USMEF curated a bespoke U.S. Beef Chef Training & Menu Innovation program, tailored exclusively for the esteemed St. Regis Cairo Hotel. Attended by 39 talented chefs from various kitchen departments, this initiative provided an immersive experience focusing on menu innovation and the integration of U.S. beef into culinary masterpieces.
The program culminated in a tantalizing tasting buffet, allowing participants to savor and appreciate the unparalleled flavor and quality of U.S. beef firsthand. Through these initiatives, USMEF and the Egyptian Chefs Association are spearheading a paradigm shift in the perception and utilization of U.S. beef, setting new standards of excellence within the culinary landscape of Egypt.
The event boasted the participation of two highly skilled guest chefs renowned for their expertise in U.S. beef products: Head Butcher Chef Ziad Muasher and Head Chef Lubna Alamat. These culinary maestros exchanged their wealth of knowledge, butchering and carving techniques, and beef cookery methods with St. Regis Cairo Hotel culinary team, fostering a dynamic environment of learning and collaboration.