In late March, 150 culinary students participated in a USAPEEC-organized cold chain training seminar and cooking contest at Haiphong College of Tourism in Vietnam. Participants gained valuable insights into maintaining the cold chain for optimal poultry quality and safety, learned exciting new U.S. chicken menu concepts as demonstrated by renowned chef Norbert Ehrbar, and honed their culinary skills in a gripping cooking contest featuring U.S. poultry dishes, with the top 5 competing teams walking away with prizes.