It is true. We are never done learning. Even a chef like Rene Klop isn’t. Therefore, Baoase’s Executive Chef joined the U.S. Beef Education, Texas Barbecue Themes along with several other Caribbean chefs who dared to explore American barbecue. Though Klop has proven to be experienced in working with U.S. beef, featuring traditional meat dishes on his menu, this week of beef, beef, and beef brought the chef a refreshing view on the right cuts. Klop: ‘These seven days showed me exactly where our beef comes from and how it is produced while educating on the lesser-known – though incredible tasty – cuts. It is a story I would love to pass on at Baoase Culinary Beach Restaurant. In word and in dish.’