SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this...
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Stella Culinary School
If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by nigh...
Episodes
20 of 74 episodesSCS 074 | Hydrocolloids - A Practical Approach
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk abou...
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and...
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfu...
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food sa...
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using i...
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week...
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or...
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about...
SCS 066 | Why Grandma's Beef Stroganoff Sucked!
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to f...
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tendernes...
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip
Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly...
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097...
SCS 062 | I'm Back. Community Questions & Updates
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going...
SCS 061 | Chef Alex Downing
In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I l...
SCS 060 | Party Foods, High Volume Execution & Listener Questions
In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such...
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including...
SCS 058 | Live Listener Call In Show with Chef Jacob
In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live cha...
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in gener...
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss wha...