60 episódios

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.

Stella Culinary School StellaCulinary.com

    • Culinária

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.

    SCS 061 | Chef Alex Downing

    SCS 061 | Chef Alex Downing

    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. 

    • 1h 49 min
    SCS 060 | Party Foods, High Volume Execution & Listener Questions

    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: 
    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.  

    • 1h 9 min
    SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

    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:
    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.
     

    • 1h 12 min
    SCS 058 | Live Listener Call In Show with Chef Jacob

    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.
     

    • 1h 4 min
    SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

    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
    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

    • 1h 10 min
    SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

    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: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain
     
     

    • 1h 10 min

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