Future Egyptian Chefs Garner U.S. Beef Know-how!
Forty-two future chefs, members of the Egyptian Chefs Association, came to the U.S. Beef Master Classes that were organized and implemented by the U.S. Meat Export Federation (USMEF) on December 7 & 8, ready to discover, learn, cook, and taste U.S. beef short ribs, striploin, rib eye and tenderloin. Young enthusiastic chefs learned new butchering and cooking techniques such as sous vide, reverse searing, grilling and braising. Under the mentorship of “The Butcher & The Chef”, future chefs were introduced to the exciting world of U.S. beef by providing knowledge and skills related to cooking, food safety and nutrition while also offering a learning-focused experience!