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ACJ 009| Tips for Being a Professional Chef
In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.
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In this episode we talk about what it takes to be a chef; everything from basic management skills, to food costing.
In this episode we discuss the science behind freezing food, and how it can affect flavor and texture.
Sous chef Alex joins Chef Jacob in studio to discuss what exactly makes the best buffalo chicken wing.
In this podcast episode, learn how a chicken's age and size affect it's flavor and texture.
In this episode, Chef Jacob discusses various strategies for vacuum packing food.
In the first episode of the Ask Chef Jacob podcast, SC community member Wartface enlists my help developing the ultimate brioche burger bun. This turned out to be a great R&D project, that resulted in the best brioche bun I've ever tasted.
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.
