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New Class on @gronda

Find the link in the bio.

Great dishes are not accidental. They are designed. In his new Gronda masterclass, Chef @julescooking shares the complete process behind creating a dish from idea to final plate. Learn how to develop your creativity, use tradition as a foundation for innovation, manage food cost without sacrificing quality, portion with precision, choose the right plate, and plate with intention and confidence.

New Masterclass on @gronda

Find the link in the bio.

Chef Brian Limoges, Executive Chef of Enclos in Sonoma, teaches the roulade — a fundamental technique that goes far beyond a single recipe. Across six dishes, from a skate wing paupiette to a dry-aged wagyu Wellington, he shows how layering, wrapping, and shaping can be applied to any ingredient, in any kitchen.

New Masterclass on @gronda

Find the link in the bio.

Chef Brian Limoges, Executive Chef of Enclos in Sonoma, teaches the roulade — a fundamental technique that goes far beyond a single recipe. Across six dishes, from a skate wing paupiette to a dry-aged wagyu Wellington, he shows how layering, wrapping, and shaping can be applied to any ingredient, in any kitchen.

New Masterclass on @gronda

Find the link in the bio.

Chef Brian Limoges, Executive Chef of Enclos in Sonoma, teaches the roulade — a fundamental technique that goes far beyond a single recipe. Across six dishes, from a skate wing paupiette to a dry-aged wagyu Wellington, he shows how layering, wrapping, and shaping can be applied to any ingredient, in any kitchen.

New Masterclass on @gronda

Find the link in the bio.

Chef Brian Limoges, Executive Chef of Enclos in Sonoma, teaches the roulade — a fundamental technique that goes far beyond a single recipe. Across six dishes, from a skate wing paupiette to a dry-aged wagyu Wellington, he shows how layering, wrapping, and shaping can be applied to any ingredient, in any kitchen.

New Masterclass on @gronda

Find the link in the bio.

From a kernel of corn to a perfectly puffed tortilla, this masterclass with Santiago Lastra covers the full craft of masa. The chef behind KOL London walks you through nixtamalization, hydration, shaping, and cooking — building from traditional street forms to contemporary restaurant techniques.

New Masterclass on @gronda

Find the link in the bio.

From a kernel of corn to a perfectly puffed tortilla, this masterclass with Santiago Lastra covers the full craft of masa. The chef behind KOL London walks you through nixtamalization, hydration, shaping, and cooking — building from traditional street forms to contemporary restaurant techniques.

New Masterclass on @gronda

Find the link in the bio.

From a kernel of corn to a perfectly puffed tortilla, this masterclass with Santiago Lastra covers the full craft of masa. The chef behind KOL London walks you through nixtamalization, hydration, shaping, and cooking — building from traditional street forms to contemporary restaurant techniques.

New Masterclass on @gronda

Find the link in the bio.

From a kernel of corn to a perfectly puffed tortilla, this masterclass with Santiago Lastra covers the full craft of masa. The chef behind KOL London walks you through nixtamalization, hydration, shaping, and cooking — building from traditional street forms to contemporary restaurant techniques.

Get the Recipes on @gronda

Find the link in the bio.

Discover namelaka, the ultra-creamy Japanese technique that surpasses traditional ganache through two key differences. Unlike ganache's all-cream base, namelaka uses milk stabilized with gelatin for lighter texture. The emulsion happens in two stages: hot milk mixture kickstarts bonding, then cold cream drips in slowly for pillowy consistency. The result is softer, more stable, and more delicate on the palate than ganache, with shine so perfect you could see your reflection in it.

Comment “Recipe” below

Three techniques. One cauliflower. Zero waste. In this Masterclass, Chef Claire Vallée @claire_vallee_ transforms every part of the head into something worth serving: a smoked leaf oil, a silky black trunk crémeux, and a lacto-fermented rib kimchi.

Curious more what she does with the florets, the leftover purée, and the buds?Find out more on @gronda

Get this Recipe on @gronda

Find the link in the bio.

Turbot done right — chef @mile_pupovac layers delicate fish with a silky mousseline, wrapped in a ribbon of courgette, served alongside white asparagus, a classic hollandaise, and finished with a few refined touches that make all the difference. Rich enough to feel special, light enough for a warm evening.

Get the Recipe on @gronda

Find the link in the bio.

Discover nixtamalization, the 2000-year-old Mexican technique that transforms corn by cooking it in alkaline solution with calcium hydroxide. This process breaks down outer skin, softens grain, and modifies starches and proteins, unlocking nutrients while improving digestibility and deepening flavor. The result is masa, the foundation of tortillas, tamales, and countless traditional dishes. Chef Santiago Lastra demonstrates the complete journey from raw corn to finished masa, proving ancient methods remain essential to Mexican cuisine.

Comment “Recipe” Below 👇

🧑‍🍳 Chefs:

@chefandresarocena @ivon_destrianawati @byjorgerodriguez @aurelienduvacher

Create crispy lace tuiles without specialist equipment using just flour, water, and flavored oil. The secret is intentionally avoiding emulsification—when poured onto a hot pan, water escapes while flour and starch set around bubble structures. The result is an ultra-thin, lacy, crispy shell perfect for elegant garnishes. This simple technique proves professional pastry elements don’t require complex equipment, just understanding how ingredients behave under heat when properly combined.

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Creations of the week 💡 

Turbot, Shrimp, Asparagus & Hollandaise by @mile_pupovac

Aromatic Basil & Star Anise Gel by @marcdiaschef

Asparagus, Poached Egg & Wild Garlic Hollandaise by @pedevilla.thomas

Curry Crisp by @elmonochef

Marinara Fish Sauce by @marco_gara

Chocolate Cream by @alexthiebaut

Craquelin Bignè by @michelamattioli_chef

Wild Garlic Crusted Stone Bass by @theautumnlady

Salmon Tartare by @tufanbasal

Fermented Banana Custard by @c.chefdanish

Get the Recipe on @gronda

Find the link in the bio.

Discover why the best mushroom broth comes from a coffee pot instead of traditional simmering. Loading dried mushroom powder into a small chamber forces heat concentration and extreme pressure extraction, pulling glutamate-rich compounds that gentle simmering never achieves. The result is intensely concentrated umami in minutes, with leftover powder ready for pasta fillings. This technique proves mushrooms contain the same flavor compounds as MSG and parmesan, just waiting for proper extraction methods to unlock them.

Get the Recipes on @gronda

Find the link in the bio.

🧑‍🍳 Chefs:

@pascal_barbot @mile_pupovac @chef_maruko

Discover why world-class chefs choose miso over simple salt cures for fish preparation. This fermented soybean paste delivers dual benefits: its salt penetrates and cures the flesh while enzymes boost umami depth. The paste also creates controlled surface caramelization during cooking, adding complexity impossible with salt alone. Learn how professional chefs use miso to transform fish beyond standard curing techniques, proving fermentation brings both preservation and flavor enhancement in one step.

Comment “Recipe” Below

Transform kitchen scraps into vegetable treacle by extracting every drop from parsley stalks, tomato vines, and spent dashi kelp. Boil until soft, squeeze to absolute mush, then reduce to exactly 107°C for the perfect consistency. What emerges is a highly umami, sweet, decadent sauce that proves zero-waste cooking isn’t just environmentally responsible—it creates intensely flavored components impossible to achieve any other way. This technique from the Zero Waste Masterclass shows discards hold untapped potential.