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The Home Plate - Life and Lamb

A chef's life: Renate deGeorge

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Chef Renate deGeorge is Director of Culinary and Menu Innovation for SSP America, which specializes in running and developing foodservice concepts for airports. She’s responsible for 15 airports from Montreal to Tampa, so she knows what it’s like to be on the road all the time! She’s also a great mate and a fan of Aussie beef and lamb, so we thought we’d have a chat and take a look into her Chef’s Life.

We often wonder how much chefs cook at home, when food is your business all day. In your case, you’re always in the air or in an airport — what is cooking at home like?

It’s true that I’m always in an airport, but actually rarely cooking. I create recipes in our R&D kitchen for our concepts, but at this point in my career a lot of what I do is managing, training and overseeing my airports. So when I’m home, I love to cook! And I learned a while ago to not take things so seriously in the kitchen; your friends and family want to be with you, they don’t need you to impress them with your chef skills.

What do you like about cooking with Aussie Beef and Lamb?

The quality and the flavor of Aussie meats are outstanding. The flavor of the lamb is mild, but still tastes like lamb and has a strong enough flavor that it can handle the big, bold flavors I love.

Speaking of, you gave us a number of your favorite recipes for home cooks; tell us about the “Sriracha Grassfed Beef Sandwich.”

I love that one! Beef round can be a bland cut, but the Aussie grassfed has a great beefy flavor. It’s a roasting cut, but I did it in a crockpot to keep it simple and hands-off. As a sandwich or sliders, it’s like a spicy cheesesteak. Who wouldn’t want that? You can play with the toppings to make it your own, from oven-roasted peppers to tomatoes, or even pickled jalapenos.

OK, we’re hungry now! For more of Chef deGeorge’s recipes, follow this link. And look for her at the airport the next time you fly!

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