SCS 060 | Party Foods, High Volume Execution & Listener Questions

from Stella Culinary School · host Jacob Burton | Stella Culinary.com

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: Insta Pots & Pressure Cookers Pressure Cooked Stocks & Sauces High Volume Execution in a restaurant setting. The use of Prague Powder #1 & #2 ... and much more. Join The Discussion Leave Chef Jacob a voicemail to answer on an upcoming podcast. Join the Stella Culinary Facebook Group. Thank you to our sponsors ... Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving). Nutrimill Artiste, the mixer for every maker.

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This episode is 1 hour and 9 minutes long.

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This episode was published on February 7, 2019.

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