|
|
| Cliquer ici pour lire l'infolettre en français | View in browser |
 CBCE partners with SAIT Supper Club The Canadian Beef Centre of Excellence (CBCE) partnered with the Southern Alberta Institute of Technology (SAIT) School of Hospitality and Tourism for the Supper Club: SAIT+ Series. This student-run special event is part of an innovative 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 March 6, CBCE Executive Director of Market Development (Canada), Chef Mathieu Paré, facilitated a workshop to SAIT+ students and their instructor. This workshop consisted of Module 7 of the Certified Canadian Beef Training Program for Foodservice; in this module, the students learned best practices for preparing and cooking Canadian beef.Chef Paré and CBCE Director Chef Cameron Pappel presented the technical butchery and culinary creation section, with a focus on opportunity cuts and trim utilization. Students used this information to inspire their menu development and craft stories to share with Supper Club guests at the dinner which took place on March 12 at the Tastemarket Canadian Kitchen. Chef Paré provided onsite support for the evening.   Canada Beef’s Menu Planner resources served as another source of menu inspiration for the SAIT+ team. The “Taste of Asia” theme for the evening featured dishes like Crying Tiger Salad and Char Sui-style Bao Buns with slow-roasted, glazed brisket. The appetizers and dessert course deserve to be highlighted, as they featured innovative use of beef trim and beef fat in their sweet and savoury components. The recipe and training resources can be found at Canada Beef’s trade education and training platform, cdnbeefperforms.ca. Canada Beef and the CBCE are proud to actively participate in the professional development of the next generation of industry professionals in the culinary and butchery sectors. Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence MATHIEU PARÉ Executive Director, Market Development (Canada) |
|
You’re receiving this newsletter because you’ve subscribed to Canada Beef Performs. No longer interested? Forward to a friend? Editorial contributor and oversight provided by Gina Teel, Director, Stakeholder Communications, Canada Beef. CONTACT US [email protected] canadabeef.ca © 2026 Canada Beef. All rights reserved. 
|
|