Member Ryan Finney
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Ryan Finney posted an update 7 months ago
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Scoolinar
‘Cioppino’- Inspired by Shaun Hergatt’s tasting course and always trying to utilize and elevate scraps and such. A cioppino that was made with garden tomatoes and herbs, fish scraps and crab shells/scraps then reduced. The cod and scallop were sautéed seperately with the cod finishing poached in some of the strained cioppino broth. the…
Adam Julian Redoblado, Shaun Mendonca and 5 others4 CommentsView more comments-
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Scoolinar
Your plate looks amazing. Congratulations!!! I LOVE how you used flowers with the potato cubes 🎲🌸🎲🌸🎲🌸
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Scoolinary Team
Hi Ryan.
Your cioppino dish looks incredibly sophisticated and well-executed!
I love how you managed to elevate the ingredients, using fish and crab leftovers to create such a flavorful broth. The presentation is spectacular, with a perfect balance between the vibrant colors of the sauce and the delicate touches of garden herbs and flowers. A…
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Ryan Finney posted an update 7 months ago
7 months ago (edited)
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Scoolinar
Here’s a mango lassi tart that didn’t make the cut at work. We went with a cheesecake version of this idea but I still love to make it. Most of the techniques here are in Saloman’s French pastry course. Mango and yogurt PC, mango curd and gelée. Cardamom/cinnamon whip. 😋
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Ryan, what a delicious and creative combination! Even though it didn’t make the cut at work, it sounds like a dessert full of exotic flavors and refined techniques. The touch of cardamom and cinnamon in the whipped cream sounds spectacular. Definitely something worth enjoying on any occasion.
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Scoolinar
Wow, what a beautiful mango tart! Congratulations!
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Ryan Finney posted an update 7 months ago
7 months ago (edited)
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Scoolinar
Here’s a small format dessert that’s an homage to Elvis Presley’s favorite sandwich, which was peanut butter, banana and bacon. banana compote•PB mousse•bacon studded milk chocolate shell. The lightning bolt honors his phrase, ‘Taking care of business in a flash ⚡️’ or TCB⚡️ so this is TCP⚡️ for pastry 😁 insta reel link…
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That looks amazing!
I love the flavor combination you used; you’ve created a masterpiece. The presentation is spectacular.
Thank you for sharing.
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Scoolinar
looks delicious🌺🌾
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Ryan Finney posted an update 7 months ago
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Scoolinar
Inspired by the kingfish dish in the Lasarte tasting menu course and Justin Horne’s no waste fish. Fresh from my garden and local goodies. Halibut w/ crème beurre monté au
fumet•garden oil•roasted balsamic endive •sake fennel relish.
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A beautiful presentation. It looks like a light, delicious dish.
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Scoolinar
Beautiful plating!
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Ryan Finney posted an update 7 months ago
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Scoolinar
Brandy apple entremet. R&D for work, employing some techniques and tips from here.
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Looks great at a number of levels!
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It sounds like a winning combination. Do you use real brandy, or flavouring?
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Ryan Finney posted an update 8 months ago
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Scoolinar
Work for Dina Alsina Pérez’ Mousse desserts course. Coconut and pineapple mousses•pineapple syrup dipped coconut sponge•pineapple gel
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Hi Ryan Finney
Beautiful presentation ,congratulations!
Your dessert is not only lovely but also neatly and professionally presented. The plating is impeccable, and the color combination enhances the beautiful tones of your mousse. We’re thrilled to see the photo of your course result and thank you for sharing it with the community.
Best regards.
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Scoolinary Team
Exquisite, Ryan!😍 I can see perfect layers and perfect outer finishing. I would certainly be tempted to enjoy this cutie. Please tell us if you prepared this dish to enjoy yourself or if it was presented for some special occasion.
I gotta tell you, you just made your path for another #ScooliStar. 👏🎩Since you already have one selected for…
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Ryan Finney posted an update 8 months ago
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Scoolinar
Raspberry petit fours~raspberry mousse, raspberry chocolate w/freeze dried raspberry, almond sablé, mint.
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Scoolinary Team
We got a #ScooliStar winner right here making his debut on this matter 👏 Congratulations, Ryan! Your first pic is amazing. 🏆If you’re up for it, we’ll post it on our Instagram stories and we’ll feature it in our Instagram highlights. Feel free to share your Instagram handle (@) with us if you want a mention!
Did you learn this recipe in one of…
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Scoolinary Team
Hi Ryan Finney
For a moment I thought they were some mini dragon fruit.
What a spectacular result you got. Your work looks incredible and delicate, I like that you shared a photo of the inside of your dessert.
Your photos and employee were perfect, we thank you for sharing with the community and we hope to continue seeing more of your incredible…
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Ryan Finney posted an update 8 months ago
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Scoolinar
Baked Apple Ice cream. I added a touch of cinnamon to the sablé dough, really nice. I had a bunch of those tasty buggers leftover 😋
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Scoolinary Team
Hi Ryan
A delicious combination for ice cream. We’re glad to hear you enjoyed the course. Thank you for sharing your results with us, and we hope you continue to share such lovely photos of your creations like this one. Best regards.”
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Scoolinary Team
Wow, what an exquisite treat! It’s wonderful to hear that the flavors were so irresistible that you had a delicious surplus of these little gems! 😋
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Ryan Finney posted an update 8 months ago
Level:
Scoolinar
Orange petit gateau. Airbrush wasn’t working though ☹️
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Hi Ryan
You achieved a great result. If you hadn’t mentioned that your airbrush didn’t work, I wouldn’t have noticed. It turned out very well, with an appearance similar to what an airbrush provides, but it’s perfectly clear that it’s a realistic dessert/entremet. The inside of the dessert shows well-defined and neat layers. In conclusion,…
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Scoolinar
So cool. My next adventure.
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