ASEAN | USMEF Holds Cooking And Cutting Seminar For Marriott Hotel Chefs | US...
ASEAN
USMEF Holds Cooking And Cutting Seminar For Marriott Hotel Chefs
USMEF Chef Sabrina Yin demonstrated proper cooking and cutting techniques of U.S. beef cuts, including ribs, finger, hanging tender, chuck flap tail, shoulder petit tender and short plate in addition to U.S. pork CT butt and pre-cooked bacon.
The seminar was part of the hotel’s annual regional training for their executive chefs.
“The chefs were impressed with the quality of the U.S. beef and pork non-loin cuts,” said Yin. “The chefs really enjoyed the hands-on experience and the opportunity to create dishes with U.S. meat.”
After the seminar, USMEF treated chefs to an evening barbecue featuring U.S. beef and pork to demonstrate how the items are prepared and presented in a restaurant setting.
ASEAN
USMEF Holds Cooking And Cutting Seminar For Marriott Hotel Chefs
USMEF Chef Sabrina Yin demonstrated proper cooking and cutting techniques of U.S. beef cuts, including ribs, finger, hanging tender, chuck flap tail, shoulder petit tender and short plate in addition to U.S. pork CT butt and pre-cooked bacon.
The seminar was part of the hotel’s annual regional training for their executive chefs.
“The chefs were impressed with the quality of the U.S. beef and pork non-loin cuts,” said Yin. “The chefs really enjoyed the hands-on experience and the opportunity to create dishes with U.S. meat.”
After the seminar, USMEF treated chefs to an evening barbecue featuring U.S. beef and pork to demonstrate how the items are prepared and presented in a restaurant setting.