With a keen eye on meeting the changing needs of Jordan’s hospitality and hotelier sector, the U.S. Meat Export Federation organized four educational hands-on U.S. beef workshops in collaboration with Luminus Technical University College in Amman. Fifty young chef students and their instructors were provided with U.S. beef know-how, understanding of high quality production in USA, butchering dexterity and cooking competency. Remaining committed to its goal of providing today’s youth with professional culinary experience, USMEF equipped Luminus student chefs with latest research from the U.S. beef industry paired with newest tools, trends and cooking expertise of diverse U.S. beef cuts such as Flat Iron, Striploin, Rib Eye, T-Bone and Porterhouse. Chef students received a Certificate of Participation handed over to them by head chef Lubna Alamat and head butcher Ziad Muasher who gave the trainings under the direction of Agri Marketing, the Federation’s representative office in Jordan and Lebanon, managed by Lina Kanaan.
