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Mexico

Creativity Shines At Seventh Annual USMEF Chef Competition

Creative dishes utilizing new cuts of U.S. pork, beef and lamb were rewarded at the seventh annual U.S. Meat Export Federation (USMEF) Chef Competition Aug. 3 in Mexico City .

“We brought together chefs from Mexico, the Caribbean and, for the first time, the Dominican Republic,” said Gilberto Lozano, USMEF Mexico director, external relations. “Inviting chefs from three different markets sparks a creative atmosphere and challenges participants to showcase the versatility of U.S. meat cuts.”

Sixteen chefs from Mexico and the Dominican Republic along with 12 chefs from the Caribbean cooked their dishes at the Cordon Bleu Gastronomy School for judges to taste and media to photograph.

Winners in originality, versatility and nutrition categories were announced at a gala dinner later that evening. First-place winners for Mexico and the Dominican Republic: (listed by category, chef name, restaurant); originality, Didier Lailigiu, Au Pied de Cochon; versatility, Julio Cesar Pedraza Guerrero, Les Moustaches; nutrition, Jose Luis Santos Novelo, Dreams Hotel. First-place winners for the Caribbean: (listed by category, chef name, restaurant) originality, Massimo Olivari, Café Lido; versatility, Gerard Coste, Aruba Resorts.

The competition encourages the use of U.S. pork, beef and lamb and is open to all chefs who use U.S. meat and identify it on their menus.

Mexico

Creativity Shines At Seventh Annual USMEF Chef Competition

Creative dishes utilizing new cuts of U.S. pork, beef and lamb were rewarded at the seventh annual U.S. Meat Export Federation (USMEF) Chef Competition Aug. 3 in Mexico City .

“We brought together chefs from Mexico, the Caribbean and, for the first time, the Dominican Republic,” said Gilberto Lozano, USMEF Mexico director, external relations. “Inviting chefs from three different markets sparks a creative atmosphere and challenges participants to showcase the versatility of U.S. meat cuts.”

Sixteen chefs from Mexico and the Dominican Republic along with 12 chefs from the Caribbean cooked their dishes at the Cordon Bleu Gastronomy School for judges to taste and media to photograph.

Winners in originality, versatility and nutrition categories were announced at a gala dinner later that evening. First-place winners for Mexico and the Dominican Republic: (listed by category, chef name, restaurant); originality, Didier Lailigiu, Au Pied de Cochon; versatility, Julio Cesar Pedraza Guerrero, Les Moustaches; nutrition, Jose Luis Santos Novelo, Dreams Hotel. First-place winners for the Caribbean: (listed by category, chef name, restaurant) originality, Massimo Olivari, Café Lido; versatility, Gerard Coste, Aruba Resorts.

The competition encourages the use of U.S. pork, beef and lamb and is open to all chefs who use U.S. meat and identify it on their menus.