All Episodes
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk ...
SCS 062 | I'm Back. Community Questions & Updates
In this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Grou...
SCS 061 | Chef Alex Downing
In this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took ov...
SCS 060 | Party Foods, High Volume Execution & Listener Questions
In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as: Insta Pots & Pressure Cookers Pre...
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: How we make a great clam chowder, whi...
SCS 058 | Live Listener Call In Show with Chef Jacob
In this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. If you'd like to call the show an...
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
I welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a ...
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
Paul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world ...
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu...
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from...
SCS 053 | Your Cooking Questions Answered - Community Q&A
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I've been through your book, and I love the idea that I might be able to l...
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates Anci...
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