Last week, we swapped the usual lectures for hot pans and hands-on pork sessions in Manila and Cebu.
Kitchens filled with future chefs, sharp knives, sharper questions, and a few “wait, which cut is this again?” moments.
We talked about EU pork, what makes it safe, tasty, sustainable and then got hands-on. Searing, slicing, and even a bit of ham carving.
It was all part of EU Pork, the Smart Choice, campaign from Interporc and Filporc, funded by the EU, to show why European pork deserves a spot on the menu.
Huge thanks to ISCAHM and every student who came hungry to learn!
