Marcelo menyon

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Formed in Confectionery / Bakery Technologist Massas.Especialista and in food preparation and human lyophilisate animais.Perito Glossary Confectionery English - Portuguese On the Center for Translation Studies at the University UNIBERO - International Fairs, FISST 2002 / 2004/2006/4 FIPAN ° PANCOFEST PALESTRANTE.Manager in restaurants. I live in SP Capital oconfeiteiro@hotmail.com orkut Marcelo Menyon tel. (011) 7245 7004 Revenues posted on this blog are for beings Human.

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  • Cordon Bleu Recipe

    Cordon Bleu

    Season the scallops with salt and pepper and bay leaves matches. Leave taken the taste for not less than 20 minutes. Remove bay leaves. 6 separate them and put one on each slice of cheese and a...
    By : Marcelo menyon

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Drica

drica says :

eu tambem sou nova aqui, mas me parece muito bom esse sit, que tal fazermos uma junta brasileira de comida vejo que aui e muito pouco! me retorna ok?
Posted on: 22 October 2007 - 9:27am
Drica

drica says :

ola ? marcelo seja bem vindo! como vai?
Posted on: 20 October 2007 - 8:19pm
Shantihhh

shantihhh says :

WELCOME to ifood.tv This is a great fun-foodie site Enjoy!
Posted on: 17 October 2007 - 9:08pm

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