Feb 26, 2021
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 break down on how exactly fat affects the flavor and texture of your bread dough.
This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here: https://stellaculinary.com/bootcamp
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