Vietnam | USMEF Seminar Educates Chefs and Restaurant Owners About U.S. Meat ...

Vietnam

USMEF Seminar Educates Chefs and Restaurant Owners About U.S. Meat

Chefs and restaurant owners in Ho Chi Minh City, Vietnam were treated to a foodservice seminar and cooking demonstration held by USMEF in cooperation with KB Co. Ltd./Golden Garden Gourmet Store.

The seminar provided participants with meat charts, educational brochures and information leaflets regarding U.S. beef and pork.

Videos were shown that focused on the American meat tradition, foodservice operations and new U.S. meat product cuts. Quality, the U.S. grading system, handling and storage of chilled and frozen meat and general food safety issues also were discussed.

A cutting demonstration conducted by Sabrina Yin, USMEF regional chef, gave participants an up close look at the shoulder clod, chuck flap, pork baby back ribs, bacon and pork sausages. In addition to the cutting demonstration, Yin prepared eight recipes that featured the cuts presented.

“The seminar was very informative and I felt as if the participants learned a lot of new things about U.S. meat,” said Eric Choon, USMEF ASEAN director. “Participants were clearly impressed with the quality of U.S. meat and expressed interest in trying it in their own establishments.”

Vietnam

USMEF Seminar Educates Chefs and Restaurant Owners About U.S. Meat

Chefs and restaurant owners in Ho Chi Minh City, Vietnam were treated to a foodservice seminar and cooking demonstration held by USMEF in cooperation with KB Co. Ltd./Golden Garden Gourmet Store.

The seminar provided participants with meat charts, educational brochures and information leaflets regarding U.S. beef and pork.

Videos were shown that focused on the American meat tradition, foodservice operations and new U.S. meat product cuts. Quality, the U.S. grading system, handling and storage of chilled and frozen meat and general food safety issues also were discussed.

A cutting demonstration conducted by Sabrina Yin, USMEF regional chef, gave participants an up close look at the shoulder clod, chuck flap, pork baby back ribs, bacon and pork sausages. In addition to the cutting demonstration, Yin prepared eight recipes that featured the cuts presented.

“The seminar was very informative and I felt as if the participants learned a lot of new things about U.S. meat,” said Eric Choon, USMEF ASEAN director. “Participants were clearly impressed with the quality of U.S. meat and expressed interest in trying it in their own establishments.”