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 CBCE presents to culinary and butchery students at SAIT Canadian Beef Centre of Excellence (CBCE) Executive Director Mathieu Paré and Sous Chef Yoshi Taylor delivered a presentation to more than 60 faculty and students of the Southern Alberta Institute of Technology (SAIT) in November. Students were enrolled in the Professional Cook Program and the SAIT Butchery and Charcuterie Management Program The 90-minute presentation featured an overview of the four pillars of the Canadian Beef Advantage (animal health, food safety, grading standards and beef quality). Other topics covered included an introduction to the Canadian Beef Information Gateway; a discussion of value cuts for retail and foodservice; and an introduction to the online courses and video resources offered by CBCE.   The presentation was followed by a cutting and tasting demonstration of three cuts including bottom sirloin flap, teres major and flank steak. As a SAIT Professional Cooking program graduate and recipient of Canada’s Governor General Medal of Academic Achievement for his time in the program, Paré was keen to share Canadian Beef Advantage information and resources with the faculty and students at SAIT. According to Paré, these presentations provide the opportunity to inspire students to pursue success in culinary and butchery professions with special emphasis on Canadian beef. “Engaging with SAIT students allows us to develop new relationships with future industry professionals and enhance their knowledge of Canadian beef carcass utilization and value optimization through exploration of opportunity cuts,” he said. CBCE outreach generates opportunities not only for the Canadian domestic market but also for Canadian beef exports as Canadian hospitality and tourism schools continue to attract a significant number of international students every year. The seminar also provided an opportunity to build awareness for the Canada Beef Awards of Excellence available for students. Information about the awards is available from participating educational institutions. Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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