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 Canadian Beef Masters Culinary Competition The sizzle, the skill, and the unmistakable flavour of Canadian beef took centre stage at the inaugural Canadian Beef Masters Culinary Competition grand finals, held on March 27-28 at the Canadian Beef Centre of Excellence in Calgary. The event brought together six talented chefs from across the country, showcasing their creativity, precision, and passion for premium Canadian beef in a high-energy culinary showdown. In keeping with this year’s theme, ‘Maximizing Opportunity Cuts,’ Canada Beef invited chefs, cooks and culinary students across Canada to submit original recipes for entrées that utilized one of the six featured opportunity cuts as its star ingredient: chuck roll, outside skirt, inside skirt, tri-tip, flank, or clod tender. The competition received a number of outstanding recipe submissions, many with a strong global influence that showcased the versatility of Canadian beef. After evaluating the recipes, the six contestants who submitted the best recipe for each of the featured cuts were offered an all-expense-paid trip to Calgary to compete in the grand finale and vie for the opportunity to be crowned as the first Canadian Beef Master. Judged by an experienced panel of judges, the chef’s dishes were evaluated based on flavour, presentation, technique, and creative use of Canadian beef. Taking home top honours as the first Canadian Beef Master was Chef Garrett Martin of Calgary, whose dish, Bò Né, a modern take on classic Vietnamese Steak and Eggs, wowed the judges with bold flavours and refined technique. Canada Beef Foodservice Manager Sandesh Rodrigo said the level of competition was outstanding. “The dishes we tasted were delectable and showcased a high level of culinary execution and precision. Selecting the winner was no easy task, only a single point set Chef Garrett apart from the rest. I congratulate all the Chefs for their brilliant work, and they should be very proud of what they have created today,” he said. Beyond the competition itself, the event served as a platform to showcase the versatility of Canadian beef and the opportunities it presents to foodservice businesses to leverage opportunity cuts to create memorable guest experiences. It was also a platform to reinforce Canada Beef’s commitment to supporting culinary innovation and education. Back to main page SHELBY VANSICKLE Senior Director, Channel Marketing SANDESH RODRIGO Foodservice Manager, Channel Marketing

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