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Sol Damiani posted an update
3 weeks ago (edited)
Level:
Scoolinary Team
Encontremos tus matches, Scoolinar
Hoy te proponemos crear un post breve contando lo más importante sobre ti. Puedes añadir foto o no, como prefieras.
Copia, pega y completa:
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PaÃs y ciudad:
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¿Tienes un negocio? ¿De qué?
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¿Qué estás buscando ahora mismo?
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¿En qué momento de transición te encuentras?
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Si no tienes negocio: ¿qué cambio, proyecto o etapa estás viviendo?
Después, entra en los perfiles de otras personas de la comunidad y pide conexión si encuentras afinidad.
A veces, una buena conexión empieza con un post sencillo…
ivana saiz, Mercedes Minaya Palacios and Estefania Lozano Ragel6 Comments-
Level:
Stagier
PaÃs y ciudad: España, Cadiz
¿Tienes un negocio? ¿De qué? No
¿Qué estás buscando ahora mismo? Inspiracion para crear platos nuevos y aprender tecnicas nuevas
¿En qué momento de transición te encuentras?
Si no tienes negocio: ¿qué cambio, proyecto o etapa estás viviendo? Soy ama de casa y aficionada a la cocina, me gusta innovar, y disfruto cocinando y aprendiendo-
Level:
Scoolinary Team
@estefania-lozanoarl ¡Hola Fany! ¡Qué bonito debe ser Cádiz! 😊 Se nota que vives la cocina con curiosidad y disfrute, que es una base fantástica para seguir creciendo. Si buscas inspiración y nuevas técnicas, podrÃas empezar por elegir una elaboración que te rete un poco cada semana. ¿Qué tipo de platos te ilusiona crear ahora mismo: más caseros, creativos, de producto local o con técnicas más profesionales?
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Level:
Stagier
@soldamiani ¡Hola Sol! Si que es bonito Cádiz,de todo un poco, el unico incoveniente que tengo es que tengo dos niños que son muy delicados para comer no les gusta probar cosas nuevas. Asi que a veces me encuentro un poco limitada a la hora de hacer de comer, porque si hago algo nuevo para mi marido y para mi tengo que hacer otra cosa para ellos, Entre semana voy mas con prisa porque no me da tiempo a mucho .
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Level:
Scoolinary Team
@estefania-lozanoarl Entiendo… Es entonces encontrar el momentico para “despuntar el vicio” y probar recetas nuevas. 🙂
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Hi All! There was this post earlier and by the time I answered it was far down on the feed, and since I’d love to make connections, I thought I am going to paste the same thing here. Please do connect if you feel there are topics for us to talk about! 🙂
Here is all there is to know about me:
My name is Réka Horváth – I am originally from Hungary but currently I live in Cambridge, UK, where I am studying for my PhD in theoretical chemistry. (In my case, this means quantum theory – I am interested in the processes behind chemical reactions at the level of molecules. I generally do a lot of maths to design theories that others could use as a computer code to simulate medicine or materials they would be interested in developing.)
My other love is baking, and in particular modern French pastry and avant-garde pastry techniques. I have no official training in this field – I would consider myself as an enthusiastic hobbyist who is serious about understanding the craft. (Interestingly, I also have a relative – similarly to Laura (commented on the previous post) – who worked in this industry however. My great-grandfather was a famous pastry chef in Transylvania, known for his two popular confectioneries and innovative pastry work. Ironically, I only got to know this from my family after I started to be interested more in baking – and I am only sharing this here because I found it very interesting that other people in the community have similar relatives, so affinity for food making may be genetic afterall! 🙂 )
My own interest in baking started approximately two years ago when I moved to the UK by myself and found it very hard to cope with challenges of being an immigrant, and dealing with cultural differences. In that situation, I found out that cooking & baking can have very grounding effects under stress, and so I kept going after trying to make some of the dishes I loved myself. Interestingly, baking didn’t even come up for me naturally – I baked my first chocolate chip cookies only because a Cookie Monster was accompanying me on this journey to the UK, and I thought I am going to make him some food as well if I cook for myself. 🙈 However, to my complete surprise, other people loved my bakes, and so I tried more and more things, and last year, I got to the point after seeing some shows about high-level baking that I would also like to be able to create those beautiful pastries and Michelin-starred dessert plates. So I started to train myself in September and haven’t stopped since.
My current project is that I would like to combine my chemistry and baking interests and launch a series on a blog and on Instagram about the science of baking from a practical angle that helps me (and hopefully others, too) to understand more about conscious designs of flavour and texture, and also about how to troubleshoot when things go wrong. In addition, I lately have been having thoughts about starting a baking side business related to actual pastry work (mainly recipe research & development) as well as pastry education, but this is more of a long-term dream than anything immediate. 🙂
I would be very happy to connect if people happen to have similar interests to mine and would like to discuss, so please do send a message or something if you’d like to connect! 🙂
Here is also a picture of Cookie Monster and myself up for the next baking challenge ahead!
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Level:
Scoolinary Team
@rekahorvathr-e2c3b8 Réka, what a beautiful mix of quantum chemistry, pastry curiosity, and personal story, your approach to baking feels thoughtful, precise, and full of heart.
Your science-of-baking project sounds like it could bring real value to the community, what pastry technique or texture are you most excited to decode first?
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