ASEAN | Hanoi Chefs Benefit From Advanced U.S. Beef And Pork Culinary Traini...

ASEAN

Hanoi Chefs Benefit From Advanced U.S. Beef And Pork Culinary Training

A month after USMEF did an in-country seminar and cooking demonstration in Hanoi, Vietnam; seven chefs and the staff of a major U.S. beef importer attended USMEF intensive culinary training in Singapore on Nov. 6 -7, providing training needed to successfully feature U.S. beef and pork on their menus. The chefs were from the leading Vietnamese and Korean-style restaurants in Hanoi who have just started to utilize U.S. red meat in their outlets.

USMEF Regional Chef Sabrina Yin introduced economical U.S. beef cuts, such as top blade, hanging tender, short plate, rib finger and petite tender and U.S. pork pre-cooked bacon and sausage products along with Boston butt, tenderloin and riblets.

Eric Choon, ASEAN director presented foodservice management modules like menu design and suggestive selling and showed how to conduct a U.S. meat menu promotion. Later that evening, the chefs went to a steakhouse in Singapore currently conducting a similar promotion so they could see it first hand.

ASEAN

Hanoi Chefs Benefit From Advanced U.S. Beef And Pork Culinary Training

A month after USMEF did an in-country seminar and cooking demonstration in Hanoi, Vietnam; seven chefs and the staff of a major U.S. beef importer attended USMEF intensive culinary training in Singapore on Nov. 6 -7, providing training needed to successfully feature U.S. beef and pork on their menus. The chefs were from the leading Vietnamese and Korean-style restaurants in Hanoi who have just started to utilize U.S. red meat in their outlets.

USMEF Regional Chef Sabrina Yin introduced economical U.S. beef cuts, such as top blade, hanging tender, short plate, rib finger and petite tender and U.S. pork pre-cooked bacon and sausage products along with Boston butt, tenderloin and riblets.

Eric Choon, ASEAN director presented foodservice management modules like menu design and suggestive selling and showed how to conduct a U.S. meat menu promotion. Later that evening, the chefs went to a steakhouse in Singapore currently conducting a similar promotion so they could see it first hand.