photo: Chef Jill Sandique demonstrates the cooking of U.S. chicken pot pie
Consumers in three cities, Manila, Makati and Mandaluyong City, were treated to a series of five U.S. poultry cooking demonstrations supported by USAPEEC Singapore. Approximately 340 participants were given the rare opportunity to observe unique culinary skills displayed by Chef Jill Sandique in the fusion of Asian and Western cuisines.
Chef Sandique, a well-known celebrity chef and cookbook author, demonstrated her cooking experience in blending different U.S. poultry products enhanced with the appropriate ingredients and spices in eight different dishes including firecracker rice with U.S. chicken and raisins, orange braised U.S. duck, U.S. chicken pot pie, U.S. turkey divan, stir-fried U.S. chicken with cashews, U.S. roast turkey with apple, chicken/turkey sausage and hazelnut stuffing, U.S. duck and rice casserole and U.S. chicken and mushroom crepe.
Participants were very responsive during the cooking demonstrations and asked thought-provoking questions such as whether frozen chicken was as good as fresh, whether they could use U.S. chicken as a substitute for local chicken, and where they could buy U.S. poultry products.
Nearly all 257 attendees (96 per cent) who participated in the survey revealed that they became more aware of the use of U.S. poultry after the cooking demonstration. Similarly, the majority were more informed of the nutritional quality and high food safety standards of U.S. poultry after the session. 78 per cent shared that they were willing to include U.S. poultry products in their menu planning.
