Russia | Students Benefit From Training And U.S. Pork Versatility | More tha...

Russia

Students Benefit From Training And U.S. Pork Versatility

More than 30 cooking school students from St. Petersburg and the Russian Federation learned about the versatility of U.S. pork loin last week at a USMEF Master Class.

Three of the most well-known and highly regarded chefs in the region, Ilya Lazerson, Nikolay Akulichev and Sergey Shikhov, cooked three different dishes – pepper pork steak, pork scallops with pasta and pork rolls – with U.S. pork loin. The chefs also discussed important attributes and versatile qualities of U.S. pork with the students.

All three chefs have been successfully using U.S. pork in their respective high-class restaurants for the last four years, making their experience and knowledge even more applicable and valuable to the cooking students attending the class.

Russia

Students Benefit From Training And U.S. Pork Versatility

More than 30 cooking school students from St. Petersburg and the Russian Federation learned about the versatility of U.S. pork loin last week at a USMEF Master Class.

Three of the most well-known and highly regarded chefs in the region, Ilya Lazerson, Nikolay Akulichev and Sergey Shikhov, cooked three different dishes – pepper pork steak, pork scallops with pasta and pork rolls – with U.S. pork loin. The chefs also discussed important attributes and versatile qualities of U.S. pork with the students.

All three chefs have been successfully using U.S. pork in their respective high-class restaurants for the last four years, making their experience and knowledge even more applicable and valuable to the cooking students attending the class.