August 2, 2017 - 3:14pm
Chef Jacob Burton, StellaCulinary.com
His website is down!------
He create the most extraordinary bread baking website ever, to cover both the science of bread making and the techniques. Plus he is an extraordinary professionally trained and educated Chef. Plus he is an extraordinary man, person... online friend. He helped me learn the craft of making bread more than anyone ever has, by far.
I know many of you on this website know of him and his website, I was directed there from here once when I asked what the bakers percentage was.
I hope Jacob and his family are doing ok and all is well. I hope he resurfaces again soon and he does better than ever.--
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Did he go out of business or is it some technical issue? His website was pretty phenomenal; a fantastic resource for how-to culinary information. Fortunately, his videos are still available on YouTube...
Looks like a technical issue to me. The domain status is clientHold. The most common reason for this is that the registration was not renewed. Hopefully, Chef Jacob is aware of the issue and will get someone on it. Ultimately it can be released, and some company will want to charge him thousands to get it back.
I'm not that computer savvy so I'm glad you are. Hopefully Jacob gets back online. He is an extraordinary resource of bread science and techniques. Plus for aspiring Chef's and restauranteur's the guy was money!
I hope everything works out well for him.
Thanks for the concern! Website is back up. :-)
Me and the family are doing better than ever. I've been in hotel launch mode for the past year. In May of 2016 I started consulting for a massive renovation project in downtown Reno; the old Siena hotel was gutted and turned into the Renaissance Reno Downtown Hotel. Before launch they hired me on as Executive Chef, and I currently over-see five outlets, including the Shore Room (riverfront dining) and Bundox Bocce which replaced the old casino (we are non-gaming / non-smoking).
Anyways, the job is amazing, I get to work with lots of amazingly talented people, and I love Reno, BUT, I haven't had a chance to keep up on the old website. Didn't even know the domain had expired until I went to try and pull an old recipe for one of my cooks and realized it was down.
Website updates are on hold for the time being, but I'll pop up for air eventually. ;-)
PS: Check out the bakery I inherited; double rack Revent Convection oven, 4 double rack proofing boxes, dough sheeter, divider & rounder, 3 Hobart mixers, the list goes on. This is just one of the five kitchens we have on property (well, technically 7, but 2 are inactive because who really needs that many kitchens right?).
Chef Jacob... I'm so pleased to hear all is well with you and yours. It looks like you have found an incredible place to apply your skills! What a bakery, oh my oh my!!! You are going to be a busy man. Managing 5 kitchens takes an expert.
Good luck my friend. I'm excited that StellaCulinary.com is active again, I missed it.