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Jacob Burton
United States
Registrace 10. 11. 2010
My name is Jacob Burton, and I've been working as a chef in the hospitality / culinary field for about two decades, starting my career in San Francisco while attending the California Culinary Academy. At the time of writing this (November 2019), I'm the Executive Chef & Beverage Director of The Renaissance Reno Downtown Hotel, a project I helped open in April of 2017.
Prior to that, I was the opening Executive Chef of Stella Restaurant and The Cedar House Sport Hotel, where I worked for 5 years. While there, I rebranded my culinary education site, Free Culinary School (FCS) as Stella Culinary, a website I still maintain today.
My true passion is teaching others how to cook, through podcasts and videos, which is why this channel exists. If you haven't already, check out the Stella Culinary School Podcast, and watch my Culinary Boot Camp Lecture series found on this channel!
Thanks for checking out my channel!
Prior to that, I was the opening Executive Chef of Stella Restaurant and The Cedar House Sport Hotel, where I worked for 5 years. While there, I rebranded my culinary education site, Free Culinary School (FCS) as Stella Culinary, a website I still maintain today.
My true passion is teaching others how to cook, through podcasts and videos, which is why this channel exists. If you haven't already, check out the Stella Culinary School Podcast, and watch my Culinary Boot Camp Lecture series found on this channel!
Thanks for checking out my channel!
Chef Jacob's Culinary Boot Camp Student Experience
After a seven year hiatus, I held my first, in person culinary boot camp in our new kitchen studio known as R/LAB. In this brief re-cap video, you get an insight into this week long class featuring my proprietary F-STEP Curriculum.
Want to get notified when new boot camp dates are released? Sign up for my e-mail newsletter here: stellaculinary.com/content/e-mail-sign
Interested in going through the F-STEP Curriculum online? You can do so here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
#RLAB #culinaryschool #chefjacob
Want to get notified when new boot camp dates are released? Sign up for my e-mail newsletter here: stellaculinary.com/content/e-mail-sign
Interested in going through the F-STEP Curriculum online? You can do so here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
#RLAB #culinaryschool #chefjacob
zhlédnutí: 9 824
Video
Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme
zhlédnutí 11KPřed 2 lety
In this video, I demonstrate a universal technique for professional level sautéed vegetables. If you've watched the videos in my shrimp scampi series, you'll quickly recognize the workflow of sauté, deglaze, reduce and emulsify. To demonstrate this approach, I use one of my favorite vegetable flavor combinations; sautéed zucchini and squash with fresh thyme, garlic, white wine and butter. Howev...
Healthy Meals at Home | Live Cooking Class with Chef Jacob
zhlédnutí 13KPřed 2 lety
Recently we did our first live cooking class in #RLAB. The class was designed for a women's wellness retreat, so we focused on quick, healthy meals anyone can do at home. In this video I demonstrate a couple of my weekly go-tos that have helped me lose 100 lbs over the last two years, including seared salmon with yogurt dill-sauce, salmon tacos, and stir-fried shrimp in high protein peanut curr...
Restaurant Style Shrimp Scampi with Pasta | Scampi Video Series 3 of 3
zhlédnutí 7KPřed 2 lety
In the third and final video in our Shrimp Scampi series, I demonstrate how to make Shrimp Scampi with pasta, using the same workflow you'd find in a restaurant kitchen. This builds on the simple, no pasta 'a la minute' version which focused on the process of sautéing, deglazing, and emulsifying a pan sauce (czcams.com/video/irJUgBvHcVI/video.html), and the 'Shrimp Scampi Bruschetta' which swap...
Shrimp Scampi Bruschetta (No Pasta) | Scampi Video Series 2 of 3
zhlédnutí 4,2KPřed 2 lety
In last week's video (czcams.com/video/irJUgBvHcVI/video.html), I demonstrated a quick restaurant style shrimp scampi 'a la minute.' In this video we expand on the shrimp scampi concept, making a Shrimp Scampi 'Bruschetta,' using toasted baguette as our sauce delivery device instead of pasta. The Shrimp Scampi 'Bruschetta' concept was first discussed as a playful option in our Scampi F-STEP Bre...
Restaurant Style Shrimp Scampi 'a la minute' (No Pasta) | Scampi Video Series 1 of 3
zhlédnutí 6KPřed 2 lety
In a previous video, we broke down the Americanized Shrimp Scampi dish using the F-STEP Worksheet (czcams.com/video/ryyrguRLMcg/video.html). In this video, I walk you through the simple 'a la minute' execution of a restaurant style shrimp scampi. This video purposefully leaves out the pasta to give you a good understanding of the universal process of sautéing, deglazing, and emulsifying a pan s...
Using The F-STEP Worksheet to Plan & Create A Dish | Shrimp Scampi Example
zhlédnutí 17KPřed 2 lety
For those of you who have been through my Culinary Boot Camp & F-STEP Curriculum, you've likely come across the F-STEP Worksheet. In this video, I explain how to use the F-STEP Worksheet to better understand any dish you cook, plus how the F-STEP Worksheet can be used to create a new dish uniquely your own. If you're interested in taking the Culinary Boot Camp course online featuring the F-STEP...
Flavor Structure & Knife Skills Drill Using The Greek Salad Concept
zhlédnutí 22KPřed 3 lety
Since the beginning of 2021, I've been broadcasting my Stella Culinary School Podcast live in our Facebook Group, and posting the video replay on my secondary CZcams Channel, @StellaCulinaryLive. In last week's episode, I described a "homework" assignment designed for cooks to practice their basic flavor building, as well as drill their knife skills. Because it incorporates the flavor structure...
Chef Jacob Reviews Your Pasta Dishes
zhlédnutí 16KPřed 4 lety
In this video, community submissions for the March, #StellaCulinaryCookingChallange are reviewed by Chef Jacob. The challenge consisted of creating a pasta dish with 6 or less ingredients. STELLA FOOD CHALLENGE!!! "Alright, let’s have a little fun with this disaster. We are gonna call this the Quarantine challenge. In the spirit of lockdowns, closed or empty grocery stores and cancelled events....
How to Make Beef Jerky with a DEHYDRATOR
zhlédnutí 238KPřed 4 lety
Learn how to make beef jerky with a dehydrator, or home oven. The recipe used is a savory, black pepper version, but I also give you tips on how to make your own custom beef jerky recipe. CUTS OF BEEF USED FOR JERKY In my opinion, the best cut of meat to use for beef jerky is the Top or Bottom Round. Both cuts are lean, don't contain a lot of connective tissue, and are relatively inexpensive. C...
Cook Pro Level Pasta At Home | It's Easier Than You Think
zhlédnutí 30KPřed 4 lety
The problem with trying to create a restaurant level pasta dish at home is achieving the silky-smooth, delicious sauce that lightly clings to the pasta. This is because professional pasta chefs have a secrete ingredient most home cooks don't have access to ... ... STARCHY PASTA WATER! When batch after batch of pasta is cooked in the same water, it becomes infused with dissolved starch molecules...
How to Properly Zest A Lemon & Other Citrus Fruit
zhlédnutí 61KPřed 4 lety
I've seen a lot of cooking videos lately, including some starring really talented chefs, zesting lemons and other citrus in a less than effective manner. In this short video, I demonstrate what I believe to be the best way to zest a lemon and other citrus fruits. Need a zester? I recommend this microplane here: amzn.to/2OR9e2g (Affiliate Link) For basic knife skills, check out my knife skills v...
Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
zhlédnutí 87KPřed 4 lety
Make Perfect Turkey Stuffing & Dressing with a Simple Recipe Ratio
How to Make a Whole Roasted Turkey Roulade
zhlédnutí 103KPřed 4 lety
How to Make a Whole Roasted Turkey Roulade
How to Cook Peking Style Turkey | A REMARKABLE Holiday Feast!
zhlédnutí 49KPřed 4 lety
How to Cook Peking Style Turkey | A REMARKABLE Holiday Feast!
How to Cook Potatoes a la Burton - Easy Roasted Potato
zhlédnutí 32KPřed 4 lety
How to Cook Potatoes a la Burton - Easy Roasted Potato
Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
zhlédnutí 26KPřed 4 lety
Sourdough Waffle Recipe Creation | How to Create Your Own Recipe From Start to Finish
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat
zhlédnutí 83KPřed 4 lety
How to Pan Roast Chicken Thighs for Crispy Skin & Juicy Meat
Smoked Roasted Spatchcocked Chicken On A Kettle Grill
zhlédnutí 9KPřed 4 lety
Smoked Roasted Spatchcocked Chicken On A Kettle Grill
How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method
zhlédnutí 241KPřed 4 lety
How to Perfectly Cook a Tri Tip Roast on a BBQ Grill | Reverse Sear Method
The Story of the Old Fashion | What is an Old Fashion Cocktail and How to Make It
zhlédnutí 6KPřed 4 lety
The Story of the Old Fashion | What is an Old Fashion Cocktail and How to Make It
How to Cook a Ribeye Steak on a Weber Kettle Grill Using Reverse Sear
zhlédnutí 61KPřed 5 lety
How to Cook a Ribeye Steak on a Weber Kettle Grill Using Reverse Sear
T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
zhlédnutí 161KPřed 6 lety
T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
zhlédnutí 307KPřed 6 lety
S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
zhlédnutí 739KPřed 6 lety
F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
How to Make Batter Fried Wedge Potatoes (Recipe)
zhlédnutí 96KPřed 6 lety
How to Make Batter Fried Wedge Potatoes (Recipe)
How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)
zhlédnutí 52KPřed 6 lety
How to Make Seasoned Wedge Potatoes (Steak Fries / Jojo Potatoes)
How to Make French Fries Just Like McDonalds
zhlédnutí 153KPřed 6 lety
How to Make French Fries Just Like McDonalds
How to Make Sliders (Miniature Hamburgers)
zhlédnutí 25KPřed 6 lety
How to Make Sliders (Miniature Hamburgers)
you are a great teacher
First video, Instant sub. I am here for review. Your a great teacher, Chef.
awsome teaching 10/10
That link stopped working
I made these years ago and it came out great. gonna try it again this weekend.
Greeat video, oke question: When you blanch the potatoes, you just add vinegar? No salt. I do not see when the salt is added.. thank you
Just wanted to comment that your video was perfect for my use case, thank you.
won't it be toxic to cook with plastic attached?
I don't know if anyone does it this way, but I always peel and cut my lemon into strips so I can zest the skin flat
This is mindblowing
❤👍👍👍👍
What is that 🐂💩? That thumb guides one side, the index finger craddles the ridge on the other. THAT'S IT!!!
Curious about steak. It's fatty and has salt, but were are the sour acids coming from to break through the fat? Would that be an exception to the rule somehow?
Rgacks
So glad I found this channel. I'm making this dish tonight, except I'm opting for a wet brine first. 5% salt solution with a little garlic and onion powder as well as some thyme. Gonna pair it with some roasted potatoes in garlic butter. I'm just a home cook but I've learned a ton from you that I'll definitely be using.
May I use this for skin or hair
what are the blocks above and below in the oven? Great learning experience for this 80-yo newbie to the kitchen.
I missed this one. Some great information here and very well explained. A proper chef. Not many on CZcams.
Did you end up creating the separate video that you mentioned, explaining how to use the recipe spreadsheet? I can't find it on your channel. I downloaded the recipe sheet, so I'm figuring out how to use it.
Thank you for sharing
Try making it without industrial lubricants. You call yourself a chef wtf.
I just gave this a try on a shallot as well. It seemed to kind of work. I was able to create essentially fine juliennes of shallot.
Very good lesson thanks. You teach the same way I do. Recipes are pointless because they don't create an understanding of what you're doing. Understanding the "mother sauces" gives you the foundation that allows you to build anything you can imagine. Knowledge is Freedom..
That's fantastico!
Thanks Jacob for the info. However I believed that there's the ambient temperature factor that could yield faster fermentation and more sour flavor or vise versa.
I lost a finger just watching this. Haha. This seems like something with a steep learning curve, where this is no room for...curve. Very cool technique.
Lou malnatis is 90/10 lean with garlic, pepper, salt. Thats as far as I can figure. Anyone know there recipe?
Hey Jacob! Just wondering why you went with a slurry here when other time you just let it reduce. Thanks
I have a dumb question in sauting is boiling possible??? Like a pot boils water is it the same thing sauting boiling???? Or it's only simmering, how does it work idk
This is what I've been searching for as a home cook and someone with adhd. Why certain things are done. Thank you so much!
Is that all there is to it?
I’m looking to attend a 14 month online culinary school, but feel hesitant due to cost. Does your course provide similar knowledge to prepare me to become a personal cheff?
Love this. I’ve been making a turkey roulade for years but I stuff with a brown rice stuffing then roll & tie. The glaze is genius for helping that skin to brown which has always been my biggest problem. The only negative is that skin from that half that is wrapped inside & not browned. TY for your tips!
Anyone have the recipe? I clicked the link and it no longer works
How to make duck liver pate' from foie gras 😂😂😂
Thank you so much. I've watched so many channels that just treated a duck the same as a chicken. Yours was the first that actually WORKED. Especially the tips about trimming the fat and slipping your hand under the leg to free it from the bone.
clarify, do u understand the meaning?
Great video. Love the diagram! Thanks!
Great video. Love the diagram! Thanks!
I've seen your videos before a few years ago and now i wanted to see them again but unfortunately i see that the full videos are not available anymore.. only the first hour, same as the other videos. Why is that? And is there somewhere else where I can watch the full videos ❤
Worked perfectly! 13 years later, your video is still helping amateur chefs!
Subbed!!!
im embarass to cut ginger but thank you sir for showing me how to cut a ginger more practice and more watching your videos will make me improve into cutting ginger
Bbq sauce on a tritip? 🤣🤣 ive seen it all now
Isn't botulism a fancy gravy
Where does one find 70/30 beef? The highest fat I ever see is 80/20.
Are you not supposed to cook the meat before dehydrating?
No-jerky is always made from raw meat. It’s an old method of preservation.
Thank you for sharing the tips
What do you think about potassium nitrate ?
I love a rare steak but i like my burgers a Little more well done