photo: Chef Norbert demonstrates the intricacies in preparing a specific poultry dish
USAPEEC Singapore carried out a poultry knowledge and handling workshop for the first time in Can Tho, the largest city in the Mekong Delta on July 31.
The workshop was held for 30 culinary students from A Au Culinary School in Can Tho. It generated a greater awareness of the nutritional qualities of U.S. poultry and versatility of its use in both Western and local dishes. The workshop was presented by well-known Chef Norbert Erhbar. He covered the subject of safe handling and cutting of turkey, as well as the unique fusion of different preparations of poultry products together with local spices and ingredients. Participants were encouraged to create their own version of poultry dishes by combining a wide variety of local ingredients and spices.
Culinary students provided a first-hand experience in creating their own preparation styles