The U.S. Meat Export Federation empowers the Egyptian culinary community with a U.S. Beef seminar and capacity-building program

The U.S. Meat Export Federation empowers the Egyptian culinary community with a U.S. Beef seminar and capacity-building program

The U.S. Meat Export Federation (USMEF), in collaboration with the Egyptian Chefs Association, organized a dynamic U.S. Beef Seminar, Product Showcase and a Culinary Arts & Capacity Building Program from January 22 to 25, 2024.

This comprehensive one-day course, hosted at Steigenberger Hotel El Tahrir Cairo, gathered together sales teams from seven prominent meat importers in Egypt.

A total of 26 sales executives immersed themselves in a multifaceted curriculum, delving into technical lectures, product demonstrations and package and label analyses. Furthermore, the program seamlessly intertwined sustainability insights and comparative analyses of U.S. beef cuts. It additionally featured captivating tasting sessions, showcasing five delectable beef dishes. Furthermore, notable dignitaries, including Gene Kim, acting senior agricultural attaché from the U.S. Embassy in Cairo, were present for the occasion.

U.S. Beef Culinary Arts & Capacity Building Program

USMEF curated a bespoke U.S. Beef Chef Training & Menu Innovation program, tailored exclusively for the esteemed St. Regis Cairo Hotel. The event took place on January 24 and 25, 2024. Furthermore, the bespoke initiative attracted 39 talented chefs eager to elevate their culinary prowess.

Through immersive training sessions and collaborative workshops, participants unlocked the secrets of butchering skills, cooking applications, and menu innovations. Consequently, the culmination of the program featured a tantalizing tasting buffet, showcasing the unparalleled flavor and quality of U.S. beef.

In addition, in a bid to further revolutionize Egypt’s culinary landscape, USMEF extended its reach to the Marriott Group in Cairo. Conducted at The Nile Ritz-Carlton Cairo, the program welcomed 24 executive chefs and executive sous chefs from seven Marriott hotel brands.

Moreover, during this transformative journey, attendees explored modern culinary development tenets and unlocked the potential of underutilized U.S. beef cuts. Furthermore, mentor chefs, alongside USMEF representatives, emphasized culinary trends, menu innovations and science-backed insights into beef production.

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 shared their knowledge, as well as their expertise in butchering and carving. They also divulged their beef cookery methods with the St. Regis Cairo Hotel culinary team, fostering a dynamic environment of learning and collaboration.

Furthermore, with each initiative, USMEF and its esteemed partners are redefining culinary excellence in Egypt. Thus, empowering chefs with the technical know-how and sales skills needed to elevate U.S. beef to new heights of gastronomic acclaim.


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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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