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 safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here: Want to join the live discussion? Head on over to our Friendly Facebook Group, found at . Podcast is broadcast and recorded live, every Friday, at 7 am PST / 10 am EST.

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SCS 071 Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough is an episode from Stella Culinary School by Jacob Burton.

This episode is 01:26:52 long.

This episode was published on Feb 26, 2021.

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