At the USA Rice workshop with Chef Alejandro Espinosa (in black)
Oct 20, 2015
PUERTO VALLARTA, MEXICO – Earlier this month, USA Rice was a sponsor of Vallarta-Nayarit Gastronomica, a premier trade show here that attracts gastronomic personalities from all over Mexico as well as top international chefs. These food service professionals gather to participate in live cooking shows and specialized workshops, and to propose culinary innovations for their peers at culinary institutions throughout Mexico.
Many of the chefs used U.S. rice during their cooking demonstrations before a foodservice audience of more than 1,200. Chef Jorge Jurado from Panama used U.S. parboiled rice as the main ingredient in the dishes he prepared on stage as well as in the Panama booth in the exhibition area of the event. Two renowned Spanish chefs, Michelin Star Chef Kisko Garcia, and Chef Eva Millán, discussed the importance of using U.S. rice in restaurants and hotels citing its versatility.
USA Rice offered specialized rice workshops conducted by Chef Alejandro Espinosa who has vast experience cooking rice in some of the top restaurants and hotels around the world.
"Rice is extremely versatile and has great profit margins for a variety of dishes," said Chef Espinosa. "We prefer parboiled rice in the foodservice sector and are very supportive of the use of the Authentic American seal to signal the high quality of the product.”
USA Rice regularly participates in trade shows throughout Mexico to showcase U.S. rice to a wider audience, gather new trade contacts, and learn about new food trends.