USMEF Conducts Chef Seminars in Cancun, Playa del Carmen
USMEF Conducts Chef Seminars in Cancun, Playa del Carmen
To train key decision makers from Mexico’s leading hotels and restaurants on the attributes and characteristics of U.S. beef and pork, USMEF recently held a series of eight chef seminars featuring Executive Chef Max Covaliu. The seminars, conducted with support from the Beef Checkoff and Pork Checkoff programs, averaged about 20 attendees each, including chefs, kitchen staff and food and beverage managers from hotels and restaurants in the Cancun-Playa del Carmen region – Mexico’s leading tourist destination.
Each seminar included a cutting workshop that highlighted the positive attributes of U.S. beef and pork. A particular focus of the cutting workshops was to illustrate the harvesting of value cuts from the shoulder clod, which most of the attendees are currently using only for ground beef. Chef Covaliu also addressed “myths versus realities” involving U.S. pork and offered several cooking suggestions that deliver improved flavor and consistency in pork dishes.
Executive Chef Max Covaliu performs a cutting demonstration
“These seminars are a critical part of USMEF’s strategy to provide alternative meat solutions to Mexico’s foodservice sector,” said Chad Russell, USMEF regional director for Mexico, the Dominican Republic and Central America. “It’s particularly important that we emphasize the quality and value delivered by U.S. beef and pork, because this industry has been battling though Mexico’s worst recession in decades and searching for ways to boost sales and improve profits.”
The eight seminars were conducted at the following locations:
- Fiesta Americana Condesa Cancun Hotel
- Royal Cancun Hotel
- JW Marriott Cancun Hotel
- Coral Turquesa Playa del Carmen Hotel
- H10 Playa del Carmen Restaurant
- Xcaret Hotel
- Argen-Tinto Restaurant
- Comercial Norteamericana (a distributor of U.S. meat)
Through September, Mexico is this year’s largest foreign market for U.S. beef and beef variety meat, totaling about 226,000 metric tons (498.2 million pounds) valued at $710.6 million. Mexico is also the largest volume destination for U.S. pork and pork variety meat, purchasing a total of 369,376 metric tons (814.3 million pounds) valued at $547.7 million.
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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.
USMEF Conducts Chef Seminars in Cancun, Playa del Carmen
To train key decision makers from Mexico’s leading hotels and restaurants on the attributes and characteristics of U.S. beef and pork, USMEF recently held a series of eight chef seminars featuring Executive Chef Max Covaliu. The seminars, conducted with support from the Beef Checkoff and Pork Checkoff programs, averaged about 20 attendees each, including chefs, kitchen staff and food and beverage managers from hotels and restaurants in the Cancun-Playa del Carmen region – Mexico’s leading tourist destination.
Each seminar included a cutting workshop that highlighted the positive attributes of U.S. beef and pork. A particular focus of the cutting workshops was to illustrate the harvesting of value cuts from the shoulder clod, which most of the attendees are currently using only for ground beef. Chef Covaliu also addressed “myths versus realities” involving U.S. pork and offered several cooking suggestions that deliver improved flavor and consistency in pork dishes.
Executive Chef Max Covaliu performs a cutting demonstration
“These seminars are a critical part of USMEF’s strategy to provide alternative meat solutions to Mexico’s foodservice sector,” said Chad Russell, USMEF regional director for Mexico, the Dominican Republic and Central America. “It’s particularly important that we emphasize the quality and value delivered by U.S. beef and pork, because this industry has been battling though Mexico’s worst recession in decades and searching for ways to boost sales and improve profits.”
The eight seminars were conducted at the following locations:
- Fiesta Americana Condesa Cancun Hotel
- Royal Cancun Hotel
- JW Marriott Cancun Hotel
- Coral Turquesa Playa del Carmen Hotel
- H10 Playa del Carmen Restaurant
- Xcaret Hotel
- Argen-Tinto Restaurant
- Comercial Norteamericana (a distributor of U.S. meat)
Through September, Mexico is this year’s largest foreign market for U.S. beef and beef variety meat, totaling about 226,000 metric tons (498.2 million pounds) valued at $710.6 million. Mexico is also the largest volume destination for U.S. pork and pork variety meat, purchasing a total of 369,376 metric tons (814.3 million pounds) valued at $547.7 million.
# # #
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.