ASEAN | Vietnamese Chefs Appreciate USMEF Seminars On U.S. Beef | To raise a...

ASEAN

Vietnamese Chefs Appreciate USMEF Seminars On U.S. Beef

To raise awareness of U.S. beef among chefs in Vietnam, USMEF conducted a series of three seminars and cooking demonstrations in Ho Chi Minh City and Hanoi Aug. 1-3.

USMEF Chef Sabrina Yin introduced the superior attributes of high quality U.S. beef and the opportunities for underutilized cuts to more than 100 chefs and restaurant service personnel.

USMEF ASEAN Director Eric Choon discussed the U.S. beef industry, inspection system, grading system and USMEF marketing support assisting foodservice industry in Vietnam to promote U.S. beef.

Chef Yin demonstrated cutting and cooking techniques, providing information on both middle meats and underutilized cuts.

“The chefs and owners, mainly from five-star and up-market hotels, and members of the Saigon Chef Association, were impressed with the several non-loin cuts, such as rib finger, top blade, chuck-eye roll, boneless short ribs and chuck tender,” Choon said. “They were particularly interested in the price points of underutilized U.S. beef cuts.”

USMEF plans to conduct additional activities in Vietnam to take advantage of the increases in the tourism trade and the economy. Upcoming efforts include the Food & Hotel Vietnam 2006 Exhibition in Ho Chi Minh City Sept. 27-29 and sponsoring Vietnamese chefs to attend an intensive culinary program conducted at the USMEF culinary center in Singapore.

ASEAN

Vietnamese Chefs Appreciate USMEF Seminars On U.S. Beef

To raise awareness of U.S. beef among chefs in Vietnam, USMEF conducted a series of three seminars and cooking demonstrations in Ho Chi Minh City and Hanoi Aug. 1-3.

USMEF Chef Sabrina Yin introduced the superior attributes of high quality U.S. beef and the opportunities for underutilized cuts to more than 100 chefs and restaurant service personnel.

USMEF ASEAN Director Eric Choon discussed the U.S. beef industry, inspection system, grading system and USMEF marketing support assisting foodservice industry in Vietnam to promote U.S. beef.

Chef Yin demonstrated cutting and cooking techniques, providing information on both middle meats and underutilized cuts.

“The chefs and owners, mainly from five-star and up-market hotels, and members of the Saigon Chef Association, were impressed with the several non-loin cuts, such as rib finger, top blade, chuck-eye roll, boneless short ribs and chuck tender,” Choon said. “They were particularly interested in the price points of underutilized U.S. beef cuts.”

USMEF plans to conduct additional activities in Vietnam to take advantage of the increases in the tourism trade and the economy. Upcoming efforts include the Food & Hotel Vietnam 2006 Exhibition in Ho Chi Minh City Sept. 27-29 and sponsoring Vietnamese chefs to attend an intensive culinary program conducted at the USMEF culinary center in Singapore.