Vietnam | Chefs Learn More About U.S. Meat At USMEF Product Showcase | To pr...

Vietnam

Chefs Learn More About U.S. Meat At USMEF Product Showcase

To present high quality U.S. beef and pork products to chefs in Vietnam, USMEF held a product showcase in Saigon on Monday, Mar. 5, in conjunction with a Vietnamese New Year celebration and the Saigon Professional Chefs Club anniversary.

More than 200 chefs of local Vietnamese and Asian restaurants were not aware of U.S. beef and pork products outside of loin cuts. The chefs were interested to taste the meat, especially the alternative cuts. They also wanted to know how to prepare these cuts.

USMEF Regional Chef Sabrina Yin developed several recipes for the event. They included Western-style dishes and Asian-inspired presentations that could be used at Korean, Japanese and Vietnamese restaurants.

The chefs were interested in spiral ham, breakfast pork patties and pre-cooked pork bacon since those items are new to the market.

U.S. Agriculture Attaché Valerie Ralph opened the event and John Sloane, Asia director of the World Association of Cooks Society, thanked USMEF for its support to the education and development of the culinary profession in Vietnam through its U.S. meat training courses.

Chefs were provided packets providing more information on U.S. beef and pork items.

USMEF also conducted a foodservice seminar and cooking demonstration two days later for 35 of the chefs. Yin prepared the recipes featured at the product showcase so the chefs could see the methods and ask questions.

Vietnam

Chefs Learn More About U.S. Meat At USMEF Product Showcase

To present high quality U.S. beef and pork products to chefs in Vietnam, USMEF held a product showcase in Saigon on Monday, Mar. 5, in conjunction with a Vietnamese New Year celebration and the Saigon Professional Chefs Club anniversary.

More than 200 chefs of local Vietnamese and Asian restaurants were not aware of U.S. beef and pork products outside of loin cuts. The chefs were interested to taste the meat, especially the alternative cuts. They also wanted to know how to prepare these cuts.

USMEF Regional Chef Sabrina Yin developed several recipes for the event. They included Western-style dishes and Asian-inspired presentations that could be used at Korean, Japanese and Vietnamese restaurants.

The chefs were interested in spiral ham, breakfast pork patties and pre-cooked pork bacon since those items are new to the market.

U.S. Agriculture Attaché Valerie Ralph opened the event and John Sloane, Asia director of the World Association of Cooks Society, thanked USMEF for its support to the education and development of the culinary profession in Vietnam through its U.S. meat training courses.

Chefs were provided packets providing more information on U.S. beef and pork items.

USMEF also conducted a foodservice seminar and cooking demonstration two days later for 35 of the chefs. Yin prepared the recipes featured at the product showcase so the chefs could see the methods and ask questions.