In-Person Trainings Resume with Culinary Students in Seoul

An important part of USMEF’s foodservice strategy in Korea is to provide educational activities about U.S. red meat directly to culinary students at high schools and universities. With pandemic restrictions recently lifted, USMEF shifted implementation of this program from virtual back to in-person events with three recent cooking classes and contests for U.S. beef and pork.

USMEF partnered with popular chefs for three events at Global Chef and Korea Foodservice Science high schools and at Kyonggi University. At the high school events, the chef and owner of a popular Chinese restaurant demonstrated modern Chinese dishes using U.S. striploin, chuck flap tail, Boston butt and pork bung.

The university class centered on new meal ideas for the fast-growing home meal replacement business, featuring U.S. rib finger and striploin. Cooking contests followed each of the chef’s cooking demonstrations. Funding support was provided by the Beef Checkoff Program, National Pork Board and USDA’s Market Access Program.

Contests followed cooking classes as Korean students were challenged to prepare specific dishes using featured cuts