Thailand | U.S.  Meat Well Received At USMEF Seminar In Bangkok | Nearly 50 ...

Thailand

U.S.  Meat Well Received At USMEF Seminar In Bangkok

Nearly 50 executive chefs and senior restaurant managers of leading five-star hotels and restaurants in Bangkok turned out for a USMEF foodservice seminar and cooking demonstration Nov. 9 at the JW Marriott Hotel in Bangkok. All left with a positive impression of U.S. meat along with new ideas of how to utilize it in their restaurants.

“The seminar provided a refresher course to chefs and re-established confidence in importing U.S. beef,” said Eric Choon, USMEF ASEAN director. “We also introduced high quality U.S. processed pork items like pre-cooked bacon and breakfast sausage.”

Thailand's tough stance on bone-chips has resulted in slow progress of U.S. beef imports. However, the growing reputation of Bangkok as a global culinary center creates a demand for high quality beef.

Choon said the chefs and managers were very interested in the U.S. beef and pork products presented and is anticipating an increase in demand for the products as a result.

USMEF also conducted an in-house training for the staff of a new U.S. meat importer on this trip.

Thailand

U.S.  Meat Well Received At USMEF Seminar In Bangkok

Nearly 50 executive chefs and senior restaurant managers of leading five-star hotels and restaurants in Bangkok turned out for a USMEF foodservice seminar and cooking demonstration Nov. 9 at the JW Marriott Hotel in Bangkok. All left with a positive impression of U.S. meat along with new ideas of how to utilize it in their restaurants.

“The seminar provided a refresher course to chefs and re-established confidence in importing U.S. beef,” said Eric Choon, USMEF ASEAN director. “We also introduced high quality U.S. processed pork items like pre-cooked bacon and breakfast sausage.”

Thailand's tough stance on bone-chips has resulted in slow progress of U.S. beef imports. However, the growing reputation of Bangkok as a global culinary center creates a demand for high quality beef.

Choon said the chefs and managers were very interested in the U.S. beef and pork products presented and is anticipating an increase in demand for the products as a result.

USMEF also conducted an in-house training for the staff of a new U.S. meat importer on this trip.