最佳Culinary School播客 (2024)

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Story #060 - Aran Goldstein 57:38

2+ y ago57:38

57:38

Chef Aran Goldstein is both a teacher and an entrepreneur who is dedicated towards building skills and intuition around food and cooking for his students and clients so they can live the life they want. Aran graduated from Northeastern University in Boston and received his degree and training in culinary arts from the New England Culinary Institute…

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Story #059 - Dennis Littley 1:00:31

3y ago1:00:31

1:00:31

Chef Dennis Littley started cooking at a very early age and drew his early inspiration from Graham Kerr, the Galloping Gourmet. After completing his training as a chef’s apprentice, he went on to work at white tablecloth restaurants, in corporate executive dining, and finally at an all-girls Catholic high school. After 3 years at the school, he cre…

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Story #058 - Jennifer Lee 1:04:48

3y ago1:04:48

1:04:48

Chef Jennifer Lee grew up in Mystic, Connecticut where she has had a love and passion for baking and cooking since a very young age. While other kids her age were watching cartoons, she was watching the Food Network. As a young teenager in high school Jennifer started working at her relative’s Chinese dim sum restaurant, beginning as a hostess and …

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Story #057 - Rudy Kloeble 54:23

3y ago54:23

54:23

Raised in a family of restaurateurs, Chef Rudy Kloeble grew up assisting in the kitchen and bakery that his dad owned in Idyllwild, CA. He did this from a very young age, starting out doing odd chores such as stuffing donuts and peeling potatoes, and continued working in the family businesses thru high school and into his first semester of communit…

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Story #056 - Mario Limaduran 1:05:16

3y ago1:05:16

1:05:16

Chef Mario Limaduran is a native of Bolivia and immigrated to California when he was 14 years old. Raised in a hospitality-driven family, Mario’s love of food first began when his grandmother helped him make pizza for his classmates as a young boy. From that moment, combined with an infatuation with the movie Ratatouille, Mario fell in love with th…

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Story #055 - LaToya Larkin 1:17:44

3y ago1:17:44

1:17:44

Chef LaToya Larkin, MBA, CCE, has over 20 plus years of expansive knowledge and culinary passion which has led to a lifetime of achievement opportunities. Chef Larkin recently retired from her 8-year position as the Culinary Arts Program Coordinator at Spring High School in Spring, TX, where she was the first African American female chef in the dis…

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Story #054 - Judy Doherty 54:31

3y ago54:31

54:31

Chef Judy Doherty’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she held her first food service job at 15 and was then accepted into the Culinary Institute of America at age 18 for their AOS degree where she graduated second in her class. From there, Judy went on to the Fachschule Richemont i…

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Story #053 - John-Michael Collins 1:01:35

3y ago1:01:35

1:01:35

Chef John-Michael Collins was born in San Diego, CA and from his earliest memories growing up he can remember a life full of abuse, including physical, mental, and sexual. John-Michael tried to end his life at the age of 10 though thankfully his grandparents stepped in to rescue him from the foster system. Due to this traumatic upbringing, he never…

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Story #052 - Tadgh Byrne 43:04

3y ago43:04

43:04

Chef Tadgh Byrne grew up in Portugal before moving to Ireland at the age of 9. After high school, he went on to study culinary arts at the Technological University in Dublin. After honing his skills in restaurants and hotels around Ireland and Australia, as well as teaching culinary arts at Ballyknocken Cookery School, Tadgh went on to study Gastro…

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Story #051 - Jorge de la Torre 1:01:40

3y ago1:01:40

1:01:40

Chef Jorge de la Torre is the Director of Culinary Arts for Kitchen Network-Park Hill, a non-profit incubator/accelerator/commissary for minority owned businesses and a workforce development learning center in Denver, Colorado. Chef de la Torre graduated from the University of New Mexico with a bachelor’s degree in business before going to the Cali…

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Story #050 - Will Glass 52:49

3+ y ago52:49

52:49

Chef Will Glass, co-owner and co-founder of HotSugarPop LLC, was born and raised in Pittsburgh, PA. Will developed a passion for Culinary Arts in high school and attended Johnson & Wales University in North Miami, earning a bachelor’s degree in Culinary Arts. While at Johnson & Wales, Will immersed himself in school activities, becoming a member of…

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Story #049 - Joe Peroney 1:01:11

3+ y ago1:01:11

1:01:11

GUEST’S NAME: Joe Peroney CULINARY SCHOOL AFFILIATION: Westmoreland County Community College, Youngwood, PA BIO: Joe Peroney’s culinary career began in 2007 after his division with SONY Electronics outsourced all production overseas. Given the chance to pick a new career path, Joe enrolled in the culinary arts program at Westmoreland County Communi…

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Story #048 - Shane Schaibly 1:10:49

3+ y ago1:10:49

1:10:49

GUEST’S NAME: Shane Schaibly CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Born and raised in a small town just outside of Tampa, FL, Chef Shane Schaibly has been in the industry since the young age of 14. He has worked in all facets of the industry from small, locally owned casual dining spots to high end hotels and…

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Story #047 - Emilia Tomaszycki 1:00:33

3+ y ago1:00:33

1:00:33

GUEST’S NAME: Emilia Tomaszycki CULINARY SCHOOL AFFILIATION: Culinary Institute of Michigan, Port Huron, MI BIO: Chef Emilia Tomaszycki is originally from Richmond, Michigan. Right after high school, her studies at the Culinary Institute of Michigan became the main focus for two years. Specializing in baking and pastry, she has worked at some of th…

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Story #046 - Jesse MacDonald 1:13:36

3+ y ago1:13:36

1:13:36

GUEST’S NAME: Jesse MacDonald CULINARY SCHOOL AFFILIATION: Culinary Institute of Canada, Charlottetown, Prince Edward Island BIO: Chef Jesse MacDonald had no aspirations of becoming a chef when he was growing up in Launching, Prince Edward Island. His childhood home was located on the corner of his grandfather’s large family farm, so he was able to…

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Story #45 - Rando Kauge 59:04

3+ y ago59:04

59:04

GUEST’S NAME: Rando Kauge CULINARY SCHOOL AFFILIATION: Cesar Ritz, Culinary Arts Academy, Switzerland BIO: Chef Rando Kauge grew up in Estonia, which is where his love of food began. In addition to food, he also loved football (soccer) and played professional in his younger years. He eventually gravitated to the hotel and restaurant industry and af…

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Story #044 - Danielle Benson 54:53

3+ y ago54:53

54:53

GUEST’S NAME: Danielle Benson CULINARY SCHOOL AFFILIATION: Georgian College, Ontario, Canada BIO: Chef Danielle Benson is from Ontario, Canada and first got started in the culinary industry in 2015. She had been looking to find a better relationship with food and control over food after struggling with mental health and an eating disorder. Chef Ben…

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Story #043 - Carroll Webb 58:10

3+ y ago58:10

58:10

GUEST’S NAME: Carroll Webb CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RI BIO: Originally from Washington DC., Chef Carroll Webb started his culinary career in Baltimore Maryland. It was there that he met Pamela Rouch, a recruiter from Johnson and Wales University, while attending a hotel / restaurant convention in the city…

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Story #042 - Charles Redmon 42:47

3+ y ago42:47

42:47

GUEST’S NAME: Charles Redmon CULINARY SCHOOL AFFILIATION: Ivy Tech Community College, Muncie, IN BIO: Chef Charles Redmon planned on making a career out of the military after he enlisted in the US Army in 1995. His plan however was cut short by an injury after just over 12 years of being an Infantryman / Combat Lifesaver. Now permanently out of the…

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Story #041 - Utpal Dighe 1:20:45

3+ y ago1:20:45

1:20:45

GUEST’S NAME: Utpal Dighe CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Chef Utpal Dighe’s journey to the kitchen came after a long career as a courtroom trial attorney. For many years, while working in South Florida as an attorney, his passion for cooking grew until he finally made the decision to change professions…

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Story #040 - Derek Corsino 1:14:39

3+ y ago1:14:39

1:14:39

GUEST’S NAME: Derek Corsino CULINARY SCHOOL AFFILIATION: Culinary Institute of America, Hyde Park, NY BIO: Pastry Chef & Educator Derek Corsino has been a chef, creator, and foodie loving traveler for over twenty years. As a graduate of The Culinary Institute of America in Hyde Park, New York, Derek has achieved delectable successes most pastry che…

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Story #039 - Chris Struck 1:16:55

3+ y ago1:16:55

1:16:55

GUEST’S NAME: Christopher Struck CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Chris Struck credits his upbringing in a large, hybrid French-Deeply Southern US family in the coastal city of Destin, Florida as what incited his passion for food and beverage at an early age. He began cooking professionally within Chef T…

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SCS 075 | Choosing Knives, Grills, BBQs & Smokers! 1:03:29

3+ y ago1:03:29

1:03:29

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. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives shou…

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Story #038 - Adam Roy 59:55

3+ y ago59:55

59:55

GUEST’S NAME: Adam Roy CULINARY SCHOOL AFFILIATION: Joliet Junior College, Joliet, IL BIO: Chef Adam Roy was born and raised in Chicago, IL, USA. He started his career as a dishwasher in a small 9 table restaurant in his hometown of Frankfort, Illinois. He continued working there for many years and eventually took over as chef. After working in var…

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Story #037 - Jyaira Moore 55:59

3+ y ago55:59

55:59

GUEST’S NAME: Jyaira Moore CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL & Charlotte, NC BIO: Chef Jyaira Moore’s "Culinary School Story” started in 2008 when she was getting ready to leave middle school and had to choose where she was going to go to high school. All of the high schools in her area had programs that she w…

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SCS 074 | Hydrocolloids - A Practical Approach 1:22:36

4y ago1:22:36

1:22:36

The practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science V…

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Story #036 - Ryan Nielsen 45:20

4y ago45:20

45:20

GUEST’S NAME: Ryan Nielsen CULINARY SCHOOL AFFILIATION: Western Culinary Institute, Portland, OR BIO: Chef Ryan Nielsen grew up learning how to cook from both of his Grandmothers, but it was his Grandfather, a cook in the Army, whose footsteps he ended up following even though he never intended to do so. Chef Nielsen served in the Marine Corps from…

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SCS 073 | Greek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing Scallops 1:15:12

4y ago1:15:12

1:15:12

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 creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and …

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Story #035 - Ashten Garrett 1:07:19

4y ago1:07:19

1:07:19

GUEST’S NAME: Ashten Garrett CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Born and raised in Akron, Ohio, Ashten Garrett began his professional culinary career when he was 16 years old washing dishes in a high-end fine-dining restaurant. After graduating High School, Ashten was selected to be on the opening executiv…

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SCS 072 | Acing A Chef Tryout & Banquet Style Execution 1:13:06

4y ago1:13:06

1:13:06

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 execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how lon…

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Story #034 - Colleen Grapes 1:04:14

4y ago1:04:14

1:04:14

GUEST’S NAME: Colleen Grapes CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, R.I. BIO: Currently an adjunct professor for New York University’s Steinhardt Food Lab, Chef Grapes has been in the restaurant world as a pastry chef for over 30 years. She started her training at Johnson & Wales University in Providence, RI. While the…

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SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough 1:26:52

4y ago1:26:52

1:26:52

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 issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary B…

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Story #033 - Christine Guzman-Martinez 55:33

4y ago55:33

55:33

GUEST’S NAME: Christine Guzman-Martinez CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Chef Christine Martinez has always been inspired by the culinary and hospitality worlds. After obtaining her degree in Culinary Arts from Johnson & Wales University, she went on to gain experience in numerous professional kitchens a…

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SCS 070 | Combi Ovens for Precision Cooking, Execution, and Holding 1:17:13

4y ago1:17:13

1:17:13

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 streamline our kitchen execution, and how this translates into the home cooking environment. Topics discuss include: Holding and executing eggs for a busy brunch service, including how to execute a perfect…

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SCS 069 | Prepping for Execution, Designing Balanced Menus, Live Listener Discussion 1:50:57

4y ago1:50:57

1:50:57

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 execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only …

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Story #032 - Marilyn Baligod 54:10

4y ago54:10

54:10

GUEST’S NAME: Marilyn Baligod CULINARY SCHOOL AFFILIATION: Le Cordon Bleu, Bangkok, Thailand BIO: Chef Marilyn Baligod is from the northern part of the Philippines, called Pinukpuk, Kalinga, a very small town where civilization was very limited. Sharing the home with her parents and 6 brothers and sisters, Chef Baligod spent most of her time as a c…

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Story #031 - Kami Smith 55:43

4y ago55:43

55:43

GUEST’S NAME: Kami Smith CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Providence, RI and Charleston, SC BIO: Prior to joining the world of food manufacturing, Chef Kami Smith began her life of pastry arts with the team at Emeril’s Restaurants and Marriott International Hotels located in heart of New Orleans, Louisiana. While in New Orle…

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SCS 068 | Gnocchi by Feel + Anova Combi-Oven Review 1:26:52

4y ago1:26:52

1:26:52

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. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've …

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Story #030 - Alex Rubenic 1:06:34

4y ago1:06:34

1:06:34

GUEST’S NAME: Alex Rubenic CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Chef Alex Rubenic, a native of the western suburb of Chicago, was gripped by the desire of the hospitality industry in early 2007. As a former cadet Captain in the U.S. Air Force Auxiliary, Chef Alex’s aspirations had always been to pursue a car…

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SCS 067 | Food Writers Are Parasites + Tender Stir Fried Meats! 1:46:23

4y ago1:46:23

1:46:23

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 in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The …

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Story #029 - Ben Shelton 51:23

4y ago51:23

51:23

GUEST’S NAME: Ben Shelton CULINARY SCHOOL AFFILIATION: Johnson & Wales University, Charlotte, NC BIO: Ben Shelton is currently the Executive Pastry Chef at Greensboro Country Club. He is a North Carolina native and received his formal culinary and pastry training from Johnson and Wales University in Charlotte. In 2013 he won first place and was nam…

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SCS 066 | Why Grandma's Beef Stroganoff Sucked! 1:22:14

4y ago1:22:14

1:22:14

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 issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STE…

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Story #028 - Stephanie Heller 58:43

4y ago58:43

58:43

GUEST’S NAME: Stephanie Heller CULINARY SCHOOL AFFILIATION: Le Cordon Bleu, Scottsdale, AZ BIO: Stephanie Heller was born and raised in New York, however an early mid-life crisis / career change at 30 years old led her to move across the country from New York City to Scottsdale and enroll in Le Cordon Bleu culinary program. She then started an in-h…

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SCS 065 | Chef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary Competition 1:03:35

4y ago1:03:35

1:03:35

In this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, …

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Story #027 - Kimberly Brock Brown 1:05:50

4y ago1:05:50

1:05:50

GUEST’S NAME: Kimberly Brock Brown CULINARY SCHOOL AFFILIATION: El Centro College, Dallas, TX BIO: Kimberly Brock Brown was born in Chicago, Illinois & raised in the western suburb of Maywood. Cooking has always been a part of her story. Because snow & cold are four letter words, Kimberly decided to stay in the warmth of the South to hone her skill…

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SCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-Tip 52:10

4y ago52:10

52:10

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 the camera before signing off turned into a pretty good time! Some of the main topics discussed: Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant!…

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Story #026 - Season Two Trailer 6:54

4y ago6:54

6:54

Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each week we bring you the culinary school stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, fo…

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Story #025 - Joyce Esther Calayag 1:07:04

4y ago1:07:04

1:07:04

GUEST’S NAME: Joyce Calayag CULINARY SCHOOL AFFILIATION: Center for Culinary Arts, Manila, Philippines BIO: Joyce Esther Calayag was 16 when she began her formal culinary training at the Center for Culinary Arts in Manila. She remembers that at the time this decision was not supported by her Filipino parents who were very traditional when it came t…

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Story #024 - Rebeca Stevenson 1:06:01

4y ago1:06:01

1:06:01

GUEST’S NAME: Rebeca Stevenson CULINARY SCHOOL AFFILIATION: Johnson & Wales University, North Miami, FL BIO: Rebeca Stevenson has always loved food and the ability it has to create memories and help restore our bodies. She is dedicated to providing freedom from a restrictive mentality surrounding food. Chef Stevenson believes you can eat all the de…

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Story #023 - Samuel Spencer 37:42

4y ago37:42

37:42

GUEST’S NAME: Samuel Spencer CULINARY SCHOOL AFFILIATION: Bishop State Community College, Mobile, Alabama BIO: Samuel Spencer grew up in Mobile, AL and has been passionate about cooking his entire life. He started his career as a fry cook at Kentucky Fried Chicken before moving on to a Catering Coordinator and Assistant to the Sous Chef position in…

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