//podcastplus.net/feed/stella-culinary-school~b89691e2 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. Mon, 05 Oct 2026 00:03:45 +0000 https://traffic.libsyn.com/secure/stellaculinary/SCS_075__Choosing_Knives_Grills_BBQs__Smokers.mp3?dest-id=628505 In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives should you buy? 00:04:10 - Carbon Steel vs. Stainless Steel Knives 00:07:00 - Knives Chef Jacob uses on the daily. 00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!) 00:09:30 - What bread knives you actually need. 00:11:35 - How to pick out a bread knife 00:12:30 - The Importance of a knife sharpener. 00:19:34 - Double Bevel Knives 00:23:37 - Best Chef Knives for Small & Large Hands 00:25:41 - What size knife is recommended 00:27:52 - Why knife companies offer free sharpening. 00:29:53 - End Segment SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS 00:30:00 - What grills / smokers do you really need? Smo... Tue, 30 Mar 2021 14:00:00 +0000 https://traffic.libsyn.com/secure/stellaculinary/SCS_075__Choosing_Knives_Grills_BBQs__Smokers.mp3?dest-id=628505 https://traffic.libsyn.com/secure/stellaculinary/SCS_074__A_Practical_Approach_To_Hydrocolloids.mp3?dest-id=628505 The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode  Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp  (KP 29 & KP 30) Facebook Group - https://facebook.com/groups/StellaCulinary Modernist Cuisine Book Series - https://amzn.to/3vKIX96 Khymos.org Hydrocolloid E-Book - https://khymos.org/2014/02/15/texture-updated-and-available-for-download/ STOP FOLLOWING RECIPES & START CREATING ... with my Culinary Boot Camp & F-STEP Curriculum found here: https://stellaculinary.com/bootcamp YOUTUBE CHANNELS Techniques / Lessons - ... Fri, 19 Mar 2021 19:28:57 +0000 https://traffic.libsyn.com/secure/stellaculinary/SCS_074__A_Practical_Approach_To_Hydrocolloids.mp3?dest-id=628505 https://traffic.libsyn.com/secure/stellaculinary/SCS_073__Greek_Salad_Challange.mp3?dest-id=628505 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 work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then, I walk you through yet un-edited footage of me searing scallops in the restaurant, which leads to a deep dive in the mistakes people make when cooking scallops, as well as some basic plate composition tips. CONTENT REFERENCED IN THIS EPISODE Culinary Knife Skills: https://stellaculinary.com/cks Cooking Techniques (pan roasting): https://stellaculinary.com/ct Emulsion Science: https://stellaculinary.com/fs HOMEWORK ASSIGNMENT For your ho... Fri, 12 Mar 2021 21:16:53 +0000 https://traffic.libsyn.com/secure/stellaculinary/SCS_073__Greek_Salad_Challange.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/scs_062_Im_Back.mp3?dest-id=628505 In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary . Subscribe to my YouTube Channel here: https://youtube.com/jacobburton Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp   Tue, 05 May 2020 16:29:10 +0000 http://traffic.libsyn.com/stellaculinary/scs_062_Im_Back.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/Alex_Downing.mp3?dest-id=628505 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 left Stella a few years ago, Alex took over as the Executive Chef. He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV. We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future.  Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw. Follow Alex on Instagram:  https://www.instagram.com/chefalexdowning/ Follow Sean on Instagram:  https://www.instagram.com/chef_shpawn/ Subscribe to the Stella Culinary YouTube Channel: https://youtube.com/stellaculinary Mon, 22 Jul 2019 00:58:52 +0000 http://traffic.libsyn.com/stellaculinary/Alex_Downing.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/SCS_060__Party_Foods__Listener_Quesitons.mp3?dest-id=628505 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 as:  Insta Pots & Pressure Cookers Pressure Cooked Stocks & Sauces High Volume Execution in a restaurant setting. The use of Prague Powder #1 & #2 ... and much more. Join The Discussion Leave Chef Jacob a voicemail to answer on an upcoming podcast. Join the Stella Culinary Facebook Group . Thank you to our sponsors ... Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving). Nutrimill Artiste , the mixer for every maker.   Thu, 07 Feb 2019 21:46:17 +0000 http://traffic.libsyn.com/stellaculinary/SCS_060__Party_Foods__Listener_Quesitons.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/SCS_59__Christmas_Cooking_Soups_Solutions__Listener_Questions.mp3?dest-id=628505 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: How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general. How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing." How to get your foot in the door of a high end, Michelin starred kitchen. Questions & Comments? Join our friendly forum or Facebook Group . Or e-mail, Jacob@stellaculinary.com . You can also leave us a digital voice mail here, which we will play on an upcoming episode. Follow Chef Sean on Instagram , and check out his food blog, Biggest Little Food in the World .   Sun, 23 Dec 2018 19:38:48 +0000 http://traffic.libsyn.com/stellaculinary/SCS_59__Christmas_Cooking_Soups_Solutions__Listener_Questions.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/SCS_058__Live_Listener_Call_in_Show.mp3?dest-id=628505 In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389. I do plan on doing more listener call in shows, so stay tuned for announcements and times.   Mon, 26 Nov 2018 01:35:43 +0000 http://traffic.libsyn.com/stellaculinary/SCS_058__Live_Listener_Call_in_Show.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/SCS_57__Sean_Munshaw_Pips_Pass.mp3?dest-id=628505 I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth. Links for Sean Biggest Little Food In The World - Sean's Blog @Chef_Shpawn on Instagram Connect with the Show Listener Voicemail Line - 775-204-8389, or you can leave a digital voice mail here . Contact Chef Jacob - jacob@stellaculinary.com Join the Forum - https://StellaCulinary.com/forum Join the Facebook Page - https://facebook.com/groups/stellaculinary Wed, 21 Nov 2018 17:24:37 +0000 http://traffic.libsyn.com/stellaculinary/SCS_57__Sean_Munshaw_Pips_Pass.mp3?dest-id=628505 http://traffic.libsyn.com/stellaculinary/SCS_056__Paul_Lebeau.mp3?dest-id=628505 Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains. Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail . Can't get enough bread content? This episode's show notes and further related content can be found here: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain     Tue, 06 Nov 2018 07:23:10 +0000 http://traffic.libsyn.com/stellaculinary/SCS_056__Paul_Lebeau.mp3?dest-id=628505