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Marco Antonio Flores Romero posted an update a week ago
Cold brew, con cafe lavado 16 horas en el refrigerador.
Mercedes Delgado de Miguel1 Comment- View more comments
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Mohamed Ahmed posted an update a week ago
the result when u work with passion and like what u do
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Sarah Thompson posted an update a week ago
Seabass ceviche in Leche de Tigre with huancaina sauce.
This was my first time making this sauce, adapted with local cheese and peppers from Jose del Castillo’s Peruvian course, and I love it! Glad I have leftovers!
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Antonio Salvador Moreno Carretero posted an update a week ago
Level:
Executive Chef
IA, ¿sí o no?
Hace poco en la zona han abierto un restaurante y su carta la hizo entera con IA; ¿qué pasa?, que los platos no se parecían en nada y han tenido que recular y hacer la carta nueva. ¿Qué os parece?, ¿hasta qué punto la IA es buena?
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Johnny Jesús Mendoza posted an update a week ago
Tradición amazónica en cada bocado
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Mohamed Ahmed posted an update a week ago
its not an industry,but painting drawn with passion.
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Fabián Balquinta posted an update a week ago
Hola, soy Fabián, de La Plata, Argentina. Me identifico con el Centauro de nuestro emprendimiento gastronómico “Príncipe y Centauro”. Un cordial saludo para todos! @principeycentauro
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Passion Sweet Elena posted an update a week ago
a week ago (edited)
Ciao a tutti sono Elena e sono una pasticcera. ho aperto un blog e una pagina instagram ma purtroppo sono ferma perchè lavoro molto, ma spero di ricominciare poco per volta.
I cake sono la mia specialità. Questo è un cake al formaggio tipico americano
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Sarah Thompson posted an update a week ago
Sea bass and trout ceviche on sweetcorn puree.
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Gloriande Raimbert posted an update a week ago
I would like to share with you a Mauritian delicacy called “Napolitaine”
Napolitaine Mauricienne
Two delicate, melt-in-the-mouth biscuits, filled with a layer of fruity jam and coated in a light, smooth pink glaze — a beloved Mauritian treat that brings back the sweetest childhood memories.
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Antonio Salvador Moreno Carretero posted an update a week ago
Level:
Executive Chef
Fideuá de marisco.
He de reconocer que estos fideos no son mis preferidos para una fideuá, pero ya que los tenía en casa y no es época de guisos, quise gastarlos; el resultado no fue tan malo.
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Johnny Jesús Mendoza posted an update a week ago
Pescado de río en hoja, asado a brasas.
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tineanatalie-ca3991 posted an update a week ago
Patterson’s cake!
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Andrés páez gómez posted an update a week ago
Croissants, con los recortes hice roles c:
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Mishara Davis posted an update 2 weeks ago
My latest creation…an elevated brown butter caramel cake with vanilla buttercream!
I have more pics on my IG: CakinWithShar
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