4:35Jacob Burton
How To Make Consomme
Master the formidable art of French clarification. Learn how to transform cloudy stocks into crystal-clear, flavour-packed consommé using the science of the protein raft.
Chef / channel
Jacob Burton
Ditch the recipes and master the fundamental techniques of professional cookery with industry veteran Jacob Burton’s structured culinary masterclasses.
With over two decades of industry experience spanning Michelin-starred fine dining, high-volume catering, and restaurant launches, Jacob Burton is on a mission to demystify professional cookery. Rather than teaching viewers how to follow rigid recipes, Burton focuses on the core principles of culinary science, technique, and kitchen execution.
For aspiring cooks and working chefs alike, his channel serves as a rigorous, no-nonsense culinary academy. Burton breaks down complex kitchen skills into manageable, scalable processes, covering everything from precision knife skills and classical mother sauces to advanced meat butchery. Through structured frameworks like his signature F-STEP curriculum, he teaches the underlying mechanics of flavour structure and execution.
Alongside his practical video guides, Burton hosts the Stella Culinary School Podcast and The Chef Jacob Podcast, offering deep-dive audio discussions on the realities of the culinary world. For any kitchen professional looking to transition from a recipe-follower to an intuitive, creative chef, Burton's technical expertise provides the ultimate foundation.
Everything we've filed from Jacob Burton
4:35
55:13Jacob Burton
T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
Master the culinary technique matrix with Stella Culinary School. Explore the science of collagen, the physics of pressure cooking, and precision braising methods.
3:48Jacob Burton
Smoked Roasted Spatchcocked Chicken On A Kettle Grill
Discover how to master smoked roasted spatchcocked chicken on a kettle grill. Learn the secret boiling water technique for ultra-crispy skin, the science of dual-zone indirect fire, and how to create the perfect humid smoking environment.
4:03Jacob Burton
White Garlic Pizza Sauce Recipe
Master the art of creating a rich, stable white garlic pizza sauce with this professional guide from Jacob Burton. Learn the crucial techniques for balancing garlic flavours and maintaining emulsion in high-heat ovens.
10:21Jacob Burton
Simple Sautéed Vegetables 'Scampi Style' | Zucchini & Squash w/ Garlic & Thyme
Discover the universal professional technique to lift any vegetable side dish on the line using the classic sauté, deglaze, reduce, and emulsify workflow.
9:53Jacob Burton
Neapolitan Pizza Workflow
Streamline your pizza service with this professional guide to Neapolitan workflow. Learn how to organise your station, stretch dough without damaging the crust, and master wood-fired oven management.
6:15Jacob Burton
Neapolitan Pizza Dough Recipe - How to Make Neapolitan Pizza Dough
Master the science of authentic Neapolitan pizza dough with Jacob Burton's professional guide to hydration, gluten development, and controlled fermentation.
7:32Jacob Burton
Hamburger Brioche Bun Recipe
Master the art of the perfect enriched dough with Jacob Burton's thoroughly tested recipe for professional-grade hamburger brioche buns, designed to stand up to the juiciest gourmet patties.
3:47Jacob Burton
How to Make a Double Double Hamburger On the Stove Top
Master the art of searing thin hamburger patties hot and fast on the stove top. Chef Jacob Burton of Stella Culinary shares his essential techniques for creating the perfect double cheeseburger.
3:43Jacob Burton
How to Debone a Turkey Leg and Thigh For a Roulade
Master the art of deboning a turkey leg and thigh with this professional guide by Jacob Burton, focusing on removing stubborn feather bones to prepare the perfect canvas for a poultry roulade.
8:15Jacob Burton
Braised Beef Short Rib Recipe - Restaurant Style
Master the science of low-temperature braising with Chef Jacob Burton's guide to perfect beef short ribs and natural reduction glazes.
4:55Jacob Burton
How To Break Down (Butcher) A Whole Duck
Master the art of whole duck butchery with Jacob Burton's professional guide. Learn to navigate the unique skeletal structure of the bird, fabricate premium airline breasts, and maximise kitchen yields.
Questions from the pass
Jacob Burton: frequently asked
Who is Jacob Burton?
Jacob Burton is an industry veteran chef who hosts structured culinary masterclasses online. Rather than focusing on standard recipes, his channel helps cooks master the fundamental techniques of professional cookery. His training material includes structured series such as the Stella Culinary School Culinary Boot Camp.
What techniques can you learn from Jacob Burton?
Jacob Burton focuses on core professional cookery skills. You can learn advanced butchery techniques, such as how to break down a whole duck and how to debone a turkey leg and thigh for a roulade. He also teaches essential methods for making consommé and preparing Neapolitan pizza dough from scratch.
Does Jacob Burton teach restaurant-style cooking?
Yes, Burton’s masterclasses are designed to teach the fundamental techniques of professional cookery. His videos cover high-end skills such as making classic consommé, preparing restaurant-style braised beef short ribs, and mastering meat butchery. The content is geared towards understanding the technical systems behind the cooking processes.
What pizza recipes and techniques does Jacob Burton cover?
Jacob Burton provides detailed instruction on Neapolitan pizza preparation. His videos cover the entire Neapolitan pizza workflow, including a specific Neapolitan pizza dough recipe. He also teaches you how to prepare a white garlic pizza sauce to accompany the dough, focusing on the technical steps needed for professional results.
What is the Stella Culinary School Boot Camp on Jacob Burton's channel?
The Stella Culinary School Boot Camp is a structured culinary masterclass series featured on Jacob Burton's channel. It focuses heavily on technique rather than standard recipes, helping viewers master fundamental professional cookery skills. A key part of this training is his 'T is for Technique' instruction.