Jake Furst is the talented Executive Chef of fine dining restaurant, Cinder, which is nestled within the bluestone walls of the 150-year-old Terminus Hotel in Fitzroy North, Melbourne. Jake won the prestigious AHA Victorian Chef of the Year Award in 2023, and you may have seen him interviewed for ABC Landline in March, in Tim Lee’s report about Speckle Park beef. A key to Jake’s career success has been his commitment to never say ‘no’ to an opportunity, and thankfully that included answering the call from Speckle Park breeder, Paul Guy, Speckle Park Certified, to try Speckle Park beef in late-2024. Jake’s first impression of trying Speckle Park beef – which originated from JAD Speckle Park - was the obvious lower melting point of the fat and then the “exceptional” flavour in the beef. It was some of the best eye fillet he’d ever had – a cut known for its tenderness but not so much for its flavour profile.   Jake says Speckle Park beef has got a good story and “it’s a really, really good product” – very rarely do those two elements line up. His chefs are “screaming out for more” Speckle Park beef. “Everyone’s always after a good news story and to eat healthier, and to have options that are better for the environment, better for the farmers, better for the cows, better for everyone,” he says. “There aren’t many products on the market that tick the boxes that Speckle Park are ticking.” If you enjoy this episode, please share it among your network, and leave a review. Thanks for listening! You can listen via Apple Podcasts, Spotify, YouTube or Podbean.