Find your next favorite podcast

Become a member today and read free for 30 days
SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough: Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.

SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough: Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.

FromStella Culinary School


SCS 071 | Leaving Your Career for Chefdom, Food Safety, How Fat Affects Bread Dough: Chef Jacob discusses leaving your current career to become a chef, potential safety issues with re-heating & holding food, and how fat affects bread dough.

FromStella Culinary School

ratings:
Length:
87 minutes
Released:
Feb 26, 2021
Format:
Podcast Episode

Description

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 Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here: https://stellaculinary.com/bootcamp Want to join the live discussion? Head on over to our Friendly Facebook Group, found at https://facebook.com/groups/stellaculinary. Podcast is broadcast and recorded live, every Friday, at 7 am PST / 10 am EST.
Released:
Feb 26, 2021
Format:
Podcast Episode