Chef Sterling Burpee
Sterling Burpee is Executive Chef/Vice President of Hospitality Operations for the Culinary Training Academy (CTA), an internationally recognized model for workplace education and vocational training. In this role, he builds on the CTA’s successful relationship with 26 major Las Vegas hospitality properties to develop training and job opportunities in the hospitality industry.
Chef Sterling supervises daily culinary operations, as well as overseeing culinary apprentice programs and the food and beverage training and curricula. He is responsible for the catering operations and the restaurant, menu design, hiring, and all front-of-the-house operations.
Previously, Chef Sterling held positions such as Executive Chef of the Buffet at Wynn Las Vegas, Executive Chef at the Hanover Marriott, Senior Banquet Chef at the Marriott Marquis in Manhattan, Executive Sous Chef at the Sands, and Corporate Chef at UCLA. In 2009, he was named Restaurateur of the Year by the National Restaurant Association, and in 2006 and 2007 he was named one of the top 15 African-American chefs in the country by Ebony magazine.
With more than 26 years of professional cooking and kitchen management experience, Chef Sterling credits his apprenticeship with Master Chef George McNeill with teaching him the importance of professionalism and the quality and presentation of foods.
Recipes by Chef Burpee
Easy to make, carmelized ginger shrimp is a delicious sweet-and-sour Hors d'œuvre.
A delicious nutritious and easy to make Chicken Pot Pie made from scratch with carrots, peas, mashed potato and celery in a rich homemade white sauce fill a flaky pie crust.
Creamy and healthy pasta salad made with fresh vegetables and herb has very strong taste of garlic is an excellent side dish for summer time barbeque.
Grandma’s recipe prepared from seared pork loin served on the bed of whole wheat pasta with soy sauce gives this recipe Chinese touch garnished with onion is easy to cook and delicious dinner.
Oven baked poached mushrooms filled with creamy stuffing made with gouda cheese and spinach is easy and quickly made appetizer for the party.
Easy to cook and delicious vegan tofu steak made with seared corn coated tofu served with colorful sautéed fresh cauliflower, mushrooms, green onion, red bell pepper, and garlic; garnished with balsamic and green oil is very good choice for a healthy dinner.