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.
Choosing Knives, Grills, BBQs & Smokers!
Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!
Hydrocolloids - A Practical Approach
Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.
Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
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 homework assignment, make either a greek salad, or a salsa / chutney / garnish inspired by the greek salad methodology laid out in the podcast.
Focus on the basic knife skill techniques of:
The Pinch Grip Guide Hand Julienne. If making a salsa or chutney, focus on the dice, making everything as even as possible. When dressing and building your flavor structures, remember; fat first, acid second, vinegar third. Take it from there. More advanced students, add a protein of choice. Recommended proteins are pan roasted chicken / fish, shrimp, scallops, steak. _____________________________________________________
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If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp
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Acing A Chef Tryout & Banquet Style Execution
How to slay it on a chef's exam for a job interview and nailing large parties like a pro.
Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.
Combi Ovens for Precision Cooking, Execution, and Holding
Chef Jacob walks you through using a combi oven's precision steam control to perfectly cook, hold and execute any number of foods.