Yangon, 23.3.2015 – Show & Training Kitchen of Premium Food Service,- saw the next training session in food safety & hygiene, cold chain, food handling and hands on cooking with US Potatoes supported by Grandwynn Bothers Co Ltd and Premium Food Service for over 70 young chefs of Yangon, Chef students & lecturer of ” Kandawgyi s ” Myanmar s Hospitality Training Center arranged by U Than Lwin and senior MCA members.
It was the 5th time that USDA, Myanmar Chefs Association and US Potatoes arranged such educational culinary show since 2013 and more training units and programs on food safety and international certified hygiene seminars are already planned, as well as Soy products for cooking and baking for gluten free products, a trend and important for Myanmar s Hospitality industry to serve guests which, need such for health reason.
We had the great honor to have had Mr John Toaspern the Vice President of US Potato Board, Mr Mike Pink from US PB, Mr Rey Santella – Agriculture Attache of USDA and Foreign Agriculture Service in Yangon at the MCA event all top shots with mountains of product knowledge for the young Myanmar chefs,– arranged by AgriSource, Mrs Dee Richmond and Mr Patrick Roberts.
The theory and important educational part was followed by a hands on cooking demonstration and practical cooking arranged by Oliver E Soe Thet,- hand s on with the young chefs assisting and cooking on stage.
The theme was how to use US Frozen and Dehydrated Potatoes in Myanmar Cuisine as well popular – modern Western Cuisine,- thinking out of the Box and do things we never thought to do with a Potato.
Here we had recipes as ” Samosas filled with US Instant Potato ” in different flavors as
– Pickled Tea Leave – US Potato Samosa
– Almond – Raisin US Potato Samosa
– ” Date – Potato Praline “, Giant US Dates filed with Almond flavored Instant Mashed Potato
– Myanmar Lamb Curry with US Potato Wedges
– Octopus Salad with Cajun US Steak Cut Potatoes
– Smiley US Potatoes with Myanmar Monhingar instead of Gourd Tempura
– Washington Apple Compote with Hashbrown
Over 17 recipes were translated into Myanmar language as take home, good to multiply and let others share in Myanmar language.
Great was the meeting again with Malaysian Chef Balan,- just some month ago we judged together in Penang Battle of the Chefs,– and last year at Food Hotel Malaysia. Than when he met Chef Moe Moe Khaing and Chef Aghee they recognized each other from ASEAN Culinary Master Assessor Course in Bangkok some weeks ago,- that is the world of Chefs always with friends, goods colleges and network supporting each other.
We like as Myanmar Chefs Association thank the US Potato Board, USDA and AgriSource , specially Mrs Dee and Mrs Patrick, also Mrs Li Jun, Mrs Thitsa and Mr Ricky, Mrs April, Mrs Zaw for all great team work and making things happen for young Chefs in Myanmar again and in future as planned already. Thank you here very much for the great support to Myanmar Young Chefs and ensure that more young Chefs from Myanmar can enter the international arena for culinary competitions , for further education global Chefs Networking , until the next seminar we remain with big thanks and see you again. Yours
” Keep it always Hot and keep it Cooking ”