Chef Eric Low creates a dish containing U.S. poultry at the Cambodian training session. Photo credit ASA/WISHHNearly 100 chefs in Cambodia and Myanmar were taught how to safely cook with U.S. poultry products this week. Through a U.S. Department of Agriculture (USDA) funded Global Based Initiative (GBI), the American Soybean Association World Initiative for Soy in Human Health (ASA/WISHH) partnered with U.S.A. Poultry & Egg Export Council (USAPEEC) to deliver this training.Chef Eric Low, from Singapore, led the training in both countries. He presented on a wide range of topics, including “Food Science and How it Affects the Food Service Industry,” “The Nature and Types of U.S. Poultry” and “How to Properly Store, Cook and Handle Poultry Products.”Low also prepared several dishes that featured U.S. poultry in Asian and American cuisines. USAPEEC’s Southeast Regional Director, Margaret Say, also attended trainings in both countries. U.S. poultry exports are very small to both countries at this time.ASA/WISHH is the lead cooperator on this GBI activity, with USAPEEC having an important role in developing the training content and working directly with Low. Four other cooperators developed training modules in 2016, which will be presented later in 2017 pending USDA funding.