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US Poultry Cooking Demo

Last September 28, 2018, JRU – College of Hospitality and Tourism Management was one of the lucky few school recipients of the USDA Council of Chefs’ US Poultry Cooking Demo.  Chef Jill Sandique, Lead Trainer, shared her expertise by cooking 4 poultry dishes which the selected 4th year HRM and Gr. 12 Food and Beverage students of the university tasted: stir-Fried U.S. chicken breast with cashew nuts, orange-braised U.S. duck, U.S. Turkey Divan, and roast U.S.  turkey with apple, sausage, and hazelnut stuffing.