Mexico | Master Chefs Travel To Chicago To Learn From U.S. Chefs | A team of ...

Mexico

Master Chefs Travel To Chicago To Learn From U.S. Chefs

A team of master chefs who utilize U.S. red meat and have participated in USMEF activities were in Chicago for four days starting May 20 to learn about U.S. beef and pork from chefs in the United States.

“This activity builds and maintains excellent relationships with influential master chefs who help increase demand for U.S. beef and pork products in Mexico’s striving restaurant sector,” said USMEF Regional Director for Mexico and the Dominican Republic Chad Russell.

Tony Mata provided a cutting demonstration on the teres major and the top blade. Afterward, the master chefs prepared the same beef cuts. Susan Goss, a well-known chef, and Larry Cizek, National Pork Board manager, talked about and prepared U.S. pork belly, shank and loin. The cuts used in the seminar are the same cuts USMEF is promoting in Mexico’s hotel and retail industries.

Chefs who participated included Ricardo Muñoz from Café Azul y Oro in Mexico City, Juan Antonio Sanchez from Restaurant El Lago in Mexico City, Benito Molina from Restaurant La Manzanilla in Ensenada, Baja California and Federico Lopez from Taller Gourmet in Cancun, Quintana Roo.

 

Mexico

Master Chefs Travel To Chicago To Learn From U.S. Chefs

A team of master chefs who utilize U.S. red meat and have participated in USMEF activities were in Chicago for four days starting May 20 to learn about U.S. beef and pork from chefs in the United States.

“This activity builds and maintains excellent relationships with influential master chefs who help increase demand for U.S. beef and pork products in Mexico’s striving restaurant sector,” said USMEF Regional Director for Mexico and the Dominican Republic Chad Russell.

Tony Mata provided a cutting demonstration on the teres major and the top blade. Afterward, the master chefs prepared the same beef cuts. Susan Goss, a well-known chef, and Larry Cizek, National Pork Board manager, talked about and prepared U.S. pork belly, shank and loin. The cuts used in the seminar are the same cuts USMEF is promoting in Mexico’s hotel and retail industries.

Chefs who participated included Ricardo Muñoz from Café Azul y Oro in Mexico City, Juan Antonio Sanchez from Restaurant El Lago in Mexico City, Benito Molina from Restaurant La Manzanilla in Ensenada, Baja California and Federico Lopez from Taller Gourmet in Cancun, Quintana Roo.