochour
colocando en práctica este maravilloso postre
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BBQ TongTwister posted an update 2 years ago
American Style BBQ
Pecan wood smoked chickens with a Jalepinõs and Lime rub.
Cooked at a relatively higher temp of 350f to give smoked chicken with crispy skin.
Summer salad – Manchego Cheese, tomato, onion, rocket and just a little mayo dressing.
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Cristian camilo Vasquez jimenez posted an update 2 years ago
NOCHE ITALIANA. ‘ISLAS GALAPAGOS ‘
BAHIA MAR RESTAURAMNTE
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xavi salom caldes posted an update 2 years ago
Fent un arròs de muntanya de l’alta Anoia brutal!!
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Roberto Alvarez posted an update 2 years ago
La auténtica paella valenciana se hace así, hay infinidad de tutoriales al respecto. El caldo se hace sobre la paellera sellando el pollo y el conejo con aceite y sal y se aparta , despues añadiendo al centro las verduras (judias verdes planas, garrafo y la tabella) y se sellan y se aparta, posteriormente se sofrie en el centro el tomate,…
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