Stella Culinary School

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish.

Mentioned In This Episode

•  Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A
• Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs
• Beurre Blanc Videos, bo...

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 d...

In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet.

In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration.

Follow me on Clubhouse, @Jacob...

In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough.

This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Sto...

The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment.

Topics discuss include:

• Holding and executing eggs for a busy brunch service, including how to execute a perfect eggs benedict from start to finish.
• My experiment with reverse searing a tri-ti...

In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene.

Audio only version of this podcast can be found on your favorite podcast app, including Apple, G...

In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin.

Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ...

This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly!

In this episode, we talk:

• About crypto currencies and how it will affect restaurant profit margins in the future.
• The biggest mistake people make when designing their home kitchens.
• How to create ju...

In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table.

Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basi...

In this episode:

• A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness.
• How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill."
• We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review.
• What to do when you ca...

Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time!

Some of the main topics discussed:

• Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant!
• The controversy over hollandaise NOT being a mother sauce, and how we pick up t...

Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/

IN THE DISCUSSION SEGMENT ...

We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/

Re...

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.

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: 

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:

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.

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.