In The Kitchen With Sterling Silver Premium Meats

In part one 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 inspirational beef pairings as well as increasing your beef’s profit potential.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chris Mowat, Premium Meats Category Manager for Centennial Foodservice Canada continued to share the beauty of dry aging premium beef. Your opinion matters to us – click the following survey link to share your quick thoughts on the  In The Kitchen With Sterling Silver  podcast: https://bit.ly/3rOphBL

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan welcomes Chris Mowat, Premium Meats Category Manager for Centennial Foodservice Canada, to talk about the nuts and bolts of dry aging and the beauty of premium beef. Your opinion matters to us – click the following survey link to share your quick thoughts on the  In The Kitchen With Sterling Silve...

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Eric Leterc shares influential career experiences and how they’ve shaped his approach to mentorship in the kitchen and his dedication to quality throughout the entire dining experience.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete talks with Chef Eric Leterc, Executive Chef at The Pacific Club, about his career path and how his experiences have shaped his dedication to culinary quality.

In this episode of In The Kitchen With Sterling Silver, Tom Katen joins Chef Pete to talk about salt’s dynamic role in the kitchen. As an industry expert and Technical Service Specialist at Cargill, Tom has a wealth of knowledge about the basics of salt, types of salt, salting techniques and more. Learn how salt plays a role in flavor, moisture and tenderness as it comes to preparing beef.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Barry Miles dives into notable dining experiences, creative collaboration with kitchen crews, and unexpected sources of inspiration that fuel his kitchen creativity.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Barry Miles, Cargill Senior Strategic Account Chef, joins Chef Pete to chat about ways to fuel your creativity in the kitchen and places you can look to discover new culinary ideas.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Dr. Scott Eilert emphasizes the obligation to satisfy consumers, the importance of communicating safety measures, and the gift of feedback.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Cargill Protein Customer Technical Lead, Dr. Scott Eilert, joins Chef Pete to discuss food safety in the beef industry. Listen as this industry pioneer talks about the steps and processes taken to ensure beef is safe, as well as technology’s role in food safety.

In part two of this two-part episode of In The Kitchen With Sterling Silver, the Cargill chefs continue to discuss ways to create memorable eating experiences, the importance of quality service and ingredients, and more. Be sure to listen in on Chef Pete and Chef Stephen’s discussion about going from good to great!

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Stephen Giunta joins the podcast again to discuss achievable ways chefs and foodservice operators can go from good to great.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Janet Bourbon, Cargill Senior Research Chef, offers up invaluable career advice for new and established chefs alike.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Janet Bourbon, Cargill Senior Research Chef, joins Chef Pete Geoghegan in the kitchen to talk about her experiences in the culinary industry and moments that shaped her career.

In this episode of In The Kitchen With Sterling Silver, Boxed Beef Business Manager Stephen Campbell joins Chef Pete Geoghegan to talk about supply and demand in the beef industry. They’ll go over the basics and also dive into how things like a pandemic, seasonality and consumer behavior impact the industry.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Cargill Senior Sustainability Manager Courtney Hall and Chef Pete discuss sustainability efforts within the beef supply chain and current Cargill sustainability initiatives.

In part one of this two-part episode of In The Kitchen With Sterling Silver, hear about sustainable practices in the beef industry. Cargill Senior Sustainability Manager Courtney Hall will dive into what sustainability truly means and the environmental impacts within the beef supply chain and more.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Dr. Kelsey Phelps Ronningen continues to discuss how the cattle life cycle and harvesting process impact the final eating experience. Chef Pete and Dr. Kelsey dig into the aging process and the tenderness of Sterling Silver beef.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Cargill Senior Food Scientist Dr. Kelsey Phelps Ronningen joins Chef Pete to give an animal science perspective on beef. The duo discuss the cattle life cycle, as well as the handling and grading of beef.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan continues his conversation with Sterling Silver Signature Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina. The duo chat about how restaurants can stay connected to their communities, current industry challenges, and of course, favorite beef cuts and preparation m...

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver Signature Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina. They discuss influences on cooking style, what it’s like to be a woman in the industry, and how Chef Sera keeps her restaurants connected to their community.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Chef Bradley Borchardt, Senior Corporate Chef of Innovation & Strategy at Cargill Protein Group. The duo chat about the science behind beef tenderness, marbling, intramuscular fat and aging, as well as grass-fed and grain-fed beef attributes.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Chef Bradley Borchardt, Senior Corporate Chef of Innovation & Strategy at Cargill Protein Group. The duo chat about the science behind the deliciousness of beef and how beef cuts are used differently across the globe.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Culinary Director at Cargill Protein Group, Chef Stephen Giunta, about gathering inspiration for unique ways to create beef dishes.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Culinary Director at Cargill Protein Group, Chef Stephen Giunta, about unique ways to cut and cook several popular beef cuts and how to ‘wow’ guests with exceptional presentations.