ASEAN | Vietnamese Chefs Add U.S. Meat To Menus After USMEF Training | Nine ...

ASEAN

Vietnamese Chefs Add U.S. Meat To Menus After USMEF Training

Nine chefs from five-star hotel restaurants in Hanoi were in Singapore this week for intensive training at the USMEF Culinary Center. While there they learned about the benefits of U.S. meat and how non-loin cuts can be incorporated into their restaurant menus.

Sabrina Yin, USMEF ASEAN regional chef, demonstrated how to cook U.S. beef top blade, hanging tender, short plate, shoulder petite tender and rib finger. She also provided information on U.S. pork riblet and CT butt in addition to cooking with U.S. processed pork items like bacon and sausage.

“I am pleased to learn the U.S. beef short plate roast can be used for my Sunday lunch buffet,” said Nguyen Huu Ninh, a chef from the Sheraton Hanoi.

Nguyen Quoc Dat of Opera Club, the latest upscale restaurant in Hanoi, said they would “include U.S. precooked bacon and U.S. pork sausage in dishes to add unique spice and flavor for discerning gourmand diners.”

The two-day training is part of an ongoing marketing program by USMEF in the hotel and foodservice sector to intensify the trade’s knowledge of U.S meat in combination with menu design, merchandising and food sanitation. This information will provide chefs the skills necessary to make using U.S. meat a successful experience.

ASEAN

Vietnamese Chefs Add U.S. Meat To Menus After USMEF Training

Nine chefs from five-star hotel restaurants in Hanoi were in Singapore this week for intensive training at the USMEF Culinary Center. While there they learned about the benefits of U.S. meat and how non-loin cuts can be incorporated into their restaurant menus.

Sabrina Yin, USMEF ASEAN regional chef, demonstrated how to cook U.S. beef top blade, hanging tender, short plate, shoulder petite tender and rib finger. She also provided information on U.S. pork riblet and CT butt in addition to cooking with U.S. processed pork items like bacon and sausage.

“I am pleased to learn the U.S. beef short plate roast can be used for my Sunday lunch buffet,” said Nguyen Huu Ninh, a chef from the Sheraton Hanoi.

Nguyen Quoc Dat of Opera Club, the latest upscale restaurant in Hanoi, said they would “include U.S. precooked bacon and U.S. pork sausage in dishes to add unique spice and flavor for discerning gourmand diners.”

The two-day training is part of an ongoing marketing program by USMEF in the hotel and foodservice sector to intensify the trade’s knowledge of U.S meat in combination with menu design, merchandising and food sanitation. This information will provide chefs the skills necessary to make using U.S. meat a successful experience.