January 16, 2012 - The North American Meat Processors Association (NAMP) today opened registration for its 2012 course Center of the Plate Training II: Cuts to Culinary, which will take place March 27 to 28 at Kendall College in downtown Chicago, Illinois.
Close to 100 people attended the inaugural course last June at the college, which is an official affiliate of the Glion Institute of Higher Education in Switzerland, ranked in the top three international hospitality management schools in the world.
This year's course offers new topics of importance to both meat sellers and foodservice buyers. The course will demonstrate meat preparation and cooking techniques, answer questions about animal agriculture and animal welfare, and explain meat product labeling and claims.
Experts will also discuss the various factors that affect meat quality and give foodservice professionals tips on writing specifications and communicating with customers and chefs.
The course features:
· Steve Olson, NAMP's master meat cutter and COP instructor, former USDA Meat Marketing Specialist, and author of USDA's Institutional Meat Purchasing Specifications (IMPS). He will cover specifications, meat fabrication, and how to use the NAMP Meat Buyer's Guide;
· Rick Gresh, executive chef of David Burke's Primehouse at the James Hotel, Chicago. He will demonstrate preparations of popular and innovative beef, pork, lamb and veal dishes;
· Dr. Chris Calkins, Nebraska Beef Industry Professor of Animal Science at the University of Nebraska, on the factors that influence meat quality and tenderness, and on answering questions about modern meat production;
· Evan Goldstein, master sommelier, author, and wine educator, on what people in the meat and foodservice industries need to know about how the meats they buy or sell are enhanced by the right wines;
· a representative of the Goose Island Beer Company, "Chicago's Craft Beer," about pairing specialty beers with cooked meats;
· and representatives from producer group organizations on animal production, animal welfare, and how modern agriculture is meeting consumer demand for meat products.
For more information, or to register, go to www.namp.com.
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