photo: Saigon Professional Chefs Guild Staff welcoming guests at the SPC event
The Saigon Professional Chefs’ Guild celebrated their 14th Anniversary Dinner on March 19th 2019 at the Equatorial Hotel, Ho Chi Minh City, Vietnam. Over 350 guests primarily from the food service and restaurant industry attended the evening reception. The VIPs who attended the event included Gerald Smith, Senior Agricultural Attaché, U.S. Embassy, Mdm Nguyen Thi Khanh, General Vice Chairman, Ho Chi Minh City Tourism, representatives of Chefs Guilds in Vietnam and U.S. agribusinesses and growers groups and as well as farmer groups and trade associations from the State of Iowa. The reception provided the opportunity to showcase a wide range of U.S. foods cooked in a variety of novel and mouth-watering preparations representing regional cuisines from the United States.
The gala dinner was supported by the participation of several U.S. cooperator boards and trade associations namely USA Poultry & Egg Export Council, US Meat Export Federation, U.S. Pork, U.S. Dairy Export Council, U.S. Pecans, USA Dry Pea & Lentil Council, U.S. Dry Bean Council, Washington Apple Commission, U.S. Potato Board and California Raisins. Attending guests were treated to a diverse range of U.S. dishes featuring baked U.S. Meatloaf and U.S. Potato Wedges, Buttered Mashed potatoes with caramelized onions, U.S. cheese burger sliders, roasted U.S. chicken legs, U.S. pork spare ribs. The carving stations featured U.S. whole turkey, smoked beef brisket and U.S. pork spare ribs and U.S. prime ribs.
photo: Roasted U.S. Turkey Legs with Garlic, cilantro and Chillies, one of the innovative chicken dishes prepared at the SPC event