Cambodia | USMEF Seminar Introduces U.S. Beef To The Market | USMEF held its...

Cambodia

USMEF Seminar Introduces U.S. Beef To The Market

USMEF held its first foodservice seminar and cooking demonstration last Saturday in Cambodia, a market with an increasing economy and tourism industry. More than 20 hotel chefs and restaurant managers attended the event at the Cambodiana Hotel, one of the top hotels in the city of Phnom Penh.

The majority of chefs and restaurant owners were not aware of the advantages of U.S. beef and the various preparation methods for individual cuts.

“They were very eager to learn about the quality differences between U.S. beef and competitors,” said USMEF ASEAN Director Eric Choon. “Many had not seen non-loin cuts before and were interested in preparation methods and taste differences.”

After the seminar, leading distributors and supermarket representatives joined the chefs at a product showcase and reception hosted by USMEF. This provided extended product information for the many representatives interested in exploring future U.S. beef purchases.

Gary Meyer, U.S. agricultural counselor for Thailand, Cambodia and Laos, was there from Bangkok to open the product showcase and Ann Wind Campbell, deputy mission head of the U.S. embassy in Cambodia, was the guest of honor at the event.

Choon along with USMEF Senior Vice President, Asia Pacific Joel Haggard and USMEF Chef Sabrina Yin, spent additional time in Cambodia to gather more information about the market to determine how U.S. meat products can be utilized successfully.

Cambodia has a population of approximately 14 million. It is bordered by Thailand, Laos and Vietnam.

Cambodia

USMEF Seminar Introduces U.S. Beef To The Market

USMEF held its first foodservice seminar and cooking demonstration last Saturday in Cambodia, a market with an increasing economy and tourism industry. More than 20 hotel chefs and restaurant managers attended the event at the Cambodiana Hotel, one of the top hotels in the city of Phnom Penh.

The majority of chefs and restaurant owners were not aware of the advantages of U.S. beef and the various preparation methods for individual cuts.

“They were very eager to learn about the quality differences between U.S. beef and competitors,” said USMEF ASEAN Director Eric Choon. “Many had not seen non-loin cuts before and were interested in preparation methods and taste differences.”

After the seminar, leading distributors and supermarket representatives joined the chefs at a product showcase and reception hosted by USMEF. This provided extended product information for the many representatives interested in exploring future U.S. beef purchases.

Gary Meyer, U.S. agricultural counselor for Thailand, Cambodia and Laos, was there from Bangkok to open the product showcase and Ann Wind Campbell, deputy mission head of the U.S. embassy in Cambodia, was the guest of honor at the event.

Choon along with USMEF Senior Vice President, Asia Pacific Joel Haggard and USMEF Chef Sabrina Yin, spent additional time in Cambodia to gather more information about the market to determine how U.S. meat products can be utilized successfully.

Cambodia has a population of approximately 14 million. It is bordered by Thailand, Laos and Vietnam.