Chefs & Restaurant Owners,
For some of us, the roller coaster of beef prices never stops.
From one season to the next, it seems that there is always at least one popular item that is in short supply or is dreadfully overpriced, causing deserved panic in the marketplace. At Land & Sea, we consider it our role and responsibility to explain these market shifts to our customers and offer unbiased advice, timelines, and solutions for our chefs.
Thankfully, this is not o
1. How long have you been working at Land & Sea? What keeps you here?
I started working here about 7 years ago. My co-workers are what keeps me here. I love working alongside my fresh seafood processing team.
2. What is the most challenging part of your job?
The cold temperature. Working in the coolers here, it is a steady 34 degrees year round.
3. What is your favorite type of seafood?
Bay of Fundy salmon from the coast of Maine - prepared in my smoker. A second fav
What makes Gulf seafood so special? 1. The taste: Many popular species of seafood are found in the Gulf. Grouper, snapper, swordfish, tuna, mackeral and crawfish are all caught throughout the region. The flesh of the fish is what makes many Gulf species so popular. Many gulf fish migrate long distances and survive in cold water. Because of this, Gulf fish typically have a firmer texture and cleaner taste than that of warm-water fish. 2. The quality: Chefs can expect consisten
A third-generation family farm since 1933, Joe Jurgielewicz & Son has grown into one of the largest Pekin duck suppliers in North America. Based in Hamburg, Pennsylvania (Berks County), the company works alongside 27 local farms and employs over 200 individuals to raise their birds. Owned and operated by two veterinarians, animal health and welfare is the farm’s number one priority. Founded on the core belief that all of their ducks should be treated humanely, Jurgielewicz du