Protein 1.0: An Informal Webinar

By David Feder , RDN, Executive Editor–Technical

The Prepared Foods network’s Executive Editor–Technical David Feder holds an impromptu webinar on animal-sourced protein with Peter Gentile, Executive Chef of The Steakhouse, at Circus Circus Las Vegas Hotel & Casino; Joseph “Joey” Jurgielewicz III, Director of Joe Jurgielewicz & Son, Ltd. duck production, and nationally recognized pork expert Naikang “Kang” Kuan, MS, CEC, CCS, R&D Manager of Armanino Foods, Inc.

Photo courtesy of Armanino Foods, Inc.

Photo courtesy of Joe Jurgielewicz & Son, Ltd.

Photo courtesy of Circus Circus Las Vegas Hotel & Casino

Consumers still seek protein as the No. 1 healthful ingredient for their daily diet. Yet while plant proteins have been front and center for several years now, animal protein remains the primary source of that primary nutrient for the American consumer. While consumption of plant-based foods has risen, so, too has the consumption of pork, beef, and poultry. Consumers prize animal proteins for the flavor, texture, and the nutritional profile. That profile includes high protein bioavailability, plus vitamins and minerals that are less available from plant sources.

Protein 1.0: An Informal Webinar

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

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David Feder, RDN, has been a food, nutrition and health journalist for 26 years. In spite of an academic background that began with psychology and biblical archaeology, David cut his teeth as a celebrated chef in Texas during the 1970s and 1980s, helping pioneer haute-health & fusion cuisines in high-end restaurants and hotels. In the 1990s he became a registered dietitian while completing research and coursework toward a Ph.D. in nutrition biochemistry at the University of Texas at Austin. Along the way he taught food science and nutrition while practicing as a nutrition counselor.