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On August 25 and 26, USAPEEC, along with Chefs Sheldon Van Zyl, Chungheang Tek, and Kimtuy Tan held two U.S. poultry masterclasses in the Academy of Culinary Arts Cambodia (ACAC).
The first day’s masterclass was tailored to a group of 41 culinary students enrolled in the ACAC’s Diploma in Culinary Arts program. The session began with an introduction to USAPEEC and U.S. poultry before transitioning to a live cooking demonstration and sampling of five original U.S. poultry dishes, U.S. Turkey Lollipop, U.S. Turkey Roulade in Brown Beer Sauce, U.S. Turkey Mousseline Stuffed in Confit Turkey Wings, Blueberry Crispy U.S. Duck Breast and U.S. Roast Chicken with Coconut.
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The students where then split into teams of two and assigned both a U.S. whole duck and U.S. whole turkey for a hands-on deboning session. Once the students had successfully deboned their poultry birds, a quick Kahoot session was held to help reinforce the learning before a quick presentation of certificates.
The second day’s masterclass followed largely the same formula, but did not include a hands-on deboning session as the audience of this masterclass made up 57 professional chefs who were already well versed in the skill. August 26’s masterclass instead served as an opportunity for these chefs to seek culinary inspiration from U.S. poultry and the cooking demonstrations as well as network with their peers.