Mexico/Caribbean/Dominican Republic | Chefs to Explore New Cuts at USMEF Seve...

Mexico/Caribbean/Dominican Republic

Chefs to Explore New Cuts at USMEF Seventh Annual Chef Competition

Developing menus and featured dishes while using new cuts of U.S. pork, beef and lamb are skills that will be tested in the seventh annual U.S. Meat Export Federation (USMEF) Chef Competition slated for Aug. 3 in Mexico City.

“This year we are bringing together chefs from Mexico, the Caribbean and the Dominican Republic,” said Gilberto Lozano, USMEF Mexico director. “Inviting chefs from three different markets sparks a creative and friendly atmosphere for the chefs, and challenges the participants to show off the versatility of the U.S. meat cuts.”

To gear up for the chef competition, USMEF held the second annual Chef Encounter in Mexico City this week as renowned culinary chefs who cook with U.S. meat prepared mouth-watering dishes, then invited guests and media to sample.

“We promote elements of the chef competition throughout the year to eligible chefs and trade teams who attend our educational seminars,” said Liz Wunderlich, USMEF consultant for the Caribbean region. “The chef competition truly is the culmination of our industry efforts and is a salute to the great chefs who utilize U.S. meat products in their work.” 

For more information, see the USMEF news release  

Mexico/Caribbean/Dominican Republic

Chefs to Explore New Cuts at USMEF Seventh Annual Chef Competition

Developing menus and featured dishes while using new cuts of U.S. pork, beef and lamb are skills that will be tested in the seventh annual U.S. Meat Export Federation (USMEF) Chef Competition slated for Aug. 3 in Mexico City.

“This year we are bringing together chefs from Mexico, the Caribbean and the Dominican Republic,” said Gilberto Lozano, USMEF Mexico director. “Inviting chefs from three different markets sparks a creative and friendly atmosphere for the chefs, and challenges the participants to show off the versatility of the U.S. meat cuts.”

To gear up for the chef competition, USMEF held the second annual Chef Encounter in Mexico City this week as renowned culinary chefs who cook with U.S. meat prepared mouth-watering dishes, then invited guests and media to sample.

“We promote elements of the chef competition throughout the year to eligible chefs and trade teams who attend our educational seminars,” said Liz Wunderlich, USMEF consultant for the Caribbean region. “The chef competition truly is the culmination of our industry efforts and is a salute to the great chefs who utilize U.S. meat products in their work.” 

For more information, see the USMEF news release