Beef Tenderloin the Kitchen Pm Food Network

As Certified Angus Beef ® brand employees our noses are attuned to the odor of sizzling beef. The tantalizing smell of flavor is always circulating in and around the Culinary Center. But suddenly something entirely different wafted our way ... something sweet and comforting and oh, so delightful!  Continue Reading

It's not to say that Cleveland chefs David Kocab and Matt Mytro don't appreciate a good steak. Both chefs — with prominent Italian-centric restaurants just miles apart on the championship city's east side — love a sizzling steak. But they also believe chefs can be very creative when it comes to beef. So they joined forces to create a special dinner showcasing these ideas.  Continue Reading

Josh agrees. The Louisville chef spends six days a week at the helm of his fine-dining restaurant. One of his daily duties is to field questions about the safety of his beef and where it was raised. "From a chef and owner standpoint, having more knowledge for my guests — to have these experiences and stories — is priceless," he says.  Continue Reading

If Chef Tony Biggs' latest creation hit the plate of unsuspecting patrons in most restaurants, chances are it would be sent back without even taking a bite. Through his worldly connections, Chef Tony stumbled upon bamboo charcoal powder, which, though rarely used in American cuisine, has a history of use in Asia. And its effects? Shocking.  Continue Reading

At her core, Chef Ashley Pado is still a kid from Shreve. Granted, there aren't many 24 year-olds from a town of 1,200 nestled into the foothills of Ohio's Amish Country that can disassemble a side of beef like a mechanic tinkering on an engine. They're aren't many 24 year-olds who make sausages that wow even the most …   Continue Reading

Forget everything you thought you knew about waffles. Well, everything except how they look. Oh, and what you should top them with. And how you should cook them.  Continue Reading

The old saying about age? True. We grow, develop, improve over time. The same can be said for beef — especially in the hands of chefs passionate about flavor.  Continue Reading

Live and eat by the sword. At least that was the case — and an extremely popular attraction — during the 2022 Cayman Cookout. Chef Tony Biggs traveled to Grand Cayman Island for a little flavorful fun in the sun. What happened next can be summed up in one word: swordplay.  Continue Reading

The Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio is a wealth of talent and intriguing ideas. A chef, entire culinary team or other foodservice industry group arrives on an almost daily basis to experience what is essentially a working 'think tank' for beef. Chefs and restaurateurs come to experiment with flavor, create new menu …   Continue Reading

Twenty-three miles. That's the difference between this rancher and these chefs. Twenty-three miles separates pasture and professional kitchen, yet it's rare for these separate ends of the same beef spectrum to meet in the middle. They shoulder their own responsibilities with precision and pride, confident the other guys — and everyone between — will uphold his end of the table.  Continue Reading

Combine a rancher, a steakhouse, a chef, premium beef, another steakhouse, and loads of hometown pride. The result: two stellar steakhouse options.  Continue Reading

What is tartare? Traditionally, tartare is a mixture of raw beef — typically tenderloin — combined with some type of onion and other flavorings, served on a cracker or crisp.  Continue Reading

To most of us, food is food. You cook it. You eat it. Done. But when you stumble upon those individuals who see food as a muse, food as a medium for transcendency, it's hard not to get excited.  Continue Reading

Jeremy Umansky is a gastronaut. Though he may have coined the term himself, it fits him to a tee. A lover of mold and its biological properties, Umansky is educated as a chef but prefers to spend his days foraging for edible vegetation and exploring all things food.  Continue Reading

It was the smell that really brought me to my senses, the unmistakable aroma of melted cheese and barbequed meat, and a familiar voice echoed in my head as I heard the clinking of glasses and a chorus of 'salud'.  Continue Reading

Chef Sean Brasel's photo-worthy food  Continue Reading

A great chef can parachute into any insane kitchen operation and come out smelling like a warm Grand Mariner soufflé.  Continue Reading

Cline recently shared his thoughts about food, family and his favorite meal during our short Q&A conversation.  Continue Reading

Recently, we sat down with Certified Angus Beef ® brand ambassador, Chef Matt Mytro, for a quick culinary Q&A:   Continue Reading

Chefs, the construction workers of the cuisine world, work day-in and day-out building intricate dishes that act as reinforcements for a restaurant's reputation, as well as their own.   Continue Reading

Are chefs considered superheroes? Maybe not, but they do have the power to transport guests on flavorful adventures anywhere in the world. With the perfect combination of herbs, spices and ingredients, one bite can carry diners to new cultures. Chefs not only feed stomachs, but souls as well. One of these superhero chefs is Scott Neuman, executive …   Continue Reading

For Ollier, the biggest benefit sous-vide cooking has over more traditional slow-cooking methods is the integrity of the final cooked product. Because it's in a vacuum-sealed bag, there is no moisture loss.   Continue Reading

Her current go-to is an 80/20 chuck-brisket blend, which provides a nice balance of texture and unique flavor profile from the brisket. Some restaurants are offering anything from a beef-lamb blended grind to an entire burger grind made from dry-aged beef.  Continue Reading

If you follow the Patriots, you're no doubt rejoicing their win today. Chief among you is Certified Angus Beef ® brand Chef Tony Biggs, a Massachusetts native who's lived, and cooked, around the world but remains a die-hard New England fan. He suggests a post-game-day celebratory feast, inspired by some classic Boston culinary traditions: clam "chowda," tender, marinated steak tips, and baked beans.  Continue Reading

In this conclusion to Chef Ashley Pado's experience on Food Network's Cutthroat Kitchen, she recounts the thrill of each round, the horrors of sabotage, and the challenges of culinary competition. Read the rest of her story here and here. No great story ever started or ended with "leafy greens" anyway … When I heard "Southwest Salad" I never once envisioned …   Continue Reading

From cutting meat to styling steaks for a photo shoot, feeding guests to educating food lovers, and everything in between, Chef Ashley Pado is ready for anything in the Certified Angus Beef ® brand kitchens. As we look forward to her debut on Food Network's Cutthroat Kitchen on Sunday, Jan. 4, this self-proclaimed "beef lady" shares some of the highlights on her culinary journey.  Continue Reading

"I'm a meat scientist!" he proclaimed, "cooking's not what I do; but if a roast needs a good roasting then that's just what I'll do."  Continue Reading

After all, a knife is to a chef what a paint brush was to Picasso, or a baseball bat to Ted Williams. It's much more than just a tool of their craft.  Continue Reading

From cooking with family to cooking for royalty, Chef Tony Biggs has a world view of the culinary scene. And these days, he's doing so as director of culinary arts for the Certified Angus Beef ® brand.   Continue Reading

Traveling the country and cooking out of the back of his 1876 Studebaker chuck wagon, Kent Rollins has built a reputation for serving the spectacular, perfecting the art of Dutch oven cooking, and pleasing even the toughest audiences.  Continue Reading

There was a time when Wilo Benet believed his passion for photography meant he'd spend life looking at the world through a camera lens. Instead, the man who would set the standard for culinary excellence in Puerto Rico has been on the opposite end of cameras.   Continue Reading

Dutch Vicknair has an appreciation for a variety of cuisine. A self-proclaimed "diehard carnivore," the man behind the grill and namesake of Dutch'sSeafood & Steakhouse has traveled both coasts, and spaces in between, sampling the best the United States has to offer. But at the end of the day, for Vicknair, nothing beats some good, …   Continue Reading

World-traveling food connoisseur Andrew Zimmern visited Wooster, Ohio, this past summer filming an episode of his hit show Bizarre Foods America. Spotlighting the cuisine and agriculture of Cleveland and surrounding Northeast Ohio, the episode will debut Monday, Dec. 2 at 9 p.m. EST. Zimmern, also a chef and award-winning food journalist, visited the Certified Angus …   Continue Reading

At first blush, Joshua Moore appears more Anthony Munoz than Anthony Bourdain. With his shaved head, smattering of tattoos up both arms and a physique well-suited for chasing down rival quarterbacks, Moore's chosen profession might raise a few eyebrows among those whom he's not yet acquainted. But take a stroll through the kitchen at his …   Continue Reading

A celebrity in our Education & Culinary Center? You bet! This week we welcomed Andrew Zimmern, host of Travel Channel's Bizarre Foods. Shown above (from his Instagram feed) Zimmern spent some time with Certified Angus Beef ® brand chefs and meat scientist Dr. Phil Bass. It was a busy day with lots of beef talk, but …   Continue Reading

[Editor's note: This post was written by staff intern, Laura Conaway.] The land within the North Carolina cities of Greensboro, Winston-Salem and High Point – known simply to natives as the Triad — is where chefs Jay Pierce and Ryan Payne call home. Pierce, whose unmistakable beard and ponytail are nearly as distinct as his …   Continue Reading

Before 1998, Anthony Vidal had barely set foot outside of his neighborhood in the Bronx. In the past eight months, he's barely set foot inside his home in Las Vegas. Such is the life, however, when you're the face and culinary inspiration behind one of the country's hottest — and fastest growing — dining concepts. …   Continue Reading

As executive chef at one of the premier steakhouses in the country, Chris Turke deals with hundreds of huge cuts of succulent, tender beef on a daily basis. But ask the chef from Portland, Oregon's acclaimed RingSide Steakhouse Eastside location about the best steak he's ever eaten, and he'll respond without hesitation. "It was last …   Continue Reading

More than seven months since Hurricane Sandy unleashed her fury across the eastern seaboard, a sense of normalcy has slowly returned to metro New York City. The busy streets have resumed their bumper-to-bumper waltz, sidewalks are bustling and cash registers are ringing. This is where Darryl Harmon calls home. In late 2012, Harmon left his …   Continue Reading

Just for a moment, pretend you're Chef Scott Popovic. You've cooked in some of the finest restaurants across the country. You've rubbed elbows with chefs so accomplished they've re-written the laws of taste. Your food has graced some of the most refined palates in the history of mankind. But that doesn't make this task any …   Continue Reading

singletonsherep55.blogspot.com

Source: https://blog.certifiedangusbeef.com/category/chef-kitchens-and-cooking/