Chef Training Promotes U.S. Beef and Pork in Cambodia, Malaysia
Chef Training Promotes U.S. Beef and Pork in Cambodia, Malaysia
With growing tourism providing a boost to its economy, Cambodia has become a potential emerging market for U.S. beef and pork in the ASEAN region. To capitalize on this opportunity, USMEF organized an intensive, two-day training session for 10 Cambodian chefs and one sales representative last week at the culinary training center in Singapore.
With support from the beef and pork checkoff programs and the Market Access Program, the seminar showcased eight beef recipes and two pork recipes from both Western and Oriental cuisine. The beef recipes featured the top blade muscle, short plate, rib finger, chuck tender, chuck short rib and shoulder petite tender. The pork recipes featured the shoulder butt and assorted pork sausages. Participating chefs were given cutting demonstrations, a comparison of grain-fed versus grass-fed products and instruction on the proper storage and handling of chilled and frozen meat. They also received foodservice management training in the areas of restaurant sanitation, food handling, and menu presentation and planning.
Sabrina Yin, USMEF director for the ASEAN region, performs
a cooking demonstration for Cambodian chefs using the pork shoulder butt
“This seminar is a real milestone for USMEF in terms of outreach to the Cambodia market,” said Sabrina Yin, ASEAN director for USMEF. “By fostering a close relationship through education and training, we can help this nation’s foodservice industry achieve success and thereby increase U.S. beef and pork consumption.”
Later in the week, a similar seminar was held for 10 chefs, restaurant managers and importers from Malaysia, including the food and beverage manager from the Royale Chulan Kuala Lumpur Hotel.
Yin performs a beef cutting demonstration
for chefs and restaurateurs from Malaysia
Malaysia’s total beef imports have grown by about 40 percent in the past three years, while pork imports have more than doubled in the same time frame. To date, however, the United States has captured a fairly small share of each market. Yin says this type of outreach is an important way to tap the market’s potential.
“Malaysia is definitely a growing market for beef and pork,” she said. “With most of its beef imports coming from India and most of its pork from Europe and Australia, we have a great opportunity to introduce grain-fed products into the foodservice sector and grow the presence of U.S. beef and pork.”
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
Chef Training Promotes U.S. Beef and Pork in Cambodia, Malaysia
With growing tourism providing a boost to its economy, Cambodia has become a potential emerging market for U.S. beef and pork in the ASEAN region. To capitalize on this opportunity, USMEF organized an intensive, two-day training session for 10 Cambodian chefs and one sales representative last week at the culinary training center in Singapore.
With support from the beef and pork checkoff programs and the Market Access Program, the seminar showcased eight beef recipes and two pork recipes from both Western and Oriental cuisine. The beef recipes featured the top blade muscle, short plate, rib finger, chuck tender, chuck short rib and shoulder petite tender. The pork recipes featured the shoulder butt and assorted pork sausages. Participating chefs were given cutting demonstrations, a comparison of grain-fed versus grass-fed products and instruction on the proper storage and handling of chilled and frozen meat. They also received foodservice management training in the areas of restaurant sanitation, food handling, and menu presentation and planning.
Sabrina Yin, USMEF director for the ASEAN region, performs
a cooking demonstration for Cambodian chefs using the pork shoulder butt
“This seminar is a real milestone for USMEF in terms of outreach to the Cambodia market,” said Sabrina Yin, ASEAN director for USMEF. “By fostering a close relationship through education and training, we can help this nation’s foodservice industry achieve success and thereby increase U.S. beef and pork consumption.”
Later in the week, a similar seminar was held for 10 chefs, restaurant managers and importers from Malaysia, including the food and beverage manager from the Royale Chulan Kuala Lumpur Hotel.
Yin performs a beef cutting demonstration
for chefs and restaurateurs from Malaysia
Malaysia’s total beef imports have grown by about 40 percent in the past three years, while pork imports have more than doubled in the same time frame. To date, however, the United States has captured a fairly small share of each market. Yin says this type of outreach is an important way to tap the market’s potential.
“Malaysia is definitely a growing market for beef and pork,” she said. “With most of its beef imports coming from India and most of its pork from Europe and Australia, we have a great opportunity to introduce grain-fed products into the foodservice sector and grow the presence of U.S. beef and pork.”
###
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.