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Stella Culinary School

Food & Cooking Podcasts

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.

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.

Location:

United States

Description:

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.

Twitter:

@chefjacob

Language:

English


Episodes

SCS 075 | Choosing Knives, Grills, BBQs & Smokers!

3/30/2021
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 SEGMENT ONE - WHAT KNIVES DO YOU NEED? SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS RELATED RESOURCES SCS 001 | Culinary Knife SkillsCulinary Knifes Skills Video IndexTormek T4 Knife SharpenerWicked Edge Knife SharpenerChef Jacob's Favorite Utility Knife How to...

Duration:01:03:28

SCS 074 | Hydrocolloids - A Practical Approach

3/19/2021
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 https://youtu.be/3uVnAMEdu5Ahttps://stellaculinary.com/fshttps://stellaculinary.com/snshttps://stellaculinary.com/kphttps://facebook.com/groups/StellaCulinaryhttps://amzn.to/3vKIX96...

Duration:01:22:35

SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops

3/12/2021
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...

Duration:01:15:11

SCS 072 | Acing A Chef Tryout & Banquet Style Execution

3/5/2021
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration. Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every...

Duration:01:13:05

SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough

2/26/2021
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...

Duration:01:26:51

SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding

2/19/2021
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 it to streamline our kitchen execution, and how this translates into the home cooking environment. Topics discuss include: Want to participate in the Stella Culinary Podcast live, while it's being recorded? Join our friendly Facebook Group, where we broadcast live every Friday, at 7 am PST / 10 am EST. https://facebook.com/groups/stellaculinary You can...

Duration:01:17:12

SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion

2/16/2021
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 cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify. Want to stop following recipes and start...

Duration:01:50:56

SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review

2/5/2021
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 pumpkin. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ... I mean, if I gave you all the info in the podcast...

Duration:01:26:51

SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!

1/29/2021
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 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: If you're interested in learning more about my Culinary Boot Camp and F-SEP Curriculum, you can do so here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum If you would like to watch the video version of...

Duration:01:46:22

SCS 066 | Why Grandma's Beef Stroganoff Sucked!

1/22/2021
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 fix the issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it...

Duration:01:22:13

SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

1/15/2021
In this episode: If you enjoy this podcast, then you will love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum If you wan to take part in the next live broadcast, you can do so by joining our friendly Facebook Group: https://facebook.com/groups/stellaculinary And as mentioned in this episode, we're playing around with doing live Chat via our new Discord channel, which you can find here:...

Duration:01:03:34

SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

1/9/2021
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 waving at the camera before signing off turned into a pretty good time! Some of the main topics discussed: Quick Plug: if you like my podcast, you're guaranteed to love my Culinary Boot Camp and F-STEP Video Course which you can access here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum The above course includes 8+ hours...

Duration:00:55:46

SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

5/12/2020
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/ Resources Mentioned IN THE TECHNIQUE SEGMENT ... ... we...

Duration:01:09:59

SCS 062 | I'm Back. Community Questions & Updates

5/5/2020
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

Duration:00:48:14

SCS 061 | Chef Alex Downing

7/21/2019
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...

Duration:01:49:07

SCS 060 | Party Foods, High Volume Execution & Listener Questions

2/7/2019
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

Duration:01:09:28

SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

12/23/2018
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, 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.

Duration:01:12:41

SCS 058 | Live Listener Call In Show with Chef Jacob

11/25/2018
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.

Duration:01:04:37

SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

11/21/2018
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...

Duration:01:10:35

SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

11/6/2018
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: ...

Duration:01:10:44