• Lemon tart 🫰💛

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      David Benitez, Svetlana Rodaschuk and 8 others
      6 Comments
      • Level: level 4 executive chef 2 Executive Chef

        Qué pinta más buena.

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        1
        • Totally gorgeous!

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          1
          • Level: level 3 sous 3 Sous Chef

            They look fantastic and delicious 😋

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            1
            • Level: favicon spaced Scoolinary Team

              Welcome to Scoolinary, Ahmed! 💛 That lemon tart looks very polished, and the piping gives it a really clean, professional finish. We’d love to know a bit more about your background: what kind of pastry work are you doing at the moment, and what are you hoping to explore or refine with Scoolinary?

              And if pastry is a big part of your world, join the Pastry & Bakery Club too. It’s a great place to share your work, exchange ideas, and connect with other Scoolinars who are just as passionate about it.

              https://www.scoolinary.com/clubs/pastry-bakery/

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              1
              • Thank you so much for the warm welcome and kind words! 🙏
                I’m currently working as a Senior Chef de Partie – Pastry in Riyadh, Saudi Arabia, with experience in hotels, restaurants, and cafés. My main focus is pastry and dessert preparation, with a strong interest in modern desserts, presentation, and developing new techniques.

                I joined Scoolinary because I’m always looking to improve my skills, learn from other pastry professionals, and explore new ideas and techniques. I’d also be happy to be part of the Pastry & Bakery Club and connect with other passionate pastry chefs.

                Looking forward to learning and sharing with the Scoolinary community! 👨‍🍳✨

                • Level: favicon spaced Scoolinary Team

                  @ahmedabdelsamad Ahmed, with your background and focus on modern pastry, I think you’ll get a lot from exchanging ideas with the community, not just following recipes. Your lemon tart already shows control and attention to presentation. What would you most like to push next in your work: cleaner finishes, more complex textures, flavor combinations, or creating your own desserts from scratch?

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