U.S. Pork, Beef Highlighted at Chef Guild Event in VietnamPublished: Wednesday, August 16th, 2017
U.S. pork and beef dishes were featured at the U.S. Food Products Showcase and Dinner at the Saigon Professional Chef Guild’s general meeting in Ho Chi Minh City, Vietnam. The networking event, originally formed by USMEF in 2007 as a platform to reach out to more local chefs and restaurant operators, was funded by the USDA Market Access Program (MAP), the Pork Checkoff and the Beef Checkoff Program.
As in past years, USMEF was joined by several UDSA cooperators in hosting more than 260 chefs and other food industry professionals from the region.
“It started as a way for USMEF to introduce U.S. red meat to Vietnam, but as time went by and we began working to expand our efforts, we started to work together with the other cooperators to educate chefs on a complete meal experience with a range of quality U.S. agricultural products available in Vietnam,” explained Sabrina Yin, USMEF director in the ASEAN region.
USMEF handed out fact sheets and meat charts at the event and answered questions from potential buyers of U.S. pork and beef.
A dinner served to chefs and other attendees featured dishes such as sliced U.S. pork and prawn fresh spring roll, New Orleans muffuletta platter (U.S. pork cold cuts), roasted U.S. pork shoulder with lemongrass and chilies, New Mexico green chili with U.S. pork, rendang-braised U.S. beef brisket with bamboo rice cake, Philly cheesesteak sliders with U.S. beef and chili con carne with U.S. beef.