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On June 24 and 25, 2024, we conducted two U.S. poultry and egg cooking classes at ITE College West, Singapore, a post-secondary educational institution that houses a hospitality school among others. Chef Eric, along with several culinary instructors, led the classes attended by 47 culinary students.
Both classes were successful given the eager participation shown by the students (e.g., proactively taking down notes and recording the recipes as Chef Eric was teaching), the subsequent cooking of two of the demonstrated recipes, and the positive feedback given by the students (e.g., enjoying the recipe demonstrations by Chef Eric and expressing interest in exploring the use of U.S. poultry and egg products in other dishes).
 Students preparing U.S. chicken |
 Chef Eric’s demonstration |
 Introduction of USAPEEC |
 Recipe 1 – Kaya (Coconut jam made with U.S. powdered eggs) |
 Recipe 2 – Roast U.S. Duck with Yuzu Flavoured Daikon, Sweet Bean Sauce and Wheat Crepes |
 Recipe 3 – Korean Dae Bak U.S. Chicken with Seaweed and Snow Powder |