Stella Culinary School Podcast
Ask Chef Jacob Podcast
Stella Cast Podcast

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.

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

ACJ 027| Demi Glace and the Three Modern Mother Sauces

In this podcast I discuss Demi Glace, Glace di Viande, and how it relates to the modern mother sauce, Reduction.

This question comes in via a comment from Jyoeru Zaberu on the YouTube page for my Three Modern Mother Sauce Lecture.

"Exceptional video! Thank you so much for your detailed (and even scientific) analysis of sauce making. My MAIN question for you is ratios. What is the ratio of bone/veg/water for a stock? For a demi-glace? Etc.

ACJ 025| Should Aspiring Chef's Go to Culinary School

Here is a question I get quite a bit, so I figured I'd answer it in an episode of ACJ for future anyone who needs to reference it in the future:

"Chef Jacob, my question is probably one you have heard before.  I am a home chef of over 30 years and I want to get to the next level in cooking, professional work.  I have the option of going to school or working my way up through a professional kitchen with a international hotel chain kitchen.

SCast 016| Sourdough Bread Baker Dave Mott

Sourdough Bread Baker Dave Mott interviewed on Stella Cast by Chef Jacob Burton

In this episode of Stella Cast, I talk with Sourdough Bread Baker and Stella Culinary Community member Dave Mott.

Dave was an early Stella Culinary "bread head," and recently created a micro-bakery in Canada called Rye Not Bread.  We discuss everything from beginner issues and pitfalls with sourdough, to Dave's bread baking workflow, and some tips and tricks he picked up along the way.

You can keep up with Dave's sourdough bread baking adventures by following him on FaceBook at Rye Not Breads.

SCAST 015| R&D Chef Kimberly Schaub

R&D Chef Kimberly Schaub is featured on this episode of Stella Cast.

Kimberly worked in the world famous Modernist Cuisine test kitchen. During her time at "MC," Schaub assited in recipe testing and development as well as modern, multi-course tasting menus presented to some of the world's most elite chefs.

Schaub is currently the Product Innovation Manager for Lundberg Family Farms and runs her personal culinary blog, Peas On Moss.