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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
You already know today is #Scoolifriday people!
How about letting us know what you’re cooking for dinner tonight?🤔
Is it true that when we get a chance to take a break from our daily tasks on the weekend 🙃, we spend more time in the kitchen and whip up fancier dishes?
Sussan Estela Olaya2 Comments- View more comments
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Sol Damiani posted an update 3 years ago
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Scoolinary Team
🏆Win a Scoolistar and be a champ!
We’ve seen how awesome your pictures are around here, so we’ve come up with an award called #Scoolistar.
If our team comments on your post, “This photo deserves a #Scoolistar”, we’ll share it on our Instagram stories. Plus, it’ll have a permanent spot in our “Culinary Hall of Fame”, making it visible to everyone!…
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Sol Damiani posted an update 3 years ago
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Scoolinary Team
Recipe of the week 🗒 Gazpacho or Ratatouille?
The perfect mix of both. Yes, people. The Veggie Gaspatouille is ON THE HOUSE and it rocks.
Have you tried Gazpacho? And how about a veggie version?
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Sol Damiani posted an update 3 years ago
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Scoolinary Team
💣What’s your ultimate, never-fail recipe that consistently wows?
You’ve got to nail it with a single recipe, and you’ve got a maximum of three hours to whip it up.
You’re aiming to dazzle a guest you’re hosting, and failure is not an option.
Put all your power behind that penalty kick, dead-center like Messi.
For me, it’s Neapolitan Pizza: I…
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Sol Damiani posted an update 3 years ago
3 years ago (edited)
Level:
Scoolinary Team
🌶New Course: Creative Fondant Cakes
Join the trend and learn to make wonderful cakes with stunning aesthetic finishes.
Leonardo Espinoza takes us on a creative journey you cannot miss.🌟
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sumant sharma posted an update 3 years ago
3 years ago (edited)
Lotus- caramelfoxnut crunch, mudcake,rasmalai or milk cream, saffron, callebaut chocolate, almond whip ganache. Raspberry pate de fruit.
Insta- @sumant.k.sharma
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René Hjorth started the discussion Plating “ugly” food in the forum Ask a question 3 years ago
Hi all,
I have just completed the plating course – great stuff by the way!
But some dishes are naturally robust (a bit homey and ugly) but difficult to plate in fine dining; autumn is coming and to a could country like Denmark a mash and a stew would be popular.
But how to plate this in a semi-fine dining environment?
Thanks in advance
Sol Damiani -
René Hjorth posted an update 3 years ago
My first new dessert plating
Edible soil
Lemon vanilla curd
Whipped cream
Vanilla ice cream
And a tuille
(All home made naturally)
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
What’s your plan for cooking today? It´s #ScooliFriday, folks!
I´m in the mood to tempt you all with these cuties. Pick one if you please:
🍅Tomato Salad, Anchovy and Oloroso Sherry Consommé
💚Split Pea Falafel with Cauliflower Couscous, Harissa and Hummus in Lavash Bread
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
🎙Podcast Episode 7
In this super cool episode of the Scoolinary podcast, we’re hanging out with David Rickett, a chef who’s really done it all on his own.
He rocked the MasterChef UK finals, carved out his own unique path as a private chef, and even blended his art history studies into making food look like a masterpiece.
Listen up.🙌
…
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Mandie Lowe posted an update 3 years ago
Black sourdough, using activated charcoal.
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Sol Damiani posted an update 3 years ago
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Scoolinary Team
Enjoy this super recipe from our brand new Course of the week: Pad Thai Goong, folks. 🙌
Have you already try rice noodles?
I SO love them
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Teresa Chapman posted an update 3 years ago
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Sol Damiani posted an update 3 years ago
Level:
Scoolinary Team
Are Food trucks “the death of the culinary experience”?
Too extreme?🤔
What do you guys think? I’m all ears.
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Anita Henrich posted an update 3 years ago
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