USAPEEC, partnering with Disciples Escoffier International (DEI), Singapore Delegation held three masterclasses on U.S. poultry at the SHATEC Institute. A total of 101 students participated in the masterclasses held October 21, November 13, and November 27, respectively.

Well-known chefs Neo Jun Hao, Marvas Ng and Koh Han Jie conducted the classes incorporating  U.S. chicken and duck in Western and local cuisine. Throughout the demonstrations, the chefs dispensed knowledge on the benefits of cooking with U.S. poultry, given its quality, nutritional value, versatility, and adherence to high food safety and hygiene standards. They introduced new cooking techniques, ingredients and recipes, and encouraged the young culinarians to experiment with different cooking methods and flavors.

SHATEC students observe closely as Chef Neo shows the right way to slice Chicken Ballotine

Tête-à-Tête with Chef Edmond Toh and Margaret Say

Following the masterclasses, DEI President Chef Edmund Toh took students through a step-by-step cooking process for Roasted U.S. Duck Breast with French-style Beans Cassoulet. This session incorporated a live dialogue with USAPEEC’s Margaret Say, which was filmed as one of DEI’s Tête-à-Tête episodes. Watch: https://usapeecasean.com/videos/