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 Culinary workshop collaboration with Taste Canada From September to November, the Canadian Beef Centre of Excellence (CBCE) delivered a combination of virtual and in-person training sessions to culinary and butchery students across Canada. On October 8, CBCE hosted a national live-streamed training session from its Calgary studio, reaching 120 participants from ten culinary programs in seven provinces. This session introduced Canada Beef’s new online training platform and highlighted several modules, including Canadian Beef Quality Grading.  In-person outreach began in September with presentations at the Calgary Academy of Chefs and Cooks and the Southern Alberta Institute of Technology, where Chef Mathieu Paré showcased the Certified Canadian Beef Training Program and engaged with local chefs and students. In October, Chef Paré visited Thompson Rivers University’s Meat Cutting and Culinary Arts programs, where he demonstrated innovative cutting and cooking techniques using economical Canadian beef cuts, reinforcing the Canadian Beef Advantage.  In November, CBCE participated in Taste Canada’s Cooks the Books competition in Toronto, where Chef Paré served as a judge along with other leading Canadian chefs. The following day, student teams toured the Ontario Beef Research Centre in Elora, to explore beef quality, nutrition, and sustainability. Later that month, Chef Paré travelled to Atlantic Canada to present at New Brunswick Community College in Moncton and Holland College in Prince Edward Island. These sessions included technical demonstrations using Atlantic Beef cuts like bavette and eye of round, showcasing how underutilized products can enhance foodservice menus.  Through these initiatives, CBCE provided practical skills, strengthened industry connections, and promoted excellence in Canadian beef, helping to cultivate a skilled workforce ready to uphold the highest standards of quality and innovation. 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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