Mexico | Master Chefs Demonstrate U.S. Red Meat Quality At Culinary Event | ...

Mexico

Master Chefs Demonstrate U.S. Red Meat Quality At Culinary Event

USMEF held its third annual Master Chefs event April 16-18 at the Colegio Superior de Gastronomia as renowned culinary chefs who cook with U.S. meat prepared mouth-watering dishes, then invited guests and media to sample.

Five master chefs prepared dishes using U.S. pork and beef that were exhibited for media photographers and also served to reporters from newspapers and magazines across Mexico. Afterward, a press conference was held as chefs answered questions about U.S. meat cuts and preparation trends.

“This is an excellent example of building relationships with Mexico’s most influential chefs and to better inform aspiring chefs about the quality U.S. beef and pork,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic.

As part of the event, the chefs presented seminars on U.S. pork and beef attributes, preparing dishes with U.S. red meat and red meat trends in Mexico, United States and Europe to 160 senior students attending the gastronomy college.

They prepared and tasted dishes made with U.S. pork loin, U.S. beef petite tender, short ribs and strip loin. The participating chefs noted how the versatility and quality of U.S. red meat make them key ingredients in a successful restaurant enterprise.

Mexico

Master Chefs Demonstrate U.S. Red Meat Quality At Culinary Event

USMEF held its third annual Master Chefs event April 16-18 at the Colegio Superior de Gastronomia as renowned culinary chefs who cook with U.S. meat prepared mouth-watering dishes, then invited guests and media to sample.

Five master chefs prepared dishes using U.S. pork and beef that were exhibited for media photographers and also served to reporters from newspapers and magazines across Mexico. Afterward, a press conference was held as chefs answered questions about U.S. meat cuts and preparation trends.

“This is an excellent example of building relationships with Mexico’s most influential chefs and to better inform aspiring chefs about the quality U.S. beef and pork,” said Chad Russell, USMEF regional director of Mexico and the Dominican Republic.

As part of the event, the chefs presented seminars on U.S. pork and beef attributes, preparing dishes with U.S. red meat and red meat trends in Mexico, United States and Europe to 160 senior students attending the gastronomy college.

They prepared and tasted dishes made with U.S. pork loin, U.S. beef petite tender, short ribs and strip loin. The participating chefs noted how the versatility and quality of U.S. red meat make them key ingredients in a successful restaurant enterprise.