What's up! Long time no posty. In this video I walk you through a tool I created for my culinary boot camp students to help them break down the dishes they cook into their individual building blocks. This helps them look past the recipe, identifying the flavors and techniques used in any given dish, and how they can adjust those components to make the dish their own. Since I used Shrimp Scampi as our random dish example, I shot a couple of Shrimp Scampi technique videos in our new teaching kitchen which we're still setting up. I'll be releasing three separate videos on shrimp scampi each Thursday for the next three weeks. Then more videos to follow. A link to the F-STEP Worksheet can be found in the description underneath this video.
Where have you been chef?! Keep up the great content and I’ve already learned soo much! Being a self taught executive chef it’s amazing to see people like you offering free classes so I can fine tune my skills. Thanks again chef!
Been busy doing the Executive Chef / F&B Director thing. You know how that goes. 😉 Trying to get back into the flow of content creation and ride that wave.
you may be the only person in the world to ever be able to successfully teach me how to cook. you truly explain things. it’s beyond helpful. I really need this. my future marriage depends on my ability to learn this lol
THis is EXACTLY what I need. So well explained. This is motivating. Thank you Chef! I'm not a Chef or cook, but friends and family think otherwise. I try to prepare as best I know how, but always fall short and then it becomes stressful. Really good, but stressful. When I tell friends or family that it will be cocktails at 4:30 and dinner at 5:30, it's a running joke, that the all know that dinner is actually 6:30 to 7. I think this will help me focus and prepare ore, and now I have a means of being more creative, instead of fixed to a recipe which I think slows me down a lot. Cool, cool, cool.
Really appreciate the videos! Your stuff on sauces has absolutely transformed my cooking and taken it to the next level. I was living in a FONDless world before I fond you! Even the most simple of dishes now taste like they came from a pro. Thank You!
Love it Chef Burton, thank you!! My wife said to me the other day that I’ve got the Midas touch in the kitchen, everything I touch turns to gold. Your F-STEP formula is in large part why I have become a better cook 100%.
Jacob, I'm so excited for this video. I specifically messaged you on this topic, on your Facebook Group, when I purchased your course. You da man. I'm a (data) scientist, so I love your analytical approach to cooking. You are the reason I have a passion for food. Keep up the good work.
Welcome back. I've been finding great success in your videos and F-STEP curriculum, looking forward to having you back on youtube. especially the pan roast chicken and braised short ribs
hi. just started binging your videos a week ago. I have a question regarding your chicken stock. I know the 2 1 1 on onion carrot celery but what's the ratio of that to chicken carcass?
Hello Chef, I’m interested in registering for the F-course curriculum on your website; however, I cannot sit over 8 hours at once. Am I able to watch the videos whenever I’d like at any time?
Yep. Once you purchase the course, you'll be able to stream or download the videos and watch whenever you want, as well as access all the bonus content. Please let me know if you have any other questions.
I am glad that i have found this channel , i just want to ask you , i checked the playlist and found alot of amazing topics but i don't know from where should i started , from the oldest one to the new or start with boot camp series ?
Welcome to the channel. I always recommend people start with the first 17 episodes of the Stella Culinary School Podcast, which can be found through any podcast app, or by going here: stellaculinary.com/scs. As you work your way through the podcasts, watch the corresponding videos in the various categories found in our video index here: stellaculinary.com/cooking-videos If you want to take a deeper dive into the how's and why's of cooking, then I recommend you take the full culinary boot camp course, which will really teach you the basic building blocks you need to truly understand any recipe / dish, and ultimately, how to stop following recipes and start creating your own: stellaculinary.com/bootcamp
"...our new teaching kitchen which we're still setting up." I caught that. I think I may be ready to take my cooking to the next level, which for me would be "Creating". However, I'd prefer to spend my money on a new curriculum. I won't buy both the existing material and the new "teaching kitchen". So, I am excited about the new curriculum, and I am happy to wait for it-but, should I?
There won't ever be a replacement for the F-STEP Curriculum. F-STEP is the core upon which all other curriculums are built. The teaching kitchen just means more video content forth coming, plus possible hands on classes with yours truly in the future.
Counting calories and working out a lot. I do Brazilian Jiujitsu 5 to 6 days a week. But really, I can out eat any workout, so it's mainly been focusing on my diet. Thanks for noticing!
The technique is important just as temperatures, and time... Id always said thats my main flavour .next is my theme than i remember herbs by country or region... This is when already knowing my sauce and base ingredients. To what i serve it with. This was a technical way to learn already layed out for you lol good teacher id be doing the same .
I have a Digital e-book which is my F-STEP Curriculum that you can download here: stellaculinary.com/f-step-written-curriculum-digital-download. For my in person students, I print double sided on 8.5 X 11 paper, three whole punch, and put in a three ring binder. The above written curriculum is also included in the larger video lecture course you can find here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum All the best!
I plan on doing some healthy cooking content coming up once I get back into the swing of things. Stay tuned! But in short, it's all about burning more calories than you eat. I had a lot of good success tracking my food with MyFitnessPal. The trick is finding healthy, delicious food that doesn't break your calorie count for the day that you don't get sick of eating too quickly.
@@JacobBurton I counted calories before and it was like I wasnt getting enough. I was like 1000 below what I was suppose to have. I eat like one big meal a day.
@@CantEscapeFlorida I lost 80lbs from eating 4 meals a day and snack ( I eat a lot of veggies so they was my snack ) No exercise due to arthritis and degenerated muscle due to Covid. Everyone is different which is why you see a lot of people saying Keto don't work or this or that don't work. It may take a little time but find what works for you.
What's up! Long time no posty. In this video I walk you through a tool I created for my culinary boot camp students to help them break down the dishes they cook into their individual building blocks. This helps them look past the recipe, identifying the flavors and techniques used in any given dish, and how they can adjust those components to make the dish their own. Since I used Shrimp Scampi as our random dish example, I shot a couple of Shrimp Scampi technique videos in our new teaching kitchen which we're still setting up. I'll be releasing three separate videos on shrimp scampi each Thursday for the next three weeks. Then more videos to follow.
A link to the F-STEP Worksheet can be found in the description underneath this video.
Love how this guy just shows up every 6 months with whole new production quality.
Where have you been chef?! Keep up the great content and I’ve already learned soo much! Being a self taught executive chef it’s amazing to see people like you offering free classes so I can fine tune my skills. Thanks again chef!
Been busy doing the Executive Chef / F&B Director thing. You know how that goes. 😉 Trying to get back into the flow of content creation and ride that wave.
you may be the only person in the world to ever be able to successfully teach me how to cook. you truly explain things. it’s beyond helpful. I really need this. my future marriage depends on my ability to learn this lol
I'm glad I could be of service!
The most underrated chef out there. Welcome back!!!
Thanks Dan. Good to be back.
THis is EXACTLY what I need. So well explained. This is motivating. Thank you Chef! I'm not a Chef or cook, but friends and family think otherwise. I try to prepare as best I know how, but always fall short and then it becomes stressful. Really good, but stressful. When I tell friends or family that it will be cocktails at 4:30 and dinner at 5:30, it's a running joke, that the all know that dinner is actually 6:30 to 7. I think this will help me focus and prepare ore, and now I have a means of being more creative, instead of fixed to a recipe which I think slows me down a lot. Cool, cool, cool.
It's great to see that your are back with new content! I am looking forward to learning about your new in-person classes. Thanks
Great to see you posting! Very informative and I will use it for my party this weekend!
Really appreciate the videos! Your stuff on sauces has absolutely transformed my cooking and taken it to the next level. I was living in a FONDless world before I fond you! Even the most simple of dishes now taste like they came from a pro. Thank You!
Awesome to hear! Glad I was able to help you level up your cooking game.
Love it Chef Burton, thank you!! My wife said to me the other day that I’ve got the Midas touch in the kitchen, everything I touch turns to gold. Your F-STEP formula is in large part why I have become a better cook 100%.
Jacob, I'm so excited for this video. I specifically messaged you on this topic, on your Facebook Group, when I purchased your course. You da man. I'm a (data) scientist, so I love your analytical approach to cooking. You are the reason I have a passion for food. Keep up the good work.
Thanks Cory. Glad you dig the approach. All the best!
the best your the only person i listen to when i comes to cooking your vid really help me alot thank you
Welcome back. I've been finding great success in your videos and F-STEP curriculum, looking forward to having you back on youtube.
especially the pan roast chicken and braised short ribs
So glad to have you back!
Thanks!
Glad that you came back, chef! 😊
great channel learnt so much from this very talanted chef
Thanks Phil. Glad you're enjoying the channel.
This is amazing content. Just bought your book based on this video.
Thanks for checking in Chef !!!
Thanks, Chef Burton, I really enjoyed your video. Your worksheet is a great tool. Thanks for what you do. Have a great holiday weekend.
You look amazing, thats great for your health; so we can learn from you for a long time.
great content... thanks for helping us understand and learn the foundation and thought process of a good recipe..
The Chef is back!!
Brilliant...... feel I can learn from your videos
Thanks. I you liked this, check out my full boot camp series. You can find it on StellaCulinary.com.
Happy New Year! 👍😀
Jacob is BACKKK!!!
Refreshed.. Thank you
You look fabulous!
Thank you.
hi. just started binging your videos a week ago. I have a question regarding your chicken stock. I know the 2 1 1 on onion carrot celery but what's the ratio of that to chicken carcass?
Traditionally its 10 parts bones to 1 part mirepoix by weight.
Thank you Chef
You're welcome. Glad you're enjoying the content.
Welcome back
Hello Chef, I’m interested in registering for the F-course curriculum on your website; however, I cannot sit over 8 hours at once. Am I able to watch the videos whenever I’d like at any time?
Yep. Once you purchase the course, you'll be able to stream or download the videos and watch whenever you want, as well as access all the bonus content. Please let me know if you have any other questions.
Thank you, chef!
I am glad that i have found this channel , i just want to ask you , i checked the playlist and found alot of amazing topics but i don't know from where should i started , from the oldest one to the new or start with boot camp series ?
Welcome to the channel. I always recommend people start with the first 17 episodes of the Stella Culinary School Podcast, which can be found through any podcast app, or by going here: stellaculinary.com/scs.
As you work your way through the podcasts, watch the corresponding videos in the various categories found in our video index here: stellaculinary.com/cooking-videos
If you want to take a deeper dive into the how's and why's of cooking, then I recommend you take the full culinary boot camp course, which will really teach you the basic building blocks you need to truly understand any recipe / dish, and ultimately, how to stop following recipes and start creating your own: stellaculinary.com/bootcamp
"...our new teaching kitchen which we're still setting up."
I caught that. I think I may be ready to take my cooking to the next level, which for me would be "Creating". However, I'd prefer to spend my money on a new curriculum. I won't buy both the existing material and the new "teaching kitchen".
So, I am excited about the new curriculum, and I am happy to wait for it-but, should I?
There won't ever be a replacement for the F-STEP Curriculum. F-STEP is the core upon which all other curriculums are built. The teaching kitchen just means more video content forth coming, plus possible hands on classes with yours truly in the future.
Chef you look great ! How did you lose so much weight?
Counting calories and working out a lot. I do Brazilian Jiujitsu 5 to 6 days a week. But really, I can out eat any workout, so it's mainly been focusing on my diet. Thanks for noticing!
The technique is important just as temperatures, and time...
Id always said thats my main flavour .next is my theme than i remember herbs by country or region...
This is when already knowing my sauce and base ingredients. To what i serve it with.
This was a technical way to learn already layed out for you lol good teacher id be doing the same .
Do you have a book?
I have a Digital e-book which is my F-STEP Curriculum that you can download here: stellaculinary.com/f-step-written-curriculum-digital-download. For my in person students, I print double sided on 8.5 X 11 paper, three whole punch, and put in a three ring binder. The above written curriculum is also included in the larger video lecture course you can find here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum
All the best!
New videos every Thursday. 🙄
I know. I'm the worst. I'll see ya next Thursday!
Too bad I can only put one thumbs-up. Many thanks
trust this guy to pvercomplicate shit
ayooo my boy jacob glowing
he doesn't know you like that
I found you!
you'll looking good there Jake, you lost some weight.
Any tips on losing weight? Seems to be working for you lol
I plan on doing some healthy cooking content coming up once I get back into the swing of things. Stay tuned! But in short, it's all about burning more calories than you eat. I had a lot of good success tracking my food with MyFitnessPal. The trick is finding healthy, delicious food that doesn't break your calorie count for the day that you don't get sick of eating too quickly.
@@JacobBurton I counted calories before and it was like I wasnt getting enough. I was like 1000 below what I was suppose to have. I eat like one big meal a day.
@@CantEscapeFlorida I lost 80lbs from eating 4 meals a day and snack ( I eat a lot of veggies so they was my snack ) No exercise due to arthritis and degenerated muscle due to Covid. Everyone is different which is why you see a lot of people saying Keto don't work or this or that don't work. It may take a little time but find what works for you.