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On May 22, USAPEEC held a masterclass for 27 culinary students enrolled in Republic Polytechnic’s Diploma in Restaurant and Culinary Management program in Singapore.
Unlike previously organized masterclasses, which focused only on U.S. poultry or U.S. dried egg powder, this masterclass introduced culinary students to both U.S. food products.
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The class was hosted by Chef Eric Teo, culinary advisor to Three Embers Culinary Craft and Honorary President-Mentor of the Singapore Chef’s Association.
After a brief introduction to USAPEEC, U.S. poultry, and U.S. dried eggs, Chef Eric showcased two U.S. poultry recipes: Pan Seared U.S. Duck Breast on Sauteed Spinach with Pear Shallot Jam and Fried U.S. Chicken with Walnut & Asparagus. A U.S. dried egg dish was also featured, which was U.S. Dried Egg Powder Fried Rice with Anchovies.
The students were then split into teams of three and got to try their hands at replicating Chef Eric’s recipes. This also acted as an informal competition, as the student teams had their U.S. duck and U.S. chicken dishes evaluated based on technique and presentation, with the winners receiving prizes.