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Sol Damiani posted an update
Level:
Scoolinary Team
🌍 Think big: if we could take the entire Scoolinary community anywhere in the world, where would we go and what would we do there?
Level:
Scoolinary Team
🌍 Piensa a lo grande: si pudiéramos llevar a toda la comunidad Scoolinary a cualquier lugar del mundo, ¿a dónde nos iríamos y qué haríamos allí?
Translated from Spanish
Vasilicã Cozma, Óscar J. González Hernández and 3 others12 Comments-
Level:
Executive Chef
Spain, Italy, Peru, Ecuador, Mexico, Thailand. To learn and taste their gastronomy, apart from their culture. I think they are the most influential, along with the queen of them all, which is France (don’t get me angry).
Level:
Executive Chef
España, Italia, Perú, Ecuador, México, Tailandia. Aprender y degustar su gastronomía, aparte de su cultura. Creo que son las más influyentes, junto con la reina de todas, que es Francia (que no se me enfade nadie).
15 months agoTranslated from Spanish
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Level:
Scoolinary Team
@cecu6669hotmail-com What a delicious list! No one’s mad, we’re daydreaming 😄 The truth is, now it’s time to get wet: if you had to stay with just one country to soak up its culture and cuisine, which one would you choose and why?
I would choose Italy today if I had to define.
Incredible pasta and ice cream. And summer is coming…. what a beauty!Level:
Scoolinary Team
@cecu6669hotmail-com ¡Qué lista tan deliciosa! Nadie se enfada, estamos soñando despiertos 😄 La verdad es que ahora toca mojarse: si tuvieras que quedarte con un solo país para empaparte de su cultura y su cocina, ¿cuál elegirías y por qué?
Yo elegiría Italia hoy mismo si tuviera que definir.
Pasta y helados increíbles. Además ya se acerca el veranito… ¡Qué belleza!
15 months agoTranslated from Spanish
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Level:
Executive Chef
@soldamiani, si te digo la verdad, es muy difícil elegir, pero creo que al primer país del mundo al que iría, por mi admiración a la comida callejera, sería Tailandia y después México.
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It would be important to be able to watch the videos without internet connection, because I often don’t have it 😊.
Sería importante poder ver los vídeos sin conexión a internet, porque yo muchas veces no dispongo de ella 😊
5 months agoTranslated from Spanish
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Level:
Scoolinary Team
@oscar-j-gonzalez-hernandez Thanks for sharing your need, Oscar! We understand how useful it would be to be able to watch the videos offline and we have it noted in our improvements. In the meantime, how do you organize yourself when you have connection to get the most out of the courses?
Level:
Scoolinary Team
@oscar-j-gonzalez-hernandez ¡Gracias por compartir tu necesidad, Oscar! Entendemos lo útil que sería poder ver los vídeos offline y lo tenemos anotado en nuestras mejoras. Mientras tanto, ¿cómo te organizas cuando tienes conexión para sacar el máximo provecho de los cursos?
5 months agoTranslated from Spanish
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To be honest, I’d be thrilled to go to Miami and check out Antonio Bachour’s bakery – I think many scoolinars would be happy to taste and see the amazing petit gateaux and viennoserie collection! 👀🙈
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Level:
Scoolinary Team
@rekahorvathr-e2c3b8 That sounds like an amazing trip! Antonio Bachour’s creations always look like little works of art, and the chance to taste his viennoiseries would be a dream. If you could watch him at work, what specific technique would you be most curious to see him demonstrate?
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@soldamiani This is a hard question in principle but thankfully he has shown me already many of his secrets via Scoolinary (I’ve seen all of the Antonio Bachour courses)! There is this, however, which I think wasn’t in either of the selections but is quite pretty! I wonder if he uses a mould here or he has some piping technique that I am not aware of. But obviously it would be overall really different (and cool) to watch and follow in person instead of baking from his recipe books/books! 😃🙈
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Level:
Scoolinary Team
@rekahorvathr-e2c3b8 That’s such a good pastry mystery 😄 I asked a teammate from the Scoolinary kitchen, and we’d risk saying it’s probably a mould, especially for daily production. The tiny differences in the joints do make us doubt a little, though.
Clearly, we’ll have to see him live to confirm. Suitcase ready! 🙈
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@soldamiani It is a pastry mould: https://pavonitalia.com/products/px43116 🙂
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Level:
Scoolinary Team
@rekahorvathr-e2c3b8 Mystery unsolved!
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Francia
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