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Juanjo Paredes Jimenez posted an update 2 years ago
ivana saiz, Beatriz Piedras and 6 others2 Comments- View more comments
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Virginia Moreno posted an update 2 years ago
Croissant clásico!
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BBQ TongTwister posted an update 2 years ago
Introduction to Plating completed – really enjoyed this course. Eva a good tutor.
Still really bad at plating but at least I am better than I was.
Here is a Cherry Smoked Belly pork BBQ from today. Smoked, then cooked in sauce and then stir fried.
Served with cauliflower rice. Home grown chillies and cherry blossom from my cherry tree for added garnish.
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RSB Rwanda posted an update 2 years ago
We are a group of young self taught chefs here in Rwanda. Here are our practice plates. Pls share your comments.
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Sol Damiani posted an update 2 years ago
Level:
Scoolinary Team
🍕Do you want to know which is the ideal flour for your Neapolitan pizza? The great Luigi Di Domenico answered one of the questions left on our Instagram like this:
Level:
Scoolinary Team
🍕¿Quieres saber cuál es la harina ideal para tu pizza Napolitana? El gran Luigi Di Domenico respondió a una de las preguntas que dejaron en nuestro Instagram así:
0:33
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Raul Kling posted an update 2 years ago
2 years ago (edited)
Finally made the strawberries and mascarpone croissants. On May 13 we’ll officially launch the product. Yahoo!
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Karman Hannon posted an update 2 years ago
Gorgeous American Double Chocolate Chip Cookies.
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Mercedes Delgado de Miguel posted an update 2 years ago
2 years ago (edited)
Level:
Sous Chef
Os comparto lo que hice el otro día. Árbol en chocolate y bombones .
Los bombones son de Chocolate Negro del 55% y rellenos de Crema de Miel y Gianduja de Sésamo y Espirulina.
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Level:
Scoolinary Team
🎊Congratulations Marinda, Joseph, Katarzyna, Silviu, Orsolya & Elisabeth! Your photos, winners of this fortnight’s ScooliStars, are now hosted in our featured stories in the ‘Hall of Fame‘ folder. Let’s congratulate our fellow Scoolinars for this great achievement. Which one is your favourite?
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Maloles Muñoz posted an update 2 years ago
2 years ago (edited)
Level:
Executive Chef
*Ensalada de espárragos y calabacín*
Prácticando el volumen que Eva Hausmann enseña en el Curso Introducción al emplatado ( uno de los primeros que hice , os lo recomiendo porque es fantástico y creo que primordial hacerlo).
Después de unos dias desconectada por estar de Romería y vivir momentos especiales junto a mi familia hoy vuelvo con este…
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🌶New Course: Introduction to Japanese Cuisine🇯🇵Learn all you need to know to start cooking Japanese favorites right at home with Chef Bing Liu, specialist in Japanese cuisine.🙌
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Sol Damiani posted an update 2 years ago
2 years ago (edited)
Level:
Scoolinary Team
🌶Nuevo Curso: Bases de la Cocina Japonesa 🇯🇵 Aprende todo lo que necesitas saber para empezar a cocinar los platos japoneses favoritos en casa.🙌
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Last weekend was all about test cooking for my upcoming cook exam in 3 weeks. Here’s Menu 3:
– Fried poached egg with mayonnaise infused with white wine
– Consommé with vegetable spaghetti
– Oven-baked chicken breast with mushroom risotto
– Fruit salad
It’s a fresh and colorful menu. The challenge lies in serving everything fresh within 4 hours.…
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Rahma Abdulkadir Mohamud posted an update 2 years ago
Hi here is the best donut I have ever tried yummy and beautiful I have finished my donut course and brunch pastrie course days ago and Iam waiting to get my certificate it’s stuck on 96% pleas can u tell me what to do
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Orsolya Csernák posted an update 2 years ago
Level:
Stagier
Hi everyone, last weekend, I was very active. Every day, I prepared a complete menu as practice for my cookexam.
Here’s my Menu no. 2:
Caesar Salad
Hungarian Goulash Soup
White Fish in Orly Coat
Zucchini Carpaccio
Panna Cotta
This menu was easy to prepare within the timeframe, and we enjoyed the mix of Hungarian and Italian gastronomic combinations.
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