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South China Chefs Trained in How to Effectively Use U.S. Food Ingredients

On March 20 and 23, ATO Guangzhou together with four U.S. producer associations organized two chef trainings in Shenzhen and Guangzhou. This included the U.S. Meat Export Federation, Potatoes USA, the U.S. Dairy Export Council and the Raisin Administrative Committee. Consul General Charles Bennett delivered remarks to the participants at the Guangzhou session. All together over 170 top chefs and restaurant owners participated in the trainings. Both trainings featured quality U.S. food ingredients, such as beef, pork, frozen and dehydrated potato products, various cheeses and raisins. Two guest chefs demonstrated innovative ways to use these U.S. ingredients and the trainings aimed at educating the hotels and restaurants about the versatility of these U.S. food ingredients and present ideas of incorporating them into many of their dishes. South China is the largest importing region in China of U.S. pork, bringing in more than $650 million in 2017, and demand for U.S. beef in the HRI sector has also been strong since market access was restored last year.  

South China Chefs Trained in How to Effectively Use U.S. Food Ingredients
South China Chefs Trained in How to Effectively Use U.S. Food Ingredients
South China Chefs Trained in How to Effectively Use U.S. Food Ingredients
South China Chefs Trained in How to Effectively Use U.S. Food Ingredients