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 CBCE participates in youth agri-food culinary challenge In partnership with the Southern Alberta Institute of Technology (SAIT) and the Calgary Stampede, the Canadian Beef Centre of Excellence (CBCE) took part in SAIT’s two-day Youth Agri-Food Culinary Challenge, hosted by the School of Hospitality and Tourism. On day one, CBCE Director Chef Cameron Pappel introduced Canada Beef’s foodservice resources to 40 secondary student competitors and future culinarians in the SAIT butcher lab. He outlined the Canadian Beef Advantage, Canadian Beef Information Gateway, Certified Canadian Beef Training Program (CCBTP), and other valuable foodservice resources. He then demonstrated butchery techniques and highlighted the quality attributes of Canada AAA strip loin and petite tender, both of which would play key roles throughout the weekend.  Next, the students completed Foodservice CCBTP Module 5, Sustainability, followed by a fun and engaging Jeopardy-style game show that reinforced what they learned in order to win prizes. With support from SAIT culinary instructors, Pappel guided the 40 competitors in a simultaneous hands-on steak grilling demonstration based on CCBTP Foodservice Module 7, Prepping and Cooking. Thanks to SAIT’s new culinary lab, each student learned to grill their own steak. While grilling, the group learned how to prep a grill and monitor temperature, how to properly season a steak, how to produce perfect grill marks, and how to carve across the grain to maximize tenderness and eating quality. Students were tasked with cooking their steaks to between medium-rare and medium as practice for the competition the following day.   Pappel also participated in a panel discussion with agriculture and marketing experts to answer questions about professional experience, advice for culinary students, career opportunities, and the need to connect people with where their food comes from.  On day two, Chef Cameron participated as a culinary judge during the competition. Students were divided into nine teams and were required to cook a main course and dessert. The entrée included Canadian beef petite tender, the cut the students worked with the previous day.The winning team took home custom belt buckles, bragging rights, and a cash prize; in addition, each participant claimed a share of the cash prizes provided by Calgary Stampede. Students were also awarded a certificate of completion for CCBTP Module 7. Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence MATHIEU PARÉ Executive Director, Market Development (Canada) |
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