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Stella Culinary School

By Chef Jacob Burton - StellaCulinary.com

If you’ve ever dreamed about cooking like or becoming a professional chef, you’ve come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.

  1. 1.
    SCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition Team15 May 2018
    1:00:26
  2. 2.
    SCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ Knowledge8 May 2018
    1:48:37
  3. 3.
    SCS 039 | Chef Clint Jolly Live from Chile!2 May 2018
    52:37
  4. 4.
    SCS 038 | Greg Rempe of the BBQ Central Show1 May 2018
    1:00:37
  5. 5.
    SCS 037 | ACJ - Listener Questions Answered Live12 April 2018
    45:25
  6. 6.
    SCS 036 | Sous Vide Cooking at Home with Jason Logsdon10 April 2018
    53:00
  7. 7.
    SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly27 March 2018
    1:27:06
  8. 8.
    SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered23 February 2018
    47:18
  1. 9.
    SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com20 February 2018
    48:25
  2. 10.
    SCS 032 | From Kitchen Grunt to Sous Chef17 February 2018
    31:46
  3. 11.
    SCS 031 | How to Cook with Wine13 February 2018
    23:46
  4. 12.
    SCS 029 | R&D Food Scientist Kimberly King Schaub8 February 2018
    2:00:52
  5. 13.
    SCS 028.5 | Listener Pizza Questions Answered6 February 2018
    42:33
  6. 14.
    SCS 028 | Let's Talk Pizza!29 January 2018
    1:53:28
  7. 15.
    SCS 027| Chef Clint Jolly Live From Argentina16 January 2018
    1:03:06
  8. 16.
    SCS 026| Thanksgiving Day Q&A24 November 2017
    1:04:14
  9. 17.
    SCS 025 | Mastering Thanksgiving Day Sides21 November 2017
    1:19:30
  10. 18.
    SCS 024| Let's Talk Turkey31 October 2017
    1:07:53
  11. 19.
    SCS 022 | Let's Bake Some Sourdough28 October 2017
    1:26:07
  12. 20.
    SCS 021 | Sourdough Starters and Pre-Ferments20 October 2017
    1:18:07
  13. 21.
    SCS 020| Bread Classifications1 October 2017
    52:51
  14. 22.
    SCS 019| Twelve Steps of Bread28 September 2017
    1:02:08
  15. 23.
    SCS 018 | The Four Pillars of Bread29 August 2017
    39:57
  16. 24.
    SCS 017 | Canapes28 August 2017
    38:50
  17. 25.
    SCS 016| Composed Salads20 August 2017
    35:49
  18. 26.
    SCS 015 | Classic Salads and Creamy Dressings15 August 2017
    38:26
  19. 27.
    SCS 014 | Salad Greens & Dressings28 July 2017
    39:07
  20. 28.
    SCS 013| Sauce Espagnole20 July 2017
    37:10
  21. 29.
    SCS 012 | Sauce Tomat1 July 2017
    58:22
  22. 30.
    SCS 011 | Béchamel Sauce30 June 2017
    34:49
  23. 31.
    SCS 010| Sauce Veloute20 June 2017
    36:01
  24. 32.
    SCS 009 | Sauce Hollandaise10 June 2017
    49:04
  25. 33.
    SCS 008 | Frying, Confit and Deep Fat Poaching1 June 2017
    54:36
  26. 34.
    SCS 007| Braising, Poaching, & Roasting30 May 2017
    1:02:12
  27. 35.
    SCS 006| Sautéing, Searing & Pan Roasting20 May 2017
    51:22
  28. 36.
    SCS 005| Basic Starches - Risotto, Polenta, Mashed Potatoes10 May 2017
    53:20
  29. 37.
    SCS 004| Blanching1 May 2017
    30:26
  30. 38.
    SCS 003| Culinary Stocks Part Two - Chicken, Vegetables, & Fish30 April 2017
    26:49
  31. 39.
    SCS 002 | Stocks Part One - Veal Stock20 April 2017
    34:54
  32. 40.
    SCS 001 | Culinary Knife Skills10 April 2017
    41:54

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