Stella Culinary School
If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
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If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.
SCS 001 | Culinary Knife Skills
04/10/2017
Learn basic knife skills essential for anyone who wants to take their cooking to the next level. Hav ...
SCS 002 | Stocks Part One - Veal Stock
04/20/2017
In part one of our two part stock making series, we talk about veal stock including the best approac ...
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
04/30/2017
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making ...
SCS 004 | Blanching
05/01/2017
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables ...
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
05/10/2017
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every ...
SCS 006 | Sautéing, Searing & Pan Roasting
05/20/2017
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking ...
SCS 007 | Braising, Poaching, & Roasting
05/30/2017
?In this episode, we continue our three part series on basic cooking technique with a lesson on brai ...
SCS 008 | Frying, Confit and Deep Fat Poaching
06/01/2017
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. ...
SCS 009 | Sauce Hollandaise
06/10/2017
We start our five part series on the French Mother sauces with a lesson on hollandaise including pro ...
SCS 010 | Sauce Veloute
06/20/2017
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including som ...
SCS 011 | Béchamel Sauce
06/30/2017
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many mi ...
SCS 012 | Sauce Tomat
07/01/2017
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many vari ...
SCS 013 | Sauce Espagnole
07/20/2017
In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series w ...
SCS 014 | Salad Greens & Dressings
07/28/2017
In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Ma ...
SCS 015 | Classic Salads and Creamy Dressings
08/15/2017
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a le ...
SCS 016 | Composed Salads
08/20/2017
In this episode, we bring our salad series full circle and talk about how to create a composed salad ...
SCS 017 | Canapes
08/28/2017
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little ...
SCS 018 | The Four Pillars of Bread
08/29/2017
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series wi ...
SCS 019 | Twelve Steps of Bread
09/28/2017
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread bakin ...
SCS 020 | Bread Classifications
10/01/2017
In this episode we discuss the various ways breads are classified and take a more detailed look at t ...
SCS 021 | Sourdough Starters and Pre-Ferments
10/20/2017
If you're a serious bread baker and want to take your game to the next level, this is the podcast fo ...
SCS 022 | Let's Bake Some Sourdough
10/28/2017
In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdou ...
SCS 024 | Let's Talk Turkey
10/31/2017
Thanksgiving is fast approaching, is your technique up to the task of blowing away your family and f ...
SCS 025 | Mastering Thanksgiving Day Sides
11/21/2017
In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed pot ...
SCS 026 | Thanksgiving Day Q&A
11/24/2017
Community questions are answered including spatchcocking duck, turkey roulade, brussels sprouts, scr ...
SCS 027 | Chef Clint Jolly Live From Argentina
01/16/2018
In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who ...
SCS 028 | Let's Talk Pizza!
01/29/2018
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. ...
SCS 028.5 | Listener Pizza Questions Answered
02/06/2018
In this episode, we follow up last week's pizza podcast with your questions answered. First up from ...
SCS 029 | R&D Food Scientist Kimberly King Schaub
02/08/2018
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the ...
SCS 031 | How to Cook with Wine
02/13/2018
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for co ...
SCS 032 | From Kitchen Grunt to Sous Chef
02/17/2018
In this episode, I answer Chase's question about what it takes to work your way up in a professional ...
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
02/20/2018
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and auth ...
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
02/23/2018
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by ...
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
03/27/2018
How to cook sous vide is explored in this episode, including the how's, why's, and underlying scienc ...
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
04/10/2018
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and techni ...
SCS 037 | ACJ - Listener Questions Answered Live
04/12/2018
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want ...
SCS 038 | Greg Rempe of the BBQ Central Show
05/01/2018
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg g ...
SCS 039 | Chef Clint Jolly Live from Chile!
05/02/2018
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. ...
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
05/08/2018
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BB ...
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
05/15/2018
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to di ...
SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers
05/24/2018
Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdo ...
SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
05/29/2018
In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinar ...
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
06/05/2018
The first step to becoming a truly proficient cook that can stop following recipes and start creatin ...
SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
06/12/2018
Question or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or ...
SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments
06/12/2018
Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our fri ...
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
06/13/2018
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, ...
SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
06/14/2018
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, ...
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!
06/27/2018
In this episode, listener questions covering flavor structure and sauce making are answered. If you ...
SCS 050 | T is for Technique
07/03/2018
In part three of our culinary boot camp series, we cover the science and best practices behind vario ...
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
07/07/2018
Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella C ...
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
07/12/2018
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the Pr ...
SCS 053 | Your Cooking Questions Answered - Community Q&A
01/01/1970
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from D ...
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
10/10/2018
You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions a ...
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
10/15/2018
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvu ...
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
11/06/2018
Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He ...
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
11/21/2018
I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept ...
SCS 058 | Live Listener Call In Show with Chef Jacob
11/26/2018
In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via ...
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
12/23/2018
In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we ...
SCS 060 | Party Foods, High Volume Execution & Listener Questions
02/07/2019
In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer ...
SCS 061 | Chef Alex Downing
07/22/2019
In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my S ...
SCS 062 | I'm Back. Community Questions & Updates
05/05/2020
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community qu ...
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
05/12/2020
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/S ...
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip
01/09/2021
Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was in ...
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
01/15/2021
In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and s ...
SCS 066 | Why Grandma's Beef Stroganoff Sucked!
01/22/2021
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, wher ...
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
01/29/2021
This episode goes off the rails quite a bit, but still turned out great, which I know you expect not ...
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
02/05/2021
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a ...
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
02/16/2021
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like ...
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
02/19/2021
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my ...
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
02/26/2021
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career ...
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
03/05/2021
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a pr ...
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
03/12/2021
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this ...
SCS 074 | Hydrocolloids - A Practical Approach
03/19/2021
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and me ...
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
03/30/2021
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when ...
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Price:
Gratis
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Instructor:
Daniel van der Kolk
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Lessons:
74
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Enrolled
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Language:
en
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Certificate:
No
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Access:
Fulltime
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