Stella Culinary School

Stella Culinary School

Author: Chef Jacob Burton - StellaCulinary.com Language: English Episodes: 74
Stella Culinary School is hosted by Chef Jacob Burton of StellaCulinary.com, an executive chef who brings his professional kitchen experience directly to your ears. This podcast is for anyone who has imagined mastering the craft of cooking, whether you're an ambitious home cook or considering a culinary career. Each episode breaks down professional techniques into clear, actionable steps, moving beyond basic recipes to explore the foundational skills that transform ingredients. You'll hear detailed explanations on everything from fundamental knife work and sauce making to the precise science of baking and fermentation, all presented in an accessible way that demystifies the professional kitchen. Alongside these instructional deep dives, the show features conversations with a wide range of culinary artisans. Chef Burton sits down with fellow chefs, cookbook authors, winemakers, brewers, and coffee roasters, delving into their processes, philosophies, and what drives their passion for flavor. The result is a rich audio experience that both educates and inspires, building a comprehensive understanding of food and drink. Tune into this podcast for a genuine education in gastronomy, where each session feels like a personal lesson from a chef dedicated to sharing his knowledge.
Episodes
SCS 075 | Choosing Knives, Grills, BBQs & Smokers! [not-audio_url] [/not-audio_url]

Duration: 1:03:29
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! INTRODUCT…
SCS 074 | Hydrocolloids - A Practical Approach [not-audio_url] [/not-audio_url]

Duration: 1:22:36
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 bec…
SCS 072 | Acing A Chef Tryout & Banquet Style Execution [not-audio_url] [/not-audio_url]

Duration: 1:13:06
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,…
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding [not-audio_url] [/not-audio_url]

Duration: 1:17:13
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 coo…
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review [not-audio_url] [/not-audio_url]

Duration: 1:26:52
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…
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats! [not-audio_url] [/not-audio_url]

Duration: 1:46:23
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 loadin…
SCS 066 | Why Grandma's Beef Stroganoff Sucked! [not-audio_url] [/not-audio_url]

Duration: 1:22:14
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 ep…

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