SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
Release Date: 02/16/2021
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
Stella Culinary School
Chef Jacob walks you through how to pick out the knives you really need, and what to consider when shopping for a Grill, BBQ or Smoker!
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SCS 074 | Hydrocolloids - A Practical Approach
Stella Culinary School
Chef Jacob breaks down the most common hydrocolloids that cooks can use to solve problems in the home and professional kitchen alike.
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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
Stella Culinary School
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 dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then, I walk you through yet un-edited footage...
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SCS 072 | Acing A Chef Tryout & Banquet Style Execution
Stella Culinary School
How to slay it on a chef's exam for a job interview and nailing large parties like a pro.
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SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
Stella Culinary School
Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.
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SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
Stella Culinary School
Chef Jacob walks you through using a combi oven's precision steam control to perfectly cook, hold and execute any number of foods.
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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
Stella Culinary School
We discuss prepping for successful execution, how chefs design and balance their menus, and some live listener questions answered.
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SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
Stella Culinary School
Chef Jacob walks you through how to make gnocchi without a recipe, and reviews the new Anova Combi-Oven.
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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
Stella Culinary School
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 juicy, tender meats for stir fries. Why we use oils when sweating aromatics. Why I would never do a cooking competition. And finally, why I think food writers are...
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SCS 066 | Why Grandma's Beef Stroganoff Sucked!
Stella Culinary School
Why grandma's beef stroganoff was never that good, pressure cooked ribs test one, culinary rules you break, and the thermal tenderness curve!
info_outlineIn 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, Google, and Spotify. Want to stop following recipes and start creating your own?
Check out my culinary boot camp and F-STEP Curriculum here: https://stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
Stella Culinary Facebook Group: https://facebook.com/groups/stellaculinary