Stella Culinary School
Activity Overview
Episode publication activity over the past year
Episodes
SCS 075 | Choosing Knives, Grills, BBQs & Smokers!
30 Mar 2021
Contributed by Lukas
In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. A...
SCS 074 | Hydrocolloids - A Practical Approach
19 Mar 2021
Contributed by Lukas
The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how thes...
SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops
12 Mar 2021
Contributed by Lukas
In this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on c...
SCS 072 | Acing A Chef Tryout & Banquet Style Execution
05 Mar 2021
Contributed by Lukas
In this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execut...
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough
26 Feb 2021
Contributed by Lukas
In this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issue...
SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding
19 Feb 2021
Contributed by Lukas
The combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to strea...
SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion
16 Feb 2021
Contributed by Lukas
In this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking e...
SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review
05 Feb 2021
Contributed by Lukas
In this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. ...
SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats!
29 Jan 2021
Contributed by Lukas
This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes...
SCS 066 | Why Grandma's Beef Stroganoff Sucked!
22 Jan 2021
Contributed by Lukas
In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the iss...
SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition
15 Jan 2021
Contributed by Lukas
In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to...
SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip
09 Jan 2021
Contributed by Lukas
Earlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at ...
SCS 063 | French Omelette Fallacy, Sous Vide Vs. Crispy Skin, & Decoding Pizza Yeast
12 May 2020
Contributed by Lukas
Discuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE D...
SCS 062 | I'm Back. Community Questions & Updates
05 May 2020
Contributed by Lukas
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...
SCS 061 | Chef Alex Downing
22 Jul 2019
Contributed by Lukas
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...
SCS 060 | Party Foods, High Volume Execution & Listener Questions
07 Feb 2019
Contributed by Lukas
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:Â In...
SCS 059 | Christmas Cooking, Soup Solutions & Listener Questions
23 Dec 2018
Contributed by Lukas
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: How we ...
SCS 058 | Live Listener Call In Show with Chef Jacob
26 Nov 2018
Contributed by Lukas
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 ...
SCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean Munshaw
21 Nov 2018
Contributed by Lukas
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 h...
SCS 056 | Trends & Trade Secrets of Fresh Milled Grain
06 Nov 2018
Contributed by Lukas
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 chef...
SCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole Muvundamina
15 Oct 2018
Contributed by Lukas
In this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu
SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered
10 Oct 2018
Contributed by Lukas
You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions incl...
SCS 053 | Your Cooking Questions Answered - Community Q&A
09 Oct 2018
Contributed by Lukas
I'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I've been through your book, and I love the ...
SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
12 Jul 2018
Contributed by Lukas
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Ja...
SCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions Answered
07 Jul 2018
Contributed by Lukas
Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jac...
SCS 050 | T is for Technique
03 Jul 2018
Contributed by Lukas
In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming...
SCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!
27 Jun 2018
Contributed by Lukas
In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming...
SCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2
14 Jun 2018
Contributed by Lukas
Questions or comments? E-mail me, [email protected], call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. I...
SCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1
13 Jun 2018
Contributed by Lukas
Questions or comments? E-mail me, [email protected], call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. I...
SCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & Comments
12 Jun 2018
Contributed by Lukas
Question or comments? E-mail me, [email protected], call me, 775-204-8389, or post to our friendly forum or Facebook Group. We start this episo...
SCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day One
12 Jun 2018
Contributed by Lukas
Question or comments on this episode? E-mail me, [email protected], call me, 775-204-8389, or post to our friendly forum or Facebook Group. In ...
SCS 044 | Flavor Structure Part One - Culinary Boot Camp Day One
05 Jun 2018
Contributed by Lukas
The first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor struc...
SCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions Answered
29 May 2018
Contributed by Lukas
In this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time onl...
SCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor Cookers
24 May 2018
Contributed by Lukas
Director of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill...
SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team
15 May 2018
Contributed by Lukas
Special guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Steak Cooking Association (SCA) Tips, Tric...
SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge
08 May 2018
Contributed by Lukas
In this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. Meathead ...
SCS 039 | Chef Clint Jolly Live from Chile!
02 May 2018
Contributed by Lukas
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to d...
SCS 038 | Greg Rempe of the BBQ Central Show
01 May 2018
Contributed by Lukas
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Asso...
SCS 037 | ACJ - Listener Questions Answered Live
12 Apr 2018
Contributed by Lukas
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stel...
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
10 Apr 2018
Contributed by Lukas
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfall...
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
27 Mar 2018
Contributed by Lukas
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a ...
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
23 Feb 2018
Contributed by Lukas
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. ...
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
20 Feb 2018
Contributed by Lukas
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. In Septemb...
SCS 032 | From Kitchen Grunt to Sous Chef
17 Feb 2018
Contributed by Lukas
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Have a ...
SCS 031 | How to Cook with Wine
13 Feb 2018
Contributed by Lukas
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food...
SCS 029 | R&D Food Scientist Kimberly King Schaub
08 Feb 2018
Contributed by Lukas
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Don't forget to sign up for ou...
SCS 028.5 | Listener Pizza Questions Answered
06 Feb 2018
Contributed by Lukas
In this episode, we follow up last week's pizza podcast with your questions answered. First up from the Stella Culinary Archives, we answer Nina's aud...
SCS 028 | Let's Talk Pizza!
29 Jan 2018
Contributed by Lukas
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie ...
SCS 027 | Chef Clint Jolly Live From Argentina
16 Jan 2018
Contributed by Lukas
In this episode of the Stella Culinary School Podcast, Jacob is joined live by Chef Clint Jolly, who recently sold his successful catering company and...
SCS 026 | Thanksgiving Day Q&A
24 Nov 2017
Contributed by Lukas
Community questions are answered including spatchcocking duck, turkey roulade, brussels sprouts, scratch green bean casserole, and much more. For link...
SCS 025 | Mastering Thanksgiving Day Sides
21 Nov 2017
Contributed by Lukas
In part two of our Thanksgiving Day podcast series, we talk popular side dishes including mashed potatoes, stuffing and gravy. Along with a great turk...
SCS 024 | Let's Talk Turkey
31 Oct 2017
Contributed by Lukas
Thanksgiving is fast approaching, is your technique up to the task of blowing away your family and friends? In this episode Jacob explains why you sho...
SCS 022 | Let's Bake Some Sourdough
28 Oct 2017
Contributed by Lukas
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 sou...
SCS 021 | Sourdough Starters and Pre-Ferments
20 Oct 2017
Contributed by Lukas
If you're a serious bread baker and want to take your game to the next level, this is the podcast for you. In this episode, we discuss how to create c...
SCS 020 | Bread Classifications
01 Oct 2017
Contributed by Lukas
In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process. H...
SCS 019 | Twelve Steps of Bread
28 Sep 2017
Contributed by Lukas
In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process. Whether you're new to bread baking or a...
SCS 018 | The Four Pillars of Bread
29 Aug 2017
Contributed by Lukas
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...
SCS 017 | Canapes
28 Aug 2017
Contributed by Lukas
In this episode, we finish our Basic Garde Manger Course with a lesson on Canapes, those nice little one bite hors d'oeuvre that you'll find at cockta...
SCS 016 | Composed Salads
20 Aug 2017
Contributed by Lukas
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 com...
SCS 015 | Classic Salads and Creamy Dressings
15 Aug 2017
Contributed by Lukas
In this episode of The Stella Culinary School Podcast, we continue our Garde Manger Course with a lesson on creamy and emulsified salad dressing, and ...
SCS 014 | Salad Greens & Dressings
28 Jul 2017
Contributed by Lukas
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 dis...
SCS 013 | Sauce Espagnole
20 Jul 2017
Contributed by Lukas
In this episode of The Stella Culinary School Podcast, we finish our five part mother sauce series with a lesson on Sauce Espagnole. Also known as Sau...
SCS 012 | Sauce Tomat
01 Jul 2017
Contributed by Lukas
In part four of our five part mother sauce series, we talk about Sauce Tomat, the base for many variations of modern tomato sauce. We finish up our ta...
SCS 011 | Béchamel Sauce
30 Jun 2017
Contributed by Lukas
In part three of our mother sauce series, this lesson focuses on Béchamel Sauce, from which many milk and cream based sauces are derived. We continue...
SCS 010 | Sauce Veloute
20 Jun 2017
Contributed by Lukas
In part two of our French Mother Sauce series, we go over how to make sauce velouté , including some of the more popular secondary sauces, including ...
SCS 009 | Sauce Hollandaise
10 Jun 2017
Contributed by Lukas
We start our five part series on the French Mother sauces with a lesson on hollandaise including proper technique, the scientific principals of an emu...
SCS 008 | Frying, Confit and Deep Fat Poaching
01 Jun 2017
Contributed by Lukas
Basic cooking techniques series is finished with a lesson on frying, confit, and deep fat poaching. Have a question or comment? Leave chef Jacob a voi...
SCS 007 | Braising, Poaching, & Roasting
30 May 2017
Contributed by Lukas

In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion s...
SCS 006 | Sautéing, Searing & Pan Roasting
20 May 2017
Contributed by Lukas
In this episode of The Stella Culinary School Podcast, we start a three part series on basic cooking technique. Discussed today; sautéing, searing an...
SCS 005 | Basic Starches - Risotto, Polenta, Mashed Potatoes
10 May 2017
Contributed by Lukas
In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto a...
SCS 004 | Blanching
01 May 2017
Contributed by Lukas
Basics of blanching are discussed including the make up chlorophyll and how to keep green vegetables green and why root vegetables are blanched differ...
SCS 003 | Culinary Stocks Part Two - Chicken, Vegetables, & Fish
30 Apr 2017
Contributed by Lukas
In part two of our culinary stock's podcast, we discuss the proper technique and approach to making chicken, vegetable, and fish stock. It is highly r...
SCS 002 | Stocks Part One - Veal Stock
20 Apr 2017
Contributed by Lukas
In part one of our two part stock making series, we talk about veal stock including the best approaches and techniques. Once you master veal stock, al...
SCS 001 | Culinary Knife Skills
10 Apr 2017
Contributed by Lukas
Learn basic knife skills essential for anyone who wants to take their cooking to the next level. Have a question or comment? Leave chef Jacob a voicem...