In The Kitchen With Sterling Silver Premium Meats

Chef Pete Geoghegan hosts Chefs Sera Cuni, Janet Bourbon and Heather Kurosz in a special roundtable discussion focusing on Women in Culinary. The three veteran chefs share stories and challenges from their professional journeys and offer advice for other women looking to enter the culinary field.

Effective management and finding new revenue streams are the topics of the newest episode of  In The Kitchen With Sterling Silver . Restaurant owner, frozen food operator and podcaster Tim Niver joins Chef Pete to chat building great staff culture, expanding your business portfolio and managing many moving parts.

Celebrity chef and restaurant consultant, Chef Brian Duffy, joins Chef Pete Geoghegan in Part 2 of a high-energy episode of In The Kitchen With Sterling Silver. Chef Duffy brings his straight-shooting, hold-nothing-back personality to a memorable discussion on ways restaurants can make their menus stand apart in a crowded dining landscape.

Celebrity chef and restaurant consultant, Chef Brian Duffy, joins Chef Pete Geoghegan in Part 1 of a high-energy episode of In The Kitchen With Sterling Silver. Chef Duffy brings his straight-shooting, hold-nothing-back personality to a memorable discussion on ways restaurants can make their menus stand apart in a crowded dining landscape.

Tune into Part 2 of our spiciest episode ever – a fantastic conversation on seasoning and premium beef. Our host, Chef Pete Geoghegan is joined by Chef Timothy Baran of Griffith Foods as they start with the basics, salt and pepper, before turning their attention to the nuances of using cayenne, ancho chili, cardamom, marinades, blends and even cinnamon.

Tune into Part 1 of our spiciest episode ever – a fantastic conversation on seasoning and premium beef. Our host, Chef Pete Geoghegan is joined by Chef Timothy Baran of Griffith Foods as they start with the basics, salt and pepper, before turning their attention to the nuances of using cayenne, ancho chili, cardamom, marinades, blends and even cinnamon.

In the final episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Cargill Chef Jesse Moore to discuss cuts within the round primal and finding creativity within applications and cooking methods.

In the ninth episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the round portion of the cow - covering the cuts within, common uses, and interesting facts.

In the eighth episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Michael Siehien to discuss all that the loin has to offer, between the cuts within, applications, and cooking methods.

In the seventh episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the flavorful loin portion of the cow - covering the cuts within, common uses, and interesting facts.

In the sixth episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Nick Unangst to discuss creative and inspiring ways to prepare cuts from the rib primal.

In the fifth episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the celebrated rib portion of the cow - covering the cuts within, common uses, and interesting facts.

In the fourth episode of our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Sera Cuni to discuss creative and inspiring ways to prepare cuts from the plate, flank, and brisket primals.

In the third episode our 10-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan discusses the lower portion of the cow – the plate, flank, and brisket primals – covering the cuts in each, common uses, and interesting facts.

In the second episode of our ten-part Beef 101 series dedicated to beef primals, Chef Pete Geoghegan welcomes Chef Dave Cuntz to talk through favorite applications, trends, recipes & more when it comes to all things chuck primal.

In the first episode of our ten-part Beef 101 series, dedicated to beef primals and the specifics of all the different beef parts, Chef Pete Geoghegan discusses the chuck primal - where it comes from, what cuts are contained within the primal, interesting facts, and common uses.

In this episode, Host Chef Pete Geoghegan relives some of his favorite moments from the podcast to-date chatting with word-class chefs, industry professionals, doctors, bartenders, and restaurant owners. This look-back episode covers it all – personal stories and career advice, insights on trending beef topics, culinary inspiration, and perspectives & tips for restaurant owners and operators.

In the final episode of our three-part series on beef and drink pairings, host Chef Pete Geoghegan is joined by Mike Issa of Scotch & Sirloin to discuss 3 must-dos when serving wine, methods to pair wine with food, educating staff and customers on wine, and successful ways operators can shape their wine menu.

In the second episode of our three-part series on beef and drink pairings, Host Chef Pete Geoghegan is joined by Lanny Hoff of Off-Trail Collective to discuss the current state of beer, styles of beer and their connections to food, approaches to pairing, and how operators can shape their beer menu.

In episode one of our three-part series on beef and drink pairings, Host Chef Pete Geoghegan is joined by Cal King, Bar Manager of The Mill NE in Minneapolis, Minnesota, to discuss the intricacies of pairing cocktails with beef to complement the food and elevate the experience.

In the second part of this episode, Chef Pete & Mike Issa dive into premium steakhouse beef cuts, preparation methods, and ways you can meet and exceed fine dining expectations.

In part one of this two-part episode, Host Chef Pete Geoghegan is joined by Mike Issa, Owner & Operator of the Scotch & Sirloin in Wichita, Kansas, to talk about the importance of team culture in restaurants and offer insights about what operators can do to build their success.

In part two of this two-part episode of In The Kitchen With Sterling Silver , Chef Pete Geoghegan and Dan Salem, Founder & Principal of Dan Salem Foodservice Solutions, continue their discussion and dive into 9 key considerations for improving profits.

In part one of this two-part episode of In The Kitchen With Sterling Silver , Chef Pete Geoghegan and Dan Salem, Founder & Principal of Salem Foodservice Solutions, discuss menu engineering basics, a helpful matrix for evaluating menu items, and 8 P’s of menu marketing.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan and Chef Don Doubek, Senior Corporate Chef of Strategy and Innovation at Cargill, discuss increasing your beef’s profit potential.