US Seafood Meets Thai Taste: Chef Seminar Held in Bangkok

A chef seminar titled “The American Seafood – Thai Taste Challenge” was held in Bangkok, Thailand, aimed at integrating the appeal of Northeast U.S. seafood with Thai cuisine. The event was jointly organized by the Northeast U.S. Seafood Program and the Faculty of Home Economics Technology at Rajamangala University of Technology Bangkok. Over 100 participants, including culinary students, professional chefs, educators, and professionals from the food and service industry, attended the seminar. The event featured educational sessions on U.S. seafood, cooking demonstrations by professional chefs, and a cooking competition. Participants had the opportunity to gain inspiration for applying high-quality U.S. seafood to Thai dishes. American lobster and Atlantic sea scallops were particularly highlighted for their quality and compatibility with Thai flavors. Faculty members and renowned chefs presented dishes such as "Lobster Piccata" using lobster, and Thai-style salads and red curry incorporating scallops, demonstrating that U.S. seafood can be adapted to both traditional Thai tastes and contemporary cuisine. The cooking competition challenged participants to develop innovative new menus featuring U.S. seafood as the main ingredient, showcasing their creativity. Expert judging and feedback aimed to enhance participants' skills and enthusiasm for ingredient utilization. Victorino “Mayo” Floro IV, Regional Agricultural Attaché from the U.S. Embassy in Bangkok, emphasized the importance of enhancing culinary skills, international knowledge exchange, and inter-sectoral cooperation in his opening remarks, anticipating this will lead to expanded opportunities for U.S. seafood in the Thai market. This seminar addresses the growing demand for high-quality imported seafood in Thailand. The Northeast U.S. Seafood Program plans to continue supporting the promotion of U.S. seafood in the Thai market and the development of new menus through ongoing educational activities and industry collaborations. Source: INN News