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Stella Culinary School

Feb 19, 2021

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-tip from start to finish without opening the oven once.
  • How I executed a flawless pulled pork for Superbowl Sunday.

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If you enjoy the podcast, then you'll love my Culinary Boot Camp & F-STEP Curriculum, which you can find here: