Workshop in Guatemala Introduces Future Decision Makers to U.S. Pork
Sharing attributes and advantages of U.S. pork with future chefs and restaurant managers in Central America, USMEF organized a workshop at the University of Francisco Marroquín in Guatemala. Funded by the Pork Checkoff, the workshop provided students in gastronomy programs with information on the U.S. pork industry, as well as pork cutting and cooking lessons and demonstrations.
USMEF chef Pablo Lou discusses the preparation and cooking of U.S. pork with students at the University of Francisco Marroquin in Guatemala
Examples of the dishes prepared during the workshop using U.S. pork tenderloin and loin cuts
Gastronomy and nutrition students at the University of Francisco Marroquin in Guatemala prepared, cooked and sampled U.S. pork at the workshop
“We wanted to give the students some basic knowledge about the origin of U.S. pork, and on the variety of U.S. pork cuts available,” said Gerardo Rodriguez, USMEF marketing director in Mexico, Central America and the Dominican Republic. “We also shared background information on cold chain systems and on handling of the product. It is very important that students in these kinds of programs are aware of the value and benefits of U.S. pork. These are the future professionals who will be in charge of restaurants and hotels across the region. They are the future decision makers who will be selecting and buying red meat for their businesses.”
USMEF consultant Saul Bueso presented a session on U.S. pork production and on the benefits of pork as protein. USMEF chef Pablo Lou's educational session featured the grilling of pork tenderloin and pork loin using various cooking methods and temperatures. The students had the opportunity to cook and sample these pork cuts.