Dedicated to supporting the US poultry and egg exports in the MENA region, the USA Poultry & Egg Export Council MENA office organized an event on the 4th of October at brût by Youssef Akiki in Hrajel. Aimed at Lebanese chefs, the gathering provided a unique opportunity to master the art of working with turkey by offering in-depth insights into the product’s attributes and usages.
Together with the USA Poultry & Egg Export Council, chef Youssef Akiki selected the perfect cuts for an outstanding menu. Indeed, Akiki is known not only for his culinary mastery but also as a true ambassador of gastronomy. He is internationally recognized for his innovative and authentic approach to Lebanese cuisine. Furthermore, he owns Kitchen Backstage Company, an F&B consultancy, as well as brût, an immersive farm-to-table concept.
The event held with The USA Poultry & Egg Export Council served as a testament to Akiki’s unwavering dedication to promoting culinary excellence. In addition, the partnership underscores the council’s ongoing commitment to enhancing the US poultry and egg industry’s image and market presence through comprehensive chef training programs.
In an exclusive statement about the training session, Akiki said: “The event was incredible, centered around the theme of turkey and how to incorporate it more effectively into menus. I was excited to create a set of recipes that showcased the diverse ways in which turkey can be cooked. These recipes highlighted that turkey can be transformed into delectable cold cuts or prepared as a luxurious supreme dish. I experimented with turkey in various combinations, such as pairing it with foie gras or incorporating it into mushroom-based dishes. During the training sessions and through the menus I presented, I challenged chefs’ perspectives on turkey, inspiring them to explore new ways of integrating poultry into their culinary creations. I also offered valuable advice to suppliers, encouraging them to provide a wider range of turkey products. Thus, this flexibility can empower chefs to explore the full range of possibilities that turkey offers in their dishes. The event was a resounding success, with chefs expressing their enthusiasm for the experience and gaining insights into working with U.S. turkey.”
Chef Akiki’s dedication to the promotion of US turkey as a culinary staple was palpable throughout the event. He firmly believes that turkey should have a prominent place on every menu. He explained, “I am a strong advocate for the widespread availability of turkey in menus. It’s not only a delicious and versatile ingredient but also presents a host of health benefits. With its high protein content, it’s a nutritionally sound choice for promoting healthy eating.”
The training formed part of a series organized by U.S. Poultry, which hosts various events and initiatives. These gatherings not only offer invaluable insights to culinary professionals but also seek to raise awareness among consumers and trade partners globally.
AMFI are marketing consultants of the U.S. Poultry & Egg Export Council (USAPEEC), covering the MENA region as well as the South Caucasus & Turkmenistan.
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