A Culinary Arts Capacity Building program was dedicated by USMEF for the Chefs of Marriott Group of Hotels in Cairo. Twenty-four executive chefs and executive sous chefs representing seven Marriott hotel brands participated in the program that was organized in collaboration with the Egyptian Chefs Association at The Nile Ritz-Carlton Cairo. The training promoted growth in the U.S. beef culinary profession with special attention to the tenets of modern culinary development-ability, practicality, ingenuity, presentation, creativity, and conceptual menus around U.S. beef underutilized cuts. The training event provided an opportunity to raise culinary excellence in the preparation of a broad range of U.S. beef cuts. U.S. beef culinary trends, menu innovations and science-based facts about beef production, grading, marbling, carcass fabrication and muscle profiling were emphasized by USMEF Rep and the mentor chefs.
