Miembro Ryan Finney
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Ryan Finney ha publicado una actualización hace 7 semanas
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Lots of good looking dishes on here Schoolies! Keep up the great work! Miss y’all!!!
Mercedes Delgado de Miguel yMaloles Muñoz4 Comentarios-
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Ryan, it’s so great to hear from you! We miss you too and hope you can share your creations with us again soon or join one of our challenges. 🫶🏻
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Ryan Finney ha publicado una actualización hace meses
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Hi everyone. Just wanted to say Happy holidays and New Year! I been so busy the last couple months and have missed being able to cook and share with you all but it’s been for good reason. I’ll be traveling for a couple months but checking in to see all the fun creations. Have a great new year, keep on cooking and inspiring each other.
Cheers!
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Great to hear from you, Ryan!
I’m glad to know you’re doing well and that everything has been for a good reason. I wish you all the best on your trip and, of course, hope you continue enjoying new experiences. We’ll be here waiting to share and keep inspiring each other. Have an amazing New Year, full of more adventures and incredible…
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Happy new year, Ryan ❤️❤️
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Ryan Finney earned the scoolistar ScooliStar hace meses
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Congrats Ryan, absolutely deserved💪🏻💪🏻
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Ryan Finney ha publicado una actualización hace meses
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Love this reel AND the copy! ☺
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I have just seen your Instagram profile 🙂 Congratulations!!!
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Ryan Finney ha publicado una actualización hace meses
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The Little skulls are Clementine jelly and the petit gateau is clementine sponge, mousse and black clementine jelly with activated charcoal. Shell is colored Valrhona passion fruit and white chocolate.
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I made a mess before I got a good shot of the inside as usual 👻
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Wowww, it is so nice and full of fantasy!!!!
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Ryan Finney ha publicado una actualización hace meses
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#HalloweenChallenge
Halloween has always been special to me as my brirthday is November 1st. I tried to incorporate some elements of Halloween and day of the dead into this dish. The addition of a marigold is a nod the day of the dead and some was used in the orange tuiles with freeze dried passion fruit. The black soil and tuile are from…
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I love how you managed to combine Halloween and the Day of the Dead into a single dish, capturing a dark and mysterious atmosphere while keeping those traditional elements.
Details like the color-changing leaves and the skulls among the pumpkins give it such a unique, storytelling touch. A true culinary masterpiece that captures the spirit of…
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That’s one epic mashup!
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Ryan Finney ha publicado una actualización hace meses
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I recently checked out the Sichuan course. It’s one of my favorite styles of Chinese cuisine. I make wontons on the regular so feel free to message me for some extra tips if you’re thinking of giving them a try. 😋🌶
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That looks delicious, Ryan!
Although I love Chinese cuisine (since the typical food in my country, Peru, has a lot of Chinese influence), my specialty is pastry. Whenever I’ve made wontons, they end up breaking and the filling comes out, especially when I use them in soups.
Could you share any tips to prevent that from happening again?
Thanks!
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OK Ryan, you’ve convinced me to try making them again (largely since I read your tips and identified MANY mistakes in my previous attempts. ☺)
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Ryan Finney ha publicado una actualización hace meses
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Playing with some leftover nuts and berries. It’s kind of a zero waste goodie.😁 Raspberry olive oil cake-raspberry jam-pistachio crémeux.
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its absolutely pro Level 💪🏻
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We have a masterpiece! 🌟
I love how you made the most of what you had and turned it into something so beautiful. The decoration with those pistachios and raspberries is super cute, and that topping, is it chocolate or a tuile?.
It adds such a special touch. I’m really impressed by how creative and stunning your dessert turned out.
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Ryan Finney ha publicado una actualización hace meses
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Besides a lot of tasting, I generally don’t eat much at work, but we’re working on a new potato gratin pastry and I had a moment of weakness. Crushed one of these bad boys in about one minute. 😋
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Looks amazing. Can you share more about what goes into this deliciousness?
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PLEASE check our next week Course: I’m sure you are gonna LOVE IT, you’ll see, Chef!
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Ryan Finney ha publicado una actualización hace meses
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Work prototype for the holiday season. Some similar techniques can be found in multiple courses here including Chef Ribé’s creative pastry techniques. Chocolate mousse, caramel cremeux, whiskey caramel and maple cheesecake. I think we’ll end up filling the chocolate bells with a caramel or chocolate ganache.
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Seriously, I need this right now! 🤣
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Impressive! The combination of chocolate mousse, caramel cremeux, and maple cheesecake sounds absolutely delicious, perfect for the holiday season. I love that this mousse brings together techniques and recipes from various chefs, and that you add your own personal touch with your characteristic creativity.
Thank you for sharing it, I loved… Seguir leyendo - View more comments
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Ryan Finney ha publicado una actualización hace meses
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#FishAndChipsChallenge
Pub-food fusion. Izakaya flavors meet a British classic. I did a saikyo-zuke cod, a common Japanese Izakaya menu option, which is marinated in a miso mixture for up to 2 days then usually grilled or broiled. Instead here, I battered and fried it like a classic Brit pub fish and chips style. I substituted the vodka in…
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Wow💪🏻💪🏻
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Wow, Ryan! What a creative combination of flavors. I love how you fused Izakaya style with classic British fish and chips.
The details, like the caviar and furikake, add a super special touch. Thanks for sharing this unique dish! 🫶🏻
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Ryan Finney ha publicado una actualización hace meses
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#FishAndChipsChallenge
A pretty true to from F&C. I finally have a great batter dialed in, a little lighter than the one in the course with a secret ingredient maybe 😉. Cod prepped a la Szymanski’s course, chips were brined in malt vinegar and thyme, and cut to increase surface area which turned out awesome. Served with a classic tartar and a…
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Awesome! The fish looks super tender with a light batter, and the fries have a beautiful golden color. We’re looking forward to seeing you share your second version of this dish. Cheers!
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Ohhh brining the chips? I love that idea (we aren’t big into fish but I’m loving everyone’s sauces and sides 🤣)
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Ryan Finney ha publicado una actualización hace meses
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As I’m working on fish dishes I’m also practicing zero waste of course! Some of the irregular cuts/scraps fried with the remainder of a test batter. My Roommate is always happy to help with the research 😁
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It’s awesome that you’re putting zero waste into practice in the kitchen. Using every part shows a lot of creativity. I’m sure your roommate is loving those taste tests. Keep it up, you’re doing an amazing job!
Tell us, what sauces or sides did you pair your dish with?1- View 1 reply
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That’s the spirit! (Yours and your roomate’s)
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Ryan Finney ha publicado una actualización hace meses
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I make so many cheesecakes for work that my mom had a laugh when I said I was doing a course, but there’s always something to learn or a new approach to try. Here’s some from work and a tiny Patterson I made for the course.
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Ohhh, amazing!!! So, you are a professional pastry chef. 👌👌🙂🙂
I’m just a student,… yet. 🙂
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The creaminess and texture in that close-up are so tempting it should be a deadly sin. Your piping skills are exceptional, Ryan. That first photo is elliptical and hypnotic. Does anyone else get mesmerized by a dish? Or is it just me?
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Ryan Finney ha publicado una actualización hace meses
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Roasted garlic butter. I dipped the ends in a little beurre noisette to mimic the rough ends. Can’t wait to fool my roommate 😁
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Those roasted garlic butter pieces look so real, they’re definitely going to fool anyone. I love how you used the beurre noisette to mimic the edges, it turned out amazing.
Great job!
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This is just perfect!
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