USAPEEC concludes 7th national training programme and cooking competition

The USA Poultry and Egg Export Council (USAPEEC), in collaboration with U.S. Soy, has successfully concluded its biennial National Training Programme and Chicken Cooking Competition.

The three-day programme, held from Monday, 16 June to Wednesday, 18 June 2025 in Accra, aimed to educate and empower the next generation of culinary professionals in Ghana on the versatility and quality of American poultry and egg products.

The programme commenced with a two-day hands-on training workshop at the Labadi Beach Hotel, engaging ninety students from nine technical universities across Ghana: Accra Technical University, Tamale Technical University, Takoradi Technical University, Ho Technical University, Sunyani Technical University, Bolgatanga Technical University, Kumasi Technical University, Koforidua Technical University, and Dr Hilla Limann Technical University.

The students were trained in the various types of American poultry products, their appropriate usage, and innovative recipes under the expert guidance of renowned New York-based Chef David Bonom and Ghana’s own Chef Ines.

The training also included a comprehensive session on processed U.S. egg products, exploring their different forms and culinary applications, including an opportunity to work with egg powder—an alternative to fresh eggs, which presents practical benefits for the hospitality and catering sector.

A practical session on deboning U.S. turkey and chicken offered invaluable hands-on experience. A highlight of the workshop was the special appearance of Chef Akwetey, the first Ghanaian to become Head Chef at a luxury five-star establishment in Ghana, who was also recognised as ‘Chef of the Year’ at the maiden Ghana Executive Awards.

As part of USAPEEC’s corporate social responsibility efforts, a donation of poultry products was made to the Osu Children’s Home in Accra on the second day of the programme.

The third and final day featured an exciting cooking competition, where two students from each participating university showcased their culinary expertise.

With chicken as the central ingredient, contestants were tasked with preparing both a starter and a main course using compulsory ingredients from a mystery box, which included U.S. chicken leg quarters, white wine, beetroot, mango, parmesan cheese, and green beans.

For three intense hours, the young chefs competed passionately, presenting original and inventive dishes that left the judging panel thoroughly impressed.

While the competition was underway, the remaining students embarked on an educational visit to Newrest Ghana, the country’s pioneering in-flight catering kitchen. This excursion provided the students with a unique opportunity to observe the operational intricacies of large-scale food service delivery in a professional culinary environment.

The day concluded with an awards dinner at the Labadi Beach Hotel, honouring the achievements of all participants and announcing the winners of the cooking competition. Ho Technical University, represented by Ms Salifu Anyogbire Sherifatu and Mr Addoh King Jones, was crowned champion.

Their winning creation, an Indian-inspired White Wine Chicken Terrine with Mango Chutney, accompanied by stir-fried vegetables and a tomato cream sauce, captivated the judges.

The victorious duo received individual trophies, sponsored cash prizes, and a prestigious, unpaid three-month internship at the Labadi Beach Hotel. Their university was also awarded a national competition trophy.

Accra Technical University and Tamale Technical University were declared first and second runners-up, respectively. All participating students were presented with certificates of participation and returned to their institutions with sponsored kitchen equipment to support practical learning.

Lecturers who accompanied the students were also recognised, with Dr Delali Polycarp, Head of Department at Bolgatanga Technical University, receiving a special certificate for his outstanding collaboration and support.

USAPEEC’s Anglophone and Lusophone Manager for Sub-Saharan Africa, Ms Rose Queiroz, expressed her satisfaction with the programme, stating, “I was incredibly impressed with the creativity and skills the students displayed. This programme truly highlights the potential of these future culinary leaders.”

Chef David Bonom encouraged the aspiring chefs to continue refining their skills and to keep experimenting with recipes. Chef Akwetey delivered an inspiring message, urging the students to pursue their ambitions with unwavering dedication, assuring them that their potential could carry them even beyond his achievements.

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