Training Chefs From Mexico

Chefs in MexicoMexico is U.S. beef’s largest export market by volume. The beef checkoff strategy for the region includes capitalizing on established relationships with the trade to demonstrate to decision makers in the growing Hotel, Restaurant and Institutional (HRI) sector the consistency and superior quality of U.S. beef products. Attendees will also learn how to convey the positive attributes of U.S. beef to their customers. A team of chefs from Mexico and the Dominican Republic attended training sessions in Texas where they learned about cooking trends and how to get the most out of a half-carcass.