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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
I missed a whole fish around here, so I took it to the grill and accompanied it with a velouté made with seafood bottom… as not to lose the habit. 🐟🍽️
Level:
Stagier
Se me pasó un pescado entero por aquí, así que lo llevé a la plancha y lo acompañé con un velouté elaborado con fondo de mariscos… como para no perder la costumbre. 🐟🍽️
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Iker López de Mendiguren, Maloles Muñoz and 3 others1 Comment- View more comments
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Pork cheeks in sauce.
A dish with character, a dish that does not go unnoticed, a dish of the old times. To make the sauce spectacular, I added a little butter and a few ounces of chocolate at the end. 2 and a half hours of slow cooking, a fine sauce and a meat that melts.
Level:
Executive Chef
Carrilleras de cerdo en salsa.
Un plato con carácter, un plato que no pasa desapercibido, un plato de los de antes. Para que esa salsa quede espectacular, le eché al final un poquito de mantequilla y unas onzas de chocolate. 2 horas y media de cocción lenta, una salsa fina y una carne que se deshace.
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ysus12061986-adbe82 posted an update 4 months ago
My croissants come out flat. They dont have volume. I bake them in home oven with no fan and I want to know why they come out flat?
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Garlic prawns.
Another tapa that comes out a lot in the restaurant are the garlic prawns; they sell like hot cakes.
Level:
Executive Chef
Gambas al ajillo.
Otra tapa que sale mucho en el restaurante son las gambas al ajillo; se venden como churros.
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Catherine Pageault posted an update 4 months ago
A kangaroo curry I made.
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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
❓¿Qué tipo de profesional quieres llegar a ser?
Más técnico.
Más creativo.
Más ordenado.
Más seguro.
Más rentable.
Más capaz de enseñar, liderar o emprender.La comunidad también puede ser un puente entre quien eres hoy y quien quieres ser dentro de unos meses.
¿En qué estás intentando convertirte dentro del mundo gastronómico?
¿Y cómo crees que la…
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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
🍝 Practicing fresh pasta from scratch: artisan fettuccine.
Each elaboration is an opportunity to perfect technique, texture and tasteLevel:
Stagier
🍝 Practicando pasta fresca desde cero: fettuccine artesanal.
Cada elaboración es una oportunidad para perfeccionar la técnica, la textura y el sabor
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jaddygonzalez posted an update 4 months ago
What I like the most about pasta is that it is super fast 😋Pasta with clams, garlic and white wine recipe from cheff Ryan Poli I had lobster tails which I put in it and it was delicious 😋
Lo que mas me gusta de las pasta es que se hace super rápido 😋Pasta con almejas, ajo y vino blanco receta del cheff Ryan Poli yo tenia colitas de langosta qué le puse y quedo deli 😋
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Maloles Muñoz posted an update 4 months ago
4 months ago (edited)
Level:
Executive Chef
White Chocolate Ice Cream with Cardamom
From the Italian Artisan Ice Cream course by Sergio Dondoli. I accompanied it with a chocolate lattice. I was surprised by the taste and I love it.
In a few days I will show you another more special presentation if everything goes well.
Level:
Executive Chef
Helado de Chocolate Blanco con Cardamomo
Del curso Helados Artesanos Italianos de Sergio Dondoli. Lo he acompañado con un enrejado de chocolate. Me ha sorprendido el sabor y me encanta.
En unos dias os enseñaré otra presentación más especial si todo sale bién.
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Daniela Duran posted an update 4 months ago
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
I don’t know if I have told you about the “caldero cartagenero”. It was born from the hand of the fishermen who used the fish that they could not sell, “morralla or roqueo”; they made a sauce of peppers, garlic and tomato and thus was born the caldero rice. The other day I made it in the restaurant and it came out very good, although we did…
Level:
Executive Chef
No sé si os he hablado del caldero cartagenero. Nació de la mano de los pescadores que utilizaban el pescado que no podían vender, “morralla o de roqueo”; hacían un sofrito de ñoras, ajo y tomate y así nació el arroz de caldero. El otro día lo hice en el restaurante y salió muy bueno, aunque no tuviéramos la olla clásica donde se elabora. La tercera foto.
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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
🍽️ Let’s choose the recipe for our first meeting on Meet
As we have been discussing, we will prepare a Scoolinary recipe at home and then we will meet live to test it together.
Important: during the Meet we will not cook the recipe. The meeting will last about 20 minutes and the idea is to arrive with the finished dish to comment on the…
Level:
Scoolinary Team
🍽️ Elijamos la receta para nuestro primer encuentro por Meet
Como ya veníamos conversando, vamos a preparar una receta de Scoolinary en casa y luego nos encontraremos en vivo para probarla juntos.
Importante: durante el Meet no cocinaremos la receta. El encuentro durará unos 20 minutos y la idea es llegar con el plato ya terminado para comentar la…
¿Qué receta eliges?
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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
🥟 Artisanal spinach and classic pasta ravioli, made during the fresh pasta practice
Level:
Stagier
🥟 Ravioles artesanales de espinaca y pasta clásica, elaborados durante la práctica de pasta fresca
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Diana Vinces posted an update 4 months ago
Level:
Stagier
Salad from the healthy salads course. Super tasty
Shrimp, mango, avocado.
Level:
Stagier
Ensalada del curso ensalasas saludables. Super rica
Gambas, mango, aguacate.
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Imran hussain Ansari posted an update 4 months ago
Entremets cake
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