US dairy invests in Filipino chefs to battle competition

The philosophy, according to culinary experts, is to transform product knowledge into culinary creativity.

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“Educating chefs and culinary professionals on the proper cheese handling and application doesn’t just improve kitchen efficiency - it sparks innovation,” shared USA Cheese Specialist and Chef Consultant Muhammad Imran.

“Our goal is for more Filipino chefs to discover the versatility of USA Cheeses and use them to create new flavour experiences for local diners,” he added.

Graduates of the CSCP leave with an understanding of the heritage and craftsmanship behind American cheeses, an ability to distinguish the qualities of American Originals, and practical expertise in merchandising and beverage accompaniment.

To date, the program has trained over 200 USA Cheese Specialists, creating a knowledgeable, localized talent pool that spans the entire supply chain, from importers to culinary professionals. This on-the-ground expertise is a critical differentiator against competitors who may lack such focused education initiatives.

Retailers see quality parity, versatility

The training’s impact is evident in the enthusiastic response from the Philippines’ retail sector. Industry leaders are now recognizing the quality parity between American and traditional European cheeses—a key insight that helps overcome perceptions of US cheese being solely limited to mass-market processed products.