Вестник Академии Гостеприимства:
7 августа 2009
U.S. Beef, Pork Star at Celebrations for 10th Anniversary of Russian Academy of Hospitality
U.S. beef and pork were the “stars” of master classes for the top chefs of St. Petersburg at the 10th anniversary of the St. Petersburg-based Academy of Hospitality, a professional non-commercial organization of more than 360 companies in the food service sector covering all 11 Russian time zones.
The chefs worked with alternative U.S. beef cuts such as top blade and top sirloin, which USMEF is now promoting in Russia, as well as traditional U.S. beef cuts such as tenderloin, rib eye and striploin. U.S. pork was showcased with pork loin dishes and St. Louis style pork ribs.
“We are very pleased to be able to team up with the Academy of Hospitality for the promotion of U.S. beef and pork,” said Yuri Barutkin, USMEF St. Petersburg manager. “The Academy has a very solid reputation as a highly professional organization among food service managers and professionals. The fantastic attendance at the master classes and the professional level of attendees from Novosibirsk to Kaliningrad were indications that we made the right choice of partner. I believe that the contacts we made in the course of three days will help us make an impact on the sales of U.S. pork and beef in restaurants, not only in St. Petersburg but in regions far beyond.”
USMEF’s Yuri Barutkin advocates U.S. beef and pork
The July 22-24 celebration of the 10th anniversary of the Academy opened with a series of master classes for more than 150 restaurant and hotel chefs and food service managers.
The 12 U.S. pork and beef dishes ranged from advanced creations such as “U.S. beef strip loin with lobster claws on young potatoes” for more upscale restaurants to “U.S. pork ribs” designed for the menu of an average bar-restaurant.
The guests could see and try for themselves the high quality and versatility of U.S. beef and pork cuts. All master classes were followed by tasting of the prepared dishes. U.S. pork ribs and pork loin were the main meat dishes at the reception closing the event.
Following the master class and tasting, the program included a trade show where USMEF-Russia handed out brochures, souvenirs and educational materials.
Академия - в новостях Американской Федерации по экспорту мяса
В рассылке и материалах сайта Американской Федерации по Экспорту Мяса представлена информация об участии в Конгрессе, посвященном 10-летию Академии. Приводим в оригинале эту информацию для ознакомления.U.S. Beef, Pork Star at Celebrations for 10th Anniversary of Russian Academy of Hospitality
U.S. beef and pork were the “stars” of master classes for the top chefs of St. Petersburg at the 10th anniversary of the St. Petersburg-based Academy of Hospitality, a professional non-commercial organization of more than 360 companies in the food service sector covering all 11 Russian time zones.
The chefs worked with alternative U.S. beef cuts such as top blade and top sirloin, which USMEF is now promoting in Russia, as well as traditional U.S. beef cuts such as tenderloin, rib eye and striploin. U.S. pork was showcased with pork loin dishes and St. Louis style pork ribs.
“We are very pleased to be able to team up with the Academy of Hospitality for the promotion of U.S. beef and pork,” said Yuri Barutkin, USMEF St. Petersburg manager. “The Academy has a very solid reputation as a highly professional organization among food service managers and professionals. The fantastic attendance at the master classes and the professional level of attendees from Novosibirsk to Kaliningrad were indications that we made the right choice of partner. I believe that the contacts we made in the course of three days will help us make an impact on the sales of U.S. pork and beef in restaurants, not only in St. Petersburg but in regions far beyond.”
USMEF’s Yuri Barutkin advocates U.S. beef and pork
The July 22-24 celebration of the 10th anniversary of the Academy opened with a series of master classes for more than 150 restaurant and hotel chefs and food service managers.
The 12 U.S. pork and beef dishes ranged from advanced creations such as “U.S. beef strip loin with lobster claws on young potatoes” for more upscale restaurants to “U.S. pork ribs” designed for the menu of an average bar-restaurant.
The guests could see and try for themselves the high quality and versatility of U.S. beef and pork cuts. All master classes were followed by tasting of the prepared dishes. U.S. pork ribs and pork loin were the main meat dishes at the reception closing the event.
Following the master class and tasting, the program included a trade show where USMEF-Russia handed out brochures, souvenirs and educational materials.
