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Juan Carlos Marquez López posted an update 4 months ago
Pan de masa madre con 25 % de Espelta…
Mercedes Minaya Palacios, jaddygonzalez and 3 others3 Comments- View more comments
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
All my dishes of the challenge.
If I’m honest, I did the math wrong when I thought that today was the last day of the #FishChallenge, and of course, I was going to present a couple more dishes today, but they have been left in the pipeline; nothing happens, I will present them in the coming days. It has been a pleasure to participate in this challenge.
Level:
Executive Chef
Todos mis platos del reto.
Si os soy sincero, hice mal las cuentas al pensar que hoy era el último día del reto #FishChallenge, y claro, iba a presentar hoy un par de platos más, pero se me han quedado en el tintero; no pasa nada, os lo presentaré en los próximos días. Ha sido un placer participar en este reto.
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Sol Damiani posted an update 4 months ago
Level:
Scoolinary Team
🔥 Chocolate can also be mastered from the ground up.
Now available Pastry with chocolate: Doughs and Crunchies, the new course by Lluc Crusellas, world champion of the World Chocolate Masters 2022.
Biscuits, doughs and crunchies to understand how cocoa works in different textures and professional applications.
what chocolate elaboration do you…
Level:
Scoolinary Team
🔥 El chocolate también se domina desde la base.
Ya está disponible Pastelería con chocolate: Masas y Crujientes, el nuevo curso de Lluc Crusellas, campeón mundial del World Chocolate Masters 2022.
Bizcochos, masas y crujientes para entender cómo trabaja el cacao en distintas texturas y aplicaciones profesionales.
¿Qué elaboración con…
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Daniela Duran posted an update 4 months ago
BOX PIRAMIDE
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Michał Surynt posted an update 4 months ago
4 months ago (edited)
#fishChallenge
Fresh tsiboura carpaccio on compressed watermelon bed with a little bit of ponzu
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Gilbert (David) Sumner posted an update 4 months ago
Has anyone else notice there is no oven temp. or am I miissi ng something
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Sarah Thompson posted an update 4 months ago
#FishChallenge Surf and Turf
Trout marinated in mulberries and lemon, flaked over rabbit leg, pearl barley, cucumber and corriander leaves, and pickled red onion.
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alexlipar87 posted an update 4 months ago
Mis magdalenas de AOVE
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mochuelazo mochuelazo posted an update 4 months ago
Helado de violetas con barquillos!!
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César Yánez posted an update 4 months ago
Cebiche manaba !!!
Soy de Ecuador, use el pescado brujo y la técnica al vacio para este ceviche #FishChallenge
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Charley Bowers posted an update 4 months ago
Blackened red snapper over a bed of corn maque choux with dehydrated and fried snapper skin finished with a reversed spherification louisiana hot sauce beurre blanc
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Jade Bosch posted an update 4 months ago
4 months ago (edited)
First post here! Homemade pizza with chopped basil and garlic oil
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Johnny Jesús Mendoza posted an update 4 months ago
Level:
Stagier
🌮✨ An explosion of flavor in every bite.
Crunchy golden tacos filled with juicy grilled meat, accompanied by fresh vegetables, pico de gallo and the perfect touch of artisan sauce. A proposal that combines texture, color and authentic Mexican flavor to conquer the palate from the first bite. 🇲🇽🔥#Scoolinary #Gastronomy #Tacos #MexicanCooking
Level:
Stagier
🌮✨ Una explosión de sabor en cada bocado.
Crujientes tacos dorados rellenos de jugosa carne a la plancha, acompañados de vegetales frescos, pico de gallo y el toque perfecto de salsa artesanal. Una propuesta que combina textura, color y auténtico sabor mexicano para conquistar el paladar desde la primera mordida. 🇲🇽🔥#Scoolinary #Gastronomía…
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Dilip Chettri posted an update 4 months ago
4 months ago (edited)
#FishChallenge –
whole seabass grilled on robata grill.
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Réka Horváth posted an update 4 months ago
I’ve been making an entremet cake. It is over 30 Celsius in the UK at the moment (which here is unusually high), so I thought it is time for light, summer vibes, and I made a stawberries & cream inspired entremet cake that is adjusted to my taste (I don’t like the taste of plain cream).
I am planning to share with my colleagues, so there is no…
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