Hello SC Community, lurkers and spam bots!
Whew, it's been a long while, but it's time to get this website back in action.
I've been on hiatus for the last 18 months opening a large hotel project where I'm currently the executive chef in Downtown Reno, Nevada. The hotel has multiple food outlets, 7 different kitchens, a fully stocked bakery, and 14, (count them), 14 walk-in refrigerators. It is a non-smoking, non-gaming hotel that focuses on high quality food and beverage. It has taken every ounce of focus and energy I have to get this place up and running, hence my absence here.
BUT, now that my schedule has started to stabilize, it's time to revitalize the podcast and this forum!
POSTING ON THE FORUM
If you're a lurker or a new community member, you do not have automatic access to post on the forum. The reason being is no matter what I do, no matter how much I pay a web developer, no matter what filters I put in place, this forum turns to absolute Spam-A-Geddon any time I allow basic registered users to post. I know, it's a total pain.
SO, if you want to post to the forum, register for a new user account and then e-mail me, using the contact form link at the top of every page on Stella Culinary. I'll give you access as soon as I get to it, and then you can post. If you're an SC Community Original and have posted on the forum before, there shouldn't be any issues. If there are, shoot me an email through the contact form and I'll get it straightened out.
BRINGING BACK THE PODCAST
2018 will be the year of the podcast. The whole reason I started publishing online is because I LOVED podcasting. In fact, little known fact about your's truly, I almost went into radio broadcasting before I went to culinary school.
The last 2 years of apartment living haven't been conducive to a home studio, but with our recent move into a house, I now have a great studio set up that will allow me create more informational podcasts, and also allow me to have guest hosts with me in the studio, or stream live.
And, one of the newest components I'm very excited about is ...
LIVE LISTENER CALL INs!
I've always wanted to do a live call in show, and was finally able to track down the equipment and technology needed to make it happen. For an example of this, check out my latest YouTube Live Brodcast found here:
Now remember, the live broadcast was me pretty much testing out the equipment and the live call in feature, so there is definitely some polishing that still needs to be done. What I'm planning on doing (and am always open to everyone's suggestions), is a weekly Stella Culinary School Podcast + a weekly call in show / industry interview show, all released in the same feed. One of the ideas I was throwing around is a new podcast episode would first be released via Live Stream on YouTube, and at the end of the podcast I would take live listener questions / comments that would then be published as a separate, companion episode to Apple Podcast, Stitcher, or other podcasting services.
ANYWHOO ... Sorry for the long post, but I'm excited to get back in touch with all the awesome SC Community members I've neglected for the past year and a half, get back on the mic, and keep on growing together as better cooks and chefs. Let's get this forum up and running again!