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ASEAN

USMEF Foodservice Seminar Held In Philippines

Principles of cooking, cutting demonstrations and food preparation techniques were presented and discussed during a two-day seminar featuring U.S. beef and pork in Manila, Philippines.

The seminar targeted chefs, customers and sales staff of Werdenberg International Corporation and PTC Commercial Corporation.

Cooking and cutting demonstrations were presented by Sabrina Yin, USMEF Regional Chef and foodservice consultant, who demonstrated short plate, top blade, hanging tender, rib finger, and shoulder petite tender, as well as pork sausage links, and pre-cooked bacon.

Correct heating, marinating, handling and storage of frozen U.S. meat were explained and discussed with participants during the seminar.

The event drew a total of 76 participants, most of whom were very impressed with the quality of U.S. meat and expressed interest in trying it in their own establishments.

ASEAN

USMEF Foodservice Seminar Held In Philippines

Principles of cooking, cutting demonstrations and food preparation techniques were presented and discussed during a two-day seminar featuring U.S. beef and pork in Manila, Philippines.

The seminar targeted chefs, customers and sales staff of Werdenberg International Corporation and PTC Commercial Corporation.

Cooking and cutting demonstrations were presented by Sabrina Yin, USMEF Regional Chef and foodservice consultant, who demonstrated short plate, top blade, hanging tender, rib finger, and shoulder petite tender, as well as pork sausage links, and pre-cooked bacon.

Correct heating, marinating, handling and storage of frozen U.S. meat were explained and discussed with participants during the seminar.

The event drew a total of 76 participants, most of whom were very impressed with the quality of U.S. meat and expressed interest in trying it in their own establishments.