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CBCE conducts tasting sessions at Culinary Federation conference
Chefs Mathieu Paré and Cameron Pappel from the Canadian Beef Centre of Excellence (CBCE) conducted two Canadian beef tasting sessions as part of the Culinary Federation (CF) 2025 Conference in Moncton, NB. National chef members, young chef members, and culinary students participated in a tasting activity to learn about the eating quality and characteristics of top-performing Canadian beef cuts for the foodservice industry. The feedback was very positive, with many participants noting that they had never experienced a tasting quite like this and expressing appreciation for the information provided by the chefs.

This collaboration with Canada's National Culinary Federation resulted in valuable tasting notes and data, which will inform the development of new foodservice training resources by the CBCE. After completing three tasting sessions in partnership with CF members, over 100 chefs and culinary students have contributed their tasting assessment data.

Canada Beef's booth at the annual CF Marketplace tradeshow showcased several training resources, including the new Restaurant Gateway program, the 'Best Canadian Beef Dishes' contest, and the upcoming online education tools for foodservice, such as the Certified Canadian Beef Training Program.

Additionally, the CBCE team assisted in judging the Culinary Federation's annual Quickfire competition, where Canadian Beef Flank was a required ingredient for Surf and Turf-themed dishes.
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CAMERON PAPPEL
Director, Canadian Beef Centre of Excellence Studios

MATHIEU PARÉ
Executive Director, Canadian Beef Centre of Excellence

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