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Quality U.S. Food Ingredients Provide More Possibilities To Local Chefs

On April 27, ATO Guangzhou together with four U.S. producer associations organized a chef training program in Xiamen, Fujian Province. Nearly 70 chefs from leading hotels and restaurants participated. Quality U.S. food ingredients, such as Alaska pollock, pollock roe, snow crab, frozen potato products, various cheeses and raisins were featured throughout the training. The guest chefs demonstrated innovative ways to use these U.S. ingredients, as well as proper handling techniques. The trainings focused on educating hotels and restaurants in emerging market cities on the versatility of U.S. food ingredients and the many possibilities of using these ingredients in different dishes.  

Quality U.S. Food Ingredients Provide More Possibilities To Local Chefs
Quality U.S. Food Ingredients Provide More Possibilities To Local Chefs
Quality U.S. Food Ingredients Provide More Possibilities To Local Chefs
Quality U.S. Food Ingredients Provide More Possibilities To Local Chefs