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 CBCE at Canadian Beef Industry Conference 2021 The Canadian Beef Centre of Excellence (CBCE) took virtual centre-stage at the recent Canadian Beef Industry Conference (CBIC). CBCE Chefs and Canadian beef technical specialists, Mathieu Paré and Cameron Pappel delivered a behind-the-scenes workshop at the conference, teaching tips and tricks on how the CBCE team captures and builds exciting and educational Canadian beef multimedia content and industry resources. The CBCE team opened their presentation with an update on how the CBCE Studio has evolved over the past 18 months, switching from in-person product showcases to a digital resource development centre and Canadian beef promotion specialists available for a virtual consultation. The team explained how the pandemic created consumer desire to learn more about cooking beef at home and to explore new cuts, recipes, cooking methods, ingredients and culinary influences. The CBCE Studio continues to fill that demand with exciting and delicious Canadian beef still photography and video resources. They shared their “Three P” approach to production—preparation, production, and presentation. This approach features a robust planning process followed by meticulous preparation—from mise en place (a culinary term for everything in place and ready to go) to ensuring cooking facilities (ovens, stovetops and grills) are pre-heated and ready to cook. They discussed how following the recipe in an accurate step-by-step portrayal is essential to ensuring the viewer understands what goes into cooking that recipe. The team also reiterated that it’s important to make sure the finished product looks as good as possible. Viewers of the session gained a new perspective and appreciation for the time, skill and patience required to represent Canadian beef visually, efforts that serve the retail and foodservice sector in Canada and increasingly in global markets. Back to main page Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel

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