This complete one-day course, hosted at Steigenberger Resort El Tahrir Cairo, gathered collectively gross sales groups from seven outstanding meat importers in Egypt.
A complete of 26 gross sales executives immersed themselves in a multifaceted curriculum, delving into technical lectures, product demonstrations and package deal and label analyses. Moreover, this system seamlessly intertwined sustainability insights and comparative analyses of U.S. beef cuts. It moreover featured fascinating tasting classes, showcasing 5 delectable beef dishes. Moreover, notable dignitaries, together with Gene Kim, appearing senior agricultural attaché from the U.S. Embassy in Cairo, have been current for the event.
U.S. Beef culinary arts and capacity-building program
USMEF curated a bespoke U.S. Beef Chef Coaching & Menu Innovation program, tailor-made completely for the esteemed St. Regis Cairo Resort. The occasion took place on January 24 and 25, 2024. Moreover, the bespoke initiative attracted 39 gifted cooks desirous to elevate their culinary prowess.
By immersive coaching classes and collaborative workshops, members unlocked the secrets and techniques of butchering expertise, cooking functions, and menu improvements. Consequently, the fruits of this system featured a tantalizing tasting buffet, showcasing the unparalleled taste and high quality of U.S. beef.
As well as, in a bid to additional revolutionize Egypt’s culinary panorama, USMEF prolonged its attain to the Marriott Group in Cairo. Carried out at The Nile Ritz-Carlton Cairo, this system welcomed 24 govt cooks and govt sous cooks from seven Marriott lodge manufacturers.
Furthermore, throughout this transformative journey, attendees explored trendy culinary improvement tenets and unlocked the potential of underutilized U.S. beef cuts. Moreover, mentor cooks, alongside USMEF representatives, emphasised culinary tendencies, menu improvements and science-backed insights into beef manufacturing.
The occasion boasted the participation of two extremely expert visitor cooks famend for his or her experience in U.S. beef merchandise. Head butcher chef Ziad Muasher and head chef Lubna Alamat shared their information, in addition to their experience in butchering and carving. In addition they divulged their beef cookery strategies with the St. Regis Cairo Resort culinary group, fostering a dynamic atmosphere of studying and collaboration.
Moreover, with every initiative, USMEF and its esteemed companions are redefining culinary excellence in Egypt. Thus, empowering cooks with the technical know-how and gross sales expertise wanted to raise U.S. beef to new heights of gastronomic acclaim.
