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Sol Damiani posted an update
Level:
Scoolinary Team
we’ve reached the end of the #BachourChallenge and what an inspiring experience it has been! 🙌 Thank you to everyone who, in these three weeks, threw themselves into replicating Bachour’s creations with such care and passion. It has been incredible to see the technical level and care you brought to each participation.
Before Chef Bachour shares his verdict(no later than Friday, June 13), we would like to know: what is the main lesson or discovery you take away from this challenge? What kind of challenge would you like to take on next or what technique would you like to perfect? 💡
Thank you for your dedication and for keeping the spark of creativity alive – the Scoolinary Community grows because of each of you! 👏✨
Level:
Scoolinary Team
¡Llegamos al final del #BachourChallenge y qué experiencia tan inspiradora ha sido! 🙌 Gracias a todos quienes en estas tres semanas, se lanzaron a replicar las creaciones de Bachour con tanto esmero y pasión. Ha sido increíble ver el nivel técnico y el cuidado que aportaron en cada participación.
Antes de que el Chef Bachour comparta su veredicto(a más tardar el viernes 13 de junio), nos gustaría saber: ¿Cuál es la principal lección o descubrimiento que se llevan de este reto? ¿Qué tipo de desafío les gustaría asumir a continuación o qué técnica les gustaría perfeccionar? 💡
Gracias por su dedicación y por mantener viva la chispa de la creatividad. ¡La Comunidad Scoolinary crece gracias a cada uno de ustedes! 👏✨
Translated from Spanish
Maloles Muñoz, robinsondaveona and 9 others13 Comments-
Level:
Stagier
Dear Sol @soldamiani ,It’s always a pleasure to take part in Scoolinary challenges! I haven’t been able to join all of them (I missed the Croquetas challenge—though fun fact: I tasted Croquetas for the first time two weeks ago and now I definitely want to learn more about them!).
Antonio Bachour is one of the best pastry chefs in the world, and it’s a real privilege to learn from him here on Scoolinary.
My biggest takeaway from this challenge is that it’s never too late to learn. There’s always something new to discover, and learning from the best is a joy—especially when you can share your creations with others and let them taste your progress.
Thank you for this inspiring challenge. Believe me, I keep watching Chef Bachour’s courses, trying new creations, and finding fresh inspiration—thanks to Scoolinary.
I might be a little emotional right now… I just watched the introduction to the Italian Gelato course, and I couldn’t feel more inspired! I also saw that Chef Bachour was recently in Italy, and while I couldn’t attend his breakfast event in Milan (because I was in Spain!), I honestly have no complaints. 🙂
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Level:
Scoolinary Team
@orsolya-csernak Dear Orsi! I fell in love with Croquetas once I tasted and I’m sure you’ll make amazing ones after watching our course: it’s a great journey and the results are always good!
Your message is so full of warmth and genuine curiosity—it’s exactly what makes this community thrive! ✨ And you’re absolutely right: it’s never too late to learn, especially when you’re open to discovering new flavors and sharing them with others.I’m really excited to see what you’ll create next—whether it’s gelato (Mmmm so almost a spoiler alert here—because you might be right on track for what’s coming next… 😉), croquetas, or something totally new! Keep us updated, and let those lovely creations come! 🚀🍦✨
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Recreating a recipe from a world-class pastry chef like Antonio Bachour , or challenging ourselves to recreate them – is more than just following steps—it’s a true learning experience. Through this challenge, I think we all gained a deeper understanding of precision, planning, and the delicate balance of flavors and textures. Every time I learn the purpose behind each component, how to troubleshoot along the way, and the importance of visual presentation. Most importantly, we all can admire over and over again the craftsmanship behind pastry creation and joy of baking.
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Level:
Scoolinary Team
Dear @lilia-Yurkovskaya Your reflection is absolutely spot on-it captures the heart of what we aimed for with this challenge! ✨ Each detail you mention-precision, planning, balance-these are the pillars of the pastry craft, and it’s amazing to see how deeply you connected with them.
The way you talk about the purpose behind each component really shows how great you are as a baker and as a creator. And you’re right: there’s so much joy and admiration in pastry, and you just captured it perfectly here. Can’t wait to see where this passion takes you next! 👏🍰✨ Thanks for the feedback!
Level:
Scoolinary Team
Dear @lilia-Yurkovskaya Your reflection is absolutely spot on—it captures the heart of what we aimed for with this challenge! ✨ Each detail you mention—precision, planning, balance—these are the pillars of the pastry craft, and it’s amazing to see how deeply you connected with them.
The way you talk about the purpose behind each component really shows how great you are as a baker and as a creator. And you’re right: there’s so much joy and admiration in pastry, and you just captured it perfectly here. Can’t wait to see where this passion takes you next! 👏🍰✨ Thanks for the feedback!
1a year agoTranslated from Spanish
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Level:
Executive Chef
It has been a real pleasure to participate in this challenge. I have taken away several lessons or discoveries: First and foremost, Chef Bachour’s own desserts, because until now I had not even looked at his courses because I considered them inaccessible. I am also taking with me a chef who has a great vocation for dissemination (not always the best chefs are the best teachers). But above all I take with me the idea that we are capable of much more than what each one of us believes, we just have to put our minds to it.
…and for future challenges… after the brioche, croissant, chocolate, cream and butter… how about the lettuce challenge? or the steamed vegetables challenge? 😬
Level:
Executive Chef
Ha sido un verdadero placer participar en este reto. Me llevo varias lecciones o descubrimientos: Primero y principal, los propios postres del Chef Bachour, porque hasta ahora ni me había asomado a sus cursos por considerarlos inaccesibles. Me llevo también a un chef al que se le nota una gran vocación de divulgación (no siempre los mejores chefs son los mejores profesores). Pero sobre todo me llevo la idea de que somos capaces de mucho más de lo que cada uno creemos, solo hay que proponérselo.
…y de cara a retos futuros… después del brioche, el croissant, el chocolate, la nata y la mantequilla… ¿qué tal el reto de la lechuga? ¿o el de las verduras al vapor? 😬
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@beatriztorijagmail-com Hahaha, loved that final proposal! 😄 Who knows…a steamed veggie challenge can also be an art in itself…..
your comment is super inspiring! 🙌 You can feel the emotion in every word and the value of those personal reflections you described so well.
I’m glad you connected with Bachour’s teaching-it’s true, not all great chefs know how to convey it, but when it’s achieved, it’s pure gold. ✨ And you’re absolutely right-we tend to underestimate what we can do until we put the challenge ahead of us. that’s what’s so exciting about these challenges! Thanks for sharing your learnings with the Community-and may that curiosity always continue. I know for a fact that that “brioche unblocked” is here to stay at Bea’s house Go for it all! 🥐🍰✨Level:
Scoolinary Team
@beatriztorijagmail-com Jajaja, ¡me encantó esa propuesta final! 😄 Quién sabe… un reto de verduras al vapor también puede ser un arte en sí mismo…
¡Tu comentario es super inspirador! 🙌 Se siente la emoción en cada palabra y el valor de esas reflexiones personales que tan bien describiste.
Me alegra que hayas conectado con la enseñanza de Bachour—es cierto, no todos los grandes chefs saben transmitirlo, pero cuando se logra, es oro puro. ✨ Y tienes toda la razón: solemos subestimar lo que podemos hacer hasta que nos ponemos el reto por delante. ¡Eso es lo más emocionante de estos desafíos! Gracias por compartir tus aprendizajes con la Comunidad—y que siga esa curiosidad siempre. Me consta que ese “brioche desbloqueado” ha llegado para quedarse a la casa de Bea ¡A por todo! 🥐🍰✨
1a year agoTranslated from Spanish
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Level:
Sous Chef
These three weeks of challenges have been a true journey through the world of precision, creativity, and pastry artistry! 🎂✨ The main lesson I’m taking with me is how much of a difference the details make and how important it is not to give up when things don’t turn out perfectly on the first try. 💪
Thank you to the Scoolinary team and Chef Bachour for the inspiration and for building a community that truly encourages growth! ❤️ #BachourChallenge #ScoolinaryCommunity
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Level:
Scoolinary Team
@lanamihajlovic Wow, I couldn’t agree more! These three weeks really were such a journey-full of new techniques and constant learning, but also moments of trial and error. It’s amazing to see how focusing on the smallest details can make such a huge difference, and I totally get what you mean about not giving up. That’s where the magic really happens!
Thanks for sharing your experience. It’s inspiring to see your passion for growth and your appreciation for what this community stands for. Can’t wait to see what you create next-let’s keep pushing each other to be better! ❤️✨
Any guesses on what topic the next Challenge is going to be about? Which one would you like?Level:
Scoolinary Team
@lanamihajlovic Wow, I couldn’t agree more! These three weeks really were such a journey—full of new techniques and constant learning, but also moments of trial and error. It’s amazing to see how focusing on the smallest details can make such a huge difference, and I totally get what you mean about not giving up. That’s where the magic really happens!
Thanks for sharing your experience. It’s inspiring to see your passion for growth and your appreciation for what this community stands for. Can’t wait to see what you create next—let’s keep pushing each other to be better! ❤️✨
Any guesses on what topic the next Challenge is going to be about? Which one would you like?a year agoTranslated from Spanish
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Level:
Executive Chef
It has been quite an experience this challenge. With Bachour it is always like climbing to the highest peak knowing that you can stay on the way and try not to faint step after step until you get almost out of breath and know that it was worth the effort.
I am proud to have been able to replicate one of his works with the thought of perfecting the technique. Even the little box that despite my hands I was able to get ahead and I confess that at some point in the process I thought about throwing in the towel. Now I keep it with great affection and I know that the effort has been worth it because the learning has been great and I am left wanting more. ❤️
Level:
Executive Chef
Ha sido toda una experiencia este reto. Con Bachour siempre es como subir a la cima más alta sabiendo que puedes quedarte en el camino e intentar no desfallecer paso tras paso hasta llegar casi sin aliento y saber que ha merecido la pena el esfuerzo.
Un orgullo haber podido replicar una de sus obras con el pensamiento de perfeccionar la técnica. Incluso la cajita que a pesar de mis manos pude sacar adelante y confieso que en algún momento del proceso pensé en tirar la toalla . Ahora la guardo con mucho cariño y sé que el esfuerzo ha merecido la pena porque el aprendizaje ha sido grande y me quedo con ganas de más. ❤️
1a year agoTranslated from Spanish
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Level:
Scoolinary Team
@loles-mhotmail-com Qué poderosa tu forma de contar esta experiencia… se nota que cada paso del reto lo viviste con entrega total, como siempre.
Me emociona cómo transformaste el cansancio en aprendizaje, y esa cajita que casi abandonas… ahora es símbolo de tu perseverancia. ¡Ese es el tipo de crecimiento que más celebramos en esta comunidad!
¿Cuál fue tu momento de mayor duda en el proceso y qué te ayudó a seguir adelante? 💬-
Level:
Executive Chef
@soldamiani Ese momento en el que baño la pieza en chocolate, las dos primeras salieron bien pero a partir de la tercera fue complicado porque las brochetas se salían y se quedaba la pieza pegada dentro del chocolate que para sacarlas costaba lo suyo. Y ya el corte del pastelito que todos se rompían y los que no, se veía el interior torcido 🤣 Estuve planteando no publicarlo y dejarlo porque no tenia tiempo para volver a empezar pero después del trabajo que costó también hacer la cajita recordé que Bachour dice en su curso que era uno de sus favoritos y que a pesar de que estaban enfocados a profesionales, los amantes de la pastelería también podríamos hacerlo. Decidí que tenia que terminar, no podía defraudarlo a sí que hice otros dos y ahí está el resultado.
Cuando Bachour comentó mi publicación ( puso unos corazones ) me sentí orgullosa y feliz a pesar de ese corte que me hubiera gustado fuera perfecto 🙌
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Level:
Scoolinary Team
@loles-mhotmail-com Grandes decisiones, Lo. Me alegra un montón que Bachour lo haya visto y no sólo eso, sino también que haya reaccionado. ¡Felicitaciones!
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Level:
Scoolinary Team
Dear Scoolinars, we knew that this challenge was going to be a success because we know that you like to go beyond, that you constantly challenge yourselves to learn new techniques, new ways of doing things. This challenge was really about stepping out of your comfort zone, especially for those of you who are not that much of a pastry chef. But I think these are unique opportunities to participate and for the chef to see what you are capable of, to impress him with your level, because honestly there are some photos that look like exact replicas of Bachour. So congratulations to all of you because you have accepted the challenge and have presented creations worthy of the WOW effect that Bachour is looking for. We are super proud to see how thanks to Scoolinary you are raising the level by leaps and bounds. See you in the next challenge 🙂
Level:
Scoolinary Team
Queridos Scoolinars, sabíamos que este reto iba ser todo un éxito porque sabemos que os gusta ir más allá, que os desafiais constantemente para aprender nuevas técnicas, nuevas maneras de hacer las cosas. Este reto sí que era salir de la zona de confort, sobre todo para aquellos que no sois tan pasteleros. Pero creo que son oportunidades únicas para participar y que el chef pueda ver de lo que sois capaces, impresionarle con vuestro nivel, porque sinceramente hay algunas fotos que parecen réplicas exactas de Bachour. Así que enhorabuena a todos y todas porque habéis aceptado el reto y habéis presentado creaciones dignas del efecto WOW que busca Bachour. Nosotros estamos super orgullosos de ver como gracias a Scoolinary vais subiendo el nivel a pasos agigantados. Nos vemos en el próximo reto 🙂
a year agoTranslated from Spanish
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