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Dilip Chettri posted an update
Canapes
Sarah Thompson, Sònia Muñoz Pérez and 6 others8 Comments-
Level:
Executive Chef
What I like to do the most, let your imagination fly and you get lots of ideas
Level:
Executive Chef
Lo que más me gusta hacer, deja la imaginación volar y te salen cantidad de ideas
14 months agoTranslated from Spanish
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Level:
Scoolinary Team
Beautifully executed, chef. Each bite looks precise and well balanced, with clean repetition, sharp finishing and a strong sense of texture. Which detail was the most challenging to keep consistent across the whole batch?
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Hello chef! Cod croquettes was challenging and time consuming as it is quenelle made manually. And tart as well.
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Level:
Scoolinary Team
@undefined That makes sense, chef. Hand-shaping quenelles is one of those details where consistency really comes down to repetition, temperature and how the mixture behaves from one portion to the next. The tart adds a different challenge, especially when you’re aiming for the same clean finish across every piece. If you made the batch again, would you change anything in your workflow to make those two elements more consistent or efficient without losing that handmade precision?
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But I love challenges, and if client needs same I ll do it again.
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Level:
Scoolinary Team
@undefined That’s the spirit!
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Level:
Stagier
Productive day
Level:
Stagier
Jornada productiva
14 months agoTranslated from Spanish
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Level:
Executive Chef
Great job, buddy.
Level:
Executive Chef
Muy buen trabajo, compañero.
14 months agoTranslated from Spanish
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