The USA Poultry and Egg Export Council (USAPEEC), in collaboration with U.S. Soy, has successfully concluded its biennial National Training Program and Chicken Cooking Competition. The three-day program, held from Monday, June 16 to Wednesday, June 18, 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 program kicked off 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 Liman Technical University.
The students learned about various types of American poultry products, their proper 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 an in-depth session on processed U.S. egg products, exploring its different forms and culinary applications, including, with an opportunity to work with egg powder, which is an alternative product to fresh eggs and offers an opportunity for the hotel and catering sector.
A practical session on poultry deboning U.S. turkey and chicken providing valuable hands-on experience. A highlight of the workshop was the special appearance by Chef Akwetey, who is the first Ghanaian to be Head Chef at a luxury 5-star establishment in Ghana and recognized as ‘Chef of the Year’ at the maiden Ghana Executive Awards.
As part of USAPEEC’s social responsibility efforts, some poultry products were donated to the Osu Children’s Home in Accra on the second day of the program.
Day three culminated in a thrilling cooking competition, where two students from each participating university showcased their culinary prowess. With chicken as the star ingredient, contestants were challenged to create a starter and a main course, incorporating compulsory items from a mystery box that included U.S. chicken leg quarters, white wine, beetroot, mango, parmesan cheese, and green beans. For three intense hours, the young chefs battled it out in the kitchen, presenting original, creative, and often unexpected recipes that impressed the judges.
While the competition was ongoing, the remaining students embarked on an educational excursion to Newrest Ghana, the nation’s inaugural in-flight kitchen. The purpose of this visit was to provide students with first-hand insight into the operational intricacies of an out-of-home food service. This experience offered a unique opportunity for students to observe the complex processes involved in large-scale food preparation and delivery within a specialised culinary environment.
The evening concluded with an awards dinner at the Labadi Beach Hotel, celebrating the achievements of all participants and crowning the winning university in the cooking competition. Ho Technical University, represented by the talented Ms. Salifu Anyogbire Sherifatu and Mr. Addoh King Jones, emerged as the champions. Their winning dish, an original and Indian-inspired White Wine Chicken Terrine with Mango Chutney, topped with stir-fried vegetables and a tomato cream sauce, captivated the judges.
The winning duo were awarded personal trophies, sponsored cash prizes and a coveted unpaid three-month sponsored internship at the Labadi Beach Hotel, while their school received a national competition trophy. Accra Technical University secured the first runner-up position, while Tamale Technical University was awarded the second runner-up.
All participating students were presented with certificates of participation and returned to their institutions with sponsored kitchen equipment to enhance practical learning. Accompanying lecturers were also recognised. Dr. Delali Polycarp, Head of Department at Bolgatanga Technical University, received a special certificate for his outstanding collaboration and support throughout the program.
USAPEEC’s Anglophone and Lusophone Manager for Sub-Saharan Africa, Ms. Rose Queiroz, in her speech expressed her delight with the program, stating, “I was incredibly impressed with the creativity and skills the students displayed. This program truly highlights the potential of these future culinary leaders.” Chef David Bonom encouraged the aspiring chefs to continue honing their skills and to always experiment with recipes. Chef Akwetey offered words of inspiration, urging students to pursue their dreams with determination and hard work, emphasising that they have the potential even to surpass his achievements.
