On July 17, U.S. ATO Osaka held a healthy eating seminar in cooperation with the executive chef at the Hilton Tokyo Hotel. The event, themed “All-Day Breakfast”, used a variety of American ingredients for its menu, which included Sorghum pancakes, Oregon Blueberry cheesecake, California cheese and Honey Baked Ham frittata, California citrus and carrot salad, and a Romaine lettuce and blue cheese salad. Chef Phillipe Egalon and his staff from Hilton Hotels created the recipes for the ATO and demonstrated how easy it is to use quality U.S. products. The audience included menu developers from major hotels and restaurants in Western Japan who enjoyed the cuisine while learning about the versatile applications of American foods. ATO Japan Director Steve Shnitzler welcomed and thanked the guests and the cooperators who sponsored the event.
ATO Osaka Holds American Healthy Cooking Seminar for Professionals