In The Kitchen With Sterling Silver Premium Meats

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.

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, 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 methods.

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.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver Signature Chef Nick Unangst of SERG Restaurant Group in Hilton Head, SC about how he meets the challenges of the ten different establishments he manages.