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Alaska Seafood for Restaurant Seminar

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On April 7, 2022, the Southeast Asia Regional Representative of the Alaska Seafood Marketing Institute (ASMI) held a restaurant seminar at the Surawongse Bangkok Marriott Hotel. Attendees at the event included 25 restaurant managers and chefs who purchase or wish to use Alaska Seafood products in their restaurants. Ms. Kelly Stange, Agricultural Advisor for the United States Department of Agriculture in Bangkok, attended the event and gave an opening speech to welcome the guests.

The seminar aims to increase awareness of ‘Alaska’ as a trusted source of wild, high quality and sustainable seafood among Thai HRI outlets, chefs, restaurant managers and consumers. For several months after the seminar, ASMI will run menu promotions with restaurants that have participated in the programs.

Attendees of the event enjoyed Thai and fusion menus created by award-winning chefs, Chef Gai-Thanunya Kaikaew and Chef X-Attapol Naito Thangthong. Some of the dishes featured were Alaska Pollock Wellington with Duxelle Sunchoke Puree, Alaska Coho Salmon Granita, Alaska Kao Chae (Songkran Savory Rice), and Taro Custard Crumble with Sun-Dried Alaska Pollock Creme Brulee. The two chefs also shared their experiences on the latest trends in food innovation and discussed the impact of Covid-19 on the restaurant and consumer sectors in Thailand.