The American Meat Institute Foundation (AMIF) is partnering with the North American Meat Processors Association (NAMP) to launch a new course, Center of the Plate Training II: Cuts to Culinary. The course will be held June 23-24, 2011, at Kendall College in Chicago.
This comprehensive course, developed in response to demand from attendees at Center of the Plate Training I courses and feedback from industry focus groups, will:
•demonstrate meat preparation and cooking techniques,
•answer questions about animal agriculture and animal welfare,
•explain "natural" and "organic" meat production and labeling,
•discuss the differences in branded meat programs, and
•give foodservice professionals insider tips on communicating effectively with customers and chefs.
Early registration ended May 27. AMI members will be given the member rate for this event. Register three and the fourth registration is free.
Scheduled speakers include Steve Olson, former United States Department of Agriculture (USDA) Meat Marketing Specialist; Rick Gresh, executive chef at David Burke's Primehouse at The James Hotel, Chicago; Chris Calkins, University of Nebraska; as well as representatives from USDA and the national check-off programs.
The course also features a meat tasting and wine and specialty beer pairing reception at The Drake Hotel, and a lunch prepared by "Chicago All Fired Up" food truck, Chicago's first food truck and the only one licensed to prepare food on site.
Sponsors include The Beef Checkoff, The Pork Checkoff, and The Lamb Checkoff, as well as Intervet/Schering-Plough Animal Health, GPI, Tallgrass Beef and The Goose Island Beer Company.
For more information, or to register, go to http://www.namp.com/.
Source: American Meat Institute
