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In this episode of the Stella Culinary School Podcast, we start a four part series on basic Garde Manger, also known as the "cold kitchen". In the discussion segment, we talk about flavor structure and how it applies to making your own mixed greens. In the technique segment, we go over the building blocks of a vinaigrette, including the science behind vinegar, and why it's so important in flavor extractions. Then, in the culinary quick tip, how to properly wash and store your salad greens.

In this episode, we bring our salad series full circle and talk about how to create a composed salad using proper flavor structure and contrasting components. In the culinary quick tip, how to candy nuts!

In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.

In the Stella Culinary School Podcast Episode 21, you learned how to create pre-ferments and sourdough starters. In this episode, we dive into the sourdough bread making process.