Philippines | USMEF Expands Outreach Of Culinary Training | To encourage chef...

Philippines

USMEF Expands Outreach Of Culinary Training

To encourage chefs in the Philippines to use U.S. pork and beef at their restaurants, USMEF has found success with its culinary training. Chefs learn about different cuts of U.S. meat and how to prepare and present them effectively.

USMEF is expanding the outreach of this program by conducting these courses at the USDA Global Broad-based Initiatives (GBI) demo kitchen that opens next week in Manila.

USMEF ASEAN Director Eric Choon and Chef Sabrina Yin this week toured the new kitchen and finalized seminar dates for core trainers, who will be conducting the U.S. meat courses at the center.

“We are excited to expand our excellent relationship with the trade and strengthen our strategy of intensified customer contact,” Choon said. “Interest in U.S. beef non-loin cuts from foodservice outlets has been expanding due to competitive pricing and USMEF’s constant promotion and education.”

USMEF also met with the Maysaysay Culinary Institute to finalize the details of incorporating U.S. pork and beef information modules into their curriculum, starting next year.

“To increase knowledge of U.S. meat in the Philippines, working with the reputable local culinary institutes is an effective avenue,” Choon said.

Philippines

USMEF Expands Outreach Of Culinary Training

To encourage chefs in the Philippines to use U.S. pork and beef at their restaurants, USMEF has found success with its culinary training. Chefs learn about different cuts of U.S. meat and how to prepare and present them effectively.

USMEF is expanding the outreach of this program by conducting these courses at the USDA Global Broad-based Initiatives (GBI) demo kitchen that opens next week in Manila.

USMEF ASEAN Director Eric Choon and Chef Sabrina Yin this week toured the new kitchen and finalized seminar dates for core trainers, who will be conducting the U.S. meat courses at the center.

“We are excited to expand our excellent relationship with the trade and strengthen our strategy of intensified customer contact,” Choon said. “Interest in U.S. beef non-loin cuts from foodservice outlets has been expanding due to competitive pricing and USMEF’s constant promotion and education.”

USMEF also met with the Maysaysay Culinary Institute to finalize the details of incorporating U.S. pork and beef information modules into their curriculum, starting next year.

“To increase knowledge of U.S. meat in the Philippines, working with the reputable local culinary institutes is an effective avenue,” Choon said.