Mexico | Interactive Cooking Workshops Target Chefs And Foodservice Industry ...

Mexico

Interactive Cooking Workshops Target Chefs And Foodservice Industry

USMEF conducted six interactive cooking workshops during the past few weeks in Mexico to market specific U.S. meat cuts to chefs and key decision makers from restaurants and hotels. These efforts have already resulted in two large hotels purchasing U.S. meat cuts featured in the workshops.

Approximately 60 chefs, food buyers and foodservice distributors in Cancun learned how U.S. beef cuts like tri-tip, petite tender, short ribs and brisket and U.S. pork loin and baby back ribs could be prepared and marketed to guests while retaining profitability for the restaurant establishments. The Moon Palace Hotel started purchasing U.S. beef short ribs and petite tender following the workshops.

USMEF worked with foodservice distributors Comercial Norteamericana, Excelencia Gastronmica and the Cancun Culinary School to organize the four cooking workshops.

“These workshops build stronger loyalty to U.S. meat among Mexico’s key decision makers when deciding what products to buy and sell to their patrons,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic.

USMEF partnered with the U.S. Dairy Council, U.S. Poultry & Egg Council and California Wines to conduct two workshops for 60 chefs, sommeliers and purchasing managers in the city of Los Cabos in Baja California, the northernmost state in Mexico.

“By working with partner federations to hold the workshops, we get a diversified audience and participants receive a wealth of information,” Russell said. “We are able to work the other industries to show how U.S. red meat can be complemented with cheese or wine, for example.”

The Solmar Hotel started purchasing U.S. pork loin and U.S. beef short ribs shortly after attending the seminar. Russell reports these seminars are an excellent way to market U.S. meat products to key decision makers in the foodservice industry.

To further reach key decision makers, USMEF sponsored a dinner at the Millenium Group annual convention in Monterrey on March 23. The Millenium Group includes owners and managers of hotels like Presidente Intercontinental, Crown Plaza, Holiday Inn and Holiday Inn Express. USMEF provided a menu featuring U.S. beef tri-tips and distributed menu cards that included attributes and versatility of the U.S. beef cut along with recipes.

Mexico

Interactive Cooking Workshops Target Chefs And Foodservice Industry

USMEF conducted six interactive cooking workshops during the past few weeks in Mexico to market specific U.S. meat cuts to chefs and key decision makers from restaurants and hotels. These efforts have already resulted in two large hotels purchasing U.S. meat cuts featured in the workshops.

Approximately 60 chefs, food buyers and foodservice distributors in Cancun learned how U.S. beef cuts like tri-tip, petite tender, short ribs and brisket and U.S. pork loin and baby back ribs could be prepared and marketed to guests while retaining profitability for the restaurant establishments. The Moon Palace Hotel started purchasing U.S. beef short ribs and petite tender following the workshops.

USMEF worked with foodservice distributors Comercial Norteamericana, Excelencia Gastronmica and the Cancun Culinary School to organize the four cooking workshops.

“These workshops build stronger loyalty to U.S. meat among Mexico’s key decision makers when deciding what products to buy and sell to their patrons,” said Chad Russell, USMEF regional director for Mexico and the Dominican Republic.

USMEF partnered with the U.S. Dairy Council, U.S. Poultry & Egg Council and California Wines to conduct two workshops for 60 chefs, sommeliers and purchasing managers in the city of Los Cabos in Baja California, the northernmost state in Mexico.

“By working with partner federations to hold the workshops, we get a diversified audience and participants receive a wealth of information,” Russell said. “We are able to work the other industries to show how U.S. red meat can be complemented with cheese or wine, for example.”

The Solmar Hotel started purchasing U.S. pork loin and U.S. beef short ribs shortly after attending the seminar. Russell reports these seminars are an excellent way to market U.S. meat products to key decision makers in the foodservice industry.

To further reach key decision makers, USMEF sponsored a dinner at the Millenium Group annual convention in Monterrey on March 23. The Millenium Group includes owners and managers of hotels like Presidente Intercontinental, Crown Plaza, Holiday Inn and Holiday Inn Express. USMEF provided a menu featuring U.S. beef tri-tips and distributed menu cards that included attributes and versatility of the U.S. beef cut along with recipes.