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...
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photo: Greg Tyler, Vice President, USAPEEC giving a presentation at the PAMPI Conference, Manila Greg Tyler, Vice President of Marketing, USAPEEC, gave a presentation during the Philippines Association of Meat Processors, Inc. (PAMPI) Conference on September 22, 2017. He covered key USAPEEC’s activities around the world, as well as...
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photo: A section of the audience listening intently to Chef Devagi USAPEEC Singapore collaborated with the Singapore Chefs’ Association and the People’s Association to organize a series of three individual Master Classes. The classes were held on October 4, October 6 and October 11. The Master Classes were presented by...
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Sampuru is a Japanese adaptation of the English word ‘sample’1. It refers to replicating food using plastic in the most realistic manner. The process to create sampuru is thorough. It begins with designing the silicone molds that would be used to replicate the dish. Liquid plastic, also known as polyvinyl chloride, is...
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Bak kwa is a meat snack commonly consumed in Singapore and Malaysia. It is produced by using a traditional food preservation technique that was developed in Southern China1. After preserving the meat by salting and drying under the sun, the bak kwa is grilled with a combination of spices, soy sauce, and...
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Worldwide consumption of Asian food has grown by nearly 500 per cent since 1999 and this figure is expected to grow1,2. In recent times, individuals are also becoming more health-conscious3. According to Nielsen’s 2015 Global Health & Wellness Survey that polled over 30,000 individuals, 88 per cent of diners...
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Cashless dining is rapidly gaining popularity worldwide1. This innovative payment method has opened up new avenues in daily transactions between restaurateurs and consumers, allowing merchants to increase their point-of-sale transactions2. There are two forms of cashless dining. The first form is the ‘traditional’ mode of payment, where the amount...
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top: Gerhard Oscar A. Gendrano, Gold Medal Winner in Poultry Category with Margaret Say The Philippine Culinary Cup is the Philippines’ prestigious annual culinary competition. It was keenly contested by local and foreign culinary teams who were anxious to gain international recognition and awards. A total of 1,008 participants took...
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top: Margaret Say USAPEEC with one of the winning teams in the SHATEC cook-off The highly anticipated cook-off event marked the completion of the poultry course for SHATEC culinary students. Participants underwent regular theory and practical classes on the understanding, preparation, and use of U.S. poultry over a period of...
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top: Tom Taylor, USAPEEC Asian Director, carrying out poultry sampling to importers during WOFEX Show The USAPEEC Pavilion, which co-located four leading Philippine importers of poultry, witnessed large crowds of trade visitors during the World Food Expo (WOFEX) Show at the World Trade Center in Manila, Philippines. From August 2...
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