Preview Mode Links will not work in preview mode

Stella Culinary School

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...

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,...

Feb 16, 2021

In 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...

Feb 5, 2021

In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin.

Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as...