Executive, Sous Chefs Participate in USMEF Culinary Education Program in Indonesia
Training programs for U.S. beef and pork help build a network of culinary advocates among executive and sous chefs from upscale restaurants in Jakarta.
USMEF brought a group of 25 executive and sous chefs together for an educational seminar in Jakarta, Indonesia, with one day devoted to U.S. beef and the second day to U.S. pork. The chefs, from top restaurants in the city, were customers of Indonesian importer PT Indoguna Utama. Also participating were the importer’s executive chef and three culinary influencers.
USMEF began each day’s session with an industry...
To Read Full Story Login Below.
Submit comment or question
Note: All comments are displayed with user's screen name. If screen name is not present, user's full name will be used. Please go to My Account to update your screen name.
Comment Policy: Urner Barry has made the comment feature available to encourage further discussion of our news stories. Defamatory or offensive comments, or comments deemed not relevant to the story will be removed, and if necessary, Urner Barry may restrict the right of individual subscribers to offer comments. In all cases, comments represent opinions of the poster only, and do not represent fact, news, opinions or estimates put forward by Urner Barry.
Email Address is required. Password is required.