Member Stefano Muscariello
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Stefano Muscariello posted an update 4 days ago
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Second experiment with Chef Tobie’s “Fundamentals of Plating”
Lana Mihajlović, Maloles Muñoz and 8 others5 CommentsView more comments-
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i Chef! 👋 You’re clearly sharpening your eye with this second experiment from the Fundamentals of Plating course.
The structure of the dish is clean and well-controlled, and using a ring mold for the rice brings strong visual order. The color contrast between the black plate, red peppers, and fresh green basil is striking and effective. The… Read more
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It looks amazing!!!! Congratulations
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Stefano Muscariello posted an update 5 days ago
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My first experiment with Tobie Puttock’s tricks of “Fundamentals of Plating”.
Sausages with red peppers and homemade sourdough bread.
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What a pleasure to see your first experiment applying Chef Tobie’s tricks—and what a way to start!
The plating shows intention and care. The way you arranged the sausages alongside the peppers creates a clear visual line, and the sourdough bread not only looks amazing but also adds structure and rustic charm. You could maybe play a bit more… Read more -
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Great first experiment, Stefano! 👍The contrast between the matte black plate and the vibrant red peppers works beautifully to highlight the dish. The positioning of the sausages creates movement, and the toasted sourdough adds texture and height. Visually, it’s inviting and rustic with a balanced touch of color and composition.
What plating… Read more
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Stefano Muscariello posted an update a week ago
a week ago (edited)
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I’m trying to make a Cube Croissant. To make the cube I used the leftlovers of the croissant dough after the cross lamination explaind by Bachour.
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Can we see the piece in halves? Do you still have it?
What do you think, @sussan_scoolinaryteam ? @Edgar_81 do you have any recommendation for Stefano to accomplish great cube croissants? Have you made them already?- View 3 replies
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Ehm no… Already ate 😁
I bought these molds.
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Stefano Muscariello posted an update 2 weeks ago
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My first Pain Suisse after the course.#BachourChallenge
Pain Suisse
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
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Que pintaza.
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Stefano, you’re doing a great job! For your first time making both the croissant and now the Pain Suisse, they both look really good. You’ve shown great control in the lamination, especially considering the challenge of working at such a high room temperature.
The structure of the Pain Suisse looks very well-executed, with defined layers and… Read more
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Stefano Muscariello posted an update 2 weeks ago
2 weeks ago (edited)
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My first croissant after the course.#BachourChallenge
Plain Croissant
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
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Que rico.
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Your croissant looks 💯 the lamination is clearly visible and uniform, with a bake that gives it a beautiful golden and glossy exterior.
Achieving that level of quality with a room temperature of 27 °C is a real challenge, so double credit for pulling it off!
How did you manage the resting times between folds to keep the butter from leaking… Read more
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