Chefs Train to Elevate U.S. Pork, U.S. Beef’s Position on Menus in Latin America

A team of chefs from upscale restaurants and resort properties in Latin America was in the U.S. last week to study U.S. production practices and learn more about the range of cuts, versatility and quality attributes of U.S. pork and beef. The training program is part of a USMEF initiative in the region that delivers a uniform training program for chefs that differentiates U.S. pork and beef from competitive proteins in Colombia, Peru, Chile, Central America and the Caribbean.

The first two days of the program were devoted to U.S. pork and included visits to the Culinary Institute of America in San Antonio for hands-on cooking trials and a vineyards tour that featured creative pork and beef dishes. Days three and four focused on beef and included tours of a cattle ranch, feeding operations and a packing facility.

USMEF staff and representatives from the region accompanied the team.

Funding support was provided by the National Pork Board, the Beef Checkoff Program and the soybean checkoff.