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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.
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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.
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:
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
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 Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary.
Subscribe to my YouTube Channel here: https://youtube.com/jacobburton
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.
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:
... and much more.
Join The Discussion
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:
Questions & Comments?
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 and leave a voice mail, you can do so by dialing 775-204-8389.
I do plan on doing more listener call in shows, so stay tuned for announcements and times.
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
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