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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 as: ... and much more. Join The Discussion Leave Chef Jacob a voicemailStella Culinary Facebook Group Thank you to our sponsors ... Nagmoi Japanese knives Nutrimill Artiste


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: Questions & Comments? Join our friendly forum or Facebook Group. Or e-mail, 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.


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 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.


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 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 leave a digital voice mail...


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 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: ...


SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu


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

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...


SCS 053 | Your Cooking Questions Answered - Community Q&A

I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my...


SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

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 & A few of the topics we touch on include: Question or Comment? Send them to, 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...


SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. In this episode, listener bread questions are answered! For more bread...


SCS 050 | T is for Technique

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, The accompanying video lecture for this episode can be found on the show...


SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Don't forget to download your copy of my Culinary Boot Camp & F-STEP Curriculum. You can also join the conversation over on the Stella Culinary Forum, or SC Facebook group! In This Episode ... We...


SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2

Questions or comments? E-mail me,, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making. In this episode, we continue our discussion, with a deep dive into emulsifications and purees. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two -...


SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

Questions or comments? E-mail me,, 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 SCS 002 | Culinary Stocks Part One...


SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments

Question or comments? E-mail me,, call me, 775-204-8389, or post to our friendly forum or Facebook Group. We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world. I then answer listener voicemails and questions ranging from the replacement of home kitchen appliances, cooking healthy summer meats and proteins, an upcoming beer brewing episode, as well as general shenanigans and...


SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

Question or comments on this episode? E-mail me,, 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...


SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One

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 Episode show notes,Leave Chef Jacob a Voice MailSend Chef Jacob an Culinary Boot Camp & F-STEP CurriculumStella...


SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

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...


SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers

Director of Equipment Reviews of, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review SectionCheck out Max's line of BBQ Sauce, Black Swan Links For Chef Jacob Leave us a reviewCheck out our Cooking Video Index SCS 041| Malcom Reed of How to BBQ Right & The...


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

Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Question or comment? Shoot to us via our contact page! This episode's show notes can be found at Links For Malcom Reed & How to BBQ Right YouTubePodcastHowToBBQRight.comKillerHogs.comInstagramTwitterFacebook Links for Chef Jacob & The Stella Culinary School Podcast Apple Podcast Culinary Boot Camp & F-STEP CurriculumStella Culinary Facebook...