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, 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 Silver podcast: https://bit.ly/3rOphBL

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.