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 CBCE partners with SAIT The Canadian Beef Centre of Excellence (CBCE) partnered with the Southern Alberta Institute of Technology (SAIT) School of Hospitality and Tourism for their Supper Club: SAIT+ Series. This student-run special event is part of an innovative new Events Management class delivered to second-year Culinary Arts program students. The three-week class culminates in the delivery of a supper club event at SAIT's downtown Campus Location - The Tastemarket Canadian Kitchen. Supper Club: SAIT+ Series features unique partnerships between the School of Hospitality and Tourism and the community. Under the instructor's guidance and in collaboration with the school’s partner, students design and execute a private or semi-public event. The students work together to develop the food and beverage menus, décor, floor plans, entertainment elements and more. On February 7, CBCE Executive Director Mathieu Paré worked with SAIT culinary and butchery instructors and students to deliver two in-person workshops to educate students about the attributes of Canada Prime beef, the star of the event. Paré and CBCE Studios Director, Cameron Pappel, led a section on technical butchery and culinary training. Menu development for Supper Club: SAIT+ Series was led by Paré and SAIT Instructor and Certified Master Chef Michael Allemeier.  The Tastemarket Canadian Kitchen by SAIT delivers foodservice to Calgary’s busy downtown core. The student-led dinner series featuring Canadian beef took place on February 13 and CBCE’s Paré, Pappel and Yoshiko Taylor provided on-site support. The event featured an interactive touchscreen kiosk, which showcased Canada Beef videos and Gateway resources for guests to explore.   Canada Prime beef featured prominently in every bite, including a surf-and-turf "dippables” canapé made with Canada Prime rib eye steak and flambéed prawns. The reception station item was inspired by the Canadian Beef Information Gateway appetizer recipe, which was demonstrated by the team during the CBCE workshops. The winter dinner menu's first course was a freshly made consommé, poured hot at the table over Canadian beef stuffed tortellini. The consommé soup with stuffed pasta dish made use of the beef trims to teach the importance of trim utilization and reduction of food waste. The main course showcased Canada Prime strip loin with a variety of roasted vegetables. The dessert course also made use of trim by incorporating rendered beef fat into sticky pudding cake recipe. The plated dessert was artfully presented with beef fat panna cotta cream, tallow-caramel corn and was a hit with the 52 guests who attended the sold-out event.  SAIT Special Events instructor, Chef Romina Romo, said SAIT’s partnership with the CBCE enriches the institution’s Culinary Arts programming for students and instructors and elevates its community-facing events. “The educational resources and product training our students received deepened their understanding of Canadian beef quality and of Canada Prime Grade beef in particular.” Canada Beef and the CBCE actively participate in the professional development of the next generation of industry professionals in the culinary and butchery sectors. Canada Beef is proud to offer an annual scholarship program with awards for excellence in culinary and butchery to Canadian vocational institutions. Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence Studios MATHIEU PARÉ Executive Director, Canadian Beef Centre of Excellence |
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