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 Nothing says frontier cowboy spirit quite like a Chuckwagon Chili Cook-Off, especially when it is held alongside a Chore Horse Competition at the Bar U Ranch National Historic Site near Longview, Alberta. Canada Beef Chef Mathieu Paré organized the cook-off for fellow Calgary Academy of Chefs and Cooks (CACC) members and SAIT culinary students at the Bar U Ranch on September 21. Teams were required to make a chili using ground beef (a mandatory ingredient) and rustic preparation methods inspired by chuckwagon cookery, harkening back to the Bar U’s deep ranching roots. Founded in 1882, the preserved ranch is one of the oldest ranches in Alberta. A walking tour of the Bar U’s grounds and exhibits, conducted before the competition, helped students learn about the historic site and the cultural heritage of cattle ranching in Canada. The three two-person teams competing in the event consisted of a CACC chef lead and a SAIT culinary student assistant, and one team had two SAIT students. The cook-off was judged by Bar U visitors who chose their favourite team’s chili by ballot (people's choice). First place winners were: James Haacke, Executive Chef at Sirocco Golf Course, assisted by SAIT Culinary Arts Student Gwyn McKay.   Paré said the event engaged visitors and competitors alike in a social and educational activity that celebrated local food and a taste of place. CACC and Bar U Ranch aim to make this first cook-off collaboration an annual event. Thanks to the Bar U for hosting, and to Alberta Beef Producers (ABP), who supported the cook-off event by covering the cost of the ground beef. ABP and Canada Beef also contributed prizes for the competition winners. By Gina Teel, Director, Stakeholder Communications and Mathieu Paré, Executive Director, Canadian Beef Centre of Excellence Back to main page

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