Stella Culinary School
By Chef Jacob Burton - StellaCulinary.com
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Category: Food
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Subscribers: 69
Reviews: 0
Episodes: 74
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.
| Episode | Date |
|---|---|
|
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
|
Mar 30, 2021 |
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SCS 074 | Hydrocolloids - A Practical Approach
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Mar 19, 2021 |
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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
|
Mar 12, 2021 |
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SCS 072 | Acing A Chef Tryout & Banquet Style Execution
|
Mar 05, 2021 |
|
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
|
Feb 26, 2021 |
|
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
|
Feb 19, 2021 |
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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
|
Feb 16, 2021 |
|
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
|
Feb 05, 2021 |
|
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
|
Jan 29, 2021 |
|
SCS 066 | Why Grandma's Beef Stroganoff Sucked!
|
Jan 22, 2021 |
|
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
|
Jan 15, 2021 |
|
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip
|
Jan 09, 2021 |
|
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
|
May 12, 2020 |
|
SCS 062 | I'm Back. Community Questions & Updates
|
May 05, 2020 |
|
SCS 061 | Chef Alex Downing
|
Jul 22, 2019 |
|
SCS 060 | Party Foods, High Volume Execution & Listener Questions
|
Feb 07, 2019 |
|
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
|
Dec 23, 2018 |
|
SCS 058 | Live Listener Call In Show with Chef Jacob
|
Nov 26, 2018 |
|
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
|
Nov 21, 2018 |
|
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
|
Nov 06, 2018 |
|
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
|
Oct 15, 2018 |
|
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
|
Oct 10, 2018 |
|
SCS 053 | Your Cooking Questions Answered - Community Q&A
|
Oct 09, 2018 |
|
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
|
Jul 12, 2018 |
|
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
|
Jul 07, 2018 |
|
SCS 050 | T is for Technique
|
Jul 03, 2018 |
|
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!
|
Jun 27, 2018 |
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SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
|
Jun 14, 2018 |
|
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
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Jun 13, 2018 |
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SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments
|
Jun 12, 2018 |
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SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
|
Jun 12, 2018 |
|
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
|
Jun 05, 2018 |
|
SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
|
May 29, 2018 |
|
SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers
|
May 24, 2018 |
|
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
|
May 15, 2018 |
|
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
|
May 08, 2018 |
|
SCS 039 | Chef Clint Jolly Live from Chile!
|
May 02, 2018 |
|
SCS 038 | Greg Rempe of the BBQ Central Show
|
May 01, 2018 |
|
SCS 037 | ACJ - Listener Questions Answered Live
|
Apr 12, 2018 |
|
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
|
Apr 10, 2018 |
|
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
|
Mar 27, 2018 |
|
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
|
Feb 23, 2018 |
|
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
|
Feb 20, 2018 |
|
SCS 032 | From Kitchen Grunt to Sous Chef
|
Feb 17, 2018 |
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SCS 031 | How to Cook with Wine
|
Feb 13, 2018 |
|
SCS 029 | R&D Food Scientist Kimberly King Schaub
|
Feb 08, 2018 |
|
SCS 028.5 | Listener Pizza Questions Answered
|
Feb 06, 2018 |
|
SCS 028 | Let's Talk Pizza!
|
Jan 29, 2018 |
|
SCS 027 | Chef Clint Jolly Live From Argentina
|
Jan 16, 2018 |
|
SCS 026 | Thanksgiving Day Q&A
|
Nov 24, 2017 |
|
SCS 025 | Mastering Thanksgiving Day Sides
|
Nov 21, 2017 |
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SCS 024 | Let's Talk Turkey
|
Oct 31, 2017 |
|
SCS 022 | Let's Bake Some Sourdough
|
Oct 28, 2017 |
|
SCS 021 | Sourdough Starters and Pre-Ferments
|
Oct 20, 2017 |
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SCS 020 | Bread Classifications
|
Oct 01, 2017 |
|
SCS 019 | Twelve Steps of Bread
|
Sep 28, 2017 |
|
SCS 018 | The Four Pillars of Bread
|
Aug 29, 2017 |
|
SCS 017 | Canapes
|
Aug 28, 2017 |
|
SCS 016 | Composed Salads
|
Aug 20, 2017 |
|
SCS 015 | Classic Salads and Creamy Dressings
|
Aug 15, 2017 |
|
SCS 014 | Salad Greens & Dressings
|
Jul 28, 2017 |
|
SCS 013 | Sauce Espagnole
|
Jul 20, 2017 |
|
SCS 012 | Sauce Tomat
|
Jul 01, 2017 |
|
SCS 011 | Béchamel Sauce
|
Jun 30, 2017 |
|
SCS 010 | Sauce Veloute
|
Jun 20, 2017 |
|
SCS 009 | Sauce Hollandaise
|
Jun 10, 2017 |
|
SCS 008 | Frying, Confit and Deep Fat Poaching
|
Jun 01, 2017 |
|
SCS 007 | Braising, Poaching, & Roasting
|
May 30, 2017 |
|
SCS 006 | Sautéing, Searing & Pan Roasting
|
May 20, 2017 |
|
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
|
May 10, 2017 |
|
SCS 004 | Blanching
|
May 01, 2017 |
|
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
|
Apr 30, 2017 |
|
SCS 002 | Stocks Part One - Veal Stock
|
Apr 20, 2017 |
|
SCS 001 | Culinary Knife Skills
|
Apr 10, 2017 |