Russian Chefs Share U.S. Beef Tour Experiences with 100 Peers
Russian Chefs Share U.S. Beef Tour Experiences with 100 Peers
Two prominent Russian chefs – participants in a beef mission to the United States earlier this year – brought the message of high quality U.S. beef and pork to more than 100 top professional chefs from the St. Petersburg area at a recent gastronomical master class organized by the Russian National Academy of Hospitality.
Chef Kenneth Lindberg presenting U.S. beef and pork dishes
Serge Fery, executive chef of Aquarelle, and Kenneth Lindberg, of Sokos Palace Bridge Hotel, were among seven top chefs from the St. Petersburg region who presented more than 20 dishes representing Russian, Italian, German, Finnish, Spanish and American cuisine to the assembled restaurant professionals. The Oct. 5 event, “The Use of Global Food Brands in the Dishes of National and Ethnic Cuisine,” was targeted at hotel/restaurant/institutional (HRI) professionals from St. Petersburg and the northwest region of Russia.
“Serge and Kenneth both used the unique opportunity presented by the presence of more than 100 chefs to give a brief overview of the beef tour and explain to the program participants that the assortment of U.S. beef products is much wider then typically presented by wholesalers in Russia,” said Yuri Barutkin, USMEF-St. Petersburg director. “They encouraged everyone to try alternative cuts such as top blade, sirloin cap and flank steak in their everyday operations.”
Barutkin noted that in almost all of the dishes presented by the chefs, either U.S. pork or U.S. beef was listed as a key ingredient and a prerequisite for a high-quality restaurant dish.
The chef master class was well-attended
“The fact that the Academy can deliver such a large audience of professionals eager to listen and learn is a clear example of their reputation and influence within the HRI industry,” said Barutkin. “Promoting our product through them – and demonstrating how the high quality and versatility of U.S. pork and beef make it possible to use it in almost every national cuisine – is a direct route to the hearts and minds of HRI professionals from all regions of Russia.”
USMEF-Russia participated directly in the program, which was supported by both Pork Checkoff and Beef Checkoff funds, with an information booth that provided educational materials and answered questions about product availability for the chefs who had questions after the program.
The visit by chefs Fery and Lindberg to the United States for a “farm to fork” beef industry tour earlier this year was organized by USMEF-Russia with support from the Texas Beef Council and the Beef Checkoff.
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The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.
Russian Chefs Share U.S. Beef Tour Experiences with 100 Peers
Two prominent Russian chefs – participants in a beef mission to the United States earlier this year – brought the message of high quality U.S. beef and pork to more than 100 top professional chefs from the St. Petersburg area at a recent gastronomical master class organized by the Russian National Academy of Hospitality.
Chef Kenneth Lindberg presenting U.S. beef and pork dishes
Serge Fery, executive chef of Aquarelle, and Kenneth Lindberg, of Sokos Palace Bridge Hotel, were among seven top chefs from the St. Petersburg region who presented more than 20 dishes representing Russian, Italian, German, Finnish, Spanish and American cuisine to the assembled restaurant professionals. The Oct. 5 event, “The Use of Global Food Brands in the Dishes of National and Ethnic Cuisine,” was targeted at hotel/restaurant/institutional (HRI) professionals from St. Petersburg and the northwest region of Russia.
“Serge and Kenneth both used the unique opportunity presented by the presence of more than 100 chefs to give a brief overview of the beef tour and explain to the program participants that the assortment of U.S. beef products is much wider then typically presented by wholesalers in Russia,” said Yuri Barutkin, USMEF-St. Petersburg director. “They encouraged everyone to try alternative cuts such as top blade, sirloin cap and flank steak in their everyday operations.”
Barutkin noted that in almost all of the dishes presented by the chefs, either U.S. pork or U.S. beef was listed as a key ingredient and a prerequisite for a high-quality restaurant dish.
The chef master class was well-attended
“The fact that the Academy can deliver such a large audience of professionals eager to listen and learn is a clear example of their reputation and influence within the HRI industry,” said Barutkin. “Promoting our product through them – and demonstrating how the high quality and versatility of U.S. pork and beef make it possible to use it in almost every national cuisine – is a direct route to the hearts and minds of HRI professionals from all regions of Russia.”
USMEF-Russia participated directly in the program, which was supported by both Pork Checkoff and Beef Checkoff funds, with an information booth that provided educational materials and answered questions about product availability for the chefs who had questions after the program.
The visit by chefs Fery and Lindberg to the United States for a “farm to fork” beef industry tour earlier this year was organized by USMEF-Russia with support from the Texas Beef Council and the Beef Checkoff.
# # #
The U.S. Meat Export Federation (www.USMEF.org) is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn and soybean checkoff programs.
For more information, contact Jim Herlihy at jherlihy@usmef.org.
USMEF complies with all equal opportunity, non-discrimination and affirmative action measures applicable to it by contract, government rule or regulation or as otherwise provided by law.