Mexico | USMEF Chef Contest Requesting U.S. Beef And Pork Sponsors | USMEF-M...

Mexico

USMEF Chef Contest Requesting U.S. Beef And Pork Sponsors

USMEF-Mexico is preparing for the sixth-annual chef contest coming up in August. The chef contest has become an event of importance and prestige for Mexican chefs.

Members interested in sponsoring U.S. beef or pork product for this event, should contact USMEF Mexico Director Gilberto Lozano (glozano@usmef.org.mx) or USMEF Beef/Pork HRI & Processing Specialist Adriana Cadena (acadena@usmef.org.mx).

To enter the contest, chefs submit their favorite recipes, one each for U.S. beef, pork and lamb. Chefs also must demonstrate they use and feature U.S. meat products in their restaurants.

In past years, USMEF has utilized winning chefs to help promote U.S. meat in hotels, restaurants and retail stores to help customers better understand the quality, safety and nutritional value of U.S. meat.

Chefs have also been featured in a recipe book used throughout the year in consumer-directed promotions, conducted seminars on location for hotel and resort chefs and participated in U.S. meat activities throughout the year.

Mexico

USMEF Chef Contest Requesting U.S. Beef And Pork Sponsors

USMEF-Mexico is preparing for the sixth-annual chef contest coming up in August. The chef contest has become an event of importance and prestige for Mexican chefs.

Members interested in sponsoring U.S. beef or pork product for this event, should contact USMEF Mexico Director Gilberto Lozano (glozano@usmef.org.mx) or USMEF Beef/Pork HRI & Processing Specialist Adriana Cadena (acadena@usmef.org.mx).

To enter the contest, chefs submit their favorite recipes, one each for U.S. beef, pork and lamb. Chefs also must demonstrate they use and feature U.S. meat products in their restaurants.

In past years, USMEF has utilized winning chefs to help promote U.S. meat in hotels, restaurants and retail stores to help customers better understand the quality, safety and nutritional value of U.S. meat.

Chefs have also been featured in a recipe book used throughout the year in consumer-directed promotions, conducted seminars on location for hotel and resort chefs and participated in U.S. meat activities throughout the year.