In this episode of the Stella Culinary School Podcast, we talk about three major starches that every cook must know and understand; polenta, risotto and mashed potatoes. In the discussion segment we go over the meaning of an entrée, appetizer and hors d'oeuvre. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by <a href= "https://stellaculinary.com/leave-a-voice-mail">following this link</a>. Don't forget to sign up for the <a href= "https://stellaculinary.com/content/e-mail-sign">e-mail newsletter,</a> join our <a href= "http://facebook.com/groups/stellaculinary">Stella Culinary Facebook Group</a>, and leave me a rating and review in <a href= "https://itunes.apple.com/us/podcast/stella-culinary-school/id438242800?mt=2"> Apple Podcast</a>.

SCS 006 | Sautéing, Searing & Pan Roasting

If you've ever dreamed about cooking like or becoming a professional chef, you've come to the right place. Hosted by Chef Jacob Burton, an executive chef by day, wanna be broadcaster by night, we feature instructional style episodes that unpack professional level cooking techniques in an approachable fashion, and interviews with culinary taste makers, including chefs, cook book authors, wine makers, brewers, coffee roasters, and anyone else who is passionate about the world of food and beverage.