The second U.S. Poultry Masterclass held September 9, drew a participation of 47 culinary students from the Singapore Hotel and Tourism Education Centre (SHATEC). The students recently completed the poultry curriculum as part of the current academic year. Chef Heman Tan led the session with a demonstration of two dishes – BBQ U.S. Chicken Leg, and Sous Vide U.S. Chicken Breast Sauce. Chef Eric Low showed off his creativity with U.S. Chicken Roulade with Buah Keluak Jam, and Grilled U.S. Duck Breast with Avocado Chimichurri Sauce. The students watched as the masters prepped the dishes, cooked and artfully plated them, while dishing out their knowledge, cooking skills and techniques. Both chefs encouraged the students to think outside the box when creating their own signature meals and menu. The Q & A sessions were very engaging with enthusiastic participation from the floor. USAPEEC Director, Margaret Say spoke about the quality and nutritional aspects of U.S. poultry and eggs and promoted the council’s website as a one-stop resource for the food and beverage industry. The masterclass was a joint collaboration between USAPEEC and SHATEC, with funding from the United Soybean Board (USB).

Chef Eric Low and Margaret Say

Chef Heman proudly displays his dishes