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Audio Podcasts

Welcome to Stella Culinary's Audio Podcast Index. To get started, pick a podcast series from above, or scroll down to view the latest episodes published.

You can subscribe to each podcast series for free through RSS, Stitcher, iTunes or Soundcloud. This way you'll never miss a new episode when it's released, and it will automatically be available on your device of choice. Subscription links to each individual podcast series can be found in their corresponding indexs, listed above.

If you have questions about the content or concepts covered in any of our podcast episodes, you can Ask Chef Jacob, or post it on our friendly community forums.

SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't a Mother Sauce, & The Best Way To Cook Tri-Tip

Earlier today I jumped into our Facebook group on a whim to do a live stream just to say high. What was intended to be just a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time!

Some of the main topics discussed:

SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast

IN THE DISCUSSION SEGMENT ...

We talk eggs, omelettes and the "French Omelette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/

Resources Mentioned

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 over as the Executive Chef.

He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV.

We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future. 

Also joined in studio by Renaissance Reno Chef de Cuisine Sean Munshaw.

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
  • Pressure Cooked Stocks & Sauces
  • High Volume Execution in a restaurant setting.
  • The use of Prague Powder #1 & #2

... and much more.

Join The Discussion

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, which leads to an overall discussion on how we approach soup making in general.
  • How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
  • How to get your foot in the door of a high end, Michelin starred kitchen.

Questions & Comments?

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 little over a year and a half, and has been an integral player in our culinary program's growth.

Links for Sean

Connect with the Show

SCS 056 | Trends & Trade Secrets of Fresh Milled Grain with Paul Lebeau

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 are doing with freshly milled grains.

Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail.

Can't get enough bread content?

Check out our bread baking video index found here: https://stellaculinary.com/sb

 

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