title

Stella Culinary School

Chef Jacob Burton - StellaCulinary.com

17
Followers
80
Plays
Stella Culinary School
Stella Culinary School

Stella Culinary School

Chef Jacob Burton - StellaCulinary.com

17
Followers
80
Plays
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About Us

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.

Latest Episodes

SCS 061 | Chef Alex Downing

EIn 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.

109 MINJUL 22
Comments
SCS 061 | Chef Alex Downing

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.

69 MINFEB 8
Comments
SCS 060 | Party Foods, High Volume Execution & Listener Questions

SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

EIn 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.

72 MIN2018 DEC 24
Comments
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

SCS 058 | Live Listener Call In Show with Chef Jacob

EIn 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.

64 MIN2018 NOV 26
Comments
SCS 058 | Live Listener Call In Show with Chef Jacob

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

EI 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

70 MIN2018 NOV 22
Comments
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

EPaul 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

70 MIN2018 NOV 6
Comments
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

EIn this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu

77 MIN2018 OCT 16
Comments
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

EYou can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is ...

68 MIN2018 OCT 11
Comments
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

SCS 053 | Your Cooking Questions Answered - Community Q&A

EI'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good. However, everything I’ve read is all theory and as you know, its not possible to learn anything from just theory. I am wondering why there are no practical examples, or run-throughs to demonstrate how the entire process works in stages, and in particular how your worksheet is supposed to function. It looks like something you would give your in-class students along with an explanation, you’ve included it in your book, but I couldn’t find the explanation. Is this some sort of h...

76 MIN2018 OCT 9
Comments
SCS 053 | Your Cooking Questions Answered - Community Q&A

SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach. Using fresh milled "herb flour." Using foraged grains to give your bread a special sense of time and place, as well as unique flavors. The difference between white and red wheat, and what to look for when buying whole grain berries. Question or Comment? Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group. Interested in Getting Your Own Grain Mill? For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link. Connect w...

68 MIN2018 JUL 13
Comments
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

Latest Episodes

SCS 061 | Chef Alex Downing

EIn 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.

109 MINJUL 22
Comments
SCS 061 | Chef Alex Downing

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.

69 MINFEB 8
Comments
SCS 060 | Party Foods, High Volume Execution & Listener Questions

SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

EIn 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.

72 MIN2018 DEC 24
Comments
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

SCS 058 | Live Listener Call In Show with Chef Jacob

EIn 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.

64 MIN2018 NOV 26
Comments
SCS 058 | Live Listener Call In Show with Chef Jacob

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

EI 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

70 MIN2018 NOV 22
Comments
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw

SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

EPaul 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

70 MIN2018 NOV 6
Comments
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

EIn this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu

77 MIN2018 OCT 16
Comments
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

EYou can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video of a chef cooking pork belly. The skin on pork was quite thick and I began to wonder how exactly the salt can draw out moisture from within the skin. I could see how it would absorb moisture that was already on the surface because the salt would be making contact with it but how could it be possible to draw moisture from within the skin? Is this just a myth (which is widely believed even by some of the best chefs in the world) or is there some truth to is. Unless the salt is ...

68 MIN2018 OCT 11
Comments
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered

SCS 053 | Your Cooking Questions Answered - Community Q&A

EI'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is good. However, everything I’ve read is all theory and as you know, its not possible to learn anything from just theory. I am wondering why there are no practical examples, or run-throughs to demonstrate how the entire process works in stages, and in particular how your worksheet is supposed to function. It looks like something you would give your in-class students along with an explanation, you’ve included it in your book, but I couldn’t find the explanation. Is this some sort of h...

76 MIN2018 OCT 9
Comments
SCS 053 | Your Cooking Questions Answered - Community Q&A

SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach. Using fresh milled "herb flour." Using foraged grains to give your bread a special sense of time and place, as well as unique flavors. The difference between white and red wheat, and what to look for when buying whole grain berries. Question or Comment? Send them to jacob@stellaculinary.com, or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group. Interested in Getting Your Own Grain Mill? For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link. Connect w...

68 MIN2018 JUL 13
Comments
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
hmly
himalayaプレミアムへようこそ聴き放題のオーディオブックをお楽しみください。