SCS 061 | Chef Alex Downing

SCS 061 | Chef Alex Downing

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

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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!

SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!

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 AG...

29 Jan 20211h 46min

SCS 066 | Why Grandma's Beef Stroganoff Sucked!

SCS 066 | Why Grandma's Beef Stroganoff Sucked!

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. T...

22 Jan 20211h 22min

SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition

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 restaura...

15 Jan 20211h 3min

SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip

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...

9 Jan 202152min

SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

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 t...

12 Maj 20201h 10min

SCS 062 | I'm Back. Community Questions & Updates

SCS 062 | I'm Back. Community Questions & Updates

In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussi...

5 Maj 202047min

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

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 ...

7 Feb 20191h 9min

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