ASEAN | USMEF Training Prompts Ambassador’s Chef To Serve U.S. Meat Produc...

ASEAN

USMEF Training Prompts Ambassador’s Chef To Serve U.S. Meat Products

Patrick Er, chef to U.S. Ambassador to Singapore Patricia Herbold, completed a two-day intensive culinary training session last week at the USMEF Culinary Center in Singapore. After learning about non-loin cuts of U.S. beef like short plate, rib finger, chuck flap and top blade, Er is eager to start using these cuts in dishes prepared for diplomatic guests.

Er said tasting the dishes prepared by USMEF ASEAN Chef Sabrina Yin with these cuts convinced him to use them in place of the traditional rib eye roast. He also expressed interest in trying barbecue pork ribs using U.S. pork spare ribs instead of more expensive baby back ribs. He said tasty, high quality U.S. pork items, such as spiral hams and sausages, will be impressive to add to brunches and buffets.

The ambassador entertains a great deal, making dinners a prime time to expose diplomats in Singapore to high quality U.S. meat.

USMEF also trained more than 20 chefs from Manila last week at the culinary center. These efforts increase the use of U.S. meat products in restaurants by explaining how the cuts can be profitably incorporated into menus.

ASEAN

USMEF Training Prompts Ambassador’s Chef To Serve U.S. Meat Products

Patrick Er, chef to U.S. Ambassador to Singapore Patricia Herbold, completed a two-day intensive culinary training session last week at the USMEF Culinary Center in Singapore. After learning about non-loin cuts of U.S. beef like short plate, rib finger, chuck flap and top blade, Er is eager to start using these cuts in dishes prepared for diplomatic guests.

Er said tasting the dishes prepared by USMEF ASEAN Chef Sabrina Yin with these cuts convinced him to use them in place of the traditional rib eye roast. He also expressed interest in trying barbecue pork ribs using U.S. pork spare ribs instead of more expensive baby back ribs. He said tasty, high quality U.S. pork items, such as spiral hams and sausages, will be impressive to add to brunches and buffets.

The ambassador entertains a great deal, making dinners a prime time to expose diplomats in Singapore to high quality U.S. meat.

USMEF also trained more than 20 chefs from Manila last week at the culinary center. These efforts increase the use of U.S. meat products in restaurants by explaining how the cuts can be profitably incorporated into menus.