Stella Culinary School

Try it Now Firm without compromise. Cancel whenever you want.

Synopsis

Learn to cook like a professional chef!

Episodes

  • SCS 061 | Chef Alex Downing

    SCS 061 | Chef Alex Downing

    22/07/2019 Duration: 02h49min

    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.  Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw. Follow Alex on Instagram: https://www.instagram.com/chefalexdowning/ Follow Sean on Instagram: https://www.instagram.com/chef_shpawn/ Subscribe to the Stella Culinary YouTube Channel: https://youtube.com/stellaculinary

  • SCS 060 | Party Foods, High Volume Execution  Listener Questions

    SCS 060 | Party Foods, High Volume Execution & Listener Questions

    07/02/2019 Duration: 01h09min

    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.  

  • SCS 059 | Christmas Cooking, Soup Solutions  Listener Questions

    SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions

    23/12/2018 Duration: 01h12min

    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.  

  • SCS 058 | Live Listener Call In Show with Chef Jacob

    SCS 058 | Live Listener Call In Show with Chef Jacob

    26/11/2018 Duration: 01h04min

    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.  

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

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

    21/11/2018 Duration: 01h10min

    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

  • SCS 056 | Trends  Trade Secrets of Fresh Milled Grain

    SCS 056 | Trends & Trade Secrets of Fresh Milled Grain

    06/11/2018 Duration: 01h10min

    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    

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

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

    15/10/2018 Duration: 01h17min

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

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

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

    10/10/2018 Duration: 01h08min

    You 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 acting like some kind of magne

  • SCS 053 | Your Cooking Questions Answered - Community QA

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

    09/10/2018 Duration: 01h16min

    I'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 homework? Do I have to figure thi

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

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

    12/07/2018 Duration: 01h08min

    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 with Chef Jacob

  • SCS 51 | Pan Gallego, Sourdough Modifications,  Dough Salt Ratios - Listener Bread Questions Answered

    SCS 51 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered

    07/07/2018 Duration: 53min

    Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. In this episode, listener bread questions are answered! Johna's question on Pan Gallego (here's the video I referenced in my response https://www.youtube.com/watch?v=KHKLNTdlzE8) A question on the Baker's Percentage (full video breakdown can be found here: https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage) Benito's question on possible bread yeast infections. Mohammad's question on Beef Pancetta Devon's question on sourdough feeding schedule and salt percentages in bread dough. Bigblue's question on tweaking the basic sourdough formula and making it his own. For more bread podcasts and video techniques, check out our bread baker's resource page at https://stellaculinary.com/sb  

  • SCS 050 | T is for Technique

    SCS 050 | T is for Technique

    03/07/2018 Duration: 02h10min

    In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide. If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com The accompanying video lecture for this episode can be found on the show notes page at: https://stellaculinary.com/scs50 Can you believe we're already at episode 50! If you're looking for videos that demonstrate various cooking techniques such as pan roasting, braising, sous vide, etc, please check out our Cooking Technique Video Index found here: https://stellaculinary.com/ct. Win a Mockmill Grain Mill As I mentioned in the beginning of this episode, I'm giving away a Mockmill Grain Mill to one randomly selected Stella Culinary audience member. You do have to enter to win, and you can do so here: ht

  • SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce,  Hipster Bone Broth - Your Questions Answered!

    SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!

    27/06/2018 Duration: 01h17min

    In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com. Don't forget to download your copy of my Culinary Boot Camp & F-STEP Curriculum. You can also join the conversation over on the Stella Culinary Forum, or SC Facebook group! In This Episode ... We start the show talking taste vs. flavor, what makes up great flavor structure, and where does texture play a part? Shout out to Chasay over on the SCFB group for his awesome comment that spurred this discussion. We discuss an important concept I wish I had included in my Flavor Structure Lecture; a concept I call "Flavor Spectrum". Then we head on over to the Stella Culinary Forum, to answer rbg1000000's question on stocks versus broths, and possibly offend a few hipsters along the way. Next, we discuss Loren's black pepp

  • SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2

    SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2

    14/06/2018 Duration: 52min

    Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making. In this episode, we continue our discussion, with a deep dive into emulsifications and purees. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2 SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3 SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4 SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5 SCS 047 | Culinary Boot Camp Day One - S is for Sauce Part 1 Sauces and Soups Video Index What Is An Emulsion? A Cook's Guide - Food Science Video Other Links Purchase and download Chef

  • SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

    SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1

    13/06/2018 Duration: 02h43min

    Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next episode, we will cover the other two modern mother sauces, purees and emulsions. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010 | Sauce Veloute - Five French Mother Sauces Part 2 SCS 011 | Bechamel Sauce - Five French Mother Sauces Part 3 SCS 012 | Sauce Tomat - Five French Mother Sauces Part 4 SCS 013 | Espagnole Sauce - Five French Mother Sauces Part 5 Sauces and Soups Video Index   Other Links Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum. Follow

  • SCS 046 | Death of Bourdain, Home Kitchen Appliances  Beer Brewing | Community Questions  Comments

    SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments

    12/06/2018 Duration: 01h07min

    Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world. I then answer listener voicemails and questions ranging from the replacement of home kitchen appliances, cooking healthy summer meats and proteins, an upcoming beer brewing episode, as well as general shenanigans and discussions. We also bring back everyone's favorite new segment, This Week's Most Ridiculous YouTube Comment (OK, so the segment name is weak but the content is strong; e-mail me if you have any suggestions for a new segment name). As always, thanks for listening! Links Purchase and download Chef Jacob's written Culinary Boot Camp & F-STEP Curriculum. Follow Chef Jacob on Instagram and Twitter. Subscribe to the Stella Culinary YouTube Channel.  

  • SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

    SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One

    12/06/2018 Duration: 46min

    Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more. You can watch the full lecture video on YouTube (please like, share and subscribe while you're there). Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here.  

  • SCS 044 | Culinary Boot Camp Day One - Flavor Structure Part One

    SCS 044 | Culinary Boot Camp Day One - Flavor Structure Part One

    05/06/2018 Duration: 59min

    The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish. Important Links Episode show notes, including the full video lecture with time codes. Leave Chef Jacob a Voice Mail - 775-204-8389 Send Chef Jacob an e-mail; jacob@stellaculinary.com Download and read the Culinary Boot Camp & F-STEP Curriculum. Join the Stella Culinary Forum. Join the Stella Culinary Facebook Group.  

  • SCS 043 | Flavor Structure, Brining, Sourdough Ideas  More | Listener Questions Answered

    SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered

    29/05/2018 Duration: 01h02min

    In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only). If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here. Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here. You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group. If you haven't already, check out our Hamburger Cooking Resource Page as mentioned in this episode.  

  • SCS 042 | Max Good - Understanding BBQ Grills, Smokers  Outdoor Cookers

    SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers

    24/05/2018 Duration: 02h40min

    Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review Section Check out Max's line of BBQ Sauce, Black Swan, which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a Tri-Tip I cooked the other day (stay tuned for video recipe). Links For Chef Jacob Leave us a review on Apple Podcast, and don't forget to subscribe! Check out our Cooking Video Index SCS 041| Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team. SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge! SCS 038 | Greg Rempe of The BBQ Central Show Check out Chef Jacob's Culinary Bootcamp & F-STEP Curriculum. Contact the Show Have a question or comment? Leave a voicemail or se

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