ASEAN | Chefs From Philippines Impressed By U.S. Meat | To encourage chefs i...

ASEAN

Chefs From Philippines Impressed By U.S. Meat

To encourage chefs in the ASEAN region to use U.S. beef and pork, USMEF conducts cutting and cooking seminars at the Culinary Center in Singapore. For the past two days, eight chefs and owners from leading independent restaurants in Manila attended the program, gaining the know-how needed to successfully introduce U.S. beef and pork in their establishments.

“I am very impressed with the beef short plate prepared as a roast,” said steakhouse owner Marigold Pilapil. “I certainly can use the cut as a center attraction item for the weekend buffet without increasing food cost.”

Sabrina Yin, USMEF regional chef, introduced high quality U.S. beef and pork and identified opportunities for underutilized cuts and processed pork products.

She discussed the U.S. meat industry, inspection and grading system. She showed how to cut and cook different cuts, providing information on middle meats with an emphasis on underutilized cuts.

Eric Choon, USMEF ASEAN director, provided additional business tools, discussing sanitation, menu design and suggestive selling techniques with the group.

Afterward, the chefs visited trendy restaurants in Singapore that feature U.S. meat. The group talked with chefs at a leading steak house they visited to gather more information about using U.S. meat.

ASEAN

Chefs From Philippines Impressed By U.S. Meat

To encourage chefs in the ASEAN region to use U.S. beef and pork, USMEF conducts cutting and cooking seminars at the Culinary Center in Singapore. For the past two days, eight chefs and owners from leading independent restaurants in Manila attended the program, gaining the know-how needed to successfully introduce U.S. beef and pork in their establishments.

“I am very impressed with the beef short plate prepared as a roast,” said steakhouse owner Marigold Pilapil. “I certainly can use the cut as a center attraction item for the weekend buffet without increasing food cost.”

Sabrina Yin, USMEF regional chef, introduced high quality U.S. beef and pork and identified opportunities for underutilized cuts and processed pork products.

She discussed the U.S. meat industry, inspection and grading system. She showed how to cut and cook different cuts, providing information on middle meats with an emphasis on underutilized cuts.

Eric Choon, USMEF ASEAN director, provided additional business tools, discussing sanitation, menu design and suggestive selling techniques with the group.

Afterward, the chefs visited trendy restaurants in Singapore that feature U.S. meat. The group talked with chefs at a leading steak house they visited to gather more information about using U.S. meat.