To promote U.S. pork in the Middle East HRI sector, USMEF conducted a series of workshops in the United Arab Emirates (UAE), attracting three dozen chefs from hotels and restaurants in Dubai and Abu Dhabi. Funding support was provided by the Pork Checkoff.
In Dubai, the workshops were at the Radisson Blu Hotel, the Dubai Deira Creek and the Crowne Plaza. The Club restaurant was the venue in Abu Dhabi.
USMEF representative Bassam Bousaleh showed a documentary highlighting aspects of the U.S. pork industry, including the latest production and handling techniques implemented by U.S. pork producers. Bousaleh also gave an educational presentation on the quality and versatility of U.S. pork.
Chefs were offered samples of U.S. pork products available in the UAE, including pork sausages, salami, bacon, wieners, frankfurters and ground pork patties.
Chefs Uwe Micheel, president of the Emirates Culinary Guild and Peter De Kauwe, executive chef at The Club, shared their culinary experiences and skills in U.S. pork recipes.
Printed materials, including bilingual pork brochures, were distributed to the audience as an informative tool on the positive characteristics of U.S. pork.
Bousaleh noted that these were the first USMEF pork workshops held in the UAE, and the response was very positive.
“Many of the chefs told us that there is a high demand for pork products in the UAE, especially with the rising number of expatriates in the country,” Bousaleh said. “The quality and taste of the sampled processed items were well-received. Additional workshops in the region would help further promote and expand the use of U.S. pork in the area.”