USMEF-ASEAN Conducts Culinary Training for Vietnamese Chefs

Chefs and restaurant managers from Vietnam sample U.S. pork and beef cuts at a USMEF culinary seminar in Singapore

USMEF-ASEAN recently hosted a team of chefs and restaurant owners from Vietnam for a U.S. meat culinary program. Activities were conducted in Singapore, with participants from Hanoi, Ho Chi Minh City and Vung Tau. Funding for the two-day seminar was provided by the USDA Market Access Program (MAP). Importer Nhat Nam Fine Foods also played an instrumental role in the program’s success.

The first day focused on U.S. beef, including an explanation of the unique attributes of grain-fed beef and proper handling and storage of chilled and frozen cuts. USMEF-ASEAN Director Sabrina Yin conducted a cutting and cooking demonstration featuring short plate and chuck roll, breaking the latter into chuck eye steaks for participants to sample.

The second day of the program focused on U.S. pork, with cooking demonstrations featuring pork short ribs, CT butt and pork sausages. Participants also sampled pre-cooked bacon, a popular item in the hospitality sector.

The seminar also introduced attendees to useful online resources, including profit management and portion control tools that can boost the financial performance of their menus. Another highlight of the program was a tour of Manitowoc Corporation’s showroom, which features the latest in high-tech ovens and other kitchen equipment.

“Vietnam has significant growth potential for U.S. beef and pork, especially in the tourism sector,” Yin explained. “While it has seen a decline in the number of visitors from China, Vietnam is now conducting aggressive tourism promotions aimed at residents of European and Oceanic countries. Economic growth is at its highest rate since 2011, so the outlook here is very upbeat.”

She added that Vietnam’s restaurant sector has recently evolved in a manner that creates greater opportunities for suppliers.

“Restaurant chains have emerged in Vietnam which have clear corporate growth strategies and more modern systems of operation,” Yin said. “Some chains have grown to the point at which they can purchase directly from U.S. exporters, and they are finding that featuring U.S. meat enhances their restaurants’ reputation for safety and quality.”