The Royal Academy of Culinary Arts (RACA) in Jordan recently concluded an exceptional culinary training experience on June 18, organized by the U.S. Meat Export Federation (USMEF) and expertly executed by The Butcher and The Chef. Designed to empower the next generation of culinary professionals, the program combined technical instruction, hands-on practice, and real-world kitchen execution.
Throughout the workshop, students received intensive training on premium U.S. Beef, gaining practical expertise in meat fabrication, cut identification, preparation techniques, and culinary applications. Guided by industry experts, participants developed essential skills while learning about the quality, consistency, and versatility that make U.S. Beef a preferred choice among chefs worldwide.
The program culminated in an impressive gala dinner titled “Coast to Course,” an American culinary road trip-inspired dining experience that showcased the students’ newly acquired skills. Guests enjoyed a thoughtfully curated menu featuring U.S. Beef as the star ingredient, highlighted through dishes such as Harvest Waldorf, BBQ Empanadas, and Slow-Braised U.S. Beef Chuck.
The event demonstrated the value of hands-on culinary education and industry collaboration, providing students with a unique opportunity to bridge classroom learning with professional kitchen experience while celebrating the excellence of U.S. Beef.