Forty-five students from SHATEC participated in a virtual U.S. Poultry Masterclass facilitated by industry chefs, Heman Tan and Eric Low, on June 30, 2020. Featured recipes included Chef Heman’s Crispy Cajun U.S. Chicken with Garlic Chilli Dip and U.S. Chicken En Papillote; and Chef Eric’s Thai Nam Tok Style Grilled U.S. Duck Breast Salad with Steam Glutinous Rice and Vietnamese Grilled U.S. Chicken with Coconut Water on Pickled Green Mango. Throughout the Masterclass, both chefs highlighted the benefits of cooking with U.S. poultry, including quality, nutritional aspects and versatility in both western and Asian cuisine. The students also benefitted from new knowledge they acquired from the chefs, such as the origins of the dishes, different methods of cooking and plating. The Masterclass is a joint collaboration between USAPEEC, the United Soybean Board and SHATEC (Asia’s premier hospitality school for aspiring chefs and hotel professionals).
Crispy Cajun U.S. Chicken with Garlic Chili Dip (Chef Heman Tan)
U.S. Chicken En Papillote (Chef Heman Tan)
Thai Nam Tok Style Grilled U.S. Duck Breast Salad with Steam Glutinous Rice (Chef Eric Low)
Vietnamese Grilled U.S. Chicken with Coconut Water on Pickled Green Mango (Chef Eric Low)