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Rank #137 in Food category

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Education
Food

Stella Culinary School

Updated 4 days ago

Rank #137 in Food category

Arts
Education
Food
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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 night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

Read more

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 night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

iTunes Ratings

89 Ratings
Average Ratings
82
1
4
2
0

This man is a saint

By schmidt123412 - Feb 14 2019
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Thank you for teaching me how to become a better chef

Bread

By miahman3000 - Dec 22 2018
Read more
I would love to know more about crusty bread

iTunes Ratings

89 Ratings
Average Ratings
82
1
4
2
0

This man is a saint

By schmidt123412 - Feb 14 2019
Read more
Thank you for teaching me how to become a better chef

Bread

By miahman3000 - Dec 22 2018
Read more
I would love to know more about crusty bread
Cover image of Stella Culinary School

Stella Culinary School

Updated 4 days ago

Read more

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 night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

Rank #1: SCS 018 | The Four Pillars of Bread

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In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Aug 29 2017

39mins

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Rank #2: SCS 006 | Sautéing, Searing & Pan Roasting

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In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

May 20 2017

51mins

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Rank #3: SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team

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Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss:

  • Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning.
  • Memphis BBQ.
  • What its like to be a professional BBQ Competitor.
  • The evolution of How to BBQ Right and their new podcast by the same name.
  • What does a BBQ pro cook and eat on their days off.
  • Memphis in May and what it takes to win the World Championship of pork cooking.

Question or comment? Shoot to us via our contact page!

This episode's show notes can be found at https://StellaCulinary.com/SCS41

Links For Malcom Reed & How to BBQ Right

Links for Chef Jacob & The Stella Culinary School Podcast

May 15 2018

1hr

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Rank #4: SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

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Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.

In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique.

In our next episode, we will cover the other two modern mother sauces, purees and emulsions.

Related Podcasts & Videos

Other Links

Jun 13 2018

1hr 43mins

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Rank #5: SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

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The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish.

Important Links

Jun 05 2018

59mins

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Rank #6: SCS 021 | Sourdough Starters and Pre-Ferments

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If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create complex tasting breads by utilizing a sourdough starters and pre-ferments.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Oct 20 2017

1hr 18mins

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Rank #7: SCS 050 | T is for Technique

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In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide.

If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com

The accompanying video lecture for this episode can be found on the show notes page at: https://stellaculinary.com/scs50

Can you believe we're already at episode 50!

If you're looking for videos that demonstrate various cooking techniques such as pan roasting, braising, sous vide, etc, please check out our Cooking Technique Video Index found here: https://stellaculinary.com/ct.

Win a Mockmill Grain Mill

As I mentioned in the beginning of this episode, I'm giving away a Mockmill Grain Mill to one randomly selected Stella Culinary audience member. You do have to enter to win, and you can do so here: https://stellaculinary.com/mockmill

Follow Chef Jacob

Jul 03 2018

2hr 10mins

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Rank #8: SCS 028 | Let's Talk Pizza!

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In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in our bread series, and discuss why we apply certain formulations to achieve specific results.

To get the most out of this episode, you will need a basic understanding of the baker's percentage.

Introduction

Discussion Segment

Neapolitan Pizza - 12:30

  • Vera Pizza Napoletana
  • 14:40 - What VPN regulations say about how a good Neapolitan Pizza should look, smell, and taste.
  • 15:45 - Neapolitan Pizza Dough
    • 00 Pizza Flour - A finely ground flour used for making Neapolitan Pizzas baked in a hot, wood fire oven.
    • 17:30 - Why bread flour shouldn't be used when making a Neapolitan Pizza dough (it gives a bitter, burnt, flavor).
    • 18:40 - It's difficult to get a Neapolitan Pizza to brown properly in a home oven.
    • 19:45 - Jacob gets pedantic and starts splitting hairs on the definition of sea salt.
    • 20:10 - The proper type of yeast to use when creating a traditional Neapolitan pizza.
      • Cake Yeast / Fresh Compressed Yeast
    • 21:50 - NO FAT!
    • 22:05 - Proper hydration rate of Neapolitan Pizza Dough, and why it contains less water than other, standard pizza doughs and breads.
    • 25:25 - The importance of long, slow, fermentation, and why it's important when working with a low hydration dough like Neapolitan pizza dough (besides the fact that slow fermentation creates a better flavored pizza crust!).
    • 26:40 - Quick refresher course on mixing dough and using the autolyse step.
    • 27:55 - The fermentation process.
      • Bulk Fermentation = 16-14 hours
      • Proofing = 1-2 hours at room temperature, or retarded in fridge for up to 24 hours.
      • If retarding dough, allow to come to room temperature for at least 1 hour.
      • 29:55 - The effects of water & room temperature on your doughs proofing time.
      • Bulk ferment until 2-2.5 X original volume, proof until 1.75 - 1.9 X original volume.
      • 32:50 - Neapolitan Pizza Dough workflow from start to finish.
      • 35:30 - Hydration rate of Neapolitan Pizza = 55-59% (based on the Baker's Percentage)
      • Video: How to Make Neapolitan Pizza Dough
  • 36:15 - How to stretch dough by hand and why you should never use a rolling pin or mechanical sheeter.
  • 43:25 - Neapolitan Pizza Toppings
    • Sauce - Fresh tomato, only the following variations can be used: San Marzano dell'Agro Sarnese-nocerino D.O.P., Pomodorini di Corbara (Corbarino), Pomodorino del piennolo del Vesuvio DOP".
    • Cheese - Fiori di Latte (fresh cow's milk mozzarella), or Buffalo Mozzarella, (certified mozzarella di bufala campana, D.O.P).
    • Toppings -  Oil, oregano, basil, cheese (grated hard cheese), garlic
    • 45:35 - Sounds like Jacob say's "San Marzano Tomatoes are grown in Volcanic Oil," but chef mumble mouth really meant to say "Volcanic Soil."
    • Video: How to peel and blanch tomatoes
    • Video: How to make pizza sauce
    • 47:45 - Properly topping a Neapolitan pizza.
  • 48:10 - Let's talk wood fire ovens and how to properly fire it for Neapolitan Pizzas.
  • 52:00 - Video: How to Bake a Neapolitan Pizza in a Woodfire Oven
  • 53:50 - Video: Neapolitan Pizza Work Flow
  • 59:45 - The two true VPN Recognized Neapolitan Pizzas.
    • Marinara
      • Canned, peeled tomatoes
      • Olive Oil
      • Garlic
      • Oregano
      • Salt
    • Margherita
      • Canned, peeled tomatoes
      • Olive Oil
      • Mozzarella / Fior di latte
      • Fresh Basil
      • Hard Cheese (grated)
      • Salt
  • 1:01:20 - Remember, it's all about the crust! You're toppings are just a garnish to enhance the dough.

New York Style Pizza - 1:02:00

  • Book: American Pie by Peter Reinhart
  • 1:03 - Reinhart and Jefferey Steingarten eat New York Style Pizza
  • 1:03:45 - Genaro Lombardi opened up the first pizza restaurant in 1905, and launched the style of New York Pizza.
  • 1:04:40 - Old School veresus modern New York Pizza Ovens.
  • 1:06:06 - New York Pizza Dough Formulations
    • 1:06:15 - Why bread flour is used in New York Style Pizza Doughs
    • Oil - Aids in browning and exstensibility of dough. Also gives a little bit of softness, and keeps the dough from drying out during re-heating when sold by the slice.
    • Sugar - Enhances flavor and assists in browning.
    • Sauce - Kenji from the Food Lab describes a good New York Style Pizza Sauce as "Emphatically Tomatoey, with the slightest hint of herbs and alliums."
    • Book: The Pizza Bible by Tony Gemignani
    • 1:11:00 - Understanding the pizza dough ingredients and hydration rate (we use the Baker's Percentage in this discussion).
    • 1:11:00 - Why oil and fat is used in dough.
    • 1:12:25 - Diastatic Malt Powder
      • Helps convert complex starches in flour to simple sugars. This enhances the dough's ability to rise, and adds a sweet, wheaty aroma.
    • 1:14:30 - Salt, and why it's important in pizza dough that is tossed and spun.
    • 1:16:20 - The Mixing and Proofing of New York Style Pizza Dough.
  • Video: How to Make New York Style Pizza At Home
  • Tools you'll need:

Chicago Style Deep Dish Pizza - 1:24:32

  • Chicago style pizza, just like all pizza, is all about the dough!
  • Video: How to Make a Chicago Style Deep Dish Pizza
  • 1:27:00 - Fat makes the dough.
  • 1:27:25 - Cornmeal in the crust? Yay or nay?
  • 1:28:50 - Chicago Dough Formulation
    • 1:30:45 - The Maillard Reaction and how it effects the formula for Chicago style deep dish dough.
    • 1:32:45 - Why Jacob's Chicago Style Dough has a high fat percent and low hydration rate.
  • 1:40:00 - Building a Chicago Style Pizza
    • What type of cheese should you use for a Chicago style pizza?
      • Sliced (not shredded) high fat / low moisture mozzarella and provolone.
    • 1:40:40 - Should you pre-cook you're Italian sausage?
    • 1:42:05 - Chef Jacob's Italian Sausage recipe that he uses in his Chicago Style Pizza.
    • 1:42:30 - Chicago sauce is really just seasoned, diced tomatoes. A classic choice is 6-in-1 Brand Tomatoes.
    • 1:43:40 - Cooking the Chicago Style Pizza.

Honorable Mentions

Announcements

  • Sign-up for the E-mail Newsletter (we started a new list in January 2018, so if you signed up before that, you'll need to re-sign up using the link above).
  • Leave Chef Jacob a Voicemail Message.
  • Don't forget to subscribe to the podcast, and leave us a review wherever you download this podcast from!

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Jan 29 2018

1hr 53mins

Play

Rank #9: SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes

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In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

May 10 2017

53mins

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Rank #10: SCS 022 | Let's Bake Some Sourdough

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In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Oct 28 2017

1hr 26mins

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Rank #11: SCS 019 | Twelve Steps of Bread

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In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or an old pro, this podcast is extremely important for building a foundation in excellent bread baking technique.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Sep 28 2017

1hr 2mins

Play

Rank #12: SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

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In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only).

If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here.

Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here.

You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group.

If you haven't already, check out our Hamburger Cooking Resource Page as mentioned in this episode.

May 29 2018

1hr 2mins

Play

Rank #13: SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

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In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com.

A few of the topics we touch on include:

  • How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach.
  • Using fresh milled "herb flour."
  • Using foraged grains to give your bread a special sense of time and place, as well as unique flavors.
  • The difference between white and red wheat, and what to look for when buying whole grain berries.

Question or Comment?

Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group.

Interested in Getting Your Own Grain Mill?

For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link.

Connect with Chef Jacob

Jul 12 2018

1hr 8mins

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Rank #14: SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly

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How to cook sous vide is explored in this episode, including the how's, why's, and underlying science.

Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389. Or you can write us via our contact form.

Stella Culinary Sous Vide Cooking Videos

Sous Vide Cooking Resources

Tools Mentioned

If you haven't yet, check out Chef Jacob's F-STEP Curriculum.

Mar 27 2018

1hr 27mins

Play

Rank #15: SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com

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In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog.

In September of 2015, Kenji released his book, The Food Lab - Better Home Cooking Through Science, which landed him on the New York Time's Best Sellers list.

Here are some things we discussed in this episode:

  • What Kenji is planning for his next book, volume 2 of The Food Lab.
  • How to keep egg shells from sticking to sous vide and hard boiled eggs.
  • Kenji's favorite method for cooking hard boiled egs.
  • How he like's to use "umami bombs" to make his food more savory.
  • How to use gelatin to mimic restaurant quality stocks and reduction sauces.
  • His experiments with soaking pasta before cooking.
  • And much more.
Links for Kenji

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Feb 20 2018

48mins

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Rank #16: SCS 009 | Sauce Hollandaise

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We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common secondary sauces that use hollandaise as a base.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Jun 10 2017

49mins

Play

Rank #17: SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

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You can call the show and leave a voicemail: 775-204-8389

In this episode, more listener questions and voicemails answered. Some sample questions include:

Crispy Skin question from Philip

"OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is acting like some kind of magnet on the water and pulling it out of the skin I really can’t see how it could work. Are there any science food geeks that can explain exactly how the salt works please? Also, I would love to hear your opinion on this Chef Jacob, Thanks"

Creative Flavors from Vicky

"i’d like to know how chefs come up with (especially unusual/modern) flavour combinations… like, i’d never have thought of combining chilies and chocolate, wouldn’t ever even imagine those would go together, if i hadn’t tried chocolate bar with chilies. or, like, the dishes in fancy restaurants (e.g. fat duck, noma) or on tv cooking competition shows (e.g. uk master chef) have like 19 thousand elements (like 5 dots of whatever reduction and half a teaspoon of whatever foam)… how the hell do they come up with the idea of putting all those seemingly unrelated things on the same plate?

My question to you:

in the video i watched, you mentioned that almost all dishes need a bit of acid. and when i think about all the recipes i’ve seen/read, it’s true that a lot of them call for just a tad of vinegar or lemon juice, in such a small amount that one wouldn’t actually taste it when eating the finished product. it’s something i’ve never thought of doing. what does a tiny amount of acid do to the overall taste of a dish? why is it important? what sort of dishes wouldn’t need acid and what sort of dishes benefit the most from it (besides obviously sour tasting dishes)?"

We also answer voicemail questions from Eric, Robert, Andrew, Juan, Shmilie, Leslie & Melva. Thanks to everyone for calling in.

Oct 10 2018

1hr 8mins

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Rank #18: SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

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In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina.

Follow Nicole on Instagram: @nmuvu

Oct 15 2018

1hr 17mins

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Rank #19: SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

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Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.

In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more.

You can watch the full lecture video on YouTube (please like, share and subscribe while you're there).

Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.

Jun 12 2018

46mins

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Rank #20: SCS 032 | From Kitchen Grunt to Sous Chef

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In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.

Have a question or comment?

Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.

Feb 17 2018

31mins

Play