Stella Culinary School

In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, thi...

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve tra...

In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings th...

In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet...

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 f...

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, a...

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...

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 Comb...

This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that t...

In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious di...

In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a p...

Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off ...