Student Testimonials

The Stella Bootcamp was an experience like no other I’ve ever experienced. As I consider myself an accomplished, self-taught home cook, the reason I wanted to attend this bootcamp was to bump up my level of cooking. Little did I know what I was heading into.

The wealth of knowledge that Chef Jacob has is amazing! Did I think I could sit still for a daily two hour morning lecture? Another lecture in the afternoon? Not a chance. Never has time passed so quickly. I didn’t expect to learn so much. Not only could we rely upon Chef Jacob to answer our questions, but his staff was equally knowledgable and equally committed to taking whatever meal we were creating up to the next level.

Be prepared to work in the bootcamp. Twelve hour days are the norm. Be prepared to enjoy your classmates, which will come in from all over the country. With everyone sharing the same passion, you immediately have a room full of new friends.

All week long I was subconsciously preparing for our “final”, a dish that would take all of our creativity and originality and which would be served to the three chefs and our classmates. After spending the first day of bootcamp worrying that I’d be “chopped”, I accepted the challenge. After overhearing Chef Jacob say that he didn’t like gumbo, my partner and I were filled with trepidation. Only when we saw the chef eat three servings of the gumbo did we know that we had succeeded. I’d call that success!

Walking out the door the last day of bootcamp left me feeling that I could prepare almost anything that a trained chef could prepare. It was also comforting to know that Chef Jacob was always available to answer any questions that might arise. The biggest problem you will have after the bootcamp are all the invitations your friends will extend to themselves so they can taste your fabulous food.

Sherri

Sherri, Incline Village, NV

An early follower of Chef Jacob I have had the pleasure of dining at Stella Restaurant on several occasions. Each time, Chef Jacob introduced a mind blowing culinary twist on even the simplest of dishes. As catering professional, I work with a culinary team to develop and create menus based on current trends, sustainable products and the ability to execute for a wide number of guests. Also being a passionate home cook, when I heard about the first boot camp that Chef Jacob announced I was quick to get my name on the list but not quick enough. It sold out in about an hour, so for a year I continued to check for the next camp dates to be released and was lucky to secure my spot in the second boot camp.

Professionally my job revolves around selling culinary experiences, however, I have never worked in a professional kitchen. I have done some one day demonstration courses but nothing to the scale of this boot camp…it was totally amazing. I came in expecting that we would be watching the chefs and somewhat participating from 8a-5p. What we came to realize was that this was not only a hands on course but very much an instructional course to gain understanding of the behind the scenes preparation needed to create distinguished culinary experiences. Chef Jacob has developed a unique formula approach known as the F-STEP curriculum that can be applied to any dish one wishes to create. During boot camp, Chef walks students through the F-STEP for each menu until a greater knowledge is achieved and at the end of the week students are asked to use this method to plan and execute their own menu. This technique can easily transfer to the everyday home cook proving that small changes can elevate your skills to a much higher level.

The time spent in the actual kitchen was like participating on a “top chef” type reality show. With the guidance and instruction of Chef Jacob, Chef Ben and Chef Zach, it was surreal to watch 12 people of all different cooking levels transform from fairly basic skills to later in the week applying the F-STEP technique and developing restaurant quality dishes. We were expected to perform as we would in a working kitchen, finding our own tools, searching coolers and dry storage for ingredients, ordering specialty items, teamwork, mise en place, execution, presentation and clean up. Chef and his team were also quick to adapt to the group’s personal interests, changing the curriculum to accommodate matters that were not on the original agenda. Of course one of my favorite parts of course was tasting and discussing the dishes we put together.

My friends and family are amazed by the meals I prepare. I now have a great confidence in my cooking ability and apply the F-STEP in every dish that I create. Thank you for one of the most memorable experiences of my life!

Andrea Daly

Andrea Daly
CMP Associate Director
Catering & Convention Services

To be honest, I went to Chef Jacob's Boot Camp with more than a little trepidation. I had been to Stella's quite a few times and was keenly aware of the degree of creativity, daring and excellent execution that the kitchen could muster. It was (and remains) my favorite restaurant in the Lake Tahoe area. On the other hand, although I have always loved cooking, I had never seriously devoted much time to it before. Plus I am a guy, and a total nerd (Silicon Valley engineer) with all the social graces of the maître d' at La Maison du Geek Squad. I figured I would be the only man, and to boot a man with just basic skills, a low count of WPM (words per minute) and science-obsessed -- not a recipe for success, or so I thought. Well, I am very happy to have been so wrong. To start with, there were men and women from all walks of life, sharing a few things in common: we all loved cooking (and eating) memorable food, we all had lots to learn, and everyone was nice, curious, inclusive and very down to earth. In addition, and perhaps my favorite, unexpected development, was that Chef's approach is all about Science: understanding the reactions that produce the goodness, the why behind the balancing of flavors --- no rote, no blind deference to authority, no thou shalt no question tradition and the French Mother Sauces.

The term Boot Camp is not a marketing gimmick. A morning lecture was followed by hard prep, and then we cooked hard and ate harder. And then, when you are about to pass out on a food coma after trying all sorts of delicious stuff you and your colleagues made, you start on dinner, with a stomach so full that all you want is a 3 hour nap -- but soon the challenge of the task at hand, the possibilities, the sheer amount of stuff you are learning, when you don’t know which station to go to because all sorts of interesting and yummy foods are being prepared, and in no time you forget about lunch and focus on making dinner (even if you have no intention of eating it!) Which of course you do, as it's so good and you and your own team made it, and really you just need to learn to pace yourself better.

We learned lots, but a few months removed I can say it really has changed the way I cook. To start, "sous vide" is magic, and I do it all the time --less stress and higher quality. But also I just understand what's going on better and can imagine flavor pairings without having to consult the Flavor Bible all the time. Something I am frustrated that I can't recreate a particular dish, but I am not too upset about this, since as I write this I am just realizing this is just the excuse I need to tell my wife "Honey, you know how you love that Tuna Tartare with the Ponzu sauce at Stella's? Well, I know that if I go back to the Boot Camp JUST ONE MORE time, THIS time I'll come back with the proper execution to make it for you ANYTIME" :)

So see you at the next class!

Daniel Mendez

Daniel Mendez, Lake Tahoe California

Chef Jacob’s F-STEP curriculum is structured in such a way that it supported my own need to think holistically about cooking, as well as, enjoy meals that are prepared and executed with thought and care.

As a teacher educator I found that the F-STEP process mirrored a backward planning approach I promote for teaching and learning. Keeping the end in mind, the F-STEP process focuses on learning about food flavors and functions, cooking methods and how to create an action plan for preparing and getting a meal ready without panic. In fact, I have played around with Chef’s F-STEP plan format as a lesson plan template for my student teachers.

The course curriculum fed my curiosity about the history of foods and the world of culinary arts in general. I never thought I would be so motivated to understand the science of foods and cooking. Ultimately what I enjoyed most was the confidence I gained to make informed decisions about cooking. Chef Jacob and his F-STEP curriculum supported my novice chef needs, as well as, the needs of those in the course who were much more advanced in their journey as chefs.

Now, I am utilizing my new knowledge and skills to enhance the flavors of foods and prepare my own delicious meals. The experiences in this course ignited my personal creativity and desire to learn more.

Being with Chef Jacob and his amazing staff was such an honor. To top it all off…my daughter and I participated together and we will forever be sharing our memories.

Lana Daly

Lana Daly
CSU, Sacramento, College of Education
Department of Teacher Education

As a registered dietitian and cooking enthusiast, I enjoy learning about new foods, new flavors and new techniques. Chef Jacob's culinary bootcamp at Stella Restaurant teaches his F-STEP system for planning and prepping a dish. This is an innovative approach that expands the cook's thinking and creativity. I greatly respect his passion about food and his commitment to teaching and honing his unique and thorough curriculum.

Sandy Cadra

Sandy Cadra, RD

Before taking Stella's Culinary Boot camp with Chef Jacob I thought that I was pretty serious about cooking and tweaking recipes but with what I learned it took my cooking to a whole new level. First of all the F-STEP process gives you the structure to analyze a recipe, spot potential problems and make intelligent changes. Second and more importantly it gives you the tools to create your own recipes or courses. You can start with a protein and then brainstorm the possible cooking techniques and accompanying flavors and ingredients. The preparation and execution portions are also excellent and give you some hidden skills like blanching and brining that can take your dishes to another level. I can't recommend this course enough, it is fantastic.

Jim Christol

Jim Christol, California

My most important take-aways from the November 2013 Boot Camp are:

Understanding food science & key cooking techniques
Understanding flavor structure and balance
Respect for the ingredient (good techniques to create and preserve the primary ingredient’s key flavors)
Techniques for preserving flavor and quality
Patience and focus in a crowded kitchen and how this relates to food safety and sanitation

I’ve been listening to the podcasts and participating in the forums since the beginning of Stella Culinary. The structure and format of the Boot Camp builds on the information on StellaCulinary.com.

The key to getting the most from Boot Camp is to listen to the podcasts and participate in the forum discussions. Forum participation helps clarify the excellent information presented in the podcasts.

I can’t say enough about the format of Boot Camp. If the podcasts and forum are the classroom, Boot Camp is the lab that brings the material learned into focus. That focus will allow you to think and act like a chef and help you always... Cook with Passion.

Jon Dolkas

Jon Dolkas, California

Before embarking to New York inn pursuit of becoming a professional Chef in January 2013, I decided to kick-start my training by attending the Stella Culinary Boot Camp & F-STEP cooking curriculum. Having dined at Stella several times, i knew the Boot Camp would provide me with the skills and talents of Chef Jacob's "Whole Food" philosophy that he incorporates into his magical dishes!

Within the first two weeks of culinary school I knew I had made the right decision! Chef Jacob teaches you how to think like a Professional Chef by unlocking your own creativity between flavors, sauces, technique, execution, and preparation. In addition, his relaxed style makes one feel they could create anything! I loved his style so much I asked if I could come back to complete my internship there.

Chef Jacob is the best!

Sue Fogel

Sue Fogel, Lake Tahoe, California

Culinary Boot Camp at Stella was incredible! The F-STEP approach teaches one to think like a professional. Chef Jacob and his team encouraged creativity in the classroom and kitchen. And the enthusiasm of the other students was remarkable. As a result, I'm cooking more flavorful dishes, which are executed more efficiently, and with a more "finished" presentation. As one who loves to cook, I enjoy being in the kitchen more than ever!

Cynthia

Cynthia, Chicago, Illinois

Chef Jacob,

I was very impressed with the qua lit of training I received at your culinary boot camp last November. I have put that training to great use.

I have been making roasted demi-glace and buying whole chickens when they are on sale. Thanks to your teaching, I can break down a chicken into 2 boneless, skin on breasts, 2 boneless thighs, 2 wing tips, 4 Buffalo wing pieces, & two drumsticks in under 10 minutes…quite a bit under if I don't bone out the thighs. Then the carcass, any bones and the wing tips go into the oven to roast with the mirepoix, then into the stock pot. The rest is vacuum sealed and either cooked sous-vide or frozen for another day.

And don't get me started on how you taught us the proper way to cook vegetables. My vegetables are cooked so perfectly now, I'm almost thinking about becoming a vegetarian. If the 3 day short ribs I learned to make weren't so delicious, I probably could go vegetarian.

By the way, I cooked your 3 day short rib for a party I was throwing as a little something extra. They were the hit of the party. Everyone wanted to know where I found tenderloin that had so much flavor, that's how tender the meat was. I told them it was called "Stella Tenderloin" and I had ordered it from a specialty shop in Truckee.

I guess I pushed it too far with that, as all my friends knew that Truckee is where I went for that great culinary boot camp I'm always taking about. Then I told them the truth. Now if I invite folks over for dinner. I'm often asked if we'll be having stellar tenderloin for dinner.

My wife, friends, and family all have commented on how my food is even better than before. I don't tell them that I'm working smarter, not harder, now that I know the F-STEP way of cooking and recipe creation.

As you know, I do a lot of fundraiser cooking for my church. My largest fundraising events have gone from 300 to over 500. I find that with an increased sense of confidence in the kitchen, I'm more actively leading the kitchen volunteers than just being lost in what I'm doing.

I'm sure I'll be able to take time off form work, if you offer this class again. And not just for the classes but also for the food. I can't remember a time when i had that much fun cooking, that much excellent food that I was going to get to eat. And let's not forge about socializing with other foodies. I didn't feel like a cooking addict when I was surrounded by other cooking addicts. It was easy to talk to everyone since we all had the same passion for creating and consuming great food.

One last note; we spoke about the very expensive dinner for 10 that was auctioned off at over twice the prices we usually get for that meal. We sold 3 at that price! Those meals made up the largest amount of funds raised for a single auction item last year.

I just did the second meal and although not effortlessly handled, it looked effortless. The diners were so impressed with the food I had prepared for them, they asked what I would do if they double the price again this year. I said, "remember what I told you a few weeks before this meal (to build anticipation I told them "Remember how you raved about the meal last year? This year you'll think you were eating at McDonald's)."

About making last year seem like McDonald's I said "yeah, want to do that again?"

There is no way I would have had that kind of confidence before I went through your boot camp. There are a lot of people in the San Diego are benefiting from what I brought home from your boot camp. Thank you again. And for all the on-line support you give us.

Jack Chandler

Jack Chandler, San Diego, California

Search form

Student Testimonials

Pages