|
|
| Cliquer ici pour lire l'infolettre en français | View in browser |
 CBCE participates at national Culinary Federation Conference The Canadian Beef Centre of Excellence (CBCE) participated in the Culinary Federation (CF) National Conference held in Edmonton, Alberta, May 26-30, 2024. The multi-day event was themed “Connecting Our Culinary Roots and included a conference, trade show, culinary competition, and gala dinner. More than 250 people attended the conference. CBCE participated in many areas of the conference. At the Canada Beef booth at the trade show, the CBCE team shared the new foodservice poster, the wholesale foodservice Gateway, and the culinary planner resource. The team also demonstrated how to access resources via QR codes on posters and via websites. Visitors to the website enjoyed samples of pepperoni made from Canadian beef.  CBCE offered presentations at the booth with the support of two members of Team Canada from the World Butcher’s Challenge. They discussed Canada Beef foodservice resources and how they can aid in product ordering and merchandising of Canadian beef. The CBCE team also demonstrated cutting techniques for hanging tender and outside skirt and delivered a tasting session that focused on product attributes and a comparison of the eating experience when steak is cut across vs. with the grain. The CBCE team participated in an industry panel discussion focusing on the sustainability and resilience of the meat protein and culinary industries in Canada. The panel featured CBCE’s Mathieu Paré, The Chicken Farmers of Canada and King Cole Duck. Food industry writer and cookbook author Dan Clapson moderated the discussion. CBCE also worked with the Young Chef Culinary Competition, with the product (Bavette steak) sponsored by Canada Beef and the Senior Chef Competition, with product (hanger steak) also sponsored by Canada Beef. Paré participated as a judge at the competition.   The Canadian Culinary Federation partnered with Canadian Food Focus and the CBCE to offer a beef industry farm tour. The 25-member group of chefs, instructors and culinary students visited a vertically integrated beef production operation that raises beef cattle from cow/calf to finished beef and then processes it at their own federally inspected meat plant. Participants toured the farm site and pastures and saw animals being raised as well as the processing facility where live animals are processed into box-ready beef. The group participated in a family-style meal where beef brisket was served.  The conference provided many different venues and opportunities to showcase Canadian beef to this influential group. Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence Studios MATHIEU PARÉ Executive Director, Canadian Beef Centre of Excellence |
|
CONTACT US Suite 146, 6715 – 8th Street NE Calgary, AB Canada T2E 7H7 Tel: (403) 275-5890 info@canadabeef.ca canadabeef.ca |
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. © 2024 Canada Beef. All rights reserved. |
|
 |