In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: <ul> <li>How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.</li> <li>How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."</li> <li>How to get your foot in the door of a high end, Michelin starred kitchen.</li> </ul> Questions & Comments? Join our friendly <a href= "https://stellaculinary.com/forum">forum</a> or <a href= "https://facebook.com/groups/stellaculinary">Facebook Group</a>. Or e-mail, <a href= "mailto:Jacob@stellaculinary.com">Jacob@stellaculinary.com</a>. You can also <a href= "https://stellaculinary.com/leave-a-voice-mail">leave us a digital voice mail</a> here, which we will play on an upcoming episode. Follow Chef Sean on <a href= "https://www.instagram.com/chef_shpawn/">Instagram</a>, and check out his food blog, <a href= "https://www.biggestlittlefoodintheworld.com/home/">Biggest Little Food in the World</a>.

SCS 060 | Party Foods, High Volume Execution & Listener Questions

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.