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 CBCE participates at National Culinary Federation Conference The Canadian Beef Centre of Excellence (CBCE) participated in the Culinary Federation (CF) National Conference held in Niagara Falls June 4-8, 2023. The multi-day event was themed “Building the Future from a Strong Foundation” and included a conference, trade show, culinary competition, and gala dinner. More than 250 people attended the conference. CBCE’s partnership with the CF leveraged this conference opportunity to present CBCE resources and capabilities, to network with Canadian hospitality and foodservice professionals and stay current on the trends and issues that impact the Canadian and international foodservice industries.  CBCE participated in many areas of the conference. At the Canada Beef booth in the trade show area, CBCE presented live cutting demonstrations featuring petit tender and top sirloin by Peter Baarda, three-time winner of Ontario’s Finest Butcher competition and Team Canada Captain at the 2022 World Butchers’ Challenge. A video resource presentation at the booth showcased beef butchery and merchandising techniques for foodservice, culinary applications for merchandised products, occupational safety, and knife skills. Information about the training videos and programs offered online by CBCE was widely promoted. The gala dinner featured Canadian top sirloin. The beef was organized by CBCE, sponsored by Cargill, and prepared by the Junior Culinary Team. Ticket sales for the gala (500 sold) served to support Canada’s Culinary Olympic Teams on the road to Stuttgart, Germany in 2024. CBCE also worked with the Young Chef Culinary Competition, which featured a Canadian beef opportunity cut, the petit tender. The CBCE fosters a strong working relationship with the CF to promote CBCE learning solutions and opportunities to connect. This conference allows CBCE the venue to promote Canada Beef resources for foodservice operators, chefs, culinary and butchery professionals, including the new training site and instructional videos. This partnership also allowed the CBCE team to promote the Canada Beef Award for Culinary Excellence to culinary instructors and students. The CBCE administers this award and recognizes students excelling in Canadian beef butchery and cooking, demonstrating commitment to working with Canadian beef. Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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