Mexico - Dominican Republic - Caribbean | Winning Chefs Learn More About Meat...

Mexico - Dominican Republic - Caribbean

Winning Chefs Learn More About Meat During U.S. Visit

Winners of the USMEF Chef Competition held last August in Mexico City visited New York City and San Francisco recently to gain insight regarding U.S. meat cuts, attributes and dish preparation.

The chefs learned factors that make meat tender, juicy and flavorful during a seminar in New York City . The seminar also covered how to balance in red meat when setting restaurant menus, how to purchase red meat and how to decide what cuts to use in desired dishes.

“This trip helped me learn more about U.S. meat and its quality attributes,” said Jose Luis Santos, a winning chef from Dreams Hotel in Cancun. “When I return to Cancun I will include new meat dishes developed from this trip on the restaurant menu.”

The chefs visited wineries in the San Francisco area to learn how to pair wines with different cuts and preparations of U.S. meat. The chefs also attended two courses at the Culinary Institute of America to gain skills in cooking principles.

“Trips like this cement relationships with influential chefs who make purchasing decisions for their restaurants, and also influence other chefs working in Mexico – a leading tourist destination,” said Chad Russell, USMEF director of Mexico and the Dominican Republic.

Mexico - Dominican Republic - Caribbean

Winning Chefs Learn More About Meat During U.S. Visit

Winners of the USMEF Chef Competition held last August in Mexico City visited New York City and San Francisco recently to gain insight regarding U.S. meat cuts, attributes and dish preparation.

The chefs learned factors that make meat tender, juicy and flavorful during a seminar in New York City . The seminar also covered how to balance in red meat when setting restaurant menus, how to purchase red meat and how to decide what cuts to use in desired dishes.

“This trip helped me learn more about U.S. meat and its quality attributes,” said Jose Luis Santos, a winning chef from Dreams Hotel in Cancun. “When I return to Cancun I will include new meat dishes developed from this trip on the restaurant menu.”

The chefs visited wineries in the San Francisco area to learn how to pair wines with different cuts and preparations of U.S. meat. The chefs also attended two courses at the Culinary Institute of America to gain skills in cooking principles.

“Trips like this cement relationships with influential chefs who make purchasing decisions for their restaurants, and also influence other chefs working in Mexico – a leading tourist destination,” said Chad Russell, USMEF director of Mexico and the Dominican Republic.