A vibrant cohort of thirty young Jordanian chefs participated in a 3-day program curated by the U.S. Meat Export Federation in collaboration with Al Ahliyya Amman University.
Two U.S. beef master classes underlined beef production states, grain versus grass feeding, marbling, grading, quality, flavor and tenderness.
Trainees were expertly mentored by Chef Mario Aoun, a meat scientist and a global culinary educator and innovator.
Young chefs acquired profound knowledge and butchering techniques of U.S. beef Tenderloin, Striploin, Rib Eye and Tomahawk.
Jordanian youth developed essential skills in trimming, muscle profiling, slicing, cutting and Frenching prime ribs.
They practiced grilling, stir frying, oven roasting while preparing a U.S. Beef Iftar menu to embrace the spirit of Ramadan.
Their cooking artistry was revealed by presenting and serving crafted U.S. beef recipes including, Peanut Soup with Tenderloin Skewers, Thai Salad with U.S. Beef Pastrami, Striploin Tataki, Oriental Freekeh with Beef Ribeye & Date Chutney, Tenderloin with 3-Way Potatoes.
USMEF appreciated AAU young chefs with certificates of participation and supported them to pursue their culinary career.