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Russia

U.S. Pork Gaining Popularity Among Chefs In St. Petersburg

St. Petersburg, with a population of 5 million, is a busy tourist and business destination. Its restaurant business is expanding at 25 percent annually. Thus, the conditions are there for booming sales of U.S. pork cuts in the foodservice sector.

USMEF held a barbecue and master chef class Aug. 29 for 50 leading chefs from the top hotel restaurants in St. Petersburg to introduce new U.S. pork items to them.

“The barbecue event was extremely successful, not only because of good press from media covering the event, but also because of onsite U.S. pork sales to restaurants, an exchange of ideas about new dishes from U.S. pork and emerging popularity and loyalty to U.S. pork among chefs,” said USMEF St. Petersburg Manager Maria Kulakhmetova .

USMEF partnered with Grandfoods and Serge Ferri, chef of Novotel hotel restaurants in St. Petersburg, to organize a cooking class featuring U.S. pork loin, bone-in loin, ribs, riblets and bacon during the barbecue event. Ferri also presented U.S. pork dishes that are popular in his Novotel hotel restaurants so other chefs could develop ideas to successfully add U.S. pork to their menus.

Kulakhmetova said USMEF plans to continue and expand these U.S. pork master chef classes throughout the region.

Russia

U.S. Pork Gaining Popularity Among Chefs In St. Petersburg

St. Petersburg, with a population of 5 million, is a busy tourist and business destination. Its restaurant business is expanding at 25 percent annually. Thus, the conditions are there for booming sales of U.S. pork cuts in the foodservice sector.

USMEF held a barbecue and master chef class Aug. 29 for 50 leading chefs from the top hotel restaurants in St. Petersburg to introduce new U.S. pork items to them.

“The barbecue event was extremely successful, not only because of good press from media covering the event, but also because of onsite U.S. pork sales to restaurants, an exchange of ideas about new dishes from U.S. pork and emerging popularity and loyalty to U.S. pork among chefs,” said USMEF St. Petersburg Manager Maria Kulakhmetova .

USMEF partnered with Grandfoods and Serge Ferri, chef of Novotel hotel restaurants in St. Petersburg, to organize a cooking class featuring U.S. pork loin, bone-in loin, ribs, riblets and bacon during the barbecue event. Ferri also presented U.S. pork dishes that are popular in his Novotel hotel restaurants so other chefs could develop ideas to successfully add U.S. pork to their menus.

Kulakhmetova said USMEF plans to continue and expand these U.S. pork master chef classes throughout the region.