Culinary Training Program
South American Chefs Take American Products & Experience Home

A SUSTA Generic Program

In conjunction with the Cochran Program, SUSTA hosted a culinary training course for three South American chefs. The curriculum explored preparation of American cuisine and the operations of the U.S. restaurant industry. In addition, the chefs toured culinary attractions and viewed demonstrations at local hotels and restaurants. This event exposed the chefs to U.S.-style cooking, purchasing methods and restaurant/hotel management.The chefs learned to cook with products provided by SUSTA companies. Next year in Chile, SUSTA will host a Culinary Theater, where U.S. products would be utilized for demonstrations, with the chefs. The event will increase awareness among Chilean buyers of products sold by SUSTA's MAP Branded and Generic Program participants. Upon returning to Chile, two chefs prepared a dish learned at the training course for a national TV audience.

On August 3, the main Chilean newspaper published an article about the experience of the Chilean chefs in Louisiana and included American recipes. Two chefs have introduced U.S. dishes to the menu of their restaurants. Chef Paula Larenas has added a course on U.S. Southern Cooking in her culinary school.

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