A well-crafted dish can captivate the eyes as much as it can the taste buds. By plating an order with added visual appeal, you’re also creating a memorable moment for your guests. Aside from vibrant garnishes, unique dishware and other presentation techniques, specific dishes have a natural visual appeal, such as the Flank Steak Roulade. […]
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When it comes to the world of culinary, greatness is the ultimate goal. In the newest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan discusses achievable ways chefs and foodservice operators can go from good to great with Chef Stephen Giunta, Cargill Culinary Director and one of only 67 Certified Master Chefs […]
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For those considering a culinary career, or even those currently knee-deep in one, we present a must-hear episode of In The Kitchen With Sterling Silver. In the newest podcast, Chef Pete Geoghegan welcomes Chef Janet Bourbon, Cargill Senior Research Chef, as she talks about her experiences in the industry and offers up invaluable career advice. […]
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There are so many intriguing supply and demand issues to consider when examining the beef industry. In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan welcomes Boxed Beef Business Manager Stephen Campbell to the podcast to discuss the factors that go into the current, and future, beef supply chain. Listen […]
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While many less traditional cuts have made their way into the beef spotlight, the classic steak entrees remain a favorite. These dishes can offer guests something both completely classic and unique when prepared with enhancements like seasonal rubs and rich compound butters. We’ve compiled some of our favorite rub and compound butter recipes below for […]
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As the calendar pages continue to flip and diners are getting antsy to return to normalcy, we point our eyes toward the summer season and present a few exciting trends that can help shape your menu for the upcoming months. Comfort is Still Big Comfort food has played a large role in pandemic dining (both […]
Beef is something we all want to keep enjoying now and for generations to come. In the newest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan tackles sustainability in the beef industry with Cargill Senior Sustainability Manager, Courtney Hall, and talks about all the initiatives underway to make sure responsibility is found […]
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When incredible beef ends up on our plates, it’s easy to forget all the steps it takes to get there. In the latest episode on In The Kitchen With Sterling Silver, Chef Pete Geoghegan gets an animal science perspective on beef with Cargill Senior Food Scientist, Dr. Kelsey Phelps Ronningen, examining the life cycles of […]
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Fermented rice could be the solution for full-bodied, dry-aged flavors – without playing the waiting game. Koji rice is a cooked grain that is treated with the mold Aspergillus oryzae. In turn, its proteins and starches are transformed into sugars and amino acids. From there, koji rice acts as a catalyst for fermentation. It plays […]
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