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Chef Yuzaimi, a head chef in Market Hall Sentosa, Singapore, conducted a masterclass for 24 students on September 13. He shared his professional working experience with the young chef hopefuls, taught them about the quality characteristics of U.S. poultry and the techniques required for handling them, and demonstrated three popular Asian dishes using U.S. duck and U.S. chicken.
 Har Cheong Bites (Prawn Paste U.S. Fried Chicken) with Achar Mayo |
 Smoked U.S. Duck Curry with Nasi Ulam (Fragrant Herb Rice) |
 Ayam Bakar Bali (Indonesian-Style U.S. Grilled Chicken) with Sambal Matah |