SCS 074 | Hydrocolloids - A Practical Approach
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 pro...
19 Mar 20211h 22min
SCS 073 | 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,...
12 Mar 20211h 15min
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
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 a...
5 Mar 20211h 13min
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
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 brea...
26 Feb 20211h 26min
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
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 translat...
19 Feb 20211h 17min
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
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 questio...
16 Feb 20211h 50min
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
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 t...
5 Feb 20211h 26min
