Chef Ben Taylor

I caught up with Seattle Culinary Academy alum Ben Taylor, who has started a video series in which you get an over-the-shoulder view of cooking techniques.

When we were chatting, he hadn't started his site yet, but he has now, and it's great! Enjoy the videos.

Check out Ben's site! If you're in Texas, hire this chef for a catering or a cooking class - a fun and low-stress way to entertain friends for the holidays!

YouTube Channel: SixteenBites
Instagram: SixteenBites



I'm enjoying the cooking class short clips. What are you doing them for?

I'm putting together a website and YouTube channel
I've been doing in person cooking classes for a few years now and I'm kind of done with that format.  So I'm trying to create something that's approachable and simple for nonfoodies

Why were you teaching, and why are you done with the in person format?

I felt like I was teaching the same group of foodies over and over and over.  I like to reach people outside of the community
And for why I was teaching and I just enjoy sharing my passion for cooking with people

Outside the foodie community?


How do they respond differently?

I work with a lot of tech people and I've noticed that this form is very approachable for them

The videos are approachable?
How do you film them?

I MacGyver a down camera in my kitchen is just a Canon S1 10 power shot

No go pro, bro?

Hah no way
All I'm doing is clicking record when I start cooking at home. Then while I'm eating dinner or lunch I'm breaking them down into their components
No I got the camera refurbished on Amazon for like 100 bucks

Oh nice. Shoestring approach. Smart!

This is really the very very beginning of all this. I'm working with a few people who are helping me improve the quality. And I'm trading someone cooking classes so they can make me a website
Did you just randomly decide to start videoing your prep in first person, or did you try other views or styles too?

I've been messing around with different ideas for the past few months. It's been my intention to do something like this for about a year now and I finally hit on visual style that resonated with people

If you look back I've got a video of me slicing cherry tomatoes with my down camera. I got a pretty good response off of that.
But yeah I am trying to get the videos done by the end of this month. Once I have that little launch the website

What are you hoping to get from the website and the videos?
Teach more classes?
Is this your full time work?

I wish
Right now I'm hustling piece mealing things together to give me free time to do this
You do want this to be your full time work?
More than anything I want to create a resource for people to learn to cook. If people respond to it maybe I could find a way to monetize it.  A few of my friends are helping me develop a plan for that.  Right now I'm focused on the content.
I mean I haven't even properly named this thing yet

you totally should monetize!
I'm brainstorming some ideas of ways to create some online business opportunities - maybe there's something we can do together? I'm more of a writer than anything

Yeah first I'm going to get my YouTube channel together so I could at least get paid for clicks. And then I'm going to link all of the cooking equipment that I use to Amazon


It's all about clicks. A couple of the guys in my office do social media consulting. And once you start getting a ton of clicks people come to you with ideas
make Amazon or that brand pay for that link... eventually

First thing that's going on there is the cutting board

You could call your website "on the cutting board"

Honestly my other job has my finances covered. If this thing pays for itself or makes me a little bit of money that would be wonderful.

I really just want to put out quality content
it's all about the passive income

what's your fulltime job?

I would love me some passive income

I'm a recruiter for Lyft.  Basically I just interview people all day. And in between that I'm editing video. Then I go home at night and shoot more video. Rinse and repeat

So working for Lyft fulltime, how did you start teaching cooking classes?

That's actually a funny story. In culinary school I applied for a job at a cooking store "Cooks World" in Seattle. It was just for the front counter position. She saw that I had sausage experience and asked me if I'd be interested in teaching a class
And kind of just went from there.
From Ben's Facebook page

I vaguely remember that. When did you graduate? For some reason I thought you were doing pastry

Funny thing I was in the pastry program and interning at the Swinery at the same time

yeah, i was pretty sure you were almost done when I started
why did you go to Lyft?

I did a mix of movie catering and seasonal catering for a while and just got burned out. Started to realize I was becoming the old man in the kitchen
My real passion was teaching cooking but I was struggling to make that full-time

Mmmm yeah about that
movie catering sounds sexy

It was the craziest job I have ever had.

crazier than normal crazy catering?

It was sort of like being on a boat out in the sea. You'd work 12 to 15 hour shift 6 days a week
You'd be so tired that on your day off you just wouldn't get out of bed

how did you get a catering for a movie gig?
your thing or did you get hired by a caterer?

One of my friends was the pastry chef on a gig in New Orleans and she got pregnant and asked me to take over

and then you started doing more?
is that what took you to TX?

I lived here years ago. Austin's a boom town.  I thought to be a good place to come in make some money and establish myself
It's also got a lot of creative people

oh that makes sense.
i've heard it's unique compared to the rest of the state
i assume you've attended SXSW

I go to all the free concerts and events but I've never actually paid to go to the real thing
I much prefer the post parties
yeah, i'm old for paid concerts unless i get VIP, which is never

Yeah the Lyft job has been good to me.  I can finally buy all the toys that I craved while I was in the industry

From Ben's Facebook page


Guest interview: Chef Jacob Burton Stella Culinary

Chef Jacob Burton is a scientifically-minded chef who has been the force and chief educator of Stella Culinary for a few years. His straightforward training videos and understandable explanations set him apart from educational material online. 

I started following him in 2012 and joined the Stella Culinary forum only a few months ago. I stumbled across his website when I was looking for commercializable brine recipes for proteins for the Sugar Mountain Guest Services group. It was the start of my chef-crush. 

Well, over time, the website, blog, vlog, forum, and instructional videos have grown in their sophistication and complexity. Chef Jacob and his chefs hosted podcasts talking about being chefs, writing menus, hosting dinners, and developing techniques.

I reached out to him a few months ago - at the height of the busy season (nice one, Kimberly) - to connect and chat. Eventually, the stars and our calendars aligned, and we had a chance to do an introductory phone call and then record an interview together.

At first I was a bit intimidated. I've been reading and using Chef Jacob's training material for a few years and perceive him as a teacher and a chef I admire and reference as someone who shaped my understanding and application of scientific knowledge to professional and home cooking.

To speak with him IRL was so exciting - and so much easier than I thought. He engages, asks thoughtful questions, and responds to the conversation rather than working through a series of questions. Some podcasts do a great job at asking the same questions of guests, showing how thought processes and success have patterns across industries and successful individuals, but it hasn't worked for my podcast recordings so far.

I wasn't sure how our conversation would flow - several of the Stella Culinary podcasts are spontaneous or topic-driven, built on years of relationship Chef has with his chefs. We don't have that history, and it doesn't seem like my life would be a very interesting topic. Fortunately, I am a chatterbox (see video at the end).

Over an hour-and-a-half of conversation later, and I feel like we only just starting to touch topics. WOW. We talked about the steps I have taken to get into the professional food world and then to the food product development world. We focused on my time at MC in the beginning, something I haven't covered in this blog. It was fun to discuss it with a chef who uses some of the techniques when it's appropriate for his dishes. The conversation transitioned a bit to other topics, too, and all in all, our podcast recording felt like a normal conversation with other chefs I've known.

Thanks, Chef Jacob, for having me on your podcast! I'm looking forward to recounting the Hong Kong trip and more topics in future podcasts! When it goes live, I'll share the link on the blog!


Guest Post: 5 Best Culinary Schools in the World

Kimberly's note: Sarah Sandra is a senior writer with OLWomen, a website platform written by women for women, featuring articles of a variety of topics. Sarah offered to write a special piece for the blog, and she researched the topic to help bring great value. Searching culinary schools was one of the first steps I took when I explored crossing into the culinary world, so this article is very interesting. 

Chef friends, how did you choose a culinary school, or why didn't you?

I appreciated the offer to have someone else write an interesting article for the blog - Thanks, Sarah! Check out Sarah's bio and links to other articles she has written at the bottom of her article.



I’ve usually heard modern day parents claiming that let your children do what they want in relevance to the career they pursue and support them in the decision they take. Pondering over some social media websites I came across some surprising answers from kids as to what will they like to become when they grow old. Apart from the typical career choices like engineers, doctors and lawyers they chose and tend to look forward to pretty different career lines and had a much awed reason to whatever they chose. Their career choices went something like, hair dresser, outfit designer, fire man who works for fire brigades, animal refuge owner, police cop, chef and many more. Consequently, with such changing career trends in our society there’s a need for professional schools that specialize and teach such disciples so that the students career choices don’t go astray.

Thinking about being a chef, with wide developments throughout the educational sector there are various culinary schools where students who dream of running bakeries and restaurants of their own can start studying in. Moreover, if you’ve determinedly decided that you want to become a big name in the culinary industry then choosing the right school with the right programs being offered, its reputation and further connections which it will lead you to is very crucial. Culinary schools provide their students with sheer knowledge by not just handing them degrees and training them about a variety of food and kitchen skills but they provide a pathway of international cuisines, widely known chefs and culturally flavored food knowledge to their students as well. Hence, all of this sums up and benefits them real well once they step into their professional life. Below listed are 5 of the world’s best culinary schools which you want to consider going through if you see yourself working as a chef in the near future.

05. Culinary Institute of America at Hyde Park

This is probably one of the oldest yet the finest culinary schools all around the globe where international students come to study and claim to be prideful in being its student. Since it has been internationally recognized and a high number of students tend to enroll themselves in the programs each year so it has campuses at various places. Its main campus is located at Hyde Park, New York. But some other campuses are in California, Texas, San Antonio and Singapore.

It’s main goal and motive is to produce one of the finest chefs of the world by providing them with the best culinary education. So that they cook foods that burn fat and provoke those who eat them to stay healthy. Therefore, every year they’re graduates are offered jobs and hired by a vast amount of companies. It offers,

·       Certificates.

·       Associates.

·       Bachelor’s Degree.


This is one culinary school which highly stressed upon grooming its students in such a manner that they succeed as a chef in every walk of their life. They provide their students with essential techniques in relevance to various cuisines, patisserie, wine and management to ensure that their students have enough knowledge in order to work and earn good once they step into their professional life. Moreover, Le Cordon Bleu has trained Master Chefs, Wine and Hospitality professionals to train and teach the students various specified disciples related to culinary arts so that they even cook one of the finest foods that burn fat. Furthermore, they’re connected to a good network chain which will help them built up their career in future and study at one of the most prestigious culinary schools all across. 

03. The Culinary Institute of Canada
If you want to study culinary arts in Canada then this is the best choice of all. The Culinary Institute of Canada has been providing students with exquisite culinary and hotel and restaurant management training since two decades and so. It has a wide range of national and international students coming to it every year in order to learn, get a degree and make a successful career in the culinary and hospitality industry as good chefs and managers. Consequently, they’ll become trained experts in cooking various cuisines and dishes along with foods that burn fat. The programs it offers are,
·       Culinary arts.
·       International hospitality management.
·       Pastry arts.

02. New England Culinary Institute, Montpelier Vermont
With its excellence in terms of the studies it provides its students, New England Culinary Institute is widely acknowledged and is one the top list of priorities for enthusiastic individuals whom aim to set a career in the culinary industry. Furthermore, it gives its students an immense amount of training in this specific disciple which leads to them being highly trained professionals when they pass out. Hence, they’ll be able to cook varied cuisines along with foods that burn fat in order to advocate for a healthy body. It offers,
·       Associate degree of Occupational Studies in Culinary Arts, a 3-year program which includes a six-month restaurant internship.
·       Bachelor of Arts in Culinary Arts is an especially unique 5-year program.

01.The International Culinary School, Washington DC
This is one of the most well-known culinary schools all across. It completely prepares its students in relevance to teaching them about various cuisines, methods to cook them and sheer kitchen knowledge and skills as well. Hence, they’ll easily be able to create foods that burn fat so that people enjoy yummy delicious food whilst remaining healthy through balancing their diet. Moreover, the school gives classes in baking, culinary arts, management and they spend a considerable amount of time working at the campus restaurant as well. Such practical tasks nicely polish the student’s skills. Furthermore, this school’s unique feature is that it provides online classes for student’s feasibility as well. It offers,
·       Associate of Arts degrees in the Culinary Arts.
·       Disciples are,
·       Baking & Pastry.
·       Wine.
·       Food & Beverage Management.
·       Culinary Arts Management.
·       Spirits & Beverage Management.

Sarah Sandra is a Senior Writer for OLWOMEN.com, an avid reader, fashion and make up enthusiast who simply lives to write and talk about all kinds of stuff. Focusing on How to get rid of Acne; researching the best ways regarding how to get rid of love handles

 Foods that burn fat

images and content are the sole property of Sarah Sandra, who provided the content and links.