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09/08/2026

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This creation by Chef Carlos Maestre turns shrimp heads and shells into an intensely flavored gel instead of letting them go to waste. Browning and flambéing build depth before the shells are simmered, blended, and strained to extract maximum flavor. Agar sets the concentrated stock into a firm gel, then a final blend transforms it into a smooth, pipeable texture ready for precise plating.

09/07/2026

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This technique by Mile Pupovac turns almost any flavorful fat into a light, spoonable crumble in seconds. Maltodextrin absorbs the fat and transforms everything from herb oil and brown butter to melted chocolate or shrimp-head oil into a dry, sandy texture. The key is adding it gradually: just enough creates a delicate crumble, while too much turns it powdery.

09/06/2026

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This creation by Chef Angelos Koligliatis transforms pumpkin into an incredibly light, airy foam. Juicing removes the fiber, while lecithin stabilizes the air bubbles. Heated to precisely 50°C and aerated with an aquarium pump or immersion blender, the mixture becomes a delicate pumpkin air packed with aroma and flavor.

09/05/2026

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This creation by Chef Michela Mattioli transforms raw fish with a vibrant beetroot cure. Salt firms the texture by drawing out moisture, while sugar balances the cure and beetroot gives the fish its striking color. Paired with buttermilk, arugula oil, and fig sorbet, the result balances richness, freshness, and sweetness in one refined dish.

09/04/2026

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This creation by Chef Yesica Monzón breaks down the technique behind a perfectly glossy mirror glaze. Precise syrup temperature creates the right set, glucose prevents crystallization, and careful blending keeps air bubbles out. Used at exactly 32–36°C over a frozen entremet, the result is a smooth, glass-like finish worthy of professional pastry.

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09/04/2026

Comment “IMPRESS” and I’ll send you the link to start. 👀
Show us what you’ve got. This badge disappears October 1st, get it before it’s gone!

09/03/2026

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Chef Darren Teoh breaks down rempah, one of the foundations of Malaysian cooking, and shows how it becomes the base of a traditional beef rendang. Aromatics and spices are ground into a paste, cooked with beef and coconut milk, then slowly reduced until the flavors concentrate and the meat becomes incredibly succulent. It’s not a sauce, curry, or stir-fry. It’s rendang.

09/02/2026

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This creation by Chef Alex Thiebaut turns coffee and milk into a delicate marbled veil using just agar and precise temperature control. A chilled surface helps each layer set thin and even, while carefully drizzling the milk before the coffee fully sets creates the striking marble effect. Three ingredients, one simple technique, and an elegant fine-dining finish.

Creation of the week 💡Shrimp Head Gel - Carlos Maestre Butter & Buttermilk - Michela Mattioli Potato Brandade - Manuel H...
09/02/2026

Creation of the week 💡

Shrimp Head Gel - Carlos Maestre

Butter & Buttermilk - Michela Mattioli

Potato Brandade - Manuel Hoyo Porras

Pumpkin Foam - Koligliatis Angelos

Courgette & Basil Risotto - Danilo Cortellini

Olive Oil Ice Cream - Alex T.🇫🇷

Just Porcini - Nicky Brian | Private Chef 🇮🇹🇱🇰

Homemade Pizza - Thomas Pedevilla

Parmesan Chips - Mile Pupovac

Chocolate Mirror Glaze - Yesica Monzon / Pastry Bloom 🌿

09/01/2026

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This creation by Chef Manuel Hoyo Porras is all about mastering the layers of a perfectly crisp potato terrine. Waxy potatoes hold their shape, their natural starch binds each slice together, and careful pressing creates a compact structure with no weak spots. Fried hot and fast, the outside turns incredibly crisp while the center stays soft and creamy.

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