ASEAN                                    ...

ASEAN                                                                                          

Chef Training At USMEF Culinary Training Center Encourages Use Of U.S. Processed Products

The USMEF Singapore Culinary Training Center recently expanded its chef training to concentrate more heavily on U.S. processed pork products such as sausages, bacon and ham, in response to a growth in their popularity.

Pre-cooked bacon, for example, is now used by almost all the five-star hotels in Singapore, and importers in Indonesia and the Philippines are also starting to import it. Singapore buyers, too, are using more raw U.S. pork in their processed pork items. USMEF recently held a joint promotion at Singapore’s Isetan Supermarket in which fresh chilled air-freighted U.S. pork was featured alongside sausages and hams made from U.S. pork. Sales of these “locally” produced U.S. pork processed items jumped from 300 kilograms per month to 1,700 kilograms per month.

In Singapore, much of the USMEF goal of educating importers and distributors about the profitability of U.S. red meat is accomplished through the USMEF Culinary Training Center.   The Culinary Training Center is charged with training chefs in the Association of South East Asian Nations (ASEAN) region about various attributes of U.S. beef and pork including preparations for new cuts of meat, recipe ideas, merchandising techniques, and promoting profitability. USMEF believes that expanding the range of U.S. meat cuts and processed items for export is still the key to export expansion. Chefs who attend the prestigious classes at the Singapore facility learn about the quality attributes of select U.S. meat cuts, innovative cooking techniques and the latest trends in cuisine. The focus of the program in the past has been on using less expensive cuts of U.S. meat in regional cuisine and in developing menu placements. The addition of more processed products is another reflection of the changing face of exports away from treating U.S. beef and pork as commodity items.

A news release with more details of USMEF activities at the Singapore Culinary Training Center is available online at USMEF’s Web site. Photos of the event are also online:

Photo 1: USMEF Chef Sabrina Yin demonstrates U.S. processed pork products

Photo 2: USMEF ASEAN Manager Eric Choon addressing chefs attending a seminar at the USMEF Culinary Training Center

Photo 3: Hands-on training by USMEF Chef Sabrina Yin at the USMEF Culinary Training Center

Photo 4: A “graduation photo” at the USMEF Culinary Training Center

ASEAN                                                                                          

Chef Training At USMEF Culinary Training Center Encourages Use Of U.S. Processed Products

The USMEF Singapore Culinary Training Center recently expanded its chef training to concentrate more heavily on U.S. processed pork products such as sausages, bacon and ham, in response to a growth in their popularity.

Pre-cooked bacon, for example, is now used by almost all the five-star hotels in Singapore, and importers in Indonesia and the Philippines are also starting to import it. Singapore buyers, too, are using more raw U.S. pork in their processed pork items. USMEF recently held a joint promotion at Singapore’s Isetan Supermarket in which fresh chilled air-freighted U.S. pork was featured alongside sausages and hams made from U.S. pork. Sales of these “locally” produced U.S. pork processed items jumped from 300 kilograms per month to 1,700 kilograms per month.

In Singapore, much of the USMEF goal of educating importers and distributors about the profitability of U.S. red meat is accomplished through the USMEF Culinary Training Center.   The Culinary Training Center is charged with training chefs in the Association of South East Asian Nations (ASEAN) region about various attributes of U.S. beef and pork including preparations for new cuts of meat, recipe ideas, merchandising techniques, and promoting profitability. USMEF believes that expanding the range of U.S. meat cuts and processed items for export is still the key to export expansion. Chefs who attend the prestigious classes at the Singapore facility learn about the quality attributes of select U.S. meat cuts, innovative cooking techniques and the latest trends in cuisine. The focus of the program in the past has been on using less expensive cuts of U.S. meat in regional cuisine and in developing menu placements. The addition of more processed products is another reflection of the changing face of exports away from treating U.S. beef and pork as commodity items.

A news release with more details of USMEF activities at the Singapore Culinary Training Center is available online at USMEF’s Web site. Photos of the event are also online:

Photo 1: USMEF Chef Sabrina Yin demonstrates U.S. processed pork products

Photo 2: USMEF ASEAN Manager Eric Choon addressing chefs attending a seminar at the USMEF Culinary Training Center

Photo 3: Hands-on training by USMEF Chef Sabrina Yin at the USMEF Culinary Training Center

Photo 4: A “graduation photo” at the USMEF Culinary Training Center