Stella Culinary School

In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about...

In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sauce Brown, Espagnole is the bas...

In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our talk on thickening agents, with ...

In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue our discussion on thickeners, ...

In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including Sauce Supreme, Allemande and Vi...

We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emulsion, and some common seconda...

Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389...


In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's qu...

In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing and pan roasting. Have a question...

In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the dis...

Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differently then green vegetables. H...

In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly recommend that you listen to pa...