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 Culinary workshop collaboration with Taste Canada In partnership with Taste Canada, Chef Mathieu Paré of the Canadian Beef Centre of Excellence (CBCE) delivered a virtual lecture and workshop on Canadian beef for culinary students, faculty, and foodservice professionals as part of the annual Cooks the Books recipe writing and culinary skills competition for Canadian post-secondary students. Cameron Pappel, Director of CBCE Studios, executed the audiovisual system integration to ensure seamless presentation of the content. He also recorded and edited the session for distribution.  During the presentation, Paré provided an overview of the Canadian Beef Advantage systems and standards that ensure a high-quality eating experience, emphasizing the key pillars for beef quality and grading. Paré guided participants through Module 2 of the new Certified Canadian Beef Training Program (CCBTP) aimed at foodservice professionals, which focuses on Canada’s beef grading system and quality grades. Attendees participated during the interactive webinar, engaging in live chat and answering quiz questions in real time. Paré also showcased Canada AA, Canada AAA, and Canada Prime-graded products during his live presentation and demonstrated how certified graders assess Canadian beef carcasses. Following the grading workshop, Paré answered questions from the audience and encouraged participants to explore Canada Beef’s trade website cdnbeefperforms.ca which features links to essential Canadian beef foodservice resources. These include the Wholesale Gateway for Foodservice, the CCBTP Menu page and a new video series titled “Story on Steak,” which educates viewers on the quality attributes of various cuts to help foodservice and hospitality professionals recommend the most suitable steak cut to match their guests’ quality, taste and eating preferences. The full Canadian Beef workshop video can be found here. The Cooks the Books competition is scheduled for November 9, 2025, at Cirillo’s Academy in downtown Toronto. Chef Paré has been chosen as one of the judges for this year’s competition, joining other prominent figures in Canada’s culinary industry, such as Chef Ryan Marquis, President of the Canadian Culinary Federation, and Chef Massimo Capra, a well-known Canadian chef and restaurateur. The winners of the Cooks the Books student culinary competition will be announced on November 10 during the Taste Canada Cookbook Awards night, which will take place at the Fairmont Royal York Hotel in Toronto. Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence Studios MATHIEU PARÉ Executive Director, Canadian Beef Centre of Excellence |
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