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U.S. Pork is a Featured Ingredient in Chefs Contest in Mexico

U.S. pork was a featured ingredient for chefs competing in the annual Thierry Bloue Trophy young chefs contest in Puerto Vallarta, Mexico. USMEF’s participation in the event was funded through support from the National Pork Board.

This year’s contest required participants to present a three-course menu within a set time limit. A dish featuring U.S. pork tomahawk was one of the required menu items. USMEF also sponsored the awards dinner at the end of the competition, with U.S. pork served as a main course.

“The goal of the competition was to give them a platform to show off their skills and creative abilities in the kitchen,” explained Elena Gonzalez, USMEF’s HRI manager in Mexico. “When it started 15 years ago, the contest was local. Now it invites chefs from all over the country. We saw it as an opportunity to introduce HRI professionals to U.S. pork and give them a chance to experience what they can do with the product.

Judges in the Thierry Bloue Trophy young chefs contest in Puerto Vallarta, Mexico, sample U.S. pork dishes prepared by competing chefs