ASEAN | Marriott Chefs Are Cooking With U.S. Red Meat | Executive chefs of Ma...

ASEAN

Marriott Chefs Are Cooking With U.S. Red Meat

Executive chefs of Marriott Group and Hotels in the ASEAN region are now cooking with U.S. beef and pork following a day-long seminar conducted by USMEF Chef Sabrina Yin.

The seminar, part of the hotel’s annual regional training, provided chefs first with attribute and cooking information on U.S. beef cuts including rib finger, top blade, petite tender and short plate in addition to U.S. pork butt and pre-cooked bacon. Second, the chefs gained hands-on experience in creating dishes with U.S. red meat as Chef Yin answered questions and offered suggestions.

USMEF ASEAN Director Eric Choon said this is an effective way to help chefs successfully incorporate U.S. beef and pork into their menus. USMEF plans to work with other U.S. hotel chains to conduct this type of seminar.

ASEAN

Marriott Chefs Are Cooking With U.S. Red Meat

Executive chefs of Marriott Group and Hotels in the ASEAN region are now cooking with U.S. beef and pork following a day-long seminar conducted by USMEF Chef Sabrina Yin.

The seminar, part of the hotel’s annual regional training, provided chefs first with attribute and cooking information on U.S. beef cuts including rib finger, top blade, petite tender and short plate in addition to U.S. pork butt and pre-cooked bacon. Second, the chefs gained hands-on experience in creating dishes with U.S. red meat as Chef Yin answered questions and offered suggestions.

USMEF ASEAN Director Eric Choon said this is an effective way to help chefs successfully incorporate U.S. beef and pork into their menus. USMEF plans to work with other U.S. hotel chains to conduct this type of seminar.