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Ryan Finney ha publicado una actualización
Por fin hice una elaboración de ramen de verdad para terminar el curso. En realidad unos cuantos….en Tokio!!! 🤩 Echa un vistazo al enlace para ver un reel rápido de algunas de las elaboraciones que hice allí. Arigatou gozaimasu!!!🙏
https://www.instagram.com/reel/DNtTN2X5FUI/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
I finally did a real ramen elaboration to finish the course. Actually a few….in Tokyo!!! 🤩 Check out the link for a quick reel of some of the cooking I did there. Arigatou gozaimasu! 🙏
https://www.instagram.com/reel/DNtTN2X5FUI/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Traducido del inglés
Beatriz Torija, Judy Keegan y4 más12 Comentarios-
Level:
Scoolinary Team
How exciting to have been able to finish the course with an authentic ramen dish in Tokyo! That dish looks delicious, and you can really tell how much effort you put into it. I imagine it was an amazing experience learning directly there. I’ll check out the reel to see more details of everything you did! 🙌 Arigatou gozaimasu for sharing, I’m sure it was an unforgettable experience!
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Scoolinary Team
I just watched your reel — I loved it!! 🤩
You can tell you truly made the most of that trip. It’s such a pleasure to see someone so immersed in the craft, surrounded by textures, steam, and focus everywhere. That ramen looks like pure comfort and technique in one bowl. What a way to finish the course — bravo! 👏🍜 What was the most impressive flavor you tasted on this trip? And what are your top three learnings you’re bringing back with you?
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@soldamiani Man, tough call Sol. I was introduced to so many new flavors and ingredients. One night I had a fish I’d never tried at sushi, black-throated sea perch. That stood out as something I wanted more of! I also liked working with sudachi. Top three learnings? Probably all the technicalities of broth making and all the percentages to keep in mind, salt, umami, solid content etc,. The noodle making and hydration percentages, and the different noodles for specific broths. And 3rd, what I learned in kaiseki about mindfulness of space, seasonality, symbology and harmony. True mise en place.
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Scoolinary Team
@Enzo.ryan.finney Wow, Chef— that answer gave me goosebumps. 😮💨✨
Black-throated sea perch sounds like a discovery moment for the books, and sudachi… that citrusy lift is just so elegant, right? I love how your top three learnings move from the precise science of ramen to the philosophy behind kaiseki. That full spectrum — from percentages to poetry — says so much about your culinary approach.
If you had to take just one of those lessons and bring it into your day-to-day kitchen life, which would it be? And why?-
@soldamiani lol, that’s tough. Being more mindful of limited space and efficiency of movement is something I’ve tried to be more aware of when I work. That was one of the elements we focused on in the Kaiseki I learned. I would say that, if only one, because it was the most in depth and new for me from a culinary and cultural experience, as well as something that was naturally in line with how I’ve been approaching a lot of my cooking lately. Very thoughtful, detailed, and everything with purpose. Harmony.
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Scoolinary Team
@Enzo.ryan.finney Love “everything with purpose”. That mindset really shifts how we move, choose, and even clean, doesn’t it? There’s something deeply satisfying about working in sync with your space, like the kitchen becomes an extension of you.
💬 Has focusing on harmony changed how you prep or plan your dishes too?-
@soldamiani I always focus on harmony, it was just more at the fore and pervasive in Kaiseki as even the movements to pick up chopsticks are considered.
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Ramen, ¡vaya!, ese cuenco es pura comodidad en cerámica carmesí. El caldo tiene un aspecto rico y aterciopelado con ese tono naranja picante, sin duda lleno de sabor y calor. Me encanta el huevo pasado por agua con su centro dorado y confitado, y esas lonchas de cerdo parecen lo bastante tiernas como para derretirse al contacto. Las cebollas de verdeo y los brotes de soja añaden ese crujido fresco para equilibrarlo todo, ¿y esa porción de pasta roja en el centro? Esa es la bomba de sabor a punto de explotar. Es el tipo de ramen que no sólo te alimenta, sino que te abraza el alma.
Ramen, wow!, that bowl is pure comfort in crimson ceramic. The broth looks rich and velvety with that spicy orange hue—definitely packing flavor and heat. I’m loving the soft-boiled egg with its golden, jammy center, and those pork slices look tender enough to melt on contact. The green onions and bean sprouts add that fresh crunch to balance it all out, and that dollop of red paste in the middle? That’s the flavor bomb waiting to explode. It’s the kind of ramen that doesn’t just feed you—it hugs your soul.
1hace al añoTraducido del inglés
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@judyrusselllive-com-au Thanks Judy. It really was complete comfort food. Soul-hugging for sure!
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Scoolinary Team
🎉 Congratulations, Chef!
Your photo has just earned you the Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.😉.
Thanks for the inspiration—and well done! 👏
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@soldamiani Thanks Sol, happy to share!
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Level:
Scoolinary Team
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