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 favourite. 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 favourite 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 […]
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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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Fermented rice could be the solution for full-bodied, dry-aged flavours – 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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Now, more than ever, it’s important for restaurant owners to stay connected to their communities. In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina, to get her take on ways to deliver […]
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Beef is always magical. And in this episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Bradley Borchardt, our Senior Corporate Chef of Innovation and Strategy, about the science behind the magic, as well as some highlights of how beef is served around the world. Listen to Chef Pete and Chef Brad discuss: […]
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