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On March 16 and 17, we held two U.S. poultry masterclasses with the Professional Institute of Excellence (PIE) in Phnom Penh. To encourage cross-cultural exchange of ideas and culinary inspiration, Chef Ryan Goh, a renowned chef-instructor from Singapore’s Nanyang Polytechnic was invited to deliver the lessons.
The first day’s masterclass was attended by 25 students enrolled in the PIE, while the second session catered to 61 professional chefs.Both classes opened the same way, with an introductory lecture to USAPEEC and the U.S. poultry industry. Chef Ryan then demonstrated three U.S. poultry dishes, Boneless U.S. Chicken Leg Terrine with Jicama Salsa and Orange Cinnamon Gel, U.S. Turkey Risotto with Hazelnut Gremolata, and Grilled U.S. Turkey Breast with White Bean Stew and Chilli Butternut Foam on the first day, which was substituted with Coffee Balsamic Boneless U.S. Chicken Leg on the second.
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Attendees were then invited to sample the dishes, while engaging in dialogue among themselves and Chef Ryan, furthering the exchange of culinary inspiration.
In a first for U.S. cooperator events in Cambodia, these masterclasses were joined by representatives of the U.S. Embassy in Cambodia. Economic Officer Zachary Le Venev attended the first session, and Economic/Commercial Officer Blake Dawgert attended the second, lending the classes a greater degree of credibility.