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Chef Norbert Ehrbar, a long-time collaborator of USAPEEC who has taught dozens of U.S. poultry classes for decades, was specially flown in from Vietnam to Singapore to conduct three U.S. poultry workshops for culinary students.
 Students Searing U.S. Duck Breasts |
 Cutting of U.S. Chicken Demonstration |
The first two workshops were conducted on Nov. 13 and 14 to 28 bright-eyed culinary students at Nanyang Polytechnic, a tertiary school. Each workshop began with a 45-minute theory lesson covering the quality characteristics of U.S. poultry, an overview of the U.S. poultry industry, and proper poultry handling techniques and processes.
Then, the students were roped in to help Chef Norbert prepare the ingredients for the three U.S. poultry recipes to be demonstrated: Grilled U.S. Chicken and Chorizo Kebab On Brown Rice, Herb-Stuffed U.S. Turkey Escalopes, and Sous Vide U.S. Duck à L’Orange with Truffle Mash Potatoes. The preparation included deboning and portioning U.S. chicken legs and assembling the U.S. turkey escallops. Afterward, the students sampled the delicious U.S. poultry dishes cooked by Chef Norbert, firsthand experiencing the versatility and quality of U.S. poultry.
 Evaluation of Competition Dishes |
To conclude the workshops, students had to cook and plate the Sous Vide U.S. Duck à L’Orange with Truffle Mash Potatoes, all while being evaluated by Chef Norbert and other instructors.
 U.S. Poultry Dishes |
The third workshop was conducted on Nov. 16 to 11 culinary students at SHATEC, a private culinary and hospitality school. Before the workshop, the students were divided into pairs to compete in crafting the best U.S. chicken dish. Each pair cooked a unique dish, with the winning team crafting a Blue Butterfly Risotto with U.S. Chicken Roulade. The program flow for the rest of the workshop was the same as the previous two.
Overall, the students found the workshops excellent for raising their awareness of and skills in using U.S. poultry products. Many expressed keen interest in learning more about how to prepare and use U.S. ducks and turkeys.